Peach Mango Sangria!

Stolen from the pages of Food & Wine - this is our my favorite patio drink.

John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. “Use Viognier—it has a nice balance of fruit and acidity,” says Besh.
Sip Tip: Washington Viognier ( can be found from Townshend, Barili, Overbluff, Vin du Lac, Maryhill and Terra Blanca to name drop a few.

1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 bottle Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint

Directions: In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

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Mango-Peach Sangria
(Photo by Quentin Bacon)


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