{"id":2444,"date":"2021-08-11T13:46:02","date_gmt":"2021-08-11T17:46:02","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2444"},"modified":"2021-12-28T10:21:02","modified_gmt":"2021-12-28T15:21:02","slug":"white-sangria-is-light-fruity-and-refreshing-pretty-much-the-perfect-summer-drink","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2444","title":{"rendered":"White Sangria Is Light, Fruity And Refreshing – Pretty Much The Perfect Summer Drink"},"content":{"rendered":"\r\n
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White Sangria in porcelain tumblers<\/span>
with crystalline glazes<\/span>
by Gwendolyn Yoppolo<\/a><\/span><\/figcaption><\/figure>\r\n

We have been pretty lucky heat wise on the East Coast this summer although farmers might have preferred hot and dry to flooding. Now, as temperatures and humidity are rising, I think less about cooking and more about drinking. Because I am primarily a social drinker, I haven\u2019t been drinking a lot this year but lately have had a craving for something light and fruity to sip. Last summer I mostly drank an Americano, a vermouth and Campari blend. Still wanting something low alcohol and wine-based, my thoughts rambled onto sangria.<\/span><\/p>\r\n<\/div>\r\n\r\n\r\n\r\n

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Fruity and refreshing<\/span><\/figcaption><\/figure>\r\n

All of the sangria I have made or drunk over the years has been of the common red wine variety. I\u2019ve seen white sangria on menus but never tried it so in the spirit of educating myself (and because a bottle of Prosecco has been on our counter calling my name all summer), I decided to explore and experiment. What I discovered is that almost any decent white or rose wine (still or sparkling) will make a tasty drink and you can use fruit juice to sweeten in place of added sugar, if you prefer sweeter, or add a little sweet white vermouth.\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

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Cut a rainbow of fruit into bite-sized pieces<\/span><\/figcaption><\/figure>\r\n

Brandy is the most commonly added liquor but I think it is too strong for a white sangria\u2014save it for the red sangria. I had some St-Germain<\/a> so I used that and it was delicious. A wide variety of alcohols, including Grand Marnier, Cointreau, Triple Sec or any fruity Schnapps will do, depending on your preference or what you have on hand. I think citrus fruits and berries are particularly good in sangria and, at this time of year, I would use peaches, nectarines, apricots and plums over apples, grapes and pears, which are more typical. Mango and kiwi add a lot of sweetness. My husband thinks all these choices are too confusing but sangria really is completely adaptable to personal taste. My recipe is just an outline or guide. Most importantly, start with a wine you like as the base. I used a Sauvignon Blanc but I would also be happy with a white Rioja, Pinot Grigio, Riesling or Gruner Veltliner. Then whichever fruit you choose, make sure it is plentiful and whatever mixture you concoct, be sure to chill it thoroughly. Last suggestion–if you choose to use sparkling wine or sparkling water, add it just before serving so it stays bubbly.\u00a0<\/span><\/p>\r\n

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Prosecco or Cava full of fruit also make a good sangria<\/span><\/figcaption><\/figure>\r\n

WHITE OR BLUSH SANGRIA\u00a0<\/span><\/p>\r\n

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