Rich and tropical chardonnay is balanced by the tang of nectarine peel, add all the herbaceous notes from fresh thyme and dry vermouth, finished with a touch of sweetness from honey syrup. This is a easy sangria to make- complex, not cloyingly sweet, and finishes dry.
- 1 C honey
- 1 C water
Combine honey and water in sauce pan. Heat at medium high and stir until honey and water combine. Remove syrup from heat and allow to come to room temperature. Set aside.
Yellow Nectarine Sangria:
- 1 bottle of white wine (preferably a chardonnay with tropical notes)
- 3 ripe yellow nectarines, sliced (reserve 1 of the nectarines for garnish)
- 1 bunch of fresh thyme (reserve some sprigs for garnish)
- 1/2 C dry vermouth
- 3/4 C honey syrup (more or less according to taste)
Add all ingredients to a large pitcher (make sure to reserve some nectarine and thyme for garnish). Stir with a wooden spoon until honey syrup is incorporated. Put your pitcher in the fridge, and let sangria chill overnight. When ready to serve: fill a wine glass with ice, top with sangria. Garnish sangria with a slice of nectarine and a sprig of thyme.