Monty Python once said of Australian plonk, “This is a wine that should be put down… and walked away from.”
I used to agree with that sentiment, but have learned that bad red wine can be one of those blessings in disguise. I now actually look forward to the questionable vintages that arrive as well-meaning but unpotable hostess gifts. Come summer, they make wonderful sangria, without a whiff of guilt. Who in their right mind would put fruit into a truly magnificent shiraz or water down a bold cabernet sauvignon with juice? But a mediocre merlot, weak-legged chianti, or any vin tres ordinaire can form a perfectly respectable base for a summer drink that will draw rave reviews — providing you don’t let anyone know you started things off with inferior grapes.
This recipe evolved out of desperation on a hot day when guests were due any moment and someone, who shall remain nameless, had consumed the last of the coolers. I’ve considered calling this recipe Serendiptiy Sangria, but Kitchen Sink better describes the approach. You decide which title fits best.
Kitchen Sink Sangria
- 2 (750 ml) bottles of red wine
- 1 bottle (1L) white grape and peach juice (President’s Choice makes this)
- 1/2 cup liqueur (Cointreau, Brandy, peach schnapps etc)
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup peaches
- 1 stick cinnamon
- Mix all ingredients together.
- Repeat steps 2 and 3 until recipe is perfect or you’re too drunk to care.
- Cover and refrigerate a few hours or overnight.
- Serve with a ladle to ensure each glass gets some of the alcohol-soaked fruit.
- Use white cranberry and peach juice.
- Substitute any fresh or frozen fruit for any or all of the suggested. Apples, strawberries, cherries and mangoes are nice.
- Use one bottle red and one bottle white wine. Really, with this, almost anything goes.