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| | Sangria |
 | | During its journey to the mainstream, sangria has lost much of its character and appeal, becoming a sugary, vaguely wine-flavored stand-in for fruit punch. |
 | | We wanted to reexamine sangria to come up with a sweet-tart punch that was robust but drinkable, with the operative flavors being wine and citrus. |
 | | We went on to taste sangria that had rested for 2, 4, 6, 8, 10, and 12 hours and found improvements at every stage up to the 8-hour mark. |
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