It’s a summer party, and everyone has a beer in their hand as they sit around the picnic table. This is great for some, but others want something a little different. That’s where sangria comes in. This simple punch with chunky pieces of fresh fruit soaked in a boozy brew of wine and spirits makes any seasonal event a little more festive.
Sangria became popular in Spain and Portugal during the Roman empire and was later introduced to the American and Caribbean colonies in the eighteenth century. Sangria gained even more exposure as a special cocktail at the 1964 New York World’s Fair at Flushing Meadows in Queens. Americans today fully embrace sangria as recipes are fairly easy and there are countless variations.
Chris Schmitt, tasting room manager at New York Kitchen in Canandaigua, has spent the last four and a half years in the wine industry and holds certifications from both the Court of Master Sommeliers and Wine and Spirit Education Trust.
“If it involves wine, especially New York State beverages, I’m your guy!” (585) magazine asked Schmit some questions about making the perfect summer sangria.
(585): It’s summer and everyone is planning outdoor parties with beer and cocktails. But sometimes a well-meaning guest will bring a bottle wine that isn’t really the best. I’ve heard that this is the wine we should use for a batch of sangria. What do you think? Do people need a special kind of wine to make this classic warm-weather drink?
Chris Schmitt: You don’t need a special wine for sangria. It’s a great way to “dress up” a bottle you aren’t crazy about, though you can certainly use any wine you already enjoy. If you have a bottle you’re not fond of, another trick is to turn it into a spritz by adding seltzer or sparkling wine.
(585): Can you share an easy recipe for our readers?
CS: I can share a recipe for my white sangria!
(585): What about our friends who don’t drink alcohol. Can they enjoy sangria with nonalcoholic wine?
CS: Absolutely! My favorite NA wine is Wölffer Estate’s Petit Rosé from Long Island. If you’re looking for alternatives to peach schnapps, try peach juice or a peach simple syrup. To follow the recipe exactly without the alcohol, Ritual Zero Proof is a great NA spirits brand to look for. I also highly recommend checking out AltBar in Rochester. They specialize exclusively in nonalcoholic products, where you can enjoy a mixed drink at the bar or buy bottles to take home.
(585): Finally, any recommendations on what kinds of appetizers, snacks, or entrees pair well with sangria?
CS: Sangria is one of those drinks that goes with just about anything, but I would recommend a nice charcuterie spread by the lake on a hot summer day!
New York Kitchen features a constantly rotating selection of local wines, beers, spirits, and nonalcoholic options, available by the flight, glass, or in cocktails. Learn more: nykitchen.com.
Chris Schmitt’s Summer Sangria
Ingredients
• 1 bottle of any dry or semidry white wine (if it’s a dry wine, think crispy white wine like Pinot Grigio or Sauvignon Blanc)
• 1/4 cup of peach schnapps
• 1/2 cup vodka or gin
• Lemons, limes, and oranges
• 1 can of Sprite or ginger ale
Directions:
Mix wine, schnapps, vodka/gin, and fruit in a large pitcher. Let the fruit sit in the mix for 12–24 hours. After you have waited for the fruit to marinate, add ice and enjoy!
This article originally appeared in the July/August 2026 issue of (585).
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