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Best white wine for a white peach sangria?

This is the first time I'm making this type of sangria, and I'm getting all kinds of suggestions on what wine to use...from chablis to chardonnay to white zinfandel. Needless to say, I'm becoming confused. lol

Does anyone here have a favorite white they use? Thanks!

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  1. I'd stay away from white zin. That stuff is really no good. And if you are referring to domestic California chablis, I'd stay away from that too.

    A chardonnay from California is okay, although it may be too oaky/vanilla/butterscotch and rich to go well with white peaches. A Burgundy may be more appropriate if you want to use chardonnay, though with the good stuff, you'd probably do better to drink it alone.

    I think any of the following would be good: New Zealand sauvignon blanc; pinot grigio from Italy; white Rioja; Vouvray (chenin blanc). Maybe even a rose. I had a particularly interesting one, a vin gris from pinot noir by Robert Sinskey, that might be good with peaches, if you're inclined to mix with a $20+ bottle.

    Or better yet, if you don't mind bubblies, some prosecco or cava for a massive pitcher of bellini.

    9 Replies
      1. re: Foodandwine

        I would agree. Trader Joes (at least in my area) has one for $5.99 a bottle called "Honey Moon" that is very nice. Fruity smell but dry and crisp to drink.

      2. re: mengathon

        We make a white sangria with white peaches fairly often in the summer and we always use a white Rioja, so I strongly second that recommendation.

        1. re: mengathon

          Mengathon has an idea I'd like to second.

          The first is rose -- can you imagine how pretty this would be -- the pinkish wine with sliced white-fleshed peaches with their pink centers? Maybe a sprig of mint (watch the amount). Also, add just a touch of pureed peach to the entire batch. Strips of lemon zest.

          The second idea is to use a Muscat, the wine whose main flavor is peach. A sparkling Muscat/Moscato is wonderful. I love the one from Robert Pecota called Moscato d'Andrea. Puree some peaches with add it to the Moscato and you're sitting at Harry's Bar in Venice overlooking the Grand Canal (where the bellini was invented).

          I even think a cheap Gewurtraminer or Riesling would be amazing. Viognier, foodandwine's idea, would work if it really had those tropical fruit notes it sometimes has. Only problem is that it's usually a bit pricey.

          1. re: maria lorraine

            We made several batches during our BBQ last Sunday each time modifying the ingredients slightly and they kept improving with each version.

            My final recommendation would be a simple dry bubbly (we used Cartizze Prosecco) nothing too cheap as it comes out in the mix. A decent dollop of Cointreau, sliced white peaches and served cold.

            Drink fast before the bubbles disppear!

            When the drink is all gone, eat the peaches which will still have a "zing" to them.

            1. re: maria lorraine

              Old thread but I'd like to give it a bump please. We have a bunch of family coming in and I was thinking a white sangria might be nice one day/evening. Maria, could you give me some recs as to proportions of wine to peaches? TIA.

            2. re: mengathon

              Burgundy? Use white Burgundy as a base for Sangria?

              If you would do this, no wonder you are against using white zinfandel or generic California jug wine in making your fruit punch, when, in fact, these are exactly the types of wines one wants to use.

              In sangria, no one (not even Parker) tastes the wine. An inexpensive, slightly sweet wine, like many white zins and jug wines, is just the thing.

              1. re: FrankJBN

                I'm not suggesting you pour a bottle of Chassagne Montrachet or Corton Charlemagne into sangria, but rather a $7 bottle of Jadot Mâcon-Villages. I don't make my sangria with lots of added fruit or sugar, so the domestic jugs don't work for me as well as the other wines.

                1. re: mengathon

                  Jadot's Macon-Villages hasn't been $7 for MANY years. At my LWS, it's $19.99. Not making any fruit punch with that.

                  Here's another vote for simple and fruity. Trader Joe's house white Rhone blend, La Ferme Julien for $5.99 would be a good choice. Definitely drinkable on its own, but not too $$ to mix with.

            3. (Disclaimer: I have worked for both companies.)

              I have also made a lot of white sangria in my day and for white sangria I recommend Sutter Home Sauvignon Blanc or Beringer Sauv Blanc.

              Yes, yes, blah blah family owned winery small production blah -- I will recommend small producers with the best of them -- but when adding rum, sugar and fruit, these wines are simply good enough, economical enough and consistent enough to allow me to perfect my recipe.

              2 Replies
              1. re: helenjane

                I agree with Helenjane when adding fruit and juices to wine find a decent lower priced wine!!

                1. re: helenjane

                  Helenjane,

                  You stole my thunder. I was going to mention SB, though not specific producers. I'd opt for US (domestic) producers, over NZ, FR or some other great producers. Rather than nuances, a bit of fruit, with little other "character," would be fine. The wine will be adulterated in the Sangria process/recipe, so light, good acid and a fair price, are all that one should look for. I'd grab for the Groth, but that is because I have a case of it, in the cellar (great with sushi!), and the price from the winery, or my local Costco is good. It has fruit-forward characteristics and is not too grassy. There are probably other wines, at lower price-points, that would fit the bill, but I do not normally have them around my house.

                  I say, "good call."

                  Now, if someone wanted a wine to go WITH peaches, especially white, or pears, I'd opt for the Sullivan Napa Chardonnay, though the more recent iterations (re-planted their Chard for Merlot, and source the fruit now) are not quite so white-peachy/pear, as years before.

                  Hunt

                2. My mother in law used pinot the other week and it was good. Do stay away from any temptation to add additional fruit, if you do, I warn you it starts to taste like spiked Kool Aid. Personally if i was making white sangria, I'd go for a cava or a prosecco or even a vinho verdi to give it a little sparkle. Also, even if it doesn't call for lemons add them to cut the sweetness of the peaches.

                  If you want an alternative to sangria, try the summer lillet cocktail, its awesome.

                  1. Keep in mind that I've never actually tasted this suggestion, it just has elements that I think would have a great chance of success:

                    Use as your "base" white wine "riesling to taste"... this could be anything from kabinett to auslese, dry or not, whatever you like... personally I'd start with a kabinett...

                    But here's the key... as the "sweetener", instead of copious amount of sugar, just use a LATE HARVEST RIESLING to bring the flavor up to where you want it. LHR is extremely "peach friendly" and that's the basis of this idea. Say, start with a base of kabinett plus a cup of Late Harvest Riesling and make your adjustments from there.

                    3 Replies
                    1. re: Chicago Mike

                      Not being much of a Sangria fan (maybe it's just the ones that I've had), I usually don't pay much attention to them. Your idea sounds great though. Maybe instead of my normal choices, I'll give this on a try, if my wife can find some good white peaches. I've already got all the wines in the cellar, so that will be no problem.

                      Thanks,
                      Hunt

                      1. re: Chicago Mike

                        Plainly some one who doesn't care for late harvest riesling. What a terrible thing to do a decent wine.

                        It is a waste of money and a waste of wine to mix premium wine with fruit juice.

                        1. re: FrankJBN

                          Well, do you mix premium wine with a fruit dessert ? The poster asked for "best" and didn't put a price limitation on it...

                        1. I wonder if you have seen the recent LA Times article on Sangrias. One of the recipes is for a White peach-Riesling sangria:
                          Servings: 6

                          750ml. bottle dry Riesling
                          1 1/2 cups white cranberry-peach drink
                          1/2 cup peach nectar
                          3 tablespoons fresh lemon juice
                          2 tablespoons simple syrup -- equal parts sugar and water heated till sugar melts
                          1/2 vanilla bean, split lengthwise
                          2 lemons, cut in 1/2 -inch slices
                          2 oranges, cut in 1/2 -inch slices
                          2 ripe white peaches, cut into wedges
                          10 fresh raspberries
                          Club soda, if desired
                          Fresh mint sprigs, if desired

                          Paraphrased procedure: Combine all ingredients and chill, best if chilled for 2-3 days to allow flavors to marry. Serve in pretty glass over ice with an optional float of club soda and sprig of mint. Can make pretty ice cubes by freezing raspberry or other small berry in each cube.

                          8 Replies
                          1. re: maria lorraine

                            We made several batches during our BBQ last Sunday each time modifying the ingredients slightly and they kept improving with each version.

                            My final recommendation would be a simple dry bubbly (we used Cartizze Prosecco) nothing too cheap as it comes out in the mix. A decent dollop of Cointreau, sliced white peaches and served cold.

                            Drink fast before the bubbles disppear!

                            When the drink is all gone, eat the peaches which will still have a "zing" to them.

                            1. re: maria lorraine

                              K&L's got a $10 Riesling that would be terrific in this. And Costco's got a $20 Eroica Chateau Ste Michelle that's also peach-friendly and has a little more going on.

                              -----
                              K&L Wine Merchants
                              1400 Vine St, Los Angeles, CA 90028

                              Costco
                              2901 Los Feliz Blvd, Los Angeles, CA 90039

                              1. re: maria lorraine

                                In tat recipe I'd be using my "house Riesling," Chateau Ste Michelle's basic one, I get for $8.99. Eroica costs too much to blend.

                                1. re: maria lorraine

                                  Oops, should have read the whole thread. This sounds great.

                                  1. re: c oliver

                                    Now, that I've re-read it, sounds perfect for a Sunday gathering or brunch.

                                    Feel free to swap out ingredients -- you can use regular cranberry juice (instead of white), nectarines, frozen juice that fits the theme, likewise for frozen fruit, not adding the simple syrup (though it's better not to add sugar directly, I think), and so forth.

                                    1. re: maria lorraine

                                      I also like the rec to prepare well in advance. With seven adults and two toddlers I'm trying to keep things as simple as possible and cook/prep ahead when I can. I can just see us sitting out on the deck in the cool mountain air :)

                                      1. re: c oliver

                                        Just read this recipe today for Rosé Sangria in the NY Times paella article.
                                        Paraphrasing, with my notes added:

                                        1 750-ml bottle chilled dry Spanish rosé (doesn't have to be Spanish)
                                        1/2 c. orange liqueur like Triple Sec or something else
                                        1 c. orange juice (squeeze it yourself for best flavor)
                                        2 T. lime juice
                                        1 orange, unpeeled, cut into thin rounds
                                        4 apricots, sliced -- feel free to substitute ripe peaches, nectarines, frozen fruit, etc.
                                        1 pint raspberries -- sub strawberries if you like

                                        Mix the wine, Triple Sec, oj and lime juice together. Add fruit. I'd double the recipe. Add Pellegrino or other good quality sparkling water with small bead to stretch or dilute recipe.

                                        For ice, if your ingredients are not cold, you can use any of those party "punch bowl" ice tricks -- an ice ring with frozen berries in it, or an ice "cylinder" or ice cubes of the same. (For an ice cylinder to use in a pitcher, freeze in a plastic glass, unmold under hot water.) Substitute cranberry juice with berries.

                                      2. re: maria lorraine

                                        Fixed this last evening and it was wonderful. And beautiful. Unfortunately I forgot to take a picture. The only ingredient I couldn't find was peach nectar so I just bumped up the white peach cranberry drink. Thanks SO much for sharing this, Maria.

                                  2. Just had a wonderful peach note wine - the Dos Cabezas Viognier. Now, I'd had this some many years back, when Kent Calaghan was doing winemaker duties with Dos Cabezas, and it got great critical reviews in my Rhône tasting dinner, even against several Condrieu offerings. Unfortunately, it is an Arizona wine, and not likely available. Also, it is so much fun, by itself, that I would declare it heresay to make anything with it, other than a glass for my wife's pear/gorgonzola salad. Tons of white peach and pear notes. Lean, and very refreshing, but again, I cannot imagine mixing it with anything, even though it's US$18/btl.

                                    Hunt

                                    1. I recommend any brand of Spanish Rioja Blanco - this is what the Spanish use, so you have to figure it's the way to go.

                                      1 Reply
                                      1. re: pblumb

                                        Yeah, but they can buy it much cheaper than we can. We have to pay the import fees and extra taxes...

                                      2. hmmm....not going to reecommend a wine, but a suggestion to garnish with tarragon instead of mint if you go with a simple recipe and compatible wine, only because i love tarragon and peaches.

                                        now back to your regulary scheduled programming...

                                        1. I love white wine sangria! Actually all sangria, but on a hot summers day there is nothing as refreshing a white wine sangria. I have tried Chablis, Riesling or Pinot Gris in my sangria and was equally happy with each choice. Personally I don't choose the most expensive wine because I add Ginger ale and peach schnapps to it and to me that would be a waste. It's really up to you! Try a few and see what you like best :)
                                          Here is a link to my blog so you can try my recipe:
                                          http://bigmamasnest.blogspot.ca/2012/...

                                          1. If you have it in your area... Vi Zorro white is a Spanish white box wine [also found in bottles] that is surprisingly good and would be a good choice for this application. It's got nice fruit and is fairly dry and it's the right price for a sangria wine.

                                            1. One approach is to avoid wines that clash with fruit and better, use a wine that matches fruit nicely...

                                              One white wine pretty much stands alone here: riesling. If you want it a little bit on the sweeter side, use a kabinett, if a bit more medium to drier, use a halb-trocken.

                                              please report back.

                                              1. Albarino, Riesling or Viognier.

                                                2 Replies
                                                1. re: collioure

                                                  After further reflection whitre pea

                                                  1. re: collioure

                                                    Upon further reflection scratch the Viognier idea. Too expensive and the wine should not dominate the delicate white peaches. An inexpensive Riesling is my first choice.

                                                  2. I make this all the time yummy...don't use expensive wine there is no need...I use Pinot Grisio or Chardonnay either is fine. I'm making it today also yum yum

                                                    1. The best Sangria ever was in Porto made with white Port. Amazing! If I ever return my first stop would be Bull&Bear for white Sangria and I would drink it everyday.

                                                      We also drank Porto Tonic, so if you buy a bottle you can try it too, white Port, tonic with slices of lemon.

                                                      6 Replies
                                                      1. re: waitress

                                                        Prager Winery in St. Helena, CA, makes a white port that we love. It's not always available but you can contact them and they do ship.

                                                        http://www.pragerport.com/

                                                        1. re: c oliver

                                                          re: Prager.

                                                          Prager produces (produced?) -- more correctly, OFFERS -- two white "ports" through their online store.

                                                          The 2009 Prager "Aria" White "Port" is produced from Chardonnay (!), tastes nothing like a true Porto, and sells for $48.50, plus tax and shipping.

                                                          The 2005 Prager "Alyssa" Golden Dry "Port" is produced from Verdelho grapes, which is but one of the dozens of grapes authorized in the Douro to produce Porto. It is closer in character to a true White Porto -- the operative word being "closer" as in "closer than the Aria," but still quite different -- and carries a winery suggested retail of $38, plus tax and shipping.

                                                          OTOH, you can find Niepoort Dry White Porto for sale in the $15-20 range and drink the real thing for far less. Indeed, most White Porto in the US sells for less than, say, $20-25.

                                                          1. re: zin1953

                                                            That's great to know. I do like drinking the Aria regardless of what it actually is or isn't :)

                                                            1. re: c oliver

                                                              It's not a criticism of you liking the wine. Indeed, the wine itself isn't bad. (I'm not a fan, but it's certainly well-made and I can certainly understand why some people do.) Rather, I wished to point out that it tastes nothing like a [true] White Porto, and so to recommend it to someone who enjoys [true] White Ports [from Portugal] *without* pointing out the differences could be a bit misleading, and potentially sending them towards something they may not like . . . IF they are thinking it's like a White Porto.

                                                              Not to mention it's 2x the price . . .

                                                              1. re: zin1953

                                                                And I didn't take it as a criticism. I'm a sponge when I come to info :) and I'll certainly keep an eye out for what you recommended. I LOVE paying less!