August 23rd, 2011
August is Washington Wine Month, so I thought this would be the perfect time to talk about sangrias! I love wine by the glass, but for a truly refreshing, light sip, a Summertime White Sangria is the way to go. It is perfect for a big bash (it batches up super-easily!) or a casual summer day on the patio. Local, in-season fruit like peaches, plums, apricots and nectarines mingle so nicely with Stonecap Chardonnay, local honey and a touch of liqueur until you’re ready to serve – then just add some ice and voila! Instant party in a pitcher! If red is more your thing, this sangria is also d’lish made with StoneCap Merlot or Cabernet wine.
For more information or to purchase StoneCap wines, made in the beautiful Columbia Valley, visit www.stonecapwines.com/ or check your neighborhood Fred Meyer or QFC. Happy summertime sipping! – Kathy
Summertime White Sangria
Makes about 6 servings
1 bottle (750 ml) StoneCap Chardonnay
1/4 cup liqueur, such as Tuaca, Grand Marnier, Cointreau, or St. Germain
2 – 3 tablespoons local honey
1 lemon, thinly sliced
1 cup cut up local fruit, such as peaches, nectarines, apricots, and plums
In a large pitcher, stir the wine, liqueur and honey together until honey is dissolved. Add the fruits and stir, crushing some of the fruit. Cover and refrigerate overnight, or for at least 4 hours, to let the flavors marry. Serve over ice, including some of the fruit in each serving.
Recipe created by Kathy Casey Liquid Kitchen™