Deep in the vast suburban jungle of Kendall lies chef Adrianne Calvo's bistro, named for the vineyard she fantasizes about one day owning. Miami is nowhere near Napa, and the closest winemaker doesn't even use grapes, so you would think the sangria at Chef Adrianne's Vineyard Restaurant & Wine Bar would be like most sangria in South Florida — a mixture of cheap wine, Juicy Juice, and canned fruit cocktail. It's no wonder, then, that we were floored to taste Calvo's nectar of the gods. Her pomegranate sangria is made with fresh organic juice, cognac, wine, and rum. There's no added sugar, and there's not a bit of nasty fruit cocktail to clutter your glass. Are you the only person on earth who's not into pomegranate (or do you simply not want to stain your new veneers)? Chef Calvo also makes a white sangria with passionfruit and white wine. Both are refreshing and cooling with a surprising little kick. Twelve bucks buys a 16-ounce shareable serving.
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