We’ve had two earlier entries, one of red and the other on white sangrias, as promised we were simultaneously writing this entry for further white sangrias, in particular giving you some ideas on how to handle the vast array of fruits and mixes that can be thrown in to give your white sangria some more personality.
First suggestion, picking a white wine. White wines have a range of fruity profiles, its’ easy to pick up grapefruit, lemon, lime, oranges, just about anything in white wine. We would strongly recommend that you stay away from the heavy chardonnays, these can have too much oak or leather in them. A pinot grigio or sauvignon blanc for instance both work very well. The sweeter wines like riesling are also good, but if you use those then go lightly on any added sugar.
Brandies, here’s where it can get fun and or dangerous. Brandies of course come in a huge variety of flavors, pretty much anything you can imagine. We say that this can get dangerous simply because some of the more exotic flavors are going to end up turning your sangria into a psychedelic wine cooler, not the best idea. Working with an orange liquor like triple sec is a good starter, also any of the basic berry brandies are good, Blackberry, Apricot and Peach – stay away from Cherry and melon unless you’re into cough syrup.
Some fruit combo’s – Peaches, raspberry and mint all lightly muddled. Grapefruit, blackberry and basil. Lime and mint makes a mojito style sangria, it’s awesome. Blueberries and rosemary with a little lime. Want to go a little “down under” kiwi’s and strawberries.