Recipe by Chef Jacquie
1/4 cup sugar
1/4 cup water
1 cup sliced peaches, skins left on
1 cup sliced plums, skins left on
1 cup cherries, pitted
1/2 cup peach brandy
1 750-ml bottle dry Rosé, chilled
Soak the plums, peaches and cherries in the peach brandy and set aside for 30 minutes.
In a small saucepan, combine the sugar and water, and heat just until the sugar is dissolved to make a simple sugar syrup.
Pour the brandy with the plums, peaches, and cherries in a large pitcher and pour the sugar syrup over top.
Add the cold Rosé and chill until ready to serve, ideally overnight.
Serve over ice and be sure to serve some of the stone fruit in each glass.
When I started thinking about this sangria recipe, I knew I wanted to feature a great Rosé, because to me, if summer had a wine…it’s Rosé! Likewise on the fruits..stone fruits, like plums, peaches and cherries are at the height of the season right now–how could I tie these summer flavors together in an elegant cocktail?
So– I tapped a friend and sommelier extraordinaire, Marc Supsic, for a recommendation!
Marc’s pick? A new Tannat Rosé from Artesana, a small single vineyard estate winery in Uruguay run by two lady winemakers, Analía Lazaneo & Valentina Gatti!
PERFECT–with strong notes of kiwi and grapefruit, the Tannat Rosé is a beautiful compliment to the stone fruits in this sangria, and a steal at $13 a bottle, plus it pairs well with all kinds of grilled food…just right for summer cookouts!
Check out Marc’s video to learn more about Artesana wines right here: