Vineyard and olive groves paint the rocky coast of the Spanish Mediterranean. And when the weather gets warm the locals cool down with home made Sangria. After our first sip, my husband and I were instantly refreshed, and we both agreed, well chilled Sangria is the perfect summer party refreshment.
It is also the perfect companion with summer foods, especially if there is a little olive oil in the dish.
We enjoyed it with pizza, salad, fresh vegetables, and yes; even seafood and chicken (just don’t forget to include olives or a little olive oil during preparation). It also goes down well with appetizers (or Tapas as they’re called in Spain).
While each restaurant serves up their own family recipe, (a red wine base mix of Cabernets, Merlots and Cabernet Franc), they all start with good quality dry red wines, and build from there with fresh fruits and a little sugar to sweeten, maybe a little club soda for a day drink, and definitely a little cognac to top off the evening. Typically, oranges or citric fruits are norm in Sangria but off the Costa Brava, the Spanish Rivera use apples, which absorb the alcohol and make a tasty after drink snack.
However you decide to serve it, be sure to well chill your serving pitcher in the freezer before adding the Sangria. You don’t want to rely on ice to chill the Sangria, as the melting ice will dilute your wine.
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Also, include a wooden stirring spoon in your serving pitcher to keep it authentic.
All summer long, we will be serving up our memories of a great Costa Brava vacation and keeping the fiesta alive with Sangria, Tapas and Spanish olives.
Cheers, Lorlinda Osborne
