Cavas, often blessed with notes of citrus and spring blossoms, are genial sparkling wines, all the more so because of their modest prices. They can be called on for many occasions, and are the ideal finishing touch for sangria, either red or white. The white sangria is unusual and strong, though white wine in place of manzanilla sherry will moderate the alcohol. The red is clearly classic. Both are more refreshing than sweet.
Transfer to a large pitcher and add manzanilla or white wine. Stir. Divide liquid and fruit into wine glasses, over ice if desired, until about 2/3 full. Top each with cava.
03Combine wine, citrus juices, brandy, triple sec, sliced fruit and cinnamon in a 2-quart pitcher. Cover and refrigerate at least 4 hours, or overnight.
04Add 2 cups ice and the cava. Pour into wine glasses with some fruit.