Hey guys, it's Dave Chang here, host of the Dave Chang Show.

You might hear me on with Chris Yang, Noel Cornelio and a host of other guests.

We've been on air for quite some time now and it's changed over the years, but one of

the things we always try to talk about is what's delicious, how to be a better eater, and

you might hear me rambling and coherently, contradicting myself every five minutes.

We talk about some sports and culture and all kinds of other things too.

I think we're the most expert opinion you'll ever hear about anything.

Check us out if you haven't before on the Ringer podcast network.

Welcome to Respi Club where we debate the best way to cook the things you want to eat.

My name is Chris Yang and on today's episode we're turning wine into margaritas.

This week's recipe comes from Canadian Nikita Clawer who has brought us her Mexican spin

on the Spanish wine punch known as sangria.

Singria, of course, means bloodletting and it dates back centuries to the Middle Ages.

When people would fortify crappy wine with fruit and other additions to make it stronger

and more palatable.

It survives today in America primarily as a way for college kids to fortify crappy wine

with fruit and other additions to make it stronger and more palatable.

Of course that's not always the case.

I'm sure there is great sangria out there.

I'm just saying when you don't know anything about wine and nobody around you does either,

sangria is a lifesaver.

But what do you do when you reach that inevitable age when you are expected to know something

...