White wine recommended by local Norwich Farmers Market Manager Nica Mieloch-Blinn might include a Pinot Gris or even a drier rosé that would add a lovely pink color. Any white wine will work with this recipe. Choose something that you enjoy drinking and will pair well with the sweet fruits.  Riesling, chardonnay, and sauvignon blanc are all excellent choices. If you’re in the mood, try something a little more unusual such as Albarino, Gewürztraminer, or Viognier. Adding a bit of ginger ale right before serving provides the perfect amount of fizz and sweetness. Sangria benefits from sitting overnight in the fridge to allow the flavors to meld. The following recipe includes a full bottle of wine, enough to make an entire pitcher.

• 1 bottle white wine
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 1 lime, cut into wedges
• 1 peach, pitted and cut into wedges
• 1 cup strawberries, hulled and sliced (muddled first to macerate a bit)
• ½ cup lemonade or limeade
• ½ cup sugar
• 3 oz brandy (apricot, peach, or berry-flavored)
• 1 can (8 oz) pineapple (diced, with juice), optional
• Rhubarb (Mt. Pleasant Farm and Norwich Farmers Market), optional
• 2 cups ginger ale, chilled

Pour wine into a serving pitcher and squeeze juice from lemon, orange, and lime wedges into wine. Add citrus fruit wedges (leaving out seeds if possible) to the serving pitcher. Add peach wedges, sliced strawberries, lemonade or limeade, sugar, brandy, and pineapple and juice, and rhubarb if using. Chill overnight to marry flavors. Add ginger ale and ice just before serving. A last tip: if you are short on time or would like to serve this sangria right away, use chilled white wine and serve the sangria over lots of ice.

Enjoy!