Anyway, aside from loving my wine on its own, I’m also a HUGE fan of sangria. I’m not sure which inventive Spaniard came up with this wine-based “punch”, but I will always and forever be grateful to him or her for it. Though it’s traditionally made with red wine, I have been playing with white wine versions for a while now, and this weekend’s beautiful warm weather inspired me to enjoy my favorite concoction outside with some cheese and a good book (Poor Girls may be poor but should always know how to enjoy themselves no matter what).
Someday I’ll post a more traditional recipe, and I’m definitely looking to duplicate the amazing – albeit heavily spiked – version that they offer at Iberia Restaurant, but with a spring storm scheduled to ruin the rest of this week, I thought it’d be nice to post a reminder of the warm weather that will stick around at some point in the future.
I definitely cheat with this one and use frozen fruit and well-chilled wine to make sure I can enjoy my sangria as soon as possible. Naturally, sangria tastes better after a day or two, but this is still very good right away.
Since for me it’s more about the combination of flavors as opposed to focusing on the wine itself, I have absolutely no problem using Two Buck Chuck for this, making this completely affordable. Honestly, I would feel terrible if I used a $40 bottle of wine for sangria, but that’s just me. Another TJ’s product I make use of for this recipe is the Mangolicious fruit blend (mangos, raspberries & blueberries) because of its wonderful combination of fruits. You can definitely use fresh fruit, but you’ll need to ice your sangria very well to enjoy its flavors to their fullest. I like the idea of mangos and berries together, and you can easily find these in most frozen food aisles of supermarkets. I add a little pineapple, some orange slices, a bit of ginger ale, and I end up with a delicious, lightly fizzy serving of fruit with my wine. Talk about multitasking. 🙂