Fruity White Sangria Recipe with Peaches
We call for two varieties of wine in our white sangria: Moscato and an off-dry Riesling. The Moscato is fruity, floral and slightly sweet and the Riesling has great acid, balancing the fruit and sweetness from the Moscato. You can find great examples of each wine for less than $10 to $15 each. Keep in mind, though, sangria is very adaptable. Feel free to change, switch out, double up or eliminate anything we suggest. It is your sangria, after all! Also, if you find the sangria is not sweet enough for you, add a tablespoon or so of honey or agave.
We call for two varieties of wine in our white sangria: Moscato and an off-dry Riesling. The Moscato is fruity, floral and slightly sweet and the Riesling has great acid, balancing the fruit and sweetness from the Moscato. You can find great examples of each wine for less than $10 to $15 each. Keep in mind, though, sangria is very adaptable. Feel free to change, switch out, double up or eliminate anything we suggest. It is your sangria, after all! Also, if you find the sangria is not sweet enough for you, add a tablespoon or so of honey or agave.
- Carbohydrate 4.6807533356204 g
- Cholesterol 0 mg
- Fat 0.0348544444444444 g
- Fiber 0.486133352650536 g
- Protein 0.0793066667000788 g
- Saturated Fat 0.00574155555555556 g
- Serving Size 1 1 Serving (34g)
- Sodium 1.4455555570591 mg
- Sugar 4.19461998296986 g
- Trans Fat 0.0172666666666667 g
- Calories 34 calories
Step-by-step
- In a large pitcher combine brandy, apples and peaches then use a wooden spoon to lightly muddle together.
- Add raspberries, vanilla and the wine.
- Stir then refrigerate at least 1 hour.
- Serve chilled and topped with a splash of seltzer water if desired.
The Evolution of Iberian Punch
What the ingredient list does not tell you is that modern sangria descends from medieval European drink traditions where wine was routinely spiced, sweetened, and mixed with available fruits to mask the harshness of early fermentation methods. Historically, regional punches relied on whatever local orchard yields happened to be in season during harvest months, evolving from heavy red wines toward lighter white wine variations as refrigeration and global trade networks expanded access to cooler styles of bottling. When combining two distinct bottles like moscato and riesling, the resulting beverage bridges centuries of winemaking adaptation by matching residual grape sugars directly against natural malic and tartaric acidity.
Maceration and Temperature Control
Refrigerating the mixture for at least one hour allows the cell walls of the diced apples and peaches to break down partially under osmotic pressure from the alcohol and acids, releasing aromatic compounds into the liquid medium. Keeping the pitcher at a consistent temperature hovering around 38 degrees Fahrenheit ensures the delicate floral esters of the Italian moscato do not degrade while the fruit flavors integrate fully. Muddle the fruit gently with a wooden spoon rather than a metal muddler to avoid bruising the flesh into bitter purees that cloud the final pour.
Storage and Make-Ahead Dynamics
Prepared batches hold well in the refrigerator for up to 24 hours, though fruit textures will soften significantly past the twelve-hour mark as absorption continues. Citrus or plain seltzer water should always be added immediately before service rather than during the initial mixing phase to preserve carbonation. Freezing this beverage is not recommended because the variable alcohol proofs and high water content separate unevenly during thawing.
