i'll do a glass of the orange wine sangria!

stone fruit + wine = an august dream

We’ve all heard of red wine sangria, white wine sangria, even rosé sangria. But justice has not been served for orange wine. And specifically orange wine sangria!!!

I saw Drinks By Evie post a recipe for an orange wine sangria and I was mind blown - like why didn’t I think of that!? So within the week I was rich in peaches + nectarines from the farmer’s market and well on my way to try my own spin on it!!

Should we all chug a glass of orange wine everytime I say orange wine during this?

Now if you’ve never heard of *said* wine - it’s not actually citrus flavored. It’s just a type of white wine that’s made by leaving the grape skin on which gives off that ~orangey~ color. It’s also called “skin-contact” wine.

The taste is a bit punchy, bold, dry and has a bit of sourness to it, almost like a cider would. So if you see it on a menu or in the store, give it a lil gulp and drunk dm me!

Now, it wouldn’t be an August sangria without peaches would it? And nectarines. I mean, it’s stone fruit season!!!!! If you want to add some apricots, plums and cherries in here too I’m not gonna stop you. As always, adjust sweetness and juice levels to your tasting - I like my sangria less sweet and more ~alcohol~ forward ;)

o’ wine sangria:

peachy puree:

• 1/2 peach

• 1/2 nectarine

• 1/4 cup honey

sangria:

• 1/2 cup jarred peach juice (aka white grape juice)

• 750 ml orange wine

• 1/2 cup cointreau

• 3 cardamom pods

• 1/2 peach, sliced

• 1/2 nectarine, sliced

• 2 jarred peach halves, sliced

1. for the fruit puree: add fruits to a blender and blitz until fully smooth. use a fine mesh sieve to strain. set aside!

2. toast cardamom pods in a skillet for a few minutes until fragrant. add to the bottom of a pitcher along with your sliced fruits. add the remaining ingredients and give it a big stir. things might look a lil sus when you add the puree but just MIX!! it’s gonna come together.

3. cover and let the sangria mix n’ mingle for a few hours in the fridge (or overnight) to really let those peaches soak up all the gooodnesssss.

4. when done chilling, remove cardamom pods, pour into glasses full of ice and top with sparkling water and a peach slice!!!!!!

I’ve tried Fallen Grape + Gulp Hablo before, the first that might be better for sipping and the second better for a sangria recipe! I’m really bad with remembering names of wine I’ve tried so that’s why my recommendation list is short lol. If the bottle’s cute, it’s gotta be good!!!

things I’m excited for:

• Sue me, I’m excited for fall like every other basic b. But more importantly, soup. We’re going hard on soup come October I hope you guys are ready.

• Pour-over coffee at home. I’ve been going to a coffee shop every single morning for the last month (??) Even though I have an espresso machine, I’m not in love with her and I want to start making pour over because I’m entering my hot coffee era, so send me all the tips :)

• To meet you all next sunday at my Pasta Salad Party!!!! I can’t believe it’s exactly a week away, the recipe prep for the Peaches n’ Cream pasta salad has BEGUN :P If you haven’t gotten your tickets yet, you can buy them here! The Ciao Evento team kindly re-activated the discount code “BABYTAMAGO” for you guys for one more Sunday <3 see you there!!!!! ah!!!!!!!

• Cookbooks! I’ve recently wanted to get more into cookbooks so I ordered 6 and they starting coming in and I feel so inspired!! I also felt like I haven’t read a book in like a decade so that was interesting.

• Having a baby one day. Kind of out of pocket, just felt like I’d share. I’m literally not having kids right now but Lauren Giraldo and all these young mommies got my baby fever on the rise. We need a baby tamago!!!!!!!!

Anyway!

as always, I post throughout the week on instagram + tiktok:

instagram: @babytamagooo

tiktok: @babytamago

love you, kiss you, have the best sunday ever <33333