Fluffbuff

  Sangria is like pizza or risotto: there are hundreds of variations. I should probably call this "Sangria, my way". For one thing, this is my variation of a Spanish drink that I learned to love in Italy, so who knows what the real thing is? Well, after a couple of glasses you won't care, so what's the fuss?

What you need
— dry red wine, a bottle
— brandy, a few splashes (optional)
— fresh fruit, in season, ad lib
— sugar, 3 teaspoons

Directions
I tend to make sangria in summer, so I often use peaches and apricots, but you can use all sorts of fruit. Things I tried and don't use anymore are bananas and kiwis, because they take on a yucky color after 2-3 hours in the fridge and, although I don't go to extremes to make things look pretty, I don't want them to look unappetising. Peaches — both of the hairy and nectarine variety — work particularly well because of the color contrast between peel and pulp.

1. Wash the fruit and cut into chunks.



2. Today I found some good looking champagne grapes. No need to cut those.







3. A couple of spoons of sugar goes a long way. Better not overdo it.



4. Pour the wine. Add a splash of brandy if you have it handy. Mix gently, cover the bowl and refrigerate for at least a couple of hours. That's all there is to it.
5. When it's time to serve, pour the sangria in big transparent glasses making sure everybody gets both wine and fruit. You can add a couple of ice cubes per glass. I like my sangria with some punch and most of the time I don't add ice.

Notes
Why start with dry wine if you have to add sugar?
Two reasons:

• It's easier to dose the sugar content this way
• In the $5-$10 price range, dry wine is better quality

Cheers!