White Peach Sangria

The train had just pulled into Valencia when the late afternoon light poured gold across tiled rooftops and cobbled streets. At a quiet café tucked between orange groves, a glass pitcher of white peach sangria gleamed like a jewel in the sun. Blush-pink slices of fruit floated lazily in pale wine, each sip cool and sweet, carrying whispers of summer orchards and Mediterranean breezes.
It was the kind of drink that slowed time—meant to be savored while sketching maps in a travel journal, or watching shadows lengthen across the plaza. Like a postcard come to life, its hues lingered: soft peach, soft ivory—captured now in skeins of yarn, ready to carry a little taste of wanderlust into every stitch.