The classic wine punch

Sangria is a refreshing Spanish wine punch that is popular around the world. It is essentially a blend of wine, spirits and fruit served with ice.

Yet every bartender (and most of our friends) have their own version, so it's hard to pin down an actual recipe. Though there are many opinions on the right way to make it, it's agreed that the success of sangria depends on the quality of the ingredients. Sangria should really just be refreshing and fun.

Although the characteristics of sangria such as shareability, deliciousness and its attractive ruby-red colour remain constant, sangria has evolved over the years in terms of its ingredients, presentation and has emerged as a drink that can be enjoyed at any time of the day. Sangria gives a lot of scope for experimentation: you can pick your fruits, the juices, the wine and even decide just how potent you'd like to have it. Flavour combinations are very essential to make even the simplest of sangria; so however you like it, you must ensure there is a balance of fruits and wine.

Though sangria was originally made with red wine, the cava (sparkling wine) producing regions of Spain soon adapted their own white versions called sangria blanco. These are excellent choices with seafood and brunch dishes.

Citrus is very refreshing and ripe, seasonal fruit adds exceptional flavour. During the summer, local fruits such as strawberries, cherries and plums make lovely additions and enhance similar flavours in the wine. For white and cava sangria, add nectarines or peaches. Be sure to adjust the amount of sugar to the sweetness of the fruit and let it sit for several hours to allow the flavours to develop and blend. One of the myths about sangrias is that one shouldn't mix watermelons and wine as it can be fatal. But thanks to experts who have debunked this myth, we now have an additional flavour we can experiment with.

Once you've put in your choice of preferred fruits chopped, think of what carbonated water such as 7UP or Sprite that you'd like to experiment it. You can also make sangria with rosé wines, especially if you use a wine that is full bodied.

Traditional sangria is perfect with food, especially grilled meats and vegetables and strong cheese. It particularly goes well with red meat, shellfish, spicy food, and heavy burgers.

Sarela is head of operations, Impresa Hospitality Management Pvt. Ltd