A True Summery Sangria

The summer calls for sangria to accompany rich seafood paellas and grilled spicy  chops. It is the perfect drink also for cooling down on hot nights. Yet it doesn'thave to be cliched as it has been for decades.It can be as light and refreshing, great for the steamy season ahead.

Most people know sangrias as an almost Hawaiian Punch creation loaded with fruit. Eric Asimov  goes well past this in yesterday's The Our Column in the Wednesday Food and Dining section of The New York Times. Sangria, he discovered was usually served in a sprinkling of Spanish restaurants that opened up in New York after the 1939 Spanish Civil War. It was reintroduced after the 1964 World's Fair.What was introduced then is what Americans have been drinking ever since. Unfortunately it's more of an Americanized soda pop version of the drink, made with Rioja and a ton of fruit chunks. It's a lot different in its' native region, After all sangria (translates from blood in Spanish) has been around for 2,000 when the Romans cultivated vineyards in Spain.

Mr. Asimov has discovered a sangria that is perfect in true flavor. Thanks to bartender,Rafael Mateo, at the Spanish  Pata Negra in Manhattan's East Village. Mr. Mateo uses a base of garnacha instead of Riojo because it's not tannic, Layered onto that is rose and orange liqueur along with the surprising addition of orange soda for bubble and fruit flavor. Cut fruit is added only at the very end instead of being put in in the beginning and left to soak. There is another recipe, Sangria Penedes that would be perfect after a grill of lamb and beef chops. This has grapefruit  juice tossed in along with Mathilde or any other peach liqueur Cava and one peach , diced and added later for flavor and decoration.

Sangria is a great summer drink. If you're going to have it with a barbecue or paella , make up a pitcher of the real stuff. It's the perfect way to kick back and enjoy a warm summer evening.