Ever since becoming of legal drinking age, I have been a big fan of sangria. I went to college in the Walla Walla Valley in Eastern Washington and during the time I was there, it was becoming one of the biggest and most lauded wine regions in the country. Drinkable wine was cheap and easy to come by, and we would often mixed it up with whatever fruit was in season (the peaches, plums and apricots are amazing right now), a little brandy or other liqueur, maybe a few cinnamon sticks or cloves if we were using a red and a couple of glugs of sparkling water. The only challenge was to keep it cool without watering it down. One day I was struck with a brainstorm--frozen grapes! They were the perfect cooling package, as they froze well and wouldn't dilute the concoction as they melted. On hot days, they make a really nice, slushy, boozy, sweet treat at the bottom of the glass.
photo by Marisa McClellan
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
