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Jul 2, 2007 10:56 AM

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


                  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.


                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.


                      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...