The history of Sangria dates back to 200 BC, when the Romans took a liking to the red wines produced in Spain. They began labeling the various Spanish reds, including wine-based punches, Sangria. Fast-forward nearly one and half centuries and Sangria could be found all over Europe, though this time specifically as a red wine punch using French Bordeaux as the base. Brandy and fruit were then added to the wine to create a boozier, super fruity punch. By the late 1700s, Sangria was found pretty much everywhere! In fact, renowned novelist Jane Austen often had her main characters sipping on Sangria. So… drinking Sangria = a degree in history!
White Sangria is also quite popular, and when it’s made with a crisp, fruit-forward bottle of white wine, like Rueda Verdejo, the punch is heavenly. Light and refreshing. Crisp apples and ripe peaches added to the wine perfectly complement the refreshing acidity and juicy fruit-forwardness of a mouthwatering bottle of Verdejo. It’s our go-to bottle for crafting White Sangria at home! Better yet, Rueda Verdejo is delicious on its own, so you know it will be killer with some added fruits and booze.
Sangria is best enjoyed when it’s made from scratch with premium ingredients. A white sangria, like the one we include a recipe for below, is one of the most thirst-quenching, festive things to drink on warm weather days! From at-home happy hours to summer barbecues, this is the only recipe you’ll need!
Ultimate Rueda Verdejo Sangria
What You’ll Need:
1 bottle Rueda Verdejo (try ordering a bottle from Wine.com using the 10% discount code, RUEDA)
1/4-1/2 cup Triple Sec (depending on desired sweetness) replace with 1/2 cup lemon-lime soda if you want some fizz)
3 ounces of Apple Brandy (we like Calvados)
2 apples, sliced
2 peaches, sliced
1 orange, sliced into wheels
1 lemon, sliced into wheels
6-8 strawberries, pitted & sliced in half
Slice fruit and individually layer into pitcher. Add full bottle of Rueda Verdejo, Triple Sec, and apple brandy to pitcher and stir. Chill and let infuse for 2-3 hours before serving. Serve over ice.