why does it seem that every time i try sangria, it is a sickly sweet concoction with little trace of robust wine that i expect? I realize that it's supposed to be sweet, but most restaurants take it way too far. Even 'fine' restaurants seem to use a powdered mix with more in common with Kool-Aid than any traditional beverage. (example: the famous Columbia restaurant here in Tampa sells a powdered mix over the counter--- the same stuff they use in their restaurant!) The Olive Garden's sangria (not my idea, a companion ordered it) was disgusting, and had no resemblance to wine whatsoever. The 'peach sangria' was a waste as well, barely drinkable. I realize that these restaurants may not be the best places for such fare, but it seems to be a general rule all over.
so what gives, Chowhounds? Restaurants catering to America's often insensitive palettes? Is sangria this sweet normally? any suggestions for making the real thing? Drinking anything like the stuff mentioned above is just plain depressing--- and if sangria doesn't make one happy, is there really hope?