Port gives sangria divine flavor

If you think that port wine is an outlier of the wine world, this sangria recipe will change your mind.

Traditionally, sangria is a red wine punch flavored with brandy and fresh fruit. With that in mind, we soaked the fruit in Duplin American Port, which is 10% brandy and 90% wine. The sweet port adds a rich flavor dimension and an extra kick, which is why we nicknamed this drink Motley Port Sangria.

Port wine's dried fruit notes marry oh so well with the fresh fruit. In fall and winter, use apples, frozen cherries and oranges. In spring and summer, go with strawberries, oranges and peaches or mangos. Grapes are nice any time of year. Let the fruit soak in the port at least two hours and no more than 24 hours in the refrigerator.

Finish the sangria with any Duplin red wine that's been well chilled. In fall, Pum'kin is the best choice because it's hint of cozy spices picks up the port's caramel notes. Before serving add ginger beer to the sangria to bring all the flavors together and add a pleasant fizziness.