Spicy Red Sangria at Soleil Mediterranean Grille & Wine Bar

Fall is my favorite season. I love the warm, sunny days and the cool, crisp nights, the quintessential autumn-in-Colorado experience of experiencing all four seasons — heat, cold, rain, snow — in one day. But most of all, I love Indian summer, when I can sit on one of my favorite patios around town, enjoying a cocktail or two and imagining that winter will never come. I've always been particularly fond of the patio at Soleil, and my ardor for the place increased when I recently discovered the Spicy Red Sangria ($7/$3 happy hour), a red sangria that I like almost as much as the white served at Cucina Colore. Having spent a semester at the Universidad de Salamanca, where I suffered through Spanish-speaking professors teaching over a microphone and an impressive amount of sangria "research," I am fairly knowledgeable about sangria. It's as varied as the inhabitants of Spain, but the key to any great-tasting sangria, as many Spaniards told me, is that the wine cannot be too fine, or you weaken the vivacity of the drink. I also believe that a proper Spanish sangria should come in a pitcher with a wooden spoon that looks like it has about ten years of sangria-stirring history. Though Soleil's Spicy Sangria presentation lacks both the pitcher and the spoon, it has the requisite René Barbier Mediterranean Red Wine, spiced rum (not homemade, but a secret brand), Triple Sec, orange juice and Sprite, and is seasoned with cinnamon, chile, cayenne pepper and peppercorns. As a result, it's the sangria equivalent of a chile-infused margarita, with both spicy and sweet striking the tastebuds at the same time. So before winter and the big snowstorms strike, enjoy the spicy sweetness of fall at Soleil.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Nancy Levine
Contact: Nancy Levine

Latest Stories