If you live near the Santa Ynez Valley in Santa Barbara’s wine country, then you’ve heard of Buttonwood Farm & Winery‘s peaches. As you drive up Alamo Pintado between the charming towns of Los Olivos and Solvang (where we’re known for both wine tasting and Danish kitsch) you can’t miss the sign on the side of the road as it calls your name: “Peaches!”
The peaches at this working farm are big, beautiful and flavorful. And they go fast…make sure to get your peaches before checking out the tasting room, or you might be out of luck for the day! You also might want to pick up a freshly baked peach pie as well, then head into the winery’s tasting room, peaches-in-hand.
Some of my favorite Buttonwood wines are the very Zingy Sauvignon Blanc, done in a style with freshness and bite, and the Cabernet Franc, a spicy and earthy varietal that’s not always easy to find. And summer is the perfect time for the Semi-Semi (Semi-dry Semillon), a slightly sweet light white wine (great for a White Peach Blueberry Sangria), and the Rosé of Syrah, powerhouse of summer.
In fact, the peaches and Rosé inspired me to come up with a garden-fresh summer Sangria concoction to help beat the heat this August. If your August is as dry and dusty as mine, this will quench your thirst, slip you some nutrients and make you happy to do your farming.
- Fresh juice of 1 large tomato
- Fresh juice of 1 large peach (or 2 small ones)
- Fresh juice of 1 tangerine or half a large orange
- Sugar, to taste
- Sage or basil for garnish
- Buttonwood Syrah Rosé
Note: you can skip the tangerine/orange and sugar, and replace with San Pellegrino Blood Orange sparkling soda for some bubbles!
- Muddle the tomato, peach and tangerine pulp together with all the juices and sugar.
- Divide this mixture into 2 glasses.
- Top with Buttonwood Syrah Rosé and garnish with herbs. You can add sparkling water or soda as well.
- Drink and be refreshed! And go forth and farm…
If you like sweeter sangria, check out my White Peach Blueberry Sangria!