Usually the best sangria's are the ones that are made ahead, allowed to "marinate" overnight and packed with ice and more fruit before serving.
I have used a 2003 Estancia Chardonnay which is an elegant, full-bodied, mouth-filling grape wine which highlights the fresh fruit flavors.The predominant Aroma is of Bright citrus , green apple,Pear, passion fruit and fig— with hints of hazelnut, lychee nut, and vanillin.It highlights lingering flavors of Ripe pear, passionfruit, guava,fig,golden delicious apple, lychee and Subtle nuances of oak, It has excellent concentration and a lingering creamy mouthfeel with a mineral finish and an alcohol content of 13.9% .
- White wine - 1 bottle
- Plum - 1/2 of 1 sliced into thin rings
- Apple - 1 small chopped into small cubes
- Orange - 1/2 of 1 cut into thin rings with the skin on(I did not have orange so used lime instead, if you are using Orange you can squeeze the rest of the juice into the mix)
- green Grapes - hand full (Freeze them and use instead of ice cubes)
- Sugar - 1/4 cup
- Soda - 2 cups (you can use ginger ale or sprite instead , but use less or no sugar)
Cut the fruits into dices or thin slices and mix it with the wine and sugar and keep refrigerated for several hours or overnight.This will allow the fruit flavors to blend with the wine.
When ready to serve pour in 3/4 cup of the wine mixture and top off with frozen grapes and soda.Serve chilled.