Autumn Harvest White Sangria

This white sangria is perfect for fall, bursting with apples, pears, pomegranate, and real apple cider. Make a large pitcher for easy serving, then top off each glass with bubbles and a sprig of rosemary for an autumn beverage that’s as elegant as it is easy!

Ingredient Notes

• We like a dry white wine such as Pinot Grigio or Sauvignon Blanc. Pinot Grigio, in particular, is already dry and acidic with prominent apple and pear flavors, which makes it play very nicely with these mix-ins. That said, just about any dry white will work well. If you use a sweeter white, like Chardonnay, your finished sangria will definitely taste it, because the fruit and cider will infuse even more sugars into the mixture.
• Fresh apple cider is the perfect little something extra. I use one cup of cider per bottle of wine, which I would say makes it noticeable but not obvious. Use a bit more cider if you want to lean into the flavor.
• Apple, pear, and pomegranate: the most flavorful, seasonal, and pretty combination. For variety or additional pop, fresh cranberries or orange wedges also fit right in.
• Sprigs of rosemary and cinnamon sticks are the perfect finishing touch if you’re going all out. Steep a few sprigs of herbs + one cinnamon stick in with the sangria. Reserve others to lay across finished glasses for a pretty presentation.

The Ultimate Make-Ahead Drink

• The sweet spot: at least two hours or overnight. Sangria is truly the ultimate hostess hack, because it’s not only possible to make it the day before you drink it—it’s ideal! If you’re down to the wire, though, steeping for as little as two hours is still great. I’ve tested this many times, and even two hours gives the wine, cider, and fruit flavors time to mingle.
• Don’t go much longer than 24 hours. As sangria gets into its second or third day, however, the fruit starts to break down and become unpleasantly mushy, while the wine will eventually oxidize from exposure to air. So unfortunately it does not last forever, even tightly covered in the fridge.

Sangria With Prosecco or Sparkling Wine

Bubbles are always welcome! They add such a satisfying sparkling touch and truly can make anything feel a little bit fancy. Prosecco is my go-to; true champagne or any sparkling white wine also works beautifully. If you want to keep this sangria on the extra-light side, top with sparkling water, tonic water, or even Sprite to replicate that element of fun.

Whatever you choose, wait to add the carbonated finish until the moment you are ready to serve. One option is to pour Prosecco directly into the pitcher—I’d start with about half a bottle Prosecco per one wine bottle batch of sangria, freely increasing or decreasing to taste—and give it a quick stir before serving.

Alternatively, pour steeped sangria into individual glasses, leaving an inch or two of room. Top with bubbly as desired for the full, direct fizz effect.

For these purposes—mixing in with other flavors—I find most forms of bubbly essentially interchangeable and tend to opt for something relatively affordable!

Enjoy! If you try this sangria, I’d love to hear your feedback or any variations you try. Star ratings below are always appreciated, and I love to see your photos on Instagram, too.

More Bites & Sips for Fall Gatherings

• Tequila Kombucha Cocktail
• Turkey Swiss Party Rolls
• Garlic Rosemary White Bean Dip
• Skinny Crockpot Spinach Artichoke Dip
• Cranberry Pomegranate Baked Brie