Nothing is better than a great wine that has matured so that its best qualities delight the palate with layers of flavor and a multitude of notes. Using a bottle of quality wine to make sangria is a waste. The same goes for the brandy. Because so many of the flavors will come from other sources, select a drinkable, inexpensive red wine and brandy. Personally, I like Merlot, but the choice is entirely up to you. If you prefer white wine, fumé blanc and chardonnay work well.
Use firm and ripe fruit that is in season. Stone fruit like cherries, peaches and nectarines, grapes, oranges, limes, strawberries, Fuji apples and pears work well.
Cut up and add the fruits just before serving so they don't become soggy by absorbing too much wine.
Serves 4-6
Ingredients:
1 750 ml bottle red wine
1/2 cup brandy
1/4 cup white granulated sugar
Juice of one lemon or lime
3 oranges, preferably Valencia
2 Fuji apples, washed, peeled, cut into quarter sized cubes
2 white nectarines, washed, peeled, cut into quarter sized cubes
6 large strawberries, washed, stems removed
Directions:
In a large pitcher, mix together the wine, brandy, sugar and lemon juice. Chill in the refrigerator.
Using a sharp knife, peel the oranges, removing all the peel together with the rind. Hold the peeled oranges over a bowl to catch all the juice. Cut the orange sections free from the membrane. When all the sections have been removed, squeeze the membrane to capture the last bit of delicious juice.
Just before serving, add the orange sections, orange juice and cut up strawberries, apples and nectarines. Stir well.
Use a ladle to fill glasses with a good amount of the fruit. Top off with the sangria. Place an espresso spoon in each glass.
- Recipe courtesy of David Latt