Well folks, it’s been a bit of a week, hasn’t it? Personally, I’ve been mentally and emotionally bogged down by the news coming out of Charlottesville and the US in general, and I wondered whether it was appropriate to even write something this week. But sometimes in time of exhausting despair we can benefit from a temporary escape into fluff. Ever onward, friends.
We are well and truly into the dog days of summer now (in the Northern Hemisphere, anyway) and to me summer is the perfect time for Sangria.
Originally from the Iberian peninsula, Sangria is such a gorgeous summertime drink, and is in fact protected under European wine laws. Only sangria made in Spain and Portugal are allowed to sell it as ‘sangria’ in Europe – sangria made in other places have to specify where they’re from. Sangria is serious business!
Allow me to share with you my own personal recipe for Sangria. Consider it an homage to the beauty of the Iberian peninsula. There are many many recipes out there, and many of them area great, but Sangria is such a malleable drink that is easily lends itself to variation. So, while I offer you my personal recipe, I also encourage you to try different things and make your own recipe too.
