1 (750-ml.) bottle Chardonnay wine 1 (11.5-oz.) can pineapple/passion fruit nectar 1/4 cup Triple Sec liqueur 3 Tbsp. sugar 1 ripe, Fresh Hass Avocado Fresh fruit pieces/slices: berries, peaches, apples, oranges Small ice cubes
Combine wine, nectar, liqueur, and sugar in large pitcher, stir gently. Chill for at least two hours. Just before serving, peel, seed, and dice avocado. Pour sangria over ice in wine glasses. Float fresh fruit pieces and diced Hass Avocado on top of sangria to serve.