Olivino’s White Sangria
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THE OWNER of my local Brooklyn wine shop, Katrine, is both a Francophile and a pug owner. One day while gushing over pug pictures and French wines she shared with me this stellar idea for using Monbazillac, the famous dessert wine produced a few villages away from our house. This creates a sangria that is light and not too sweet—perfect for daytime quaffing. For a stronger, edgier sangria you can add a bit of brandy, cognac, or calvados. —Sara

  • 3 bottles dry white wine
  • 2 cups peach juice
  • 375-ml bottle Monbazillac (or Beaumes de Venise)
  • 3 cups thinly sliced citrus fruits
  • 2 cups sliced peaches or other stone fruit
  • 1 cup fresh or frozen raspberries
  • 20 ounces plain carbonated water

Combine all ingredients except carbonated water in two large pitchers. Refrigerate 4 hours or overnight. Serve sangria over ice with a few pieces of fruit in each glass. Top each glass with a generous splash of carbonated water before serving.

Serves 8-10


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