White Wine Sangria with Rum
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 Sangria Cocktail is a show stopper garnished with vibrant fresh fruit!
Why You Must Make
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.
- A glass of white wine sangria is perfect for spring and summer parties. For autumn gatherings, an apple cider sangria is a delicious option!
- It’s light and refreshing as well as beautiful with vibrant fruit in every serving.
- It’s easy to make and some of the prep can be done ahead of time.
- Dry White Wine – I used Sauvignon Blanc but your favorite fruity white wine will do
- Frozen Lemonade Concentrate – No need to dilute.
- Light Rum
- Orange Liqueur – I used Grand Marnier, but Cointreau or Triple Sec also work well
- Can of Pineapple Tidbits in natural juices – Not in heavy syrup
- Granny Smith Apple – Leave the peel on for color
- Fresh Strawberries – Look for red, fragrant berries
- Lemon-Lime Soda – I used Sprite, but 7-Up or generic brands work fine
To reiterate, here are some tips for How to Make Sangria:
- Make your sangria up to a day ahead of time. Add more perishable fruit like strawberries and any carbonated beverages just a couple of 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 instruct you 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. There’s no need to use expensive wine with all the other flavors in this white wine sangria.
- 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.
Frequently Asked Questions
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 (though another translation reflects the Latin base sanguine, meaning bleeding or blood red).
Sangria gained popularity in the US after the 1964 World’s Fair in New York after it was served in the Spanish World Area, according to Food & Wine Magazine.
It’s best to use a crisp white wine for sangria. Avoid an oaky Chardonnay 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.
Ideally, make your sangria ahead of time so the flavors can meld. A couple of 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.
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.
You May Also Like
- Classic Kir Royale – a champagne cocktail made with Crème de Cassis
- 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
- 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.
Serving Size:1 glass
Amount Per Serving: Calories: 230Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 33gFiber: 1gSugar: 28gProtein: 1g
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Mary, me, Maddy 2011
Mary is wearing a dress she made using fabric designed by Maddy