I’m a year ’round wine drinker.  California will do that to you, I tell ya.

My Kansas friends aren’t very into wine, so I’ve been designing wine cocktails to ease the process.  Everyone likes fruity wines, so I had the idea to create a sangria with the darlings of fall:  figs.

For this recipe, I used a mix of  Mission and Kadota figs.  A few strips of orange zest and a dash of fall spices really sealed the deal.

My only trouble is I can’t decide if it tastes best hot or cold.

Sparkling Fig Sangria

Sparkling Fig Sangria

Makes 2 glasses


  • 1 1/2 cups light red wine (I used Pinot Noir)
  • 1/4 cup Cointreau (orange liquor)
  • 2 3" strips orange zest
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 8 whole fresh figs, chopped
  • 1/2 cup sparkling wine for topping (I used Brut Rose)


  1. In a large mason jar or bowl, combine all ingredients except sparkling wine.
  2. Mash the figs into the drink gently with a wooden spoon. Shake jar or stir well to dissolve spices. Let sit for a minimum of 4 hours or overnight.
  3. To serve, divide between 2 wine glasses and top with sparkling wine.