Clericó: Argentina's Festive White Wine Punch

When sangria meets a tropical fruit salad at an Argentine asado, darling

Listen up, lovelies – if you think sangria is the only wine-based punch worth making, you clearly haven't been invited to a proper Argentine summer party. Enter Clericó, the white wine cocktail that's been getting porteños absolutely giddy since the 1950s. Imagine sangria's lighter, fruitier cousin who spent a gap year in the tropics and came back with an absolutely smashing personality.

Unlike its Spanish predecessor which favours red wine and citrus, Clericó is all about crisp white wine swimming in a sea of fresh fruit – we're talking pineapple, peaches, strawberries, the lot. Add a splash of citrus soda for that fizzy je ne sais quoi, and you've got yourself a punch that's more refreshing than a dip in the Mediterranean. C'est magnifique for those sweltering summer afternoons when you need something that drinks like a party but tastes like sunshine.

What You'll Need

The Base

750ml crisp white wine – the star of the show
250ml citrus soda – Sprite, 7-Up, or Fanta Limón (very Argentine)
Optional: 250ml sparkling wine – for that extra celebratory fizz
50ml white rum or peach liqueur – if you're feeling naughty

The Fruit Salad (Go Wild!)

1 cup fresh pineapple chunks
2 peaches, sliced
1 cup strawberries, halved
1 orange, sliced into wheels
1 lemon, sliced
1 apple, diced
Optional: grapes, melon, kiwi – honestly, whatever looks gorgeous at the market

The Finishing Touches

Fresh mint leaves
Ice (or better yet, frozen fruit)

Choosing Your White Wine

Now darlings, this is where it gets rather important. You don't want anything too precious or oaky – save your fancy Burgundy for proper sipping. What you need is something crisp, aromatic, and frankly, affordable enough that you won't weep when it's swimming in fruit salad.

Argentine Torrontés

Price Range: $10-15 USD

Why it works: Absolutely spot on for authenticity! Torrontés is Argentina's signature white grape – aromatic as hell with notes of white flowers, peach, and citrus. The perfumed quality plays beautifully with all that fresh fruit. Try Susana Balbo or Zuccardi's offerings.

Sauvignon Blanc

Price Range: $12-18 USD

Why it works: That zippy acidity and citrus-forward profile cuts through the sweetness of the fruit and soda brilliantly. Look for Chilean or New Zealand options – they're crisp, refreshing, and won't break the bank.

Pinot Grigio

Price Range: $10-14 USD

Why it works: Light, neutral, and utterly inoffensive – which is precisely what you want when you're mixing it with a fruit salad's worth of flavours. The Italian versions are perfect for this.

Building Your Clericó: The Proper Method

Right then, let's get this party started. The secret to brilliant Clericó is giving those flavours time to mingle – think of it as a sophisticated fruit salad that happens to be swimming in wine.

Prep your fruit like you mean it. Wash everything, slice it into generous bite-sized pieces. The pineapple and peaches should be chunky enough to fish out with a spoon later – we're not making baby food here.
Combine fruit and wine in a large pitcher. Glass is très chic, but a large jug works brilliantly too. Pour in your white wine and give it a gentle stir.
Refrigerate for at least 2-4 hours. This is crucial, darlings. The fruit needs time to macerate and release its juices into the wine. If you're adding spirits, chuck them in now as well.
Just before serving, add the fizz. Pour in your citrus soda (and sparkling wine if you're using it). The bubbles should be fresh and lively when your guests arrive.
Add frozen fruit instead of ice. Here's a clever trick: freeze some of your fruit beforehand (grapes work brilliantly) and use them as ice cubes. They'll keep your Clericó cold without watering it down as they melt. Genius, innit?
Garnish with fresh mint. Slap those mint leaves between your palms to release the oils, then toss them in. The aroma alone will make everyone want a glass immediately.

Serving at an Argentine Asado

If you're lucky enough to be hosting (or attending) a proper Argentine barbecue, Clericó is absolutely non-negotiable. While the gents are manning the parrilla and showing off their meat-grilling prowess, you'll be the hero serving up pitchers of this refreshing beauty.

What it pairs with: Everything from chorizo and morcilla to grilled provoleta cheese. The fruity sweetness and acidity cut through the richness of grilled meats like an absolute dream. It's also brilliant alongside empanadas, chimichurri-slathered vegetables, and even those slightly charred sweet peppers.

Pro tip: Make a double batch. One pitcher will vanish faster than you can say "¡Salud!" – trust me on this one.

Variations to Try

Tropical Clericó

Swap in mango, passionfruit, and coconut water for a proper island vibe. Use coconut rum instead of white rum and you've got yourself a holiday in a glass.

Berry Bliss

Go heavy on strawberries, raspberries, and blackberries for a gorgeous pink-hued version. Add a splash of elderflower liqueur for something really special.

Champagne Clericó

Replace half the white wine with proper Champagne or a good Spanish Cava. Suddenly you've elevated this from backyard barbecue to garden party chic. Très sophistiqué!

Sophie's Top Tips

Don't skip the maceration time. Those 2-4 hours make all the difference between "meh" and "absolutely smashing."
Use the ripest fruit you can find. Underripe peaches are about as exciting as warm beer – not what we're after.
Adjust sweetness to taste. If your fruit is particularly ripe and sweet, you might want less soda. Taste as you go!
Serve in wine glasses, not plastic cups. Yes, even at a barbecue. We have standards, darlings.
Make it the night before. The flavours only get better with time. Just add the bubbles right before serving.