Everyone always boasts about having spanish sangria in Spain. But I have to say that the best sangria I've ever had the delight of touching upon my tongue was in Portugal.
The sangria was made with red wine, brandy, and the deal breaker- champagne. It was bursting with berries: blackcurrant, blueberries, blackberries, strawberries... It was the perfect topper to a day at La Boca de Inferno ("Hell's Mouth), a bellowing chasm on the cliffside of the most western point of Europe.
We enjoyed the drink in a marine-side restaurant, in the picturesque seaside city of Cascais, with it's brightly colored buildings and blue mosaic-tile floors. It was an effervescent bliss.