The Labor Day weekend is the signal that summer is officially winding down. Time for one last big holiday cookout and sangria is the perfect adult beverage for hanging out with friends around the grill. There are so many ways to make using white wine, rosé or blush wines, and the classic red wine sangria.
The sweetness of the sangria should come from the fruit itself. The idea of stirring additional sugar into wine is just asking for a sad tomorrow. The key to a successful sangria is to make it and let it rest in the refrigerator for a couple hours and better if overnight. The wine will open up and the fruit will have a chance to infuse itself.
I made this one with white wine and a rosé cava so the juicy sweetness of the stone fruits would permeate the drink, but feel free to substitute the white wine for a rosé and the cava for a prosecco or Champagne or even club soda or tonic water (sweeter) for a less boozy version.
- 1 bottle (750 ml) red wine - Merlot, Malbec, Syrah/Shiraz are all good choices
- ½ cup peach schnapps
- ¼ cup brandy
- 1 peach
- 1 nectarine
- 2 plums
- Sparkling wine/Cava/Prosecco/Champagne
- In a large pitcher, stir together the red wine, Cointreau, and brandy. Thinly slice the fruit and stir into the wine mixture. Cover and refrigerate for two hours, but better overnight.
- Serve chilled (ice dilutes the booziness) and top with sparkling wine.
Cheers and Happy Grilling!
~Jeff
