Autumn Harvest Sangria
2 red apples*
1 750-ml bottle unoaked Chardonnay
1/3 cup peach schnapps
1/4 cup brandy**
1/4 cup agave nectar
1 large navel orange, quartered
1 lemon, quartered
1 lime, quartered
2 cinnamon sticks
2 quarter-size slices fresh ginger
4 whole cloves
2 Tbsp. sugar
1/2 tsp. ground cinnamon Â Â Â Â Â Â Â Â
1/4 cup club soda
*Honeycrisp and Pink Lady work well, but you can use whichever apple variety you like best.
**If you'd rather forgo the brandy, increase the amount of peach schnapps to 1/2 cup.
- Peel, core, and chop one apple. In a bowl or pitcher, combine the wine, schnapps, brandy, and agave nectar. Add the chopped apple, orange, lemon, lime, cinnamon sticks, ginger, and cloves. Refrigerate overnight.
- Strain the sangria through a sieve into a pitcher, discarding the solids. Core and chop the other apple. (Peel it first if you wishâ€”I prefer not to.)
- Mix the sugar and cinnamon together on a small plate. Moisten the rims of some wine glasses and dip in the cinnamon sugar to coat. Drop a few ice cubes into each glass. Pour the sangria until each glass is three-quarters full.
- Add a splash of club soda (about a tablespoonful). Garnish with the chopped apples and serve.
Makes approximately 5 glasses