Well, I've Never Been to Spain...

Well I've never been to Spain, but I kinda like the sangria.

In Spain, they have a lot of red wine. They also have very hot summers. And they've found a way for the two to live in harmony. It's called sangria, or Spanish for "bloodletting". Not very appetizing sounding, but trust me, it tastes a lot better than it sounds.

It's a wine punch, consisting of dry red wine, chopped or sliced fruit, a sweetener, a little liquor, and in most cases, ice and/or a carbonated beverage. From that basic recipe there are limitless possibilities, including sangrias made with white or rose wines. So you get the idea: nearly anything goes.

I've experimented the last few summers and have come up with a recipe that suits my tastes, so if you come to my house, here's what you'll drink.

You'll need a large pitcher capable of holding at least two litres. Wash a lime, a lemon, and an orange really well and dry thoroughly. Slice them thinly, and if they're large, cut the slices in half. Again, if they're large, I use only half of each fruit. Put the sliced fruit in the pitcher and add two ounces of triple sec (an orange-flavoured liqueur). This provides both the sweetness and the liquor parts of the recipe.

Then pour in a 750 mL bottle of dry, red wine. Stay away from heavy, oaky reds; you want something lighter-bodied and fruity. You also want something cheap. After all, you're adding lemon slices to it, so don't waste an expensive vintage. Despite sangria's Spanish origins, I use an Italian red, Farnese Sangiovese. That's partly because I don't know much about Spanish wines, but the Farnese is also ideal for the reasons I mentioned: it's lighter-bodied and fruity, and it costs only $7.50 a bottle, less if you buy the 1.5L size. Give everything a good stirring.

Put the pitcher (which now contains fruit, liqueur, and wine) in the fridge for several hours. When ready to serve, add two cans (about 710mL) of ginger ale. Serve in large wine glasses over a little ice and enjoy. It makes a refreshing backyard aperitif, since the alcohol content is about half that of wine alone.

There are all sorts of variations. As I mentioned, you can use white or rose wines. You might then use summer fruits like strawberries or peaches. And instead of triple sec, you can try Grand Marnier, or brandy (particularly if the wine is off-dry). You can use Sprite or Seven-Up, which tend to be sweeter than ginger ale, or club soda or sparkling water for a drier taste. It's up to you and whatever your tastes are.

Don't be afraid to experiment: if it's not exactly to your liking, you'll no doubt drink it anyway (I always did), and you'll get closer to your ideal sangria with each attempt. Salud!