In season... SANGRIA!

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If you haven't been celebrating the fruits of summer yet, it's high time to fill your glass with juicy bits of peach, pear and plum - or whatever you have on hand - shake it up with fluids of your choice and sip in the bright flavors of this bountiful season.

Meg Baggott Images

So how DO you make sangria?  Well, don't be afraid to experiment; there's really no wrong answer.

In a carafe, toss together:

- a diced medley of whatever ripe fruit you please: apple, apricot, berry, even banana if you dare, kiwi, melon, citrus... 

- wine: red or white.  Choose an unoaked red with punchy fruit, like a malbec or zinfandel, or a pinot noir for a lighter body.  For whites, think crisp and fruity with low acid, like pinot gris or for a bit more body, an unoaked chardonnay.

- fortify your potion with a higher-proof spirit: triplesec or brandy for rich flavor, rum or vodka for a bigger buzz

- pump up the fruit with a splash of juice - a cranberry blend or a white grape work well
- add some bubbles with seltzer or Sprite  
- Soak in the summer vibe!  

And if that's just too much to handle, hop on your Harley and head to Rhodes North Tavern in Sloatsburg, NY, where a refreshing mason jar of sangria awaits.  Grab a dozen oysters and a chair on the sand.

- There's still fun for the virgins.  Try Vandalia Wine for a N.A. version that's refreshing as well.