"White sangria would be delicious with fresh seafood - crab cakes, shrimp cocktail, white flaky fish such as halibut, even oysters," she says. "White sangria will be cool and crisp and the acid from the white wine will give the [palate] a desire to eat foods that are light and bright and have a bit of salinity."
"Even a crisp salad including some of the fruit in the white sangria could be an excellent option to tie all the flavors together," Goldstein adds. A fruitier wine such as Riesling practically begs to add peaches, nectarines, or mango to the recipe, and you can add the same fruit to a salad or a tropical ceviche (especially if you add a little habanero kick) to match the flavors as Goldstein recommends.
[
Collection
]
[
|
...
]