Not that there's ever a bad time for sangria, but sunny days and warmer temperatures mean that you might want to perk up your wine with some fruit, brandy, and other delicious sweetness. We asked three Valley restaurants to give up their amazing in house sangria recipes and tips (Did you know you can add vanilla?) to ensure your next patio get-together includes the best sangria.
Chef Mel Mecinas at the Four Seasons in North Scottsdale notes that that the fruit you use should be very ripe. It gives a great flavor to the sangria. A bit of bruising is not bad and he recommends you visit farmers markets for the freshest ingredients, and to mix it up based on what is in season. See his recipe for "Southwest Sangria" and other recipes after the jump. You may want to find a whisk and a pitcher quickly.