White Sangria
- PREP 1hrs
- TOTAL 1hrs
We love this sangria made with white wine. For the best flavor, we love using two wine varieties: a fruity, floral, and slightly sweet Moscato and an off-dry Riesling. The Riesling’s acidity perfectly balances the Moscato’s sweetness and the fruit in the sangria. You can find excellent bottles of each for $15 to $20.
You Will Need
1 medium apple, cored and diced
2 peaches, peeled with pit removed and diced (or use 2 cups frozen)
½ cup brandy, optional (120ml)
10 fresh raspberries
1 ½ teaspoons vanilla extract
1 (750ml) bottle Moscato, look for Italian Moscato d’Asti
1 (750ml) bottle off-dry to dry Riesling
Directions
1Make sangria: In a large pitcher, combine the diced apples, peaches, and brandy (optional), then use a cocktail muddler or the end of a wooden spoon to gently muddle everything together. Add the raspberries, vanilla, and both bottles of wine.
2Chill: Stir well, then refrigerate for at least 1 hour, or cover the pitcher and refrigerate for up to 2 days.
3Serve: Divide between glasses and top with a splash of seltzer water, if desired.
Adam and Joanne's Tips
- Choosing Moscato: Look for Italian-made Moscatos that have the words “Moscato d’Asti” on them. These are generally inexpensive, effervescent, and quite delicious.
- Choosing Riesling: Look for off-dry to dry rieslings or those with a listed alcohol percentage of 11 to 12.5. We particularly enjoy Rieslings from Washington State.
- Substitutions: Moscato and Riesling aren’t the only wines that work here. Pinot Grigio, Sauvignon Blanc, and sparkling wines can work, too. You might find you need to add some sweetness; keep honey or agave on hand to sweeten the sangria if needed.
- The nutrition facts provided below are estimates.