Autumn Fruit Sangria
Autumn Fruit Sangria. September 21, 2026.
Autumn’s fruit droops under its own weight from the vine, so ripe its heavy sweetness lingers in the air- clusters of grapes the color of the late night sky, plums with sweet-tart flesh hidden under a dark rosy skin, oversized berries dangling from a thorny vine, the last of the sunset-colored peaches and nectarines- all tinged with the spice of fall. To celebrate the first day of Autumn, I made a cinnamon-scented sangria with some of my favorite fall fruit.
Sangria is not something one can ruin. It is fruit, wine, and sugar. However, Sangria is better when allowed to sit for a while, so make it early in the day or even a day ahead.
Autumn Fruit Sangria
This recipe is best made early in the day or even the day before, allowing the flavors to blend together. Can be doubled or tripled.
Print Recipe
Ingredients
- 1 bottle of Riesling*
- 1/2 cup blackberries
- 1/2 cup halved purple grapes
- 1/2 cup nectarine slices
- 1/2 cup plum slices
- 2-4 tbsps. sugar*
- 2 cinnamon sticks
Instructions
- Add the fruit to a pitcher.
- Pour the whole bottle of wine over.
- Stir in the sugar to taste.
- Add the cinnamon sticks.
- Let sit in the fridge for several hours before stirring.
Notes
*Riesling comes in sweet or dry. If you get dry, you will likely need more sugar- unless you don’t want it sweet.
*The sugar is to suit taste. For regular sweet Riesling, 2 tbsps. is recommended. If using a dry Riesling, then 4 is better.
Have a beautiful day!
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