Elle, along with Alan, is the owner of Spain Buddy and the busy web design business - Gandy-Draper. Born a "Norverner", she then spent most of her life "Dann Saff" before moving to Spain in 2006. Elle's loves are Alan, the internet, their three bouncing dogs, good food, and dry white wine - although not necessarily in that order. More about Elle - HERE | Got a news story to share? Click HERE | Want to write for Spain Buddy? Click HERE | Interested in our low cost advertising? Click HERE

1 Comment

  1. Al Lory
    November 24, 2016 @ 4:01 pm

    My preference for sangria produces a drink that is sparklingly clear and not muddled and cloudy like a mojito. I never use lemonaid although many Spaniards call Sangria limonada. Spot on is using a decent rioja. I like a cheap Spanish brandy such as Fundador or 103 in slightly heavier doses than the above captioned recipe calls for. The Spaniards used to call it conac but the Franchettes uinsisted the world should not market their conac term? Orange & lemon slices are good for warmer months and red apples for colder weather. Crianza grapes are far more tastier than any Spanish white for Sangria. The term itself has blood red meaning. Never, ever put limes in Sangria. If using a cheap rioja, add a small glass of cola to reduce the offensive tannin taste and smooth things out.

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