White Wine Autumn Apple-Ginger Sangria

The Scene: It's mid-afternoon on Thanksgiving, or a crisp Saturday Friendsgiving. Guests are mingling, but it's not "heavy-drink" time yet. You need something light, refreshing, and festive that won't put everyone to sleep before the turkey is even carved.

The "Pour Man's Proof" Take: This is the ultimate "transition" sangria. It’s light and crisp from the white wine but gets a warm, spicy, autumnal kick from the apple cider and ginger beer. It’s the perfect way to use a value bottle of white wine, like that Matua Sauvignon Blanc (our 5/5 value pick!) or a Wente "Morning Fog" Chardonnay (4/5). The bourbon is our secret "proof" ingredient—it adds a layer of warm vanilla and oak that makes this feel so much more expensive and complex than it is.

Recipe & Directions:

1 bottle (750ml) crisp white wine (Sauvignon Blanc, Pinot Grigio, or un-oaked Chardonnay)

2 cups fresh apple cider

1 cup ginger beer or ginger ale (Ginger beer for a spicier kick, ginger ale for a sweeter, milder flavor)

1/2 cup bourbon (Optional, but highly recommended. Our 4/5 pick Evan Williams Bottled-in-Bond is perfect.)

1 pear, thinly sliced

1 apple (like a Honeycrisp), thinly sliced

2-3 cinnamon sticks

How to Make It: In a large pitcher, combine the white wine, apple cider, and bourbon. Add the sliced pear, apple, and cinnamon sticks. Stir gently and let it chill in the fridge for at least 1 hour (or up to 4 hours) for the flavors to meld. Right before serving, pour in the ginger beer or ginger ale and give it one last gentle stir. Serve over ice.