{"id":30040,"date":"2013-08-11T19:10:04","date_gmt":"2013-08-11T23:10:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30040"},"modified":"2013-08-11T19:11:36","modified_gmt":"2013-08-11T23:11:36","slug":"moscato-sangria-soda%e3%83%a2%e3%82%b9%e3%82%ab%e3%83%bc%e3%83%88%e3%82%b5%e3%83%b3%e3%82%b0%e3%83%aa%e3%82%a2%e3%82%bd%e3%83%bc%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30040&lang=en","title":{"rendered":"Moscato Sangria Soda<br>\u30e2\u30b9\u30ab\u30fc\u30c8\u30b5\u30f3\u30b0\u30ea\u30a2\u30bd\u30fc\u30c0"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/76.jpg\" rel=\"lightbox[30040]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-30041 aligncenter\" alt=\"76\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/76.jpg\" width=\"456\" height=\"640\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/76.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/76-320x450.jpg 320w\" sizes=\"auto, (max-width: 456px) 100vw, 456px\" \/><\/a><\/p>\n<p><strong>Moscato Sangria Soda<\/strong><\/p>\n<p>My sister-in-law brought this wonderful Moscato for us from Texas in March. It was fruity and sweet and she and I enjoyed it when she came to visit us again last month. I decided to make sangria with the leftover. Adding some sparkling water gives nice bubbles and also makes it easy to drink by lowering the alcohol content.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/78.jpg\" rel=\"lightbox[30040]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-30042 aligncenter\" alt=\"78\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/78.jpg\" width=\"456\" height=\"640\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/78.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/78-320x450.jpg 320w\" sizes=\"auto, (max-width: 456px) 100vw, 456px\" \/><\/a><\/p>\n<p><strong>\u30e2\u30b9\u30ab\u30fc\u30c8\u30b5\u30f3\u30b0\u30ea\u30a2\u30bd\u30fc\u30c0<\/strong><\/p>\n<p>\u30e2\u30b9\u30ab\u30fc\u30c8\u30ef\u30a4\u30f3\u3001\u30d5\u30eb\u30fc\u30c6\u30a3\u30fc\u3067\u7518\u3081\u306a\u767d\u30ef\u30a4\u30f3\u3002<\/p>\n<p>\u30c6\u30ad\u30b5\u30b9\u306b\u4f4f\u3080\u7fa9\u59b9\u3001\uff13\u6708\u306b\u6765\u305f\u6642\u306b\u3001\u30c6\u30ad\u30b5\u30b9\u5dde\u3067\u4f5c\u3089\u308c\u305f\u3068\u3044\u3046\u30e2\u30b9\u30ab\u30fc\u30c8\u30ef\u30a4\u30f3\u3092\u6301\u3063\u3066\u304d\u3066\u304f\u308c\u307e\u3057\u305f\u3002<\/p>\n<p>\u306a\u304b\u306a\u304b\u958b\u3051\u308b\u6a5f\u4f1a\u304c\u306a\u304b\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u3053\u306e\u7fa9\u59b9\u30017\u6708\u306b\u307e\u305f\u8a2a\u308c\u308b\u3053\u3068\u304c\u3042\u3063\u305f\u306e\u3067\u3001\u305d\u306e\u6642\u306b\u958b\u3051\u3066\u4e00\u7dd2\u306b\u98f2\u307f\u307e\u3057\u305f\u3002<\/p>\n<p>\u7518\u53e3\u306a\u306e\u3067\u3001\u3064\u3044\u3064\u3044\u98f2\u307f\u3059\u304e\u308b\u306e\u3067\u3059\u304c\u3001\u305d\u308c\u3067\u3082\u79c1\u3001\u30b0\u30e9\u30b9\u534a\u5206\u3050\u3089\u3044\u3067\u3057\u305f\u306d\uff5e\u3002<\/p>\n<p>\u3067\u3001\u9854\u304c\u71b1\u304f\u306a\u3063\u3066\u304d\u307e\u3057\u305f\uff08\u7b11\uff09\u3002<\/p>\n<p>\u305d\u3057\u3066\u3001\u6b8b\u3063\u305f\u30ef\u30a4\u30f3\u3001\u3069\u3046\u3057\u3088\u3046\u304b\u3001\u3068\u3002<\/p>\n<p>\u6599\u7406\u306b\u4f7f\u3046\u306b\u306f\u5c11\u3057\u7518\u3059\u304e\u308b\u3093\u3067\u3059\u3088\u306d\u3002<\/p>\n<p>\u3067\u3001\u30b5\u30f3\u30b0\u30ea\u30a2\u3092\u4f5c\u308b\u3053\u3068\u306b\u3057\u307e\u3057\u305f\u3002<\/p>\n<p>\u30b7\u30e5\u30ef\u30b7\u30e5\u30ef\u3063\u3068\u70ad\u9178\u306b\u3057\u305f\u304f\u3063\u3066\u3001\u5e38\u5099\u3057\u3066\u3044\u308b\u70ad\u9178\u6c34\u3092\u52a0\u3048\u3066\u3002<\/p>\n<p>\u3053\u3046\u3059\u308b\u3053\u3068\u3067\u3001\u30a2\u30eb\u30b3\u30fc\u30eb\u304c\u5c11\u3057\u8584\u307e\u3063\u3066\u3001\u98f2\u307f\u3084\u3059\u304f\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n<p>\u679c\u7269\u306f\u305f\u307e\u305f\u307e\u3046\u3061\u306b\u3042\u3063\u305f\u3082\u306e\u3092\u3044\u308d\u3044\u308d\u5165\u308c\u3066\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/75.jpg\" rel=\"lightbox[30040]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-30043 aligncenter\" alt=\"75\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/75.jpg\" width=\"456\" height=\"640\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f<a href=\"http:\/\/afterhours.culinarytribune.com\/\" target=\"_blank\">\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" alt=\"\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Moscato Sangria Soda My sister-in-law brought this wonderful Moscato for us from Texas in March. It was fruity and sweet and she and I enjoyed it when she came to visit us again last month. I decided to make sangria with the leftover. Adding some sparkling water gives nice bubbles and also makes it easy [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-30040","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30040"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30040\/revisions"}],"predecessor-version":[{"id":30050,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30040\/revisions\/30050"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}