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There's another way to drink red wine in the summer: sangria. To make an enlightened version, dial back the sweetness and don't use any wine or booze you wouldn't drink straight.
3/4 cup brandy
1/4 cup apricot brandy,
preferably Marie Brizard
1/2 cup fresh lemon juice
1/4 cup sugar
1 ripe peach or nectarine,
chopped
1 ripe plum, chopped
1 bottle red wine
In a large pitcher, stir the liquor, lemon juice, and sugar until the sugar dissolves. Add the fruit and wine and stir well. Refrigerate until chilled, then serve in wineglasses over ice, garnishing with some of the boozy fruit. Rob Willey
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