Sangria is the wine that reached America in 1964 at the World’s Fair in New York City, all the way from Spain. The Spanish have been serving Sangria for centuries and Europeans have had variations of this fruity alcoholic beverage throughout the years. Sangria has since become popular all over the world, and Americans have been serving the refreshing, and often potent cocktail at restaurants, bars, and home parties with unique variations of flavors and tastes.
What is Sangria?
Sangria is a Spanish wine that traditionally consists of a red wine base that is flavored with other liquors and fruit. The alcohol content of Sangria often varies because of the limitless combinations of liquors that can be added to the Sangria. Brandy is the most popular additive used in Sangria. Any red wine can be used to make a blend of Sangria, and cost is of little importance. The Spanish have considered Sangria to be a cheap wine punch that can be made with the cheapest ingredients to produce a potent, party-friendly beverage. Perhaps, Sangria could be described as a “poor man’s punch.”
Sangria is made by adding the signature blend of fruit to the wine and letting it sit overnight. Any type of fruit can be added to the Sangria mix, but citrus fruits such as lemons, limes, and oranges are considered to be staples. Apples, peaches, berries, and nectarines can also be added. The fruit will soak up some of the alcohol while it sits, and eating the fruit in Sangria is part of the drinking experience for many.
Most Sangria blends use a few shots of brandy to give it an extra kick, but any liquor can be added. The traditional red wine is the base used most often to make Sangria, but there are recipes available for a white wine Sangria, often referred to as Sangria Blanca. In southern Spain, a third type of Sangria is frequently made called zurra, using peaches and nectarines as the main fruits.
The Taste Test
Since there is no single blend of Sangria, each variation of this fruity drink will be different. Liquor stores and some grocery stores usually carry the fruitless Sangria, which is more like a sweet wine than traditional Sangria. If you want a quick bottle of Sangria, however, you can always add your own fruit. Restaurants and bars will make theor own signature blend if you happen to find it listed on the menu. Sangria may be ordered by the glass, but it is most often served in a 1-litre carafe or by the pitcher.
Sangria will taste best when it has been chilled. Ice cubes are added to pitchers or punch bowls to maintain the coldness that the drink should be served with. Ideal for summer parties or for a night out with friends, Sangria is the type of drink that you should drink slowly, since there is no sharp bite to warn you about the amount of alcohol you are consuming.
The best Sangria can be made with a bottle of wine, some fruit, and a few shots of your favorite liquor at home. Don’t rely on a store brand Sangria to provide the full Sangria experience. Grab a bottle of cheap wine and get mixing!
A Basic Sangria Recipe
1. Purchase a bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, or Zinfandel work well)
2. Cut up slices or wedges of fruit (lemons, limes, oranges are the basic fruits to use but strawberries, peaches, and apples may also be thrown in)
3. Pour the bottle of wine in a pitcher and add the cut up fruit
4. Add a few shots of brandy or your favorite liquor and a splash of orange juice
5. Place the pitcher in the refrigerator to sit overnight
6. Add some carbonated citrus soda or ginger ale and some ice and serve!
