By Lori Fredrich Senior Writer Published May 03, 2017 at 1:01 PM

It’s almost summer, and what’s better to sip out on the patio than a refreshing glass of sangria?

It's even better when you know how to make your own. And you can learn how at the upcoming Sangria Lab at Movida.

The first Sangria Lab will take place in the lofted dining area at Movida, 524 S. 2nd St., on Sunday, May 7 beginning at 5:30 p.m.  A second lab will follow on Sunday, May 21 (any waitlisted sign-ups for May 7 will automatically be registered for the May 21 event).

The interactive class will be led by beverage director Dan Beres and Sean Wille, Movida's director of marketing and public relations, who will walk participants through a history lesson on the origins of sangria and provide recipes and instruction for home sangria-making.

There will also be sangria samples and plenty of Spanish tapas to nibble including croquetas, cheese, charcuterie and empanadillas. Even better, every participant will also get to create their own bottle of customized sangria to take home.

Sangria ingredients at guests' disposal will include red or white wine, house-made cocktail syrups, fresh citrus juices, fortification liqueurs and spirits (including brandy), garnishes and cocktail bitters.

Cost for the sangria lab is $60 per person, which includes tapas, sangria samples, recipes, a 750 ml corked bottle of sangria to take home and perhaps the opportunity to wear some awesome science goggles.

For more information and to sign up, visit

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.