Come the dog days, few things refresh like a perfectly ripe peach or a cold glass of sweet tea. Together, the Southern staples transform white wine into our new favorite sangria. Forget the ubiquitous purple punch made with questionable quality red, this version—from Durham tapas bar Mateo—is a next-level porch sipper with a low ABV. The restaurant’s beverage director Michael Maller starts with white Rioja and lightens up on the brandy in favor of triple sec for a margarita-like kick. The fruity concoction benefits from taking a breather in the fridge to let flavors meld, Maller says. When picking peaches, look for ones at the peak of freshness: The syrupy-sweet ripe fruit offsets the wine’s acidity for a bright and balanced summertime tipple.
Sweet Tea Sangria
Put a pitcher together before you leave for work and let the countdown to happy hour commence.
share
TLP Editors
trending content
-
Welcome to The Local Palate Cookbook Club!
by Erin Byers Murray -
Where to Get Outside in the Midlands
-
Where to Get Outside in Pee Dee
-
Where to Get Outside in the Lowcountry
-
Fall Festivities in Pinehurst, North Carolina
by TLP's Partners
More From At the Table
-
5 Semifreddo Recipes to Try at Home
-
A New Way to Beignet
-
A Significant Father’s Day for Chef Joe Cash | Listen
-
Rasam is the Spice of Life
-
High Tea, Southern Style