Sangria

The original sangria is this: good red wine, spiced with lemon juice, served with a piece of lemon over ice, with a splash of soda. That sangria has become more complicated, and a cliché of America’s Spanish restaurants, does not detract from it’s basic appeal; it’s as good a way as exists to spice up insipid red wine.

Of course, the better the wine you start with, the better the sangria; decent but inexpensive (red) Zinfandel, wine from the south of France, and Rioja are all good.<