We’ve been trying to support wineries that produce organic whites, specifically Chardonnays. The organic wine display at Whole Foods seems to have expanded over the last year or so and the folks who staff the wine section are optimistic about a trend towards more and better, but sometimes we miss, giving us the opportunity to experiment with Sangria.
Like a good Mimosa, or just about any mixed… anything, one shouldn’t skimp on quality ingredients, but it’s hard to turn a really special bottle of red or white into Sangria. However, should the need and/or desire arise:
White Summer Sangria – serves 6
1 bottle good quality (but doesn’t need to be the best) Chardonnay – we’re trying to go “organic” – Whole Foods wine folks can make recommendations. Wente is making a pretty good one.
1/4 cup white or light rum
1/4 cup Grand Marnier
1/4 cup raspberry syrup (make your own or Williams Sonoma has one)
1/4 – 1/2 cup Brandy
Juice of one lemon
Juice of one orange
1 cup thinly sliced fruit (apricot, peach, plum, orange… any or all)
1/4 cup lemon basil leaves – bruised
Garnish: fresh raspberries and lemon basil sprigs
1. Pour the wine into a pitcher that is large enough to hold all the ingredients.
2. Add the liquors and raspberry syrup; stir to blend.
3. Add the sliced fruit and bruised lemon basil leaves. Cover and chill for 2-3 hours or overnight.
4. Serve over ice in a stemmed glass with a garnish of 1-2 raspberries and a sprig of lemon basil.