White Wine Sangria
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A pitcher of this easy white wine sangria is just the thing for warm-weather gatherings—it’s simple to prepare and always a hit.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Whenever we visit my parents in Florida, we have dinner at Columbia, a Spanish/Cuban restaurant on Sarasota’s St. Armand’s Circle. Mike and I always share a pitcher of their white wine sangria, which the server prepares tableside for a little drama.
It’s easy to replicate at home. For starters, there’s no need to use an expensive wine—just pick up something inexpensive (and grab an extra bottle, since it tends to disappear quickly!). Sparkling wine also makes a wonderful stand-in if you want something a bit lighter and more festive. The recipe is easy to customize with whatever fruit you have on hand, and it’s best made a little ahead so the flavors have time to meld in the fridge.
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White Wine Sangria
Ingredients
- 1 oz (2 tablespoons) brandy or cognac
- 1 oz (2 tablespoons) orange liqueur, such as Grand Marnier
- ⅓ cup superfine sugar (see note)
- 1 orange, halved
- 2 limes (you'll need the juice of one lime for the sangria and the other lime for garnish)
- 1 small apple, such as Fuji or Honeycrisp, peeled and chopped
- 1 nectarine, chopped
- 1 (750-ml) bottle chilled white wine (or sparkling wine, such as Cava, Prosecco or Champagne)
- 8 oz lemon-lime soda, such as Sprite
- A few bunches frozen grapes
Instructions
- In a large pitcher, combine the brandy, orange liqueur and sugar. Squeeze juice from one lime and one orange half into the pitcher. Stir until the sugar dissolves. Slice the remaining orange half into thin slices and add to pitcher, then add chopped apples and nectarines. Add the sparkling wine, lemon-lime soda and a large bunch of frozen grapes. Place ice cubes in glasses (do not put them in the pitcher or they’ll water the drink down) along with small bunches of frozen grapes and pour sangria over top. Spoon chopped fruit into glasses, garnish with lime slices if desired and serve.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Can I make this sangria the night before?
Hi Sybil, This is best made right before serving. You can make it ahead but it will lose its fizz — it’ll still be good, just not sparkling.
St. Augustine also has a Columbia restaurant where I first discovered the White Sangria. The flavors mix well and the drink is light and not sugar sweet at all. This recipe will be enjoyed all summer!
Can you do this ahead of time ? Let the fruit sit and everything else in fridge. If so how long do you recommend. Trying to do large gallon of it for party.
Hi Melissa, This is really best made right before serving. You can do it ahead but it will lose its fizz — it would still be good, just not sparkling.
Could I substitute simple syrup for the sugar? Would it be the same amount?
Sure, I think that would work. I’d suggest starting with 1/3 cup and add more to taste if necessary. Enjoy!
I don’t drink much in alcohol, which would you use, brandy or cognac? Thank you love all you receipes.
Hi Mary, brandy and cognac are essentially the same thing. Cognac just gets its name based on the region in France where it’s made. Hope you enjoy the sangria!
Hi Jen,
I have made so many of your recipes and they have ALL been 10/10! I recommend your cookbook and blog to everyone. Your recipes have all been so good that I hesitate to ever make any changes but I wondered in this case, if it would be okay to omit the brandy and grand Marnier? (I’m trying to keep this budget friendly). I’m sure those two ingredients put this over the top but I wonder if it would still be good without? What do you think? Thanks!
Aww thank you, Melissa — so glad you enjoy the recipes! It’s fine to omit the booze, but I’d cut back just a bit on the sugar too.
Thanks for this question (and answer) … I had the same question. Those extra liquors would put me over budget too!
Can this be made ahead of time?
Hi Cece, It’s really best made right before serving. You can do it ahead but it’ll lose its fizz — it would still be delicious, just not sparkling.
This was a hit! I used a little less sugar and since I was out of lemon-lime soda, I used a cup of sparkling cider (I’m rarely out of that one, ha!). I also subbed Grand Marnier for Tanqueray Flor de Sevilla (Seville orange-infused gin)… Yum! The fruit pieces were also very refreshing to munch on. Will be making again for sure.
I followed your recipe with one exception: after adding Grand Marnier and cognac on the top of chopped fruits (nectarines, strawberries, raspberries…..) I put a jar aside for about 1hour. I think it improved the taste.
Then, poured sparkling wine and added sliced apple and orange.
I love your recipes and use them very often 😍
Thanks!
question – if using simple syrup, what would be the correct amount
thanks
Hi Chuck, I’d suggest starting with 1/3 cup of simple syrup and add more to taste if necessary. Enjoy!
I am from Sarasota! So glad you found the Columbia, it is one of my faves from my childhood 🙂 BTW if you visit again any time soon check out the one in Ybor City in Tampa – beautiful old building and of course the tasty 1905 Salad