Pacific Northwest wine and real fruit juice, finished with fresh herbs and whole spices. Not too sweet. Not too buzzy. Just right. In a can.
In 2010, winemaker Ryan Sharp was wrapping a batch of rosé in his little urban winery in SE Portland's Buckman neighborhood when he came up about ten cases short on bottles, and short on time before the wine would referment.
“One never dumps good rosé.”
So he poured the leftovers into an empty keg, blended in fresh berry juice, and tapped it in his tasting lounge, served frosty over ice and frozen berries. Two months later the kegs were empty and people were begging for more. A small-business loan from Mercy Corps NW bought the first round of cans, and just like that, Portland Sangria was born.
From the Gorge to the coast, it travels good.
Each can is a half-and-half blend of dry PNW wine and whole fruit juice, finished with the good stuff.
Bramble-ripe raspberry and loganberry over dry rosé, with a warm, fragrant whisper of cardamom. Jammy up front, clean on the finish.
Wild, sun-warmed blueberry over dry white wine, met with a fresh snap of garden basil. Cooler-than-cool and surprisingly herbal.
Our bright, zippy summer favorite: lemon, a kick of ginger, and a sprig of rosemary. Resting between batches; keep an eye out.
Back soonHalf the magic is straight from the can. The other half is a rocks glass, a handful of fruit, and your people.
Half premium dry wine, half real fruit juice, a touch of carbonation and a little organic cane sugar. That's it. Vegan, gluten-free, and built to stand up to any wine, beer, cider or cocktail you'd put next to it. Dress it up, dress it down, take it anywhere.
Sangria, reimagined. The daydrinker's best friend.
SomethingA four-pack travels better than a bottle and beats a card every time. Ribbon optional, but encouraged.
Find a four-pack →Stocked at New Seasons Market and Market of Choice up and down Oregon. Find your nearest can on the map.
