Sangria with Sparkling Wine and Stone Fruit

by Joseph Erdos
Print Email

summersangrisFor an excellent summer refresher, perfect for a picnic or party, how about trying this recipe for sangria? Using in-season stone fruit, this recipe is the perfect way to celebrate (or mourn) the end of summer. Feel free to use whichever fruit you choose, but it is especially nice with fresh, ripe stone fruit such as peaches, nectarines, and/or plums. Mangoes, pluots, or cherries would also make a nice addition. I happened to use a white peach, a white nectarine, and a white pluot.

For the spirit, a peach or plum brandy works especially well (try a plum Palinka from Hungary), but any other brandy works fine too. Many white wine sangria recipes call for the addition of sugar and soda, but there is no need if you use a sweet sparkling wine. Sweet sparkling wines such as Asti, semi-seco Cava, demi-sec Champagne, or Prosecco work the best.

The addition of peach nectar to the sangria is reminiscent of a Bellini, a cocktail of Prosecco and peach purée that was invented in the late 1930s at Harry's Bar in Venice, Italy. So, if like me you were unable to take a trip this summer, grab a glass of sangria and let your mind wander.


Sangria with Sparkling Wine and Stone Fruit

Tip: Prepare peach ice cubes ahead of time so that the sangria will not get diluted by regular ice cubes.

2 cups peach nectar
1 peach
1 nectarine
1 plum
1 cup brandy
1 750-ml bottle of sparkling wine
Peach nectar ice cubes (about 2 cups nectar)

Slice fruit into wedges and add to pitcher with brandy. Let macerate covered in the refrigerator for up to an hour. Add peach nectar and sparkling wine. Add ice cubes. Serve and enjoy. Yield: 2 quarts.


Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.


Add comment

Security code

Restaurant News

Dutch Food & the Amsterdam Restaurant Scene
by David Latt

amsterdam-bridge.jpgIn Amsterdam, restaurant food tends to be hit-or-miss. Most dishes are under-seasoned, but that doesn't mean you won't eat well.

The fact is, you're likely to have good cafe food; meaning great...

One Night in Portsmouth
New England
by Lisa Dinsmore

img 2580On our recent summer "vacation" to the East Coast, we had one day to ourselves. Blissfully alone, with only each other to have to worry about and please. Instead of the unending stream of family...

DaoFu - San Diego
Southern California
by Kitty Kaufman

daofu 11You'll never find this place on your own; you have to know someone. The Thin Man and I are just that lucky. Michele lives close by and does a fast focus so we can shoot and eat while everything's...

Mexican Regional Cuisine in Los Angeles
Los Angeles
by Joshua Heller

carnitas-elmichoacano.jpgLos Angeles has the best Mexican food in the world.

An established foodie might suggest this claim be true, because of Los Angeles’ high end Mexican cuisine. Places like Casa in downtown or...