A bottle of Chardonnay, some Grand Marnier, lemonade concentrate, luscious fresh fruit and more makes for the best White Wine Sangria!
If you’re entertaining this spring or summer, consider adding this fruit filled wine punch to your menu! Perfectly sippable, this White Wine Sangria with Rum is a show stopper garnished with vibrant fresh fruit!
White Wine Sangria with Rum: Perfect Party Refreshment
It’s party time! My sister, Maddy, came to town from Denver to sell her one of a kind jewelry made from vintage pieces. I invited my friends and neighbors to come and see her baubles and have a bite to eat. Another one of my sisters, Mary, flew in from Seattle to join the fun. I enjoy serving a signature drink and with the weather cooperating for a change, a cool beverage was in order.
We had a lovely sunny day for the event, and a glass of white wine sangria sounded perfect. For autumn gatherings, an apple cider sangria is a delicious option!
What Wine Goes in White Sangria?
It’s best to use a crisp white wine for sangria. I tend to avoid oaky Chardonnays and instead look for a Pinot Grigio, Sauvignon Blanc or a dry Riesling. There’s no need to buy an expensive bottle as there are multiple other flavors in every sip, but don’t buy bargain basement wine either.
How Far Ahead Should You Make Sangria?
Ideally, make your sangria ahead of time so the flavors can meld. A couple hours to overnight is ideal. PRO-Tip: Don’t add fragile fruit like berries until right before serving as the acidic nature of the lemonade will cause them to deteriorate more quickly. You’ll want them fresh and pristine. Do not add the soda until an hour or so before serving so the carbonation does not fizzle out.
What Foods Pair with White Sangria?
Sangria may date back to the Middle Ages when water was often unsafe to drink. This “punch” is composed of fruit and wine, and actually means fruit and wine in Spanish. Sangri gained popularity in the US after that 1964 World’s Fair in New York after being served in the Spanish World Area, according to Food & Wine Magazine.
Sangria pairs well with Spanish tapas, barbecue, spicy foods, and seafood. It’s a fun addition to a Cinco de Mayo menu as well as for summer gatherings, especially Memorial Day, 4th of July or Labor Day parties.
Tips for Making the Best White Wine Sangria Recipe:
To reiterate, here are some tips for making the best sangria:
- Make your sangria up to a day ahead of time. Add more perishable fruit like strawberries and any carbonated beverages only a couple hours before serving.
- To serve, spoon some of the fruit out of the pitcher into glasses then top off with sangria. Some recipes for sangria like to muddle or mash the fruit, but I like seeing the fruit slices and cubes in the glass.
- Select a white wine that won’t compete with the flavors of the sangria. With the lemon flavors in this recipe, a citrusy white wine might not be the best choice. A non-oaky Chardonnay is a better choice than an oaky varietal.
- PRO-Tip: Use inexpensive, but not cheap, wine.
- With the Spanish origin of sangria, it pairs wonderfully with spicy foods, Tex-Mex, Spanish food and BBQ as long as it’s not too sweet.
Note: Please create and enjoy alcoholic beverages responsibly and in moderation.
This was Maddy’s 4th jewelry show in Indianapolis. Here are some photos from her first visit in 2011 when I made this white sangria recipe.
Mary, me, Maddy 2011
Mary is wearing a dress she made using fabric designed by Maddy
Recipe Ingredients for This White Sangria:
- Dry White Wine
- Frozen Lemonade Concentrate
- Light Rum
- Orange Liqueur
- Can of Pineapple Tidbits in natural juices
- Granny Smith Apple
- Fresh Strawberries
- Lemon Lime Soda
More Party Cocktails
French 75 – a champagne cocktail with gin and a burst of lemon flavor
Beer Margaritas – a super easy way to make slushy margaritas
Lillet French Aperitif – Lillet Blanc, club soda and a twist of orange make a terrific warm weather cocktail
St. Germain Gin and Tonic – the classic G&T with a boost of flavor from elderflower liqueur
Fresh Peach Margaritas – a perfect mid to late summer cocktail when peach season is at its peak
This sangria recipe was first shared in April, 2011. Text and photos were updated in 2019.
- 750 ml dry white wine (I used a Sauvignon Blanc)
- 6 ounces frozen lemonade concentrate
- 1/2 cup light rum
- 1/2 cup orange liqueur (I used Grand Marnier)
- 1 can pineapple tidbits in natural juices,15.25 ounces
- 1 large Granny Smith apple, diced
- 16 ounces lemon-lime soda like Sprite or 7-Up
- Strawberries and orange slices to garnish
- In a large pitcher, combine wine, lemonade concentrate, rum, orange liqueur, and pineapple with its juice. Dice apple about the same size as the pineapple and add to sangria. Refrigerate at least 2 hours.
- Before serving, add soda. Garnish glasses with orange slices and strawberries if desired.
Recipe courtesy of my friend, Sally Gray.