This sparkling champagne sangria is the kind of sipper you make for a crowd... or yourself, if we're being real. A white sangria made sweet with fresh peaches, sparkling with champagne (or prosecco) and ready in about 30 seconds. No need for fancy bar equipment, or special ingredients.
This gorgeous summer sipper follows the traditional definition of sangria in that it's a grape-based wine cocktail with fresh fruit. But where this one is different is that we're going all out luxury here and adding some champagne into the mix along with the white wine. This is just my spin on a classic sangria that keeps the whole punch lighter, and for me, a little more drinkable. For a winter version try this cranberry sangria. And if you'd like a non-alcoholic drink to go with these, this strawberry dragon fruit refresher recipe is the one!
Sparkling Champagne Sangria
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But there are sooo many recipes out there and you may have a few questions about how to make the most of this champagne sangria. So let me see if I can answer a few of them.
FAQ's about Champagne Sangria
The most important question...
- Can this champagne sangria be made the day before you're going to serve it?
- Absolutely! But there are some tips with that. Mix the fruit and wine and leave to sit overnight in the fridge. This resting period is usually key for sangria. It helps all the flavors marinate and gets all the flavor out of the fruit and into the wine. *This part is especially important... don't add the champagne to the sangria until right before serving. Otherwise, the champagne will go flat.
- Is there a maximum length of time for the sangria to sit (or rest)?
- Yes! Because of the alcohol and it's hydroscopic properties the fruit will turn mealy and start to sour if left for longer than overnight. Best to make this champagne version the night before at the earliest and 2 hours before serving at the latest. This creates the perfect window for marinating and flavor extraction.
- What is the best way to serve sangria?
- I personally love it served out of a pitcher into a stemless wine glass. But you can use a punch bowl if that's what you have and let people help themselves.
- Should you serve your sangria over ice?
- Yes! Because sangria was created as a refreshing alcoholic punch in hot climates like Spain and Mexico, I think serving over ice is exactly how it was intended. It's especially important if you're making this white wine champagne version. Those fresh peaches and raspberries are at their best when kept cold with some ice.
- What is the best wine to use for white sangria?
- The best wine to use for making a white sangria is a light and crisp unoaked white wine. I usually use something like a pinot grigio or a sauvignon blanc. Most sangrias get their flavor and sweetness from the fruit in them rather than from the wine so you can use something quite dry as well.
There are a few variations you can make on this a sparkling peach sangria
- With fresh peaches and champagne
- Use sparkling water
- Use peach schnapps with sparkling water or champagne
I used a combination of fresh peaches, a little splash of peach schnapps, but only because I had some and white wine and champagne. There is no need to buy peach schnapps for this particular version. I just had some in my fridge so thought that I'd use it to boost the peachiness a little!
So cheers to spring and summer and peaches and sangria made with champagne! *clinking all around*
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Champagne Peach Sangria
- 3 ounces (85.05 g) peach schnapps
- 3 (3) peaches, sliced into thin wedges
- 1 pint (473.18 ml) raspberries
- 2 tablespoon (2 tablespoon) palm sugar
- 1 (1) bottle crisp un-oaked white wine, sauvignon blanc or similar
- champagne or prosecco to top off the pitcher
- leaves mint for garnish
- 2 cups (28 g) crushed ice
- Place 2 cups of ice in a large pitcher. Slice the peaches and add the the pitcher along with the raspberries and the sugar. Add the white wine and leave in the fridge for about 2 hours.
- Just before serving remove the pitcher from the fridge and add the champagne or prosecco and pour into wine glasses, making sure that each glass gets a peach wedge and some raspberries.
- Garnish with mint leaves.
- Brown sugar can be used in place of palm sugar. I just really like the caramel flavor of palm sugar.
- Only add the champagne just before serving to ensure it doesn't go flat.