Happy Wine Wednesday! I’m happy to say sangria season is upon us and to welcome it I’ve made a Citrus Pear White Wine Sangria. Super juicy pears, fresh lemon wedges and a bottle of pinot gris make up the ingredients for this easy sangria recipe.
Fun fact: I’m a seasonal wine drinker. In other words, I drink red wine in the fall and winter, and white wine in the spring and summer. Spring has officially arrived in NYC (yay! I was beginning to wonder with all the cold, rainy weather). So white wine sangria it is for the blog.
I’ll admit I’ve become a bit of a win-o in my young adult years. Maybe it’s because wine was cheaper than water when I studied abroad in Italy for four months in college. Or perhaps it’s due to the fact that my three roommates and I will go in on one of those giant cases for our NYC apartment. Either way my affection for wine has sparked my interest in sangria recipes.
For this sangria, Pinot Gris is the wine of choice, although Pinot Grigio will work if you’re in a sitch. As for the fruit, I chose Verano pears from Harry & David (they offer a box of pears with a bottle of Pinot Gris from Oregon—get it here).
Any good white wine sangria has citrus fruit in the mix. I chose lemon to keep the sangria light and fresh. I suggest letting the wine, pears and lemon sit for four hours before serving. The flavors get acquainted with each other and result in a bright, citrusy white wine sangria that is naturally sweet from the juicy pears. If you’re looking to take the sangria up a notch, add some good quality vodka to the mix. Enjoy!
Citrus Pear White Sangria
- 3 Royal Verano Pears
- 2 medium lemons
- 1 750-ml bottle Pinot Gris
- 1 cup seltzer water
- 1/2 cup good quality vodka optional
Remove stems and cut each pear lengthwise in half. Wrap half of one pear in plastic wrap and place in the fridge (you will use this for garnish later). Cut the remaining pears lengthwise into 1/4-inch thick slices. Cut off the ends of the lemons and cut the lemon into quarters. Slice into 1/4-inch thick slices. Add the pears and lemons to a large pitcher.
Pour the wine and vodka (optional) over the fruit in the pitcher. Seal tightly or cover with plastic wrap and refrigerate for at least 4 hours, up to 8.
When ready to serve, strain the sangria mixture through a sieve and into a second large pitcher. Add the pear slices back into the pitcher and the lemon slices if desired. Discard any other sediment. Top off the sangria with sparkling water. Stir gently to combine. Taste and add more if desired.
Take the pear half you set aside earlier and cut lengthwise into 1/2-inch thick slices. Pour sangria into wine glasses, garnish with the pear slices and serve.
Disclosure: This post is sponsored by Harry & David. I only share products I am passionate about and use in my own kitchen or on a daily basis. I created this recipe and received compensation to do so.