I’m not the biggest sangria fan (I abhor a muddled mess, and that’s what always ends up happening at the bottom of a glass of sangria). Yet other people love it to death, so I’ll sacrifice my own taste for the enjoyment of others. In this case, a simple summer recipe of white wine, some peach schnapps, and fresh fruit – allowed to marinate for at least several hours – results in a lighter sangria (much safer for cream-colored carpets and white linen tablecloths). I also find it a better fit for these summer days, when a heavier red wine can only be lightened so much with the addition of fruit and other nonsense. Anyway, we’ll let the photos speak for the recipe – modify amounts per personal preference. Sangria isn’t anything close to a science, and I don’t have much patience for such unfussiness.
