Just a quick note about our holiday hours: the store will be closed on Monday July 2nd, for the long weekend. Enjoy the holiday!
In celebration of Canada Day (and the long weekend!), we’re toasting to local flavours and favourites with a red-and-white Strawberry Peach Colombard Chardonnay sangria, sweetened with a Canuck staple – maple syrup!
With peaches and strawberries coming into season, this refreshing pairing was a no brainer! And what could possibly be more Canadian than maple syrup?
For the full instructions for this celebratory sangria, follow the jump!
Strawberry Peach Colombard Chardonnay sangria
You will need:
- 1 pint strawberries
- 2-3 peaches – organic, if you can find them, since peaches regularly top ‘dirty dozen’ lists for pesticides
- 3 cups (750mL) peach juice
- 1 bottle Colombard Chardonnay
- 1/4 – 1/3 cup maple syrup (or to taste)
- 1 citrus fruit, such as grapefruit, lime or lemon
- pitcher or jug
- wooden spoon
- knife and cutting board
Step 1: slice, dice and add strawberries and peaches
Slice 5-6 strawberries, then finely dice another 3-4, and then muddle or finely chop another 2-3. This will give you several different sizes of strawberry bits, which will enhance texture and presentation. Do the same with your peaches (slice 1 peach, then finely slice 1/2 or so of the other, and muddle of finely chop the rest). The muddled or finely chopped fruit will give off more juice than you’d get by just slicing the fruits, so you’ll get slightly more flavour without losing the aesthetic beauty of fruit slices.
Step 2: slice and juice the citrus
Citrus helps give your sangria a nice balanced acidity, especially when the dominant flavours are sweeter ones like strawberry and peach. For my sangria, I used a lime, but you could also use grapefruit (either half or the whole fruit, to taste), or lemon to achieve the same effect. For this step, cut a few slices from your fruit, and then juice the rest into your pitcher on top of the strawberries.
Step 3: add the wine
Pour the bottle of wine on top the fruit. This is my favourite step, because the floating fruit looks absolutely gorgeous. Resist the urge to stop there!
Step 4: add the peach juice…
I was lucky enough to find peach juice that was not-from-concentrate, but there’s no need to be fussy here if you can’t it. Ideally, you’d want something with the rich, syrupy thickness of pure peach juice, but work with what you’ve got.
Step 5: …and the maple syrup
As with most sangria recipes, adjust the suggested quantities to taste, especially with regard to the maple syrup. I like my sangria to be slightly tart, with well-balanced sweetness and acidity, so 1/3 cup is a good amount of maple syrup for me. If you like your sangria on the sweeter side, you might want to add 1/2 to 3/4 cup maple syrup. Be sure to taste as you go, since you can always add more, but it’s much harder to fix if you’ve over-sweetened. If you’re serving a group, you may want to err on the side of tartness, and let your guests add more maple syrup if they’d like.
Step 6: Enjoy!
What better way to get some of your 5-10 daily servings of fruit than by enjoying them dockside (or deckside, or…) in a delicious Canada-inspired sangria?
How will you be enjoying wine this long weekend?
Let us know by leaving a comment!
…and from everyone at Wine Kitz Pickering: Happy Canada Day!
Please remember to drink responsibly, and always plan a safe way home.