I have vivid memories of sitting at my grandparent’s dining room table, watching my grandfather slice a peach directly into his glass of red wine. It was his one indulgence. Just one glass a night, but he always savored it completely. As a kid I remember thinking it was just one of my grandfather’s quirky ways, like putting salt on his salad, but as an adult I realize he knew what he was doing (on both counts)!
Fruit in wine is a wonderful treat any time of year, but when summer stone fruit is in season like right now, it’s extra delicious. I made a great big batch of summer fruit sangria for a party over the weekend, and it’s about as simple as it gets. I sliced up a combination of peaches, plums, an orange and a container of raspberries and combined it with a touch of sugar and three bottles of Spanish Rioja. I let it macerate all day long, and then right before my guests arrived I added two liters of plain seltzer water to make it a little sparkly, light, and slightly chilled. The result was delicious, and the perfect accompaniment to my chili-pepper-inspired menu.
Toss together a batch for your next party!
Summer Fruit Sangria
1 ripe peach, 2 ripe plums, and 1 orange, sliced thinly
1 small container blueberries or raspberries
2 tablespoons of sugar
2 – 750 ml bottles red wine (any dry wine is fine, but I prefer Rioja or Temperanillo)
1 liter seltzer
Place all the fruit, sugar and wine in a large pitcher or glass container and allow to sit for several hours. Right before serving, add cold seltzer, and if desired, a few handfuls of ice. Serve and enjoy!