Mango-Peach Sangria
By: Laurie L Ross
Published: Sunday, October 31, 2010 - 8:49am

Ingredients




 cup sugar
 cup water
1 cup Grand Marnier
1 bottle Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint

Preparation

1 In a saucepan, cook the sugar and water until the sugar dissolves. 2 Transfer to a pitcher and refrigerate until cold. 3 Stir in the Grand Marnier, Viognier, mango, peaches and mint. 4 Serve over ice.

About


John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. “Use Viognier—it has a nice balance of fruit and acidity,” says Besh.
Sip Tip: Washington Viognier (v...ee-own-aye) can be found from Townshend, Barili, Overbluff, Vin du Lac, Maryhill and Terra Blanca to name drop a few.
Photo Credit: Quentin Bacon