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South by Sangria

South by Sangria
Written by Lia Grabowski | Photos by Andrew Cebulka

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.

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