The Grape Escape: Sangria can be a refreshing summer beverage

With summer officially here, it’s a great time to mix up a fun and fruity pitcher of Sangria.

Created in Spain, but enjoyed all over the world, it is simply a wine fruit punch. The name Sangria is derived from the Spanish word Sangre for blood in reference to the deep red color. Sangria has been popular in Europe for centuries, but it wasn’t popular in the U.S. until 1964 when it made its debut at the New York World’s Fair.

Recipes vary and they are easily adaptable to suit individual tastes. Some prefer it more sweet, others tart, some like more alcohol kick or maybe not so much. It is easy to make the adjustments. In general, Sangria is comprised of red wine, fruit juices, chopped or sliced fresh fruit, something effervescent like 7-Up or sparkling water, a small amount of added brandy, triple sec or other spirits. There is also a white wine version, which is called Sangria Blanco.

The quality of the wine used for Sangria doesn’t have to be superior, but since it is a main ingredient, it should be of reasonably good quality. The rule of cooking with wine also applies to making a wine cocktail; if it isn’t good enough to drink, don’t put it in your food and certainly if you can’t drink the wine by itself, don’t put it in your Sangria. A bottle of either Spanish Grenache or a Tempranillo is a good choice, but I’ve also seen Shiraz, Merlot, Zinfandel and Malbec as options too. As long as they are young and fairly fruit driven any will work just fine. It all really depends on your taste and budget.

One key to tasty Sangria is to make it in advance. It really gives the fruit flavors a nice chance to blend. It is also fun to vary the fruits you use by taking advantage of whatever is in season and available at your local market. Beyond those few simple guidelines, it doesn’t get much more complicated than that. It is a cool, refreshing and juicy summertime treat. Try it by itself or pair it with Spanish paella, roasted chicken or a cold seasonal salad.

This is one of my favorite recipes adapted from “How’s Your Drink” by Eric Felten.

1 bottle of Spanish wine
2 oz Brandy
2 oz Cointreau
2 oz peach liqueur
1 peach, 1 green apple and 1 orange, all peeled & diced
A very small pinch of cinnamon
6 oz orange juice
4 oz Sprite or 7-UP

Soak the fruit in the liquors for up to a day. When ready to serve, add wine, cinnamon, orange juice and soda. Pour over ice into tumblers.