White sangria is a chilled Spanish and Portuguese wine punch made with a dry white wine, commonly Sauvignon Blanc, Pinot Grigio, or Albariño, instead of the red wine used in traditional sangria, giving it a lighter, more citrus-forward profile. Sliced fruit, such as citrus, stone fruit, or berries, macerates in the wine with a sweetener and often a splash of brandy; the mixture chills for several hours before serving, sometimes topped with soda water for effervescence. It is typically served as an aperitif with tapas or at summer gatherings. The same fruit-and-wine base can also poach fruit for desserts or marinate meat and seafood.