(Quentin Bacon)

TOTAL TIME: 30 MINSERVINGS: 4John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says.

1/4 cup mint1 cup Grand Marnier2 peaches, cut into thin wedges1 bottle Viognier1/3 cup water1 mango, chopped1/3 cup sugar

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.