Autumn is a great time on the North Fork for tree fruit. During the early Fall, some farm stands will still have Peaches and apricots or plums and nectarines. Toward the end of the Fall the orchards are heavy with pears and apples of all types. I love the various shades of golden flesh floating in a white sangria and it always seems that when I serve it, a party ensues.
I started making this white sangria many years ago in the restaurant at the request of the mother of our longtime friend and bartender at The Greenporter Hotel, Libby Koch. You can make it with any white wine but I like to make it peach wine from Vineyard 48 in the spirit of the harvest.
Last weekend Libby got married at the charming Orient Yacht club in the middle of the Peconic Bay as would be appropriate for a young captain. She was a radiant maiden in her heirloom gown and her golden tresses peering through the clouds, like a glass of white harvest sangria.
1 bottle of fruity white wine or Vineyard 48 Peach Wine
All fruit pitted and chopped except for grapes
1 peach
2 apricots or nectarines or plums or all
1 very ripe pear
1 very ripe apple
A handful of white grapes
one whole lemon, sliced in half moons
Equal amount of club soda to wine
1/4 of white rum
1/4 of Patron Citronge
Pour into a glass with plenty of ice and add a dance floor!
Next time you want to start a party, try a batch of Harvest White Sangria and your guests will forever love you. Here’s to you, Greenport’s own, Libby Koch!
