At The Apparatus Room, a chic bar and restaurant in a former fire station in downtown Detroit, lead bartender Petr Balcarovsky makes a winter sangria with sparkling rosé wine from a cult producer. “The Franck Besson [Rosé Granit] has such pretty red fruit and acidity, balanced with that soft roundness from the Gamay grape,” Balcarovsky says of his bottle of choice. An oleo saccharum emphasizes the fruit flavors and sweetens the mix. “In my opinion, the oleo is truly an expression of natural beauty,” he says of his lemon-lime version.
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