Rosé Sangria with Berries and Stone Fruit

It’s going to be a beautiful weekend in San Francisco! One of our favorite ways to enjoy the warm, sunny weather is with a pitcher of fresh rosé sangria. We typically make it with whatever we have on hand, and it’s a great way to use fruit that’s a little overripe.

We had a bottle of Leitz Rosé of Pinot Noir, which seemed to be the perfect match for some super-ripe pluots we had on our counter, as well as an assortment of fresh berries and some lime wedges. This is a great bottle of wine for sangria since it’s light and refreshing.

Clayton diced the pluot and cut a lime into wedges with his favorite utility knife, rinsed off the berries, and tossed everything into our tall martini pitcher (vintage, find similar here, here, and here – this one is just super fun). We were grilling some fish (check out our favorite swordfish spiedini here and grilled oysters here), so we packed up a tray with the pitcher, wine, berries on this dish, and these glasses and headed down to the patio. For entertaining, we also love these, these, and these.

Sangria is a great option for poolside sipping or an alternative to a cocktail, but it’s also great with Spanish food, like our favorite paella, and light summer dishes like this grilled squid salad.

(Solano Pitcher •  Granada Glass • Davina Footed Pitcher • Vivero Canape Plate • Country Pitcher •  Flamingo Pitcher • Napoleonic Bee Tumblers • Palmyra Cocktail Jug • Mango Wood Serving Tray )