Top | The Foods and Wines of Spain


(recipe, Caroline Cummins)

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Nothing is more satisfying in summer than an icy cold sangria. When I think of Spain, some of my most pleasant thoughts are of beachside restaurants, where one goes in bathing suit straight from a dip in the Mediterranean to eat paella and sip sangria. Sangria slides down easily, so prepare plenty, increasing the recipe by an amount desired. Start preparation several hours in advance.


  1. 1 bottle (24 ounces) dry, full-bodied red wine, preferably of Spanish import from Valencia or Valdepenas
  2. 2 Tbsp. orange juice
  3. 2 Tbsp. orange liqueur (optional), such as Gran Torres or Grand Marnier
  4. 1 Tbsp. sugar
  5. Orange and lemon slices
  6. Apple and/or peach wedges
  7. 1 cup club soda or sparkling water


  1. MIx together in a large pitcher all ingredients except the club soda. Cover and refrigerate several hours or overnight. Add the club soda and ice cubes. Serve very cold in balloon-shaped wine glasses or in Spanish earthenware mugs (without handles).