This recipe was inspired by my friend Lavinia, which has been in her family for a few generations. We would make it in late summer and early fall when the days are still hot and the fruit in the orchard is ripe. This recipe is forgiving, so use the best fruit of the season. I recommend an average Merlot or Cabernet as the complexity of a big wine will get lost in the fruit, plus it’s served chilled, which will snuff out the subtleties of a substantial vintage. Best made at least an hour ahead for flavor to meld and chill. 

Yields: 3-6 servings

INGREDIENTS:

1 bottle red wine, a fruity Pinot Noir, Merlot or Cabernet works well
2-4 tablespoons agave nectar, raw honey, maple syrup or mixture (optional)
1 orange, cut in half and into 1/8-inch slices, seeds removed
3 cups fruit - see Seasonal Fruit Medley suggestions below
Ice

Spring/Summer Sangria Fruit Medley:
2-4 plums, pit removed and cut into 1/2-inch cubes
2-4 apricots, pit removed and cut into 1/2-inch cubes
1 cup of berries - raspberries, blackberries, strawberries

Fall Sangria Fruit Medley:
1 sweet apple, cored and cut into 1/2-inch cubes
1 firm pear, Anjou or Bosc are nice, cored and cut into 1/2-inch cubes
a dozen grapes, cut in half

Winter Sangria Fruit Medley:
1 orange, cut in half and into 1/8-inch slices, seeds removed
2 tangerines, peeled, sections separated and cut in half across
2 persimmons, peeled and seeds removed, cut into 1/2-inch cubes

PROCEDURE:

Mix together all ingredients in a large glass pitcher.
Allow to chill in the fridge for at least an hour before serving, though best left overnight.

SERVICE

Include fruit and serve over ice in a red wine goblet.

LEFTOVER STORAGE

leftovers unlikely!