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The Meat

Wednesday, May 22, 2019

Good morning, foodie friends.

Today’s food page content is near and dear to my heart: sangria. For anyone who has been remotely paying attention to my newsletters, you know I’m a wine lover — give me rosé all day, or a crisp, refreshing white to sip on my deck all summer long and I couldn’t be happier.

Once Memorial Day comes, I stock up on brandy, seltzers and fresh fruit for pitchers of sangria that sit in my fridge all weekend. Dominique DeVito, co-owner of Hudson-Chatham Winery in Ghent, N.Y., was kind enough to share a few of her favorite recipes. DeVito is a sangria expert of sorts, having written a book on the subject, and hosts an awesome sangria festival at the winery every summer.

I enjoy any kind of sangria with peaches and raspberries, or occasionally I’ll switch it up and use a bottle of dry red wine I have in the back of my wine fridge. And if you’re wondering what to serve with all this sangria, you might want to brush up on cheese and wine pairings.

If you’re getting the grill out this weekend, don’t forget to properly clean it. I’ll be sending my husband the link for this story about the right cleaning techniques. As for the rest of the menu, well, I won’t be stressing too much about it. I’ll be too busy enjoying my “mommy juice” on the back deck.

Cheers to the unofficial start to summer!
Lindsey Hollenbaugh
Managing editor of Features

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The Sides

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Get your fill

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We don't just eat ...

Blockbusters and horror lead the way this summer at the movies

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Shaping the exhibition

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How are we doing?

We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.

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