Recipe for Peach Sangria with Washington Riesling
Try this savory white sangria with peaches, ginger, lime and WA wine
By Seattle magazine staff
July 18, 2016
Savory White Sangría with Peaches, Ginger and Lime
1 bottle (750-milliliter) Riesling
1 bottle (750-milliliter) Michelle Extra Dry Sparkling Riesling
1 bottle (750-milliliter) of seltzer water (plain, lemon or lime)
1/2 cup Domaine de Canton ginger liqueur
2–3 fresh peaches, sliced
1 large lemon, thinly sliced
One handful basil or mint, gently bruised to release oils
1 teaspoon freshly grated ginger root
Combine ingredients together in a pitcher and refrigerate for 2 hours.
Serve with ice in tumblers or wine glasses.
* Metropolitan Market prices at press time.
More wines to use as a base for your sangría:
Charles & Charles 2015 Riesling, Art Den Hoed Vineyard, Yakima Valley, $11.99 (1.5 percent residual sugar): Aromas of quince and white peach lead to a lush, off-dry palate with hints of ginger and baking spices.
NV Michelle Extra Dry Sparkling Riesling, Columbia Valley, $10.99 (2 percent residual sugar): Easy-drinking off-dry sparkler with flavors of nectarines and pears and a persistent stream of bubbles.
Chateau Ste. Michelle 2014 Harvest Select Sweet Riesling, Columbia Valley, $6.49 (4 percent residual sugar): Crisp character with moderate acidity and rich flavors of ripe, honeyed yellow peaches.