In a large pitcher, combine dry rosé, Chambord, raspberries, and strawberries. Stir and chill in the refrigerator for at least 2 hours but up to 12. (I like to put it together the day before so it can sit overnight)
Before serving, either in the pitcher or in a punch bowl, add the sparkling rosé wine to the berry mixture and give it a quick stir. I also like to add a few of the lemon slices for contrast and to brighten it up.
Serve over ice and don't forget to make sure each glass gets some of those yummy, boozy berries. They're the best part! Garnish with lemon slices if desired.
I feel like the sparkling rosé can lose it's fizz if it sits too long. For smaller groups, I'd suggest adding a few of the lemon slices to the berries and wine just before you're ready to serve. Fill each glass with ice and then about half full of the berry & dry rose mixture. Top with the sparkling rosé to taste.
TIP: Dropping a spoon handle first into the bottle helps sparkling wines stay fizzy longer! I have no idea why but it works!
Don't forget to make sure each glass gets some of those yummy, boozy berries. They're the best part! Garnish with lemon slices if desired.
Berry Rosé Sangria %Grits Grace and Gumption%