“I have drunken deep of joy, And I will taste no other wine to-night.”
—Percy Bysshe Shelley
I recall having sangria with every nearly meal in Spain the winter I was fifteen. I marveled at how someone my age didn’t have to steal sips of other’s drinks when attentions were diverted. I was given a glass along with everyone else. I was with my aunt and uncle visiting a cousin studying abroad and I still hadn’t quite settled into the freedom they had given me to explore and experience the city. I felt simultaneously felonious and sophisticated sipping that dark red fruit infused wine.
This post was sponsored by Powell & Mahoney, but all words, sentiments, and romanticized nostalgia are my own.
Years later any glass of sangria, no matter the blend, takes me back to those cold December evenings abroad, to tapas, and dimly lit interiors, hanging with adults and college kids trying to be casual about my newfound sense of adulthood. It was the experience rather than the act of drinking that was so thrilling to me. I love how food and drink has burned so many bright and clear memories in my mind. I seem to remember those moments more vividly than others from the past. Am I alone in this?
These days dark bold red wines remind me of wintry sangria, while crisp whites cry for summer. With the heat rolling in for the summer season, who doesn’t long for a glass of chilled wine laden with seasonal fruits? I was thrilled to have partnered with Powell & Mahoney to use one of their delicious cocktail mixers in a summery sangria worthy of its own fond nostalgia. Perhaps some new memories will be made with this vibrant peachy elixir.
Powell & Mahoney have a Peach Bellini Cocktail Mixer made with peach puree, so it has a wonderful flavor! I thought I would be fun to do a twist on the Bellini and make peach Bellini sangria instead. For the fruit I chose a blend of white and yellow peaches, grapefruit, nectarines, mint, and a bit of fresh ginger. Feel free to use whatever looks appetizing. Sangria is perfect for summer because you can use any seasonal fruit you desire, your favorite wine, and it’s a simple refreshing way to beat the heat. I chose a dry white wine to balance the sweetness of the Bellini mix. The mint and ginger really brightened all the flavors.
The results were like biting into a juicy peach…that has been infused with booze! That sounds like the idyllic summer fruit to me. When I finally sat down to enjoy a glass (or two) after a day of madly running around town with Simon to find the perfect peaches, I thought those first Spanish sangria nights.
The memories of this drink are much different; humid air, hazy afternoon sun, me sprawled out on the couch my legs lazily draped over the edge. Sluggish and worn down from the heat. Simon and I were laughing at the amount of peaches we had purchased in search of the most ripe and flavorful ones. We hadn’t eaten a thing all day and I remarked that my boozy glass of fruit surely had to count for something. Edith Piaf filtered through speakers and time seemed to be creeping by as it pleased. For me the moment felt like the first real day of summer.
What are some of your fond food memories? Do you have any dishes that when made can take you right back to a memory or moment? Leave a comment below?
Peach Bellini Sangria
Tip: Chill all your liquids in the fridge for at least 6 hours or overnight.
- 3-4 peaches, sliced
- 2 Nectarines, sliced
- 1 grapefruit, sliced then quartered
- 1-2 tsp. grated ginger
- Handful of fresh mint leaves (roughly 30 leaves)
- 1 Bottle dry white wine (I used Pinot Grigio)
- 2 cups Powell & Mahoney Peach Bellini Cocktail Mixer*
- 1 bottle Prosecco
- Extra mint and grapefruit for garnish, optional
*You could add in one more cup of the mix if you prefer a sweeter cocktail.
- In a large glass pitcher place mint and ginger and muddle with wooden spoon.
- Add in sliced fruit (any excess fruit can be used as garnish).
- Pour in white wine and Peach Bellini mix and stir well.
- Refrigerate for a few hours before serving.
- For the prosecco you have two options; If you have a large enough pitcher you can add the prosecco just before serving so it doesn’t go flat. Or, you can simply add a splash each glass of sangria as you serve. I did the latter.
- Serve sangria in wine glasses garnished with grapefruit and mint.