I love sangria. Even though it’s known as a summer drink I like it year-round. I’ve mostly enjoyed it made with red wine, but when I tasted this white version, which I discovered in the July issue of Food & Wine, I was hooked. And this isn’t some ordinary sangria. It calls for Viognier, a white wine grape that’s floral and aromatic, which adds a new dimension to this wine punch.
Here, the recipe from chef John Besh of August restaurant, courtesy of Food & Wine magazine. It’s so good you may want to double the recipe.
Mango-Peach Sangria
In a saucepan, cook 1/3 cup sugar with 1/3 cup water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in 1 cup Grand Marnier, 1 bottle Viognier, 1 chopped mango, 2 peaches cut into thin wedges and 1/4 cup mint; serve immediately. Serves 4.
