Mija White Sangria

MIJA White Sangria is a bottled, ready-to-pour sangria from New York, bottled at 9.5% ABV, which puts it well below a typical table wine and makes it easy to drink over a long afternoon. The producer describes it as made with real, unfiltered fruit juices, so expect a slightly fuller, more textured fruit character than sangrias built on flavorings alone. Styles like this usually lean on citrus, orchard fruit and sometimes stone fruit, with a sweetness that sits in the middle of the range rather than turning syrupy. In the glass, expect a light-bodied, fruit-forward profile. Because this is a white sangria, there is no red-wine tannin to speak of, and no oak to look for. Structure comes from the fruit's acidity, which keeps the sweetness lively and gives a clean, fairly short finish. Think of it as closer to a fruit-driven spritz base than a serious dinner wine. Sangrias in this category are made to be uncomplicated, and the appeal is how easily the fruit and wine come together. Serve it well chilled, around 38 to 45°F, which is roughly three to four hours in a refrigerator or thirty minutes in an ice bucket. Warmth makes sweet wines like this taste heavier and flatter. There is no reason to decant. A large wine glass or a stemless tumbler filled with plenty of ice works well, and a few slices of orange, lemon, green apple or fresh berries make a good garnish. If you want to stretch the bottle or lighten it, top each glass with a splash of club soda or dry sparkling wine. Pairing is straightforward. The sweetness and acidity suit salty, spicy and fried foods, such as shrimp tacos, ceviche, chips with fresh salsa, grilled chicken with citrus marinade, Thai or Vietnamese dishes, and soft cheeses like goat cheese or fresh mozzarella. It also works with a fruit-and-cheese board. This is a drink-now bottle, not one for the cellar. Keep it cold, and once opened, re-cork or cap it and finish it within a few days, since the fruit character fades quickly.