Thursday, July 21, 2016

Thirsty Thursday: Peach Muscadine Sangria

I picked up this bottle of wine during my last trip down to Louisiana, knowing that we had an upcoming BBQ for our 5th wedding anniversary.  It seemed like a perfect way to add a little "Cajun" flair to our party!  

In the past, I've not had a lot of good luck with Louisiana wines--primarily because the grape that grows the best in Louisiana is the muscadine.  It's a beautiful, GIANT grape with a thick skin, native to the southeastern states with a slightly odd sweet taste that in my past experiences has resulted in an overly sweet wine.  However, it seems that Landry Vineyards has managed to tame the wild muscadine, resulting in a light, semi-sweet, very drinkable peach blend.  I would have been perfectly content to sip this chilled from a glass all by itself on our back porch...but I promised our friends a peach sangria!

I was really pleased with how this turned out.  Very light, drinkable, not overly sweet, perfect for a summer BBQ!

1 bottle (750mL) peach muscadine wine (you could sub another white fruit blend if you can't find this exact one)
1 cup peach brandy
1/4 cup lime juice
2 cans ginger ale
Fresh Fruit: 2 peaches, 1 apple, 1 orange, washed

The morning of the day you plan on serving (or the night before if you'll be having with brunch), slice up your fruit and add to a pretty pitcher.  Pour in the lime juice, brandy, wine, and ginger ale, stir, and then cover to help preserve the effervescence.  Place in the fridge for at least 2-3 hours, then serve to your guests! Use the bits of fruit as garnish. Enjoy!

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