Ok, now that peaches are coming into season, it’s time for my almost famous brunch/beach sangria, which is actually from John Besh of Restaurant August in New Orleans. Here’s the recipe, via FoodandWine.com. I actually use much less simple syrup (sugar water) in mine. Cono Sur Viognier ($10.99) is my wine of choice.
Celebrity chef John Besh’s lightly sweet, mango-peach sangria recipe features aromatic white wine like Viognier, which balances the fruit and acidity.