Yum! Making perfect sangria

This week, as we haul out the patio furniture and fire up the barbecue, our thoughts turn to summer cocktails and sangria.

Sangria is a refreshing Spanish wine punch that is popular on restaurant patios and back decks 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 thousands of opinions on the 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, inexpensive and fun. So, grab your favourite $15 (or less) bottle of wine, some ripe fruit and let's experiment.

Tips on making great sangria:
• Since wine is the dominant ingredient, it should be something you like. For authentic flavour, use a Spanish red such as Gran Sangre de Toro (a ripe and fruity blend of Garnacha, Carinena and Syrah grapes) or Osborne Solaz (a Tempranillo and Cabernet blend with lots of oak.) Traditional sangria is perfect with food, especially grilled meats and vegetables and strong cheese.

• Though sangria was originally made with red wine, the cava (sparkling wine) -producing regions of Spain soon adapted their own white versions called sangria blanco.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, blueberries, cherries and plums make lovely additions and enhance similar flavours in the wine. For white and cava sangria, do as they do in the south of Spain and add nectarines and 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.