White Wine Sangria -- The Summer Pour That Earns Its Place on the Porch

Week 541. Year 11. Tommy is 44. Summer heat. The kind that makes the attic work brutal and the evening grill essential and the cold beer a medical necessity. Rémy (15) finishing school, drawn to the water. Fishing trips continue — the bayou, the marsh, the same water that Joey fished and that Rémy fishes now with the same cast and the same patience and the different hands that hold the same rod.

Made BBQ shrimp this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Come eat, cher.

The small union-electrician role at the small IBEW Local 995 in Baton Rouge continues to be the small career-spine. The small thirty-year-Local-995-membership has built the small senior-electrician-status. The small commercial-construction-projects are the small steady-work in the small Baton-Rouge-Industrial-Corridor.

The three kids are: Luc (born 2006, the small oldest), Colette (born 2008, the small middle-daughter), Rémy (born 2011, the small youngest). The small Danielle (the small wife, from Lafayette) is the small partner Tommy has built the small Baton-Rouge-life with. The small two-income family-of-five has been the small Baton Rouge middle-class household.

The small Hurricane Katrina (August 2005) destroyed the small Chalmette, Louisiana home where Tommy had grown up. The small twenty-year-anniversary of the small loss is the small ongoing-marker. The small move to Baton Rouge in October 2005 had been the small refugee-from-the-storm displacement. The small Baton Rouge has been the small home for the small twenty years now.

The small Cajun-cooking-tradition is the small kitchen-identity. The small jambalaya, the small gumbo, the small etouffee, the small red-beans-and-rice (on Mondays, the small traditional-Cajun Monday-staple). The small recipes from Maw-Maw Beaumont (Tommy’s grandmother who had been in Chalmette before Katrina, passed in 2014) continue to be the small kitchen-spine.

The small St. Aloysius Catholic Parish congregation is the small Sunday-worship and social-network. The small twenty-year-membership has been the small post-Katrina-rebuild of the small community. The small parish-cookouts, the small parish-bingo, the small parish-school-fundraisers are the small Beaumont-family-engagement.

The small Louisiana-summer-heat-and-humidity is the small weather-reality. The small grilling-and-outdoor-cooking happens in the small early-morning or the small late-evening when the small temperature is bearable. The small Louisiana-spring-and-fall are the small narrow-windows of pleasant cooking-weather.

The small Sunday-publishing-rhythm of the recipe blog continues to be the small organizing-spine of the small week. The small Sunday-cooking happens in the small late-morning-to-early-afternoon window. The small photographing of the finished dish happens at the small three-PM kitchen-light-window. The small writing-up of the recipe happens at the small four-PM workspace at the kitchen-counter. The small final-edit happens at the small five-PM. The small post publishes at seven PM. The small ritual has been running for years.

The small recipe-development-philosophy continues to be the small small-batch-test-then-publish approach. The small first cook of a small new recipe happens on the small Saturday afternoon. The small adjustments are noted in the small kitchen-notebook. The small second cook happens Sunday with the small adjustments incorporated. The small Sunday-cook is the small version that gets photographed and published. The small two-test process catches the small recipe-flaws before they reach the small reader.

The small kitchen-equipment-inventory has the small key-pieces that show up in nearly every recipe. The small heavy-bottomed Dutch oven for the small braises. The small twelve-inch cast-iron skillet for the small sears and the small pan-roasts. The small half-sheet baking-pans for the small roasted vegetables and the small cookies. The small wooden-spoon-collection in the small ceramic-pitcher on the counter. The small chef’s-knife and the small paring-knife and the small bread-knife that are the small daily-tools.

The small grocery-shopping rhythm runs through the small Tuesday-evening trip and the small Saturday-morning top-off. The small Tuesday-trip is the small weekly-stock-up for the small staples and the small produce and the small protein. The small Saturday-trip is the small quick-fill for whatever the small Sunday-recipe requires that is not already in the small pantry. The small two-trip-per-week pattern keeps the small grocery-bill manageable and the small food-waste low.

The small meal-planning happens on the small Sunday-evening for the small week-ahead. The small dinners are mapped out across the small Monday-through-Saturday. The small repeating-meals are slotted in (the small pasta-Monday, the small taco-Tuesday or similar pattern). The small new-recipes are slotted for the small Wednesday-or-Thursday for the small variety. The small planning ahead reduces the small daily what-are-we-making-for-dinner stress.

The small weekday-cooking is the small efficient-and-fast mode. The small Sunday-cooking is the small slow-and-careful mode. The small two-modes serve the small two-different-needs. The small weekday-cooking has to be on the small table within forty-five minutes of getting home from the small work-or-school-pickup. The small Sunday-cooking can take three hours and benefit from every minute of that time.

The small recipe-archive on the small blog has grown to many hundreds of recipes over the years. The small archive is the small searchable-resource for the small weekday-meal-planning. The small reader-feedback in the small comments-section helps refine the small recipes over time. The small note-from-a-reader who tried a small substitution that worked better than the small original gets incorporated into the small recipe-revision.

The small Sunday-cooking-and-writing rhythm is the small thing that has held across years of life-changes and family-events and small ordinary-weekday-disruptions. The small constant is the small Sunday. The small constant is the small recipe. The small constant is the small posting-at-seven-PM ritual. The small constant is the small reader on the other end of the small post who is going to read the small recipe and try the small recipe in the small reader’s own kitchen.

The BBQ shrimp fills the house and feeds the people who walk through the door, but when the plates are cleared and the evening heat is still sitting heavy on the porch, you need something cold in a glass that isn’t just another beer. This white wine sangria has become the natural end to a summer dinner in our house — made ahead, poured easy, and light enough that it doesn’t compete with whatever came before it. Rémy is too young for the glass, but he gets the fruit at the bottom, which he considers the better deal anyway. Danielle and I take the porch, and for a little while the evening is just that.

White Wine Sangria

Prep Time: 15 min | Cook Time: 0 min | Total Time: 2 hrs 15 min (includes chilling) | Servings: 6

Ingredients

• 1 bottle (750 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1/4 cup brandy or triple sec
• 2 tablespoons honey or simple syrup, adjusted to taste
• 1 cup orange juice, freshly squeezed preferred
• 1 orange, thinly sliced into rounds
• 1 lemon, thinly sliced into rounds
• 1 cup green or red grapes, halved
• 1 cup fresh or frozen peach slices
• 2 cups club soda or sparkling water, chilled (added just before serving)
• Ice, for serving
• Fresh mint, for garnish (optional)

Instructions

1. Combine the base. In a large pitcher, combine the white wine, brandy or triple sec, honey or simple syrup, and orange juice. Stir well until the sweetener is fully dissolved.
2. Add the fruit. Add the orange slices, lemon slices, halved grapes, and peach slices to the pitcher. Stir gently to distribute the fruit throughout the liquid.
3. Chill. Cover the pitcher and refrigerate for at least 2 hours, or up to 8 hours. The longer it sits, the more the fruit flavor infuses the wine. Do not add the club soda yet.
4. Finish and serve. When ready to serve, pour in the chilled club soda and stir gently once to combine without losing the carbonation. Fill glasses with ice, ladle sangria over the ice, and make sure each glass gets a good share of the macerated fruit.
5. Garnish and adjust. Add a sprig of fresh mint if desired. Taste and add a small additional drizzle of honey if you prefer it a touch sweeter. Serve immediately.

Nutrition (per serving)

Calories: 185 | Protein: 1g | Fat: 0g | Carbs: 22g | Fiber: 1g | Sodium: 15mg