And a little intimidating? Sure, it's a deep and complex subject, but unless you're a philosopher with a vineyard, wine is simply about enjoying what's in your glass. We’ve built our entire wine department on this philosophy. Mix and match with reds, whites and everything in between — and get 10 percent off when you buy six bottles or more.Welcome to our little progressive dinner party! What is a progressive dinner party, you ask? It’s where you go from house to house for a meal with friends and neighbors and get to experience fun new ideas and flavors. A few of my best blogging buddies and I got together to throw our own little progressive dinner party, and I am excited to be your guide to all things fruity and fabulous today with the Tastiest and Easiest White Sangria & Virgin Sangria… ever!! Pull up a glass, pour the goods, and sip away my friends- because this recipe is bound to become one of your new favorites. The thing I love most about this drink is that you can completely adapt it to what you have on hand.

Have some leftover sodas or juices? Have some fruit you need to get rid of? Want to change it up and try a different flavor? No problem- just check out the recipe below. I’ve outlined a bunch of flavors to get you going! Also, I’m making a white sangria. If you’d like a red Sangria, swap the white wine or apple/white grape juice for Red wine and dark grape juice. I also made some notes for you to adapt your own mix as you’d like- maybe a little less alcoholic, less sweet, more sweet, with an herb-y kick- whatever! This is a fabulously easy drink that you can throw together in just a few minutes and chill ahead of your dinner party- and both the alcoholic and virgin versions are very affordable, fresh, and refreshing! Print 5 mins 5 mins For both full-strength and virgin recipes, you'll need: -citrus of some kind (oranges, lemons, limes), sliced into rounds with peels ON and seeds popped out -berries (strawberries, raspberries, blueberries) -apples, peaches, grapes, cherries (pitted) or other fruit on hand sliced thin, peel on -ice For the full strength Sangria, you'll need: -1 bottle moscato, white table wine

, or white zin -1 bottle sparkling white wine (or ginger ale, tonic if you'd like the less-alcoholic version) -3 oz peach schnapps For the Virgin Sangria you'll need: -1 bottle Sprite/7up/sierra mist (for the most sweet), Ginger ale, sparkling cider, or soda water (for something less sweet) -1 bottle apple juice or white grape juice Optional for either: Mintbest cheap german wine, basil, or rosemary for a little kick; wine os x downloadmuddled Thoroughly wash all fruit and slice thin. best wines to drink with dessertLeave peels on for color and their delicious flavor! Pour in wine or juice and stir. Slowly pour in sparkling drink (champagne, soda or cider), peach schnapps (for the adult version), and any additional herbs you'd like to add. Refrigerate, covered, for at least 3 hours.

Serve over ice and enjoy!! Warning: The adult Sangria contains two bottles of wine and some liquor. This is NOT a recipe to sip and then drive- it is STRONG!! Please ask a friend to be your designated driver when consuming this drink. Even one is probably too much to risk it. Want another tip to an easy, stress-free dinner? Check out Land O Lakes® Butter Half Sticks . They have the same delicious buttery taste, but you don’t have to mess with softening and then re-refrigerating the rest of the stick you don’t use. For more delicious dinner ideas, please check out the other courses from my lovely friends! You’ll find several appetizers, desserts, salads, a yummy main and even a tablescape! There are so many delicious, pinnable ideas there- be sure to share them with your friends!Serve over ice and enjoy!!The cat's been out of the bag regarding our feelings on Trader Joe's — and our obsession remains undying. This bargain grocery chain is the stuff that our foodie-on-a-budget life is built atop.

Without it we would surely crumble. Whether in the market for an affordable frozen feast, cult-favorite snack, or even just a banana (seriously, they were rated a top product of 2016), TJ's has it all. Leading us to what may be the best part about that "all" — the wine.2014 Suspense Special of the Month White wine Spring case sale! View Product Details » Be the first to review this item » 2015 Black Double Plot Be the first to review this item »Okay, this is something very confusing for everyone, so I will do my best to explain the differences & similarities. My very first, and most important point: Is citrus fruit? Obviously, the answer is yes. But when you think of a "bone-dry, grassy, herbaceous" New Zealand Sauvignon Blanc, you usually will not consider it to be "fruity". In all actuality, it's loaded with citrus character. Grapefruit and lemon will dominate the flavor profile, yet someone would not consider it fruit forward. The truth is, an overwhelming majority of wine is "fruity", but that doesn't mean that it is ripe or juicy fruit.

Think of bananas, dried apricot, guava, coconut, green strawberries, gooseberries... These are all "fruity" flavors, yet there seems to be a disconnect when describing them accurately. Most people can understand whether or not something is sweet. Dessert wine will have residual sugar, and it tends to be more viscous. If you compared most dessert wines vs. a New Zealand Sauvignon Blanc, it would be night & day. However, you can make a dessert wine from Sauvignon Blanc...The main difference is: as acidity levels drop and sugar levels increase, the "fruity" character changes. Using the Sauvignon Blanc grape as an example: Bone dry = citrusy (grapefruit, lemon, etc.) vs. Dessert wine = tropical (pineapple, guava, etc.). Depending on how you make the wine, you change the character completely. So, again, almost all wines are "fruity", however, they may not be "fruit forward". I've smelled/tasted wines that are: meaty, earthy, herbaceous, floral, etc., but they always have detectable fruit(s) of some sort.

From face puckering dry to cloyingly sweet, the wine will exhibit some sort of fruit character, it's just a matter of how much you can detect.Yes, fruitiness and sweetness are two different things that are often confused (probably because they overlap a lot in wines.  Many wines have both fruitiness and sweetness).Sweetness is just that.  Residual sugar in the wine.  This could be left over from the original sugar or added after the fermentation is finished.  Sometimes it is an "unfermentable" sugar (like a pentose) that does provide a little sweetness.But a wine can be "bone dry" (absolutely no sugar what so ever) and still be fruity.  The fruity comes from the ingredients.  There are grapes and fruits that have qualities that we humans perceive as "fruity."   Muscat, Gewurztraminer and Viognier Grapes are examples.  Fruits like raspberries, cherries, strawberrys, etc. also contribute "fruitiness" to wines.  They don't have to be 100% either.  Sometimes a little like 10% of one of these will contribute to "fruitiness" to a wine composed mainly of other ingredients.