White peach sangria
- Preparation 15 min
- Refrigeration 4 h
- Servings 6 to 8
- Freezing I do not suggest
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🍑 The summer appetizer that brings everyone together
My white peach sangria is THE drink that comes out on the terrace as soon as the warm season hits. Drinks with friends, BBQ, Saturday night by the pool, house parties, 5 to 7 on the balcony. It works in every context. And contrary to what people think, it’s not just a drink for girls: guys sip it just as much and come back for a second glass without hesitation. It’s sweet, it’s fresh, it’s fruity just right, and you can prepare it the day before for zero stress on the day of.
🥂 The secret is the triple peach
What sets my white sangria apart from other recipes is the triple peach combo. A bit of Peach Schnapps for aromatic depth, real peach juice for the fruity body, and ripe sliced peaches that macerate in the wine to release their natural sugars. With a dry and fresh pinot grigio as the base, brandy for the warm side, lemon and lime for acidity, it gives a balanced drink that tastes like peach everywhere without being sickening. I add a lime bubly at the last minute for the sparkling side and it’s this little lime touch that completes everything.
🌞 Prepared in advance = stress-free evening
The beauty of sangria is that all the work is done the day before. You mix, you put it in the fridge, you forget about it until the next day. 4 hours of maceration is the minimum, but honestly, overnight is even better. The fruits release their sugars, the wine absorbs the flavors, and each sip explodes in your mouth. The only thing to do when serving is to add the bubbles, fill wine glasses with ice cubes and garnish with fresh peach slices. It’s the appetizer that looks elaborate but requires zero effort on party day.
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🍑 The secret is the triple peach
The difference between my white sangria and the flat versions you see elsewhere is the triple peach punch: Peach Schnapps for depth, peach juice for the body, and fresh peaches that macerate to release their natural sugars. It tastes like peach everywhere without falling into the syrupy.
🥂 Which pinot grigio to choose
No need for a grand cru. A dry, fresh Italian pinot grigio in the 15-20$ range does the job wonderfully. The classic Cavit Pinot Grigio Trentino DOC at SAQ is an accessible go-to. Personally I don’t drink alcohol, but this is the style of wine that everyone agrees to recommend in a white sangria.
⏰ Overnight maceration = the real magic
4 hours of maceration is the absolute minimum, but overnight (12 to 24 h) is where the magic really happens. The fruits release their sugars, the wine absorbs the aromas, and the result is ten times more complex. If you’re hosting Saturday night, prepare it Friday morning.
🫧 The bubble goes in at the last minute
Never add your lime bubly at the beginning. It will lose its sparkle during maceration and you’ll end up with flat sangria. You only add it when you take the pitcher out of the fridge to serve. Stir gently to preserve the bubbles.
🔄 Bubble variations
If you don’t have lime bubly on hand, it also works with plain Perrier, club soda, peach bubly to push the fruity side, or even a dry sparkling wine like Prosecco if you want to boost the festive side. Lime bubly remains my favorite because the little citrus side amplifies the white wine.
🍑 Choosing peaches
Take peaches that are very ripe but still firm (they will soften while macerating). Yellow flesh peaches give a more beautiful color in the pitcher. If it’s out of season, nectarines make an excellent backup, and even frozen peaches work. Thaw them halfway before slicing.
✅ What to serve with my white peach sangria?
My white peach sangria pairs with all my summer appetizer and BBQ classics. Serve it with my tomato bruschetta and my homemade tzatziki with grilled pitas as starters, my Japanese-style beef skewers or my balsamic marinated beef tenderloin on the bbq as main course, and finish beautifully with my salade de tomates cerises, pois chiches et halloumi grillé as a side.
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Ingredients
- 1 bottle (750 ml) of good quality pinot grigio white wine
- ½ cup (125 ml) brandy or cognac
- ¼ cup (60 ml) Peach Schnapps
- 1 cup (250 ml) peach juice
- ½ cup (125 ml) sugar
- 2 ripe peaches, sliced
- 1 lemon, in rounds
- 1 lime, in rounds
- 1 can (355 ml) lime bubly
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Preparation
- In a very large pitcher (or two), dissolve the sugar in the brandy and Peach Schnapps. Stir vigorously until completely dissolved.
- Add the peach juice, white wine, peaches, lemon and lime. Stir gently.
- Cover and refrigerate minimum 4 hours, ideally overnight. The longer it macerates, the better it is.
- When serving, pour the lime bubly can into the pitcher and stir gently to preserve the bubbles.
- Serve in wine glasses filled with ice cubes and garnish with fresh peach slices.
Red sangria uses a fruity red wine (tempranillo, garnacha, merlot) and pairs with fruits like orange, apple and berries. White sangria uses a dry white wine (pinot grigio, sauvignon blanc) and plays with more delicate fruits like peach, melon or citrus. The white is more refreshing and summery, the red more warming and autumnal. For the classic version, check out my la meilleure sangria au vin rouge maison.
A dry and fresh Italian pinot grigio is the absolute classic. Sauvignon blanc also works very well if you want more acidity and citrus notes. Avoid wines that are too oaky like oaked chardonnay that will overpower the fruits, and very sweet wines like moscato or off-dry riesling that would make the sangria sickening with the sugar already present in the recipe. Budget 15-20$, it’s perfect.
Without the bubly, the sangria base keeps up to 48 hours in the fridge in an airtight pitcher. Beyond that, the wine starts to oxidize and the fruits get too soft. The bubly is always added at the last minute. Never put it in advance, it will become flat. If you end up with sparkling leftovers, drink them within the next 4-6 hours.
Yes, but it becomes more of a peach punch than a real sangria. Replace the white wine with 750 ml of white grape juice or cold white tea, eliminate the brandy and Peach Schnapps, keep everything else. Add a splash of lemon juice to compensate for the wine’s acidity. Increase the bubly to 2 cans for more sparkle.
It’s a versatile drink that accompanies all the warm season classics. Serve it as an appetizer with my tomato bruschetta, my homemade tzatziki with grilled pitas or my traditional mexican salsa and nachos. For a BBQ with friends, pair it with my balsamic marinated beef tenderloin on the bbq and my salade de tomates cerises, pois chiches et halloumi grillé.
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