Pairings

BY MARY SUBIALKA

Sangria is perfect for a summer get-together on the deck or patio. It’s not only refreshing and easy to make with the many delicious fruits available this time of year, but it’s also a great make-ahead drink.

Recipes vary widely, but the key elements are a wine you enjoy, your favorite fruits, a touch of sugar, a bit of liquor, and perhaps a finish of fizz. There is no “right” wine choice for sangria, but it’s not the time to crack open your best bottle from the cellar or use the least expensive, either. Start with something you would normally enjoy drinking. And while red wine is the original, rosé or white wine work equally well—such as in the recipe here.

Juice from oranges, lemons and limes creates a crisp base, then mix in the seasonal fruit you enjoy, such as fresh peaches, nectarines and strawberries or mango and pineapple for a tropical take. Use regular, apple or peach brandy for the spirit or peach or orange liqueur. Try switching out the club soda with flavored sparkling water for an added flavor boost. Experiment with your favorite mix of ingredients throughout the summer.

It’s hard to go wrong when it comes to pairing this refreshing twist on wine. Like red wine, the bolder flavors of red sangria marry well with sizzling steak off the grill as well as burgers and pork. Pay homage to sangria’s Spanish heritage with tapas, or shareable small plates, with bite-size pieces of grilled sausages— chorizo for a spicy kick—Manchego cheese, olives and Marcona almonds. Serve white sangria with a creamy chicken pasta or a cold chicken pasta salad. Seafood is a classic partner with white wine and goes well with white sangria—lobster or lobster rolls and crab balance well with the wine-and-fruit combination. Sangria’s acidic touch plays nicely against soft, creamy Brie cheese and savory-sweet prosciutto-wrapped melon.

Wine punches have been around for centuries, but Americans reportedly didn’t get a good taste of what we know as sangria until it was introduced at the 1964 World’s Fair in New York City—a tidbit you can spout while kicking back with a glass of your personal favorite sangria formula this summer. •

MAKES ABOUT 6 (8-OUNCE) SERVINGS

1 orange, quartered and sliced ¼-inch thick 1 lemon, sliced into wedges or circles 1 lime, sliced into wedges or circles ¼-½ cup granulated sugar (or preferred sweetener) 1 cup sliced fresh strawberries, peaches or other seasonal fruit, plus more for garnish 1 cup orange juice, pulp-free or strained 1 (750 ml) bottle white wine ½ cup liquor such as apple/peach brandy, peach schnapps or Grand Marnier

Club soda or ginger ale, to top (optional)

In a large pitcher, combine the fruit and sugar and let it sit for about 15 to 20 minutes at room temperature, which will help the fruit flavors to infuse the wine. Add the juice, wine and liquor and stir to combine. Cover and refrigerate up to 4 hours to let flavors meld. When ready to serve, pour in a large wine glass over ice and add a splash of chilled club soda or ginger ale, if desired. Include a little of the fruit in each serving and garnish with more fruit if you like. Store leftovers in the refrigerator; it’s best enjoyed within 1 to 2 days of making.