Sparkling Malvasia Pear Cup
Sangria can start with wine and fruit without ending as a heavy, crowded pitcher.
This bright, modern cup keeps the floral lift of our Sparkling Malvasia at the center and simply lets soft orchard pear play support. Grapefruit oleo saccharum contributes fragrant citrus oils and a quiet bitter edge; a touch of lemon keeps the finish clean and lively. Because the wine already carries the bubbles, everything comes together just before you pour.
The pear should never cover the Malvasia. Taste as you build, and let the wine remain the point of the glass.
Makes approximately 900 mL, or five 6-ounce servings
Ingredients
- 1 bottle (750 mL) well-chilled Occasio Sparkling Malvasia
- 110 mL bottled pear nectar
- 30 mL grapefruit oleo saccharum*
- 15 mL fresh lemon juice, plus more to taste
- 3–5 drops 10% saline solution, optional
- Grapefruit twists or paper-thin pear slices for garnish
Method
Prepare the pear base
In a small nonreactive pitcher or jar, combine the pear nectar, grapefruit oleo saccharum, and lemon juice. Stir until completely blended, then chill thoroughly.
Taste the cold base. It should be aromatic and concentrated, with enough acidity to keep the pear from feeling soft or heavy. Add a little more lemon juice if needed.
If the pear and grapefruit seem muted, add the saline solution one drop at a time. The mixture should never taste salty—only more vivid.
Assemble the cup
Immediately before serving, pour the chilled pear base into a cold pitcher.
Slowly add the Sparkling Malvasia, pouring down the side of the pitcher to preserve as much carbonation as possible.
Stir once or twice, very gently.
Serve
Pour at once into chilled wine glasses or small stemmed glasses.
Garnish with a grapefruit twist for brighter citrus aroma or a paper-thin pear slice for a softer orchard-fruit note.
Make Ahead
The pear–grapefruit–lemon base may be prepared up to 48 hours in advance and kept tightly sealed under refrigeration.
Do not add the Sparkling Malvasia until shortly before serving. Once assembled, the cup is best enjoyed immediately while the wine is still lively.
Wine Without Rules
For a drier expression, reduce the pear nectar to 90 mL.
For more citrus lift, express a fresh grapefruit twist over each glass rather than increasing the oleo saccharum.
The recipe is a starting point. The wine will tell you where to finish.
*Oleo saccharum is made by combining citrus peel with sugar to draw out its aromatic oils. Follow the method used in our State Fair Lemonade, substituting grapefruit peel for lemon peel.
