Traditional Sangria

Whether it's wandering the streets of Barcelona or finding a small plates place serving patatas bravas, there's nothing like the soulful connection that tapas brings for me. I usually enjoy the mineral earthiness of a Spanish garnacha but if that's not on the menu, I go for a traditional sangria — by the pitcher. A pitcher says, "we are not here to eat and run, we are here to laugh and enjoy one another." It's the first thing I do when I eat with friends at my favorites tapas place in Detroit, La Feria in Midtown. Their sangria pairs so well with the pulpo a la plancha and berenjenas fritas con miel on the menu.

When I am having a party where I want everyone to feel pleasant, friendly and that same sense of connection, my go to is to make some pictures of sangria. What's easy about it is it's mostly slicing fruit and pouring. It's best made the night before so the flavors can deepen. Even the simplest of wines becomes rich and elegant. The fruit goes holiday scented, absorbing the brandy and the spices yet maintaining it’s texture. You can’t help but have a nibble. 

Traditional sangria

(makes 8-10 generous pours)

2 bottles of medium bodied red wine

1 1/4 cup orange juice

1 cup brandy

2/3 cup of white sugar

1 cinnamon stick

8–10 cloves 

1/2 a star anise

1 apple sliced

3 oranges sliced

1 pear sliced 

In a very large carafe or pitcher, pour in wine, brandy, juice and sugar. Mix well to dissolve the sugar. Add spices and fruit, give it a good stir. Steep covered at least four to six hours, preferably overnight. Serve over ice.