Nothing tastes better on a hot summer day than a glass of something tall, cool and refreshing. While I've often mentioned that the lighter red wines actually blossom when placed in the refrigerator for a short period of time. On the other hand full-bodied can sit heavy on the palate in warmer weather, tasting flabby as the heat encourages the alcohol component to overpower the delicate fruit flavour. One can always gravitate towards soft fruity reds such as French Beaujolais and Italian Valpolicella, or the wines from Southern Hemisphere countries such as Australia and Chile. But summer encourages experimentation, so why not try creating a new taste sensation by mixing a famous old world favourite - sangria.
Sangria is of Spanish origin, becoming famous throughout Spain's restaurants and outdoor cafes.
Though many claim to have the original recipe, there seems to be little argument that wine is the main ingredient and the rest tends to be up to personal taste and tradition. My secret recipe makes a refreshingly fruity cocktail that is an excellent thirst quencher as well as a perfect match for light meals and BBQ fare. The trick to great sangria is a willingness to go beyond the boundaries of one recipe, reshaping it and creating your own personal house blend. Always remember to make notes during the beginning stages of you adaptation. Your friends and family will be dying to know your secret ingredients once they take a sip of the final results.