This sangria is is an ode to my last trip to Basque Country aka one of my all-time favorite parts of the world. Because it straddles France and Spain, it has a culture (including a language) uniquely its own, yet still has feeling that's distinctly Euro. One night we headed into the beachside town of San Sebastián for tapas (more on that later) and we had such proper Sangria I simply had to make a version to share with you.
The Basque Country has a few hyper local wines that are relatively unknown outside of the region and one of them, Txakolina (pronounced sha-koh-lee-nah), is one of my favorite things to drink with the local tapas. Txakolina a bracing and refreshing, slightly effervescent white wine with a green apple flavor (hence the green apples in this recipe) and it pairs really well with food.
Here I did something super untraditional (and, to some, likely sacrileg) and made it into this White Wine Fall Sangria, which, once you try it, I think you'll agree, it was worth bucking tradition. Oh, and to go along with it I couldn't think of anything better than this White Anchovy Toast!
Prepare The Fruit For The Sangria: Peel, core and thinly slice one of the Pink lady and one of the green apples then thinly slice one of the oranges. Using a vegetable peeler, remove the lemon rind from both lemons then juice them (you should have about 3 tablespoons of lemon juice).
The sangria can be made up to 2 days ahead of time through this point.
Let The Sangria Base Macerate: In a large pitcher or bowl, combine the sliced apples, the sliced orange, the lemon zest, the lemon juice, and the honey and stir to until the honey is dissolved. Add one bottle of the wine, the Pisco, the Cointreau, and the cinnamon then refrigerate 3 to 4 hours.
To Serve The Sangria: Strain the sangria into a pitcher. Peel, core and finely slice the remaining apple and orange then add to the strained sangria along with the remaining bottle of wine. Serve sangria poured over ice with a few slices of apple in each cup.
Our local wine gurus over at K&L Wines suggested I used the Zudugarai "Amats" Txakolina (don't worry, I can't pronounce it either) and it made for a pretty awesome Sangria if I do say so myself. If you can't find Txakolina, ask your favorite wine store to recommend a higher acidity, crisp Albarino, Vinho Verde, Sauvignon Blanc or Gruner Vetliner and that should work just fine.
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