There’s an awful lot of red wine in Spain. That may be an obvious statement – one that didn’t really need saying – but combined with the burning heat of the Iberian Peninsula it does at least explain why the Spanish do so many different things with the stuff. A glass of good-quality Rioja always goes down a treat, but under the oppressive sun a few drops of sangria or Tinto de Verano can go a long way.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.