Updated: Nov 1, 2022
I enjoyed my first orange wine at Troon Vineyard in southern Oregon's Applegate Valley earlier this summer. I don't have a particularly strong vocabulary when it comes to wine so I'll just say that orange wine is everything I love about white wine plus + everything I love about red wine minus - the color. The orange color resembles a hazy beer (think Hefeweizen or IPA), creating a weird dissidence for my ultra-visual brain. It was delicious though, so I bought two bottles and decided to lean into the color (aka cover it up) by making an orange wine sangria. To my surprise, I couldn't find a single recipe on the internet for orange wine sangria, so I decided to give it a go myself. Enjoy!
1 bottle dry white wine (we used Troon’s 2020 Biodynamic "Druids Fluid" White Blend)
1 bottle orange wine (we used Troon’s 2021 Kubli Bench Amber)
1 cup fresh orange juice
1/4 cup Campari
1/4 cup Cointreau
2 oranges, sliced
2 blood oranges, sliced
1 lemon, sliced
2 ripe peaches or nectarines, sliced
Lots of ice
8 oz sparkling wine, orange soda, or sparkling water (we used some 2018 Sparkling Grenache Blanc by Acquiesce)
Find a large 2 1/2 quart (10 Cup) pitcher. I don’t have a pitcher this large so I used a large clear glass vase. It was awkward, but it did the trick.
Pour in the wine, Campari, and Cointreau. Add sliced oranges, lemons, and peaches and gently stir the mixture. Refrigerate for at least 3 hours; if you have any self-control, try to leave it in the fridge overnight.
Once your sangria has had a proper siesta, serve it in a large glass over ice. Use tongs to select one of each fruit to top it off, and then find a nearby teenager to snap a pic of that baddie for the gram.
If you’re anything like me and my friends you might find that you've guzzled down all the liquid contents leaving most of the delicious sangria-soaked fruit behind. Fear not! Simply grab another bottle (or two 🙃) of still or sparkling wine, top up the pitcher, and salute! Sangria seconds🍹