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 [Culinary Chick] My soon-to-be-famous Sangria: 1- 750 ml bottle of an inexpensive, but assertive dry red wine ( no Merlot OR Beaujolais; use a cabernet or a shiraz).

[The Artist Eats] Cool Summer Sangria: You can make it as extravagant as you like, but basic sangria is just cheap wine, and some citrus fruit. The wine can be cheap because the fruit flavors overpower any subtleties in the wine.

[Untitled] Great Summer Wines Under $20: This twist-off Australian Shiraz has robust flavors of ripe and overripe red raspberry, blackberry and blueberry with hints of earth, spice and vanilla for complexity. Great with burgers, steaks and heavier foods.

 [Culinary Couture] God Bless the”¦: Make sure the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and chop the apple and peach and place in a large glass pitcher.

 [Welcome to Shirley's Online Album] Wine Weekend!!!!!!!: I was eating and chatting happily with my group of frens and we suddenly hear sound of plate smashing on the floor. At first, we thought there are fights then we realise that they are actually having fun, singing dancing and throwing plates all ard.

 [Discussion Forums] Quick sangria cooler: In a tall glass, over ice cubes, fill about halfway with strong red wine. (I've been using an inexpensive Australian Shiraz that's 14% alcohol.)

[Wine] Who put the fizz in the Shiraz?: The other, Harushiko, is soda-pop sweet; it tastes as if it has some kind of fruit juice added to it.

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