Sparkling rosé wine is my choice over and over in the spring and summer, for both casual sipping and for sangrias. This week I chose a demi-sec rosé champagne. Demi-sec translates to "half dry," which is another way of saying "semi-sweet," so expect a little inherent sweetness here. That touch of sweetness also makes rosé perfect for an icy pitcher drink.
When making sangria, you need four things: wine, a spirit, usually sugar, and fruit. I chose to use limoncello as my spirit in this sangria; this liqueur is already plenty sweet, so I skipped using any additional sugar.
The sparkling rosé, while it's semi-dry, isn't nearly as sweet as those pink wines labeled white zinfandel or blush. Rosé champagne is elegant, with incredible bubbles and great structure. What's great structure? Well it's a beginning, a middle, and an end that can hold their own when paired with all sorts of food, and in this case, fruits for our sangria.
This pitcher of sangria is perfect for brunch or enjoying happy hour tonight on your porch. With very little effort you'll have a gorgeous drink to sip that is equally as delicious to kick off your weekend.
3/4 cup limoncello
1 cup fresh raspberries
1 cup hulled and quartered fresh strawberries 1 750-ml bottle chilled demi-sec rosé champagne
1 medium lemon, thinly sliced, seeds discarded
In a large pitcher, combine the limoncello and the strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels.
Pour the sangria into ice-filled stemware. Scoop some fruit into each glass and garnish with a lemon wheel.
You can also make this with a non-sparkling dry rosé wine.