Perfect Sangria

During the final months of summer with the mercury still rising, there is nothing more refreshing then a pitcher of sangria. For most people however, the word "sangria" brings to mind a blend of bargain wine, cheap spirits and soggy fruit. This classic Spanish red wine punch has been through some hard times. But making outstanding sangria is simple, and the combinations are endless and delicious.

Traditionally the punch, which gets its name from the Spanish word sangre, meaning blood, is made by infusing red wine with a splash of brandy and fresh fruit then serving it over lots of ice. The Spanish brought the centuries-old recipe to the 1964 World's Fair in New York. Today you can create your own version of this uncomplicated summer drink by mixing red, white, sparkling or rosé wine with quality spirits, exotic fruits and aromatics for a sangria you can be proud to serve.

Tips for the Perfect Sangria - You can follow the basic formula or create your own twist on the classic recipe; either way, the goal is to create a flavor-forward concoction with just the perfect balance of fruit and acidity.

Pick Your Wine Carefully. The sangria formula is a simple one. For a classic red sangria, use a Tempranillo wine from Spain. Pinot Noir is also a good choice, either way make sure the wine is not too tannic. For white sangria, try a crisp, dry white wine like an unoaked Chardonnay or Pinot Grigio. For a spritzy sangria, use a sparkling Spanish cava. Keep in mind that the heavier the wine, the heavier the sangria will be on the palate -- and likely, the less refreshing.

Look for Market-Fresh Seasonal Fruits. There is no set rule about which fruits to use. Don't be afraid to experiment because part of the fun is choosing the best mix of what's fresh and what goes best with the wine and any food you're serving. Look for mangoes, pineapples, peaches, strawberries and at least one citrus fruit for some zip.

Select a Sweetener. In addition to wine and fresh fruit, some recipes call for a sweetener such as honey, orange juice and sometimes a small amount of added brandy, triple sec or other spirit. Another way to go is to make a simple syrup by dissolving 1 part of sugar in 1 part of simmering water. Cool completely before adding to the sangria.

Let the Sangria Hang-Out. The key to a sensational sangria is to let it sit overnight, refrigerated, so that the flavors meld. If sangria is made right before it's served, the flavor of the fruit will be distinct from the flavor of the wine. By steeping the fruit in the wine overnight an okay sangria becomes an excellent one.

A well made sangria is a perfect summertime pick-me -up so raise a glass to sunny days and picture perfect nights with a sip of something cool and refreshing.