By Ujjainee Roy
July 22, 2024
If you love sangria and making batches of fruity sangria for your house parties, switch up the basics and try a white sangria! White sangrias are made with white wine; typically with Spanish table wines and apple brandy. If you're exploring this recipe, here are some basic mistakes to avoid.
White sangria relies heavily on the flavor of the wine, so using a low-quality wine can compromise the entire drink. Opt for a decent, medium-bodied white wine like Sauvignon Blanc, Pinot Grigio, or Riesling. These wines have the right balance of acidity and fruitiness, which complements the other ingredients in the sangria.
While sangria should be sweet, too much sugar can overwhelm the drink and mask the natural flavors of the wine and fruit. Instead of adding lots of sugar, try using a splash of fruit juice, like orange or pineapple juice, to add natural sweetness.
One of the keys to a great sangria is allowing enough time for the flavors to meld together. Aim to let your sangria sit in the refrigerator for at least 4-6 hours, or even overnight. This resting period allows the wine to infuse with the flavors of the fruit and any added spirits,
Not all fruits are suitable for white sangria. Avoid using fruits that will disintegrate or turn mushy, like bananas. Instead, opt for firm, fresh fruits such as apples, pears, peaches, berries, and citrus fruits. These fruits hold up well in the wine and add a variety of textures and flavors to the sangria.
While a splash of brandy, triple sec, or another spirit can enhance the flavor of sangria, too much can overpower the drink and make it overly strong. Be judicious with the amount of added liquor, aiming for about 1/4 to 1/2 cup per bottle of wine.
Acidity is important in balancing the sweetness of sangria. Without enough acidity, the drink can taste flat and overly sweet. Citrus fruits like lemons, limes, and oranges are excellent for adding the necessary acidic balance.