Last weekend I went to the most beautiful wedding in Santa Fe. The ceremony was held at the historic Loretto Church downtown and the reception was out at a ranch in the breathtaking New Mexican landscape. The sunlight was captivating as I walked up to the bar alongside the adobe building.
As an aperitif, I was offered a choice of water, beer, or sangria. I was assured by the bartender that all of the chioces were cold and refreshing. Well, I certainly couldn't have water; this was a celebration after all. And I had had enough beer the night before, sitting around the bon fire, at yet another stunning desert ranch. So I opted for the sangria. Heck, I was in New Mexico, what did I have to lose?
As I took the first sweet, and yes, refreshing sip, I realized that I had not had sangria in well over a decade. Definitely not since college. I realized that I had been missing out on one of life's greatest SIMPLE wine pleasures. It was delicious! Why hadn't I been drinking sangria all these years...?

The reason why is because I have been too busy drinking le Mesnil, Meursault, Roche aux Moines, and Cos d'Estournel! It pains me to think of what I have been missing! What an idiot I am! I love Mexican-influenced spicy food and all of these years I've been thinking about what single vineyard riesling or champagne I should drink with it. I never considered sangria! Even at parties and barbeques, I was too busy, too almighty, with my Grands Crus and rare bottlings. Boy, have I been missing out. Sangria is superbe! When it is well made and balanced, it is juicy and quaffable, fruity but not too sweet. It's inherent citrus flavors are yummy! It pairs perfectly with a white corn chip dipped in spicy salsa. Good sangria keeps you coming back for more and more. Moral of this story: never underestimate the delicious, refreshing qualities of a well made sangria. Especially with a spellbinding Santa Fe sunset.

Christie,
Would you be able to get that Sangria recipe? I've been to a few places in the U.S. and have had OK to almost great sangria. I'd love to share sangria recipes with my bartenders and see if we can make ours better. As a sidenote we serve a white sangria at one of our restaurants, Schiller's. It's fantastic, I think. The white wine we use is super young Vinho Verde. YUMMY and easy to drink.

Dear Christie,
As your sister, I want to know if you recommend Sangria while eating corn chips and salsa basking in the sun on a boat in the Berkshires? My recent choices have been ice cold mexican beer (Corona or Tecate)or a frozen pitcher of Marguerita's! Can we enjoy some sangria together this summer after a vigorous kneeboard ride? Love, Denise