While red sangria is the more traditional, or at least more well known of the wine, fruit, brandy mix, white sangria is an amazing alternative that is rapidly growing in popularity – in just about any bar or restaurant that serves sangria these days they will offer either a red or a white option, especially in the spring and summer months. Without any direct references to history, we can only assume that the history of white sangria is almost exactly the same as red, in so much as that as long as white wine has been produced people have been mixing fruit in with it.
We have a personal preference for white Sangria’s because we feel white wines tend to have underlying flavor profiles that blend better with a wider variety of ingredients, ultimately giving you many more options.
The basics of white sangria are the same as red.
One bottle of light to medium bodied white wine
4 ozs of brandy
2 heaping tablespoons of cane sugar
half lemon sliced
half lime sliced
Mix all in a large glass jar or pitcher and let sit in the fridge. The flavor do get stronger the longer the fruit steeps, make it the night before or the morning of, keep cold in the fridge. This is our basic white sangria recipe, and we’re int he process of writing another entry all to itself on some of the fruit blends we think go best together – stay tuned for that one. Back shortly.