The very first note in my phone is a list of ingredients for a white wine sangria made by a Pasadena restaurant, Café Santorini: Pinot Grigio, Sauvignon Blanc, Peach Schnapps. The fruits that were used that night were honeydew, pineapple, cherries and lime. The waiter described how the restaurant prepared their sangria on Friday mornings, (and how the staff prefers the sangria at the end of Sunday, especially the wine-soaked fruit).
For sangria, the wine is usually dry or semi-dry. Pinot Grigio, Sauvignon Blanc, and Chardonnay seem to be frequent choices. You can add fruit juice, simple syrup, brandy or any sweet liqueur. I discovered a variety of possibilities for the bubbly ingredient, including club soda, orange soda, lemon lime soda and ginger ale. I’ve also used seltzer and Torani syrup.
Local friends highly recommend the White Wine Sangria served at another Pasadena restaurant, La Grande Orange. Their recipe can be found on the website for the Los Angeles Times: La Grand Orange Cafe’s White Sangria
1 bottle Charles Shaw Pinot Grigio
1 bottle Charles Shaw Sauvignon Blanc
½ cup Peach Schnapps
For the batch I mixed up a couple of weeks ago, I used tangerines, strawberries, and blueberries. The week before, I substituted Triple Sec for Peach Schnapps and used oranges, mangoes, and apples. This week, it’s cherries, apples and clementines
Pour into glasses leaving room for your favorite bubbly addition. Day one we used Trader Joe’s French Market Sparkling Lemonade. Day two we used Hansen’s Mandarin Lime Soda. Day three we used seltzer with Torani Cherry syrup.
Flexible, versatile and inexpensive, make it in small batches and store in a pitcher to enjoy all weekend, or serve it in a punchbowl for a larger gathering. Fancy or formal, serve in wine glasses or mason jars with a mint leaf.
Have fun! Post your favorite variations in the comment section.