White Peach Blueberry Sangria

It’s summer, so I’m on a Sangria kick. I developed these Sangria recipes while living and working on a micro-farm in Santa Barbara County; it was more work than I thought it would be! Sangria helped me keep it together: some days you just need a light, fruity, slightly sweet (or dry and zingy) pitcher of deliciousness to counter all that chicken poop. And take the edge off, whatever kind of work poop you experience these days. Buttonwood Farm & Vineyard helps me with that.

On a recent trip there to buy peaches and taste wine, I came across 2 great wines for Sangria: the dry Rosé of Syrah (great for a Bloody Rosé Sangria) and any of their Sauvignon Blancs. There were 4 different ones last time I was there; you just have to pick your favorite!

Consider the Sauvignon Blanc Signature Blend:

Offers aromas of guava, passion fruit, and lime blossom, while the palate reveals key lime, grapefruit, and subtle hints of white peach.

Buttonwood Winery

Lime, grapefruit, guava, and peach = perfect for Sangria.

Note: I also have used one of their older wines, Semi-Semi (semi-sweet Semillon), making for a sweeter drink. Semillon is actually the world’s most-oft grown grape, but is typically used for blending.

Also: see our Buttonwood Bloody Rosé Sangria recipe.

White Peach Blueberry Sangria

You can skip the lemon and sugar, and replace with San Pellegrino Lemon sparkling soda for some bubbles!

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Ingredients

  

• Fresh juice of 1 large lemon
• Fresh juice of 1 large peach or 2 small ones
• 10 blueberries
• Sugar to taste
• Pineapple sage + blueberry for garnish
• Sauvignon Blanc or Semillon

Instructions

 

• Muddle the blueberries and the peach and lemon pulp together with all the juices and sugar.
• Divide this mixture into 2 glasses.
• Top with wine and garnish with pineapple sage + a blueberry in each glass. You can add sparkling water or soda as well.
• Drink and be delicious! And sweet.