You don't have to be a rocket scientist - or even a food scientist - to work out that fruit and wine go together. They're both fruits, right? And how often do wine writers describe what's in the bottle in poetic terms like "a hint of melon", "berry flavours", "aromas of fresh Granny Smith apple and lemon peel" ?

Just as it is when you're preparing a wine and food match, the trick in cooking with fruit and wine is finding a compatible marriage. New World Rieslings can be full of vibrant rich fruit and I find these richer, sweeter styles are excellent with fruit desserts such as tarts and poached pears. You can't overlook a classic combination like sauvignon blanc and a sharp goat cheese or blow your taste buds apart with a great blue and a rich sweet Sauternes.

What should we drink with brunch?

The classic choice is of course Champagne or sparkling wine. In addition to being festive, the effervescence of sparkling wine stimulates the palate and creates a sense of lightness that is welcome early in the day as well as being versatile with food, and is especially good with eggs, because of their palate-cleansing powers.

A more exciting alternative to Champagne, is: Moscato d'Asti from Italy's Piedmont region. This delicious wine is sweet, but never cloying, and lightly sparkling, or frizzante. It gives off effusive peach and apricot aromas and offers an appealing balance of sweetness and acidity that is perfect for the first meal of the day.

Sangria

Sangrias humble beginnings began in Spain. It has grown to become a popular, refreshing party drink around the world. Sangria inherits its name from the Spanish word, "sangre", which means "blood", referring to the colour of the drink.

Sangria is a red wine punch, although it can also be made with white wine. It is then known as 'Sangria Blanco'. Sangria was originally created using Rioja and other Spanish reds. The red wine is combined with fresh fruit, fruit juice, soda water and brandy. It must be made at least an hour in advance. However, for the killer Sangria, let it stand in the refrigerator over night so all the flavours amalgamate.

If you want the to achieve an authentic Spanish flavour use Rioja, but first and foremost chose a wine you enjoy – you’re the one drinking it.

Sangria is a refreshing drink to enjoy on a spring Sunday afternoon. I particularly enjoy this with a late lunch. Traditionally ice is served in it, however, I omit the ice until we encounter some warmer weather. It is the perfect complement to spicy food or Mediterranean dishes. It is also well matched with anything that comes off the BBQ. I select the red wine depending on the dish, using a lighter style with seafood, and a really robust red with beef and other strong flavoured dishes and a chardonnay with chicken. Some recipes you will find call for port wines, which give sangria a heavier flavour and richer mouth feel. Bear in mind that the heavier the wine, the heavier the sangria will be on the palate and will be less refreshing.

No rules apply when choosing the fruit you wish to use.
I have given you a Sangria Blanco recipe to go with a chicken dish. Also so the children don’t miss out you have a recipe for the children also.