Sangria is one of
the most versatile drinks in the world.
However, very important wine folk (not AWS
members) might sometimes turn their noses up bigly at sangria. That’s a shame, because sangria is not only a great
party drink but also has a rich history and enough variation to please just
about any palate. If you
Sangria dates to the
Middle Ages when most water was unhealthy to drink and drinking fermented
beverages carried a much lower risk of causing illness. People would mix wine,
which was much lighter and less potent than what we’re used to today, with
spices such as cinnamon.
The word “sangria” is much
more serious than the drink itself. It comes from the Latin word for bloodletting,
thanks to the original sangria’s reddish hue, a result of the red wine first
used to make it. Since then, various European countries and hundreds of
restaurants have created their own variations on the sangria theme. Spain alone
offers various traditional options based on region. For example, sparkling
recipes come from the areas that produce Cava.
If you are a home
winemaker, there are kits available at your local wine supply store to make
your own ready-to-drink Sangria.
You can also buy high-quality, ready-made
sangria in bottles or boxes, but it’s more fun to start with a wine that you
enjoy, add your favorite fruits and spices and take a shot at making your own.
Here are some suggestions
for making sangria, based on wine type.
Red Wine
The traditional Spanish
version of sangria uses wine made from Tempranillo, the famous red wine of
Rioja. You can substitute your own favorite in place of Rioja in just about any
red wine sangria recipe. Just keep in mind that not all red wines will make a
sangria mix equally well. Look for dry red wines that are reasonably priced,
tasty and offer simple, fruit-driven flavors and aromas. It’s best to avoid
older red wines (which are usually too delicate for mixing), tannic reds (which
might make the sangria taste astringent), and overly complex wines (which are
often more expensive and usually best left to be consumed on their own or
paired with a meal rather than having their more interesting aromas and flavors
mixed away).
It’s a bit more difficult
to find the right white wine and fruit combination for a good sangria. This is
because white wines tend to show their fruitier side, so you’ll need to pay
attention to what grapes are used in the white wine sangria. For example, a
Sauvignon Blanc with citrus aromas might not mix well with a sangria recipe
that calls for a lot of lime and lemon. You’ll need to experiment a bit, but
lighter, un-oaked Chardonnays do well, as do Chenin Blanc wines. As with red
wine sangria recipes, aim for simple and tasty and avoid older white wines,
expensive and complex white wines, and fuller-bodied white wines like oaked
Chardonnay.
With the number of
excellent dry rosé wines available, don’t overlook using a pink wine for your
sangria. These have the added benefit of creating some beautiful color
combinations for the drink, since rosés can be found in every pink hue from
light salmon to blood-red. Not surprisingly, with the lighter red berry flavors
and aromas of many rosés, this wine type tends to do best in sangria recipes
that include raspberries, cranberries, and peaches as the main fruit
ingredient.
If you’re considering
giving your sangria a kick, try using a sparkling wine in the recipe instead of
still wine. Just as with still wines, simple and fruity options will work best;
think Spanish Cava or Italian Prosecco, both of which are good, value-priced
options. Most sparkling wines will work in sangria recipes that call for white
wines, and rosé bubblies can be substituted in sangria recipes that include
rosé still wines. The key to using sparkling wine in sangria isn’t so much the
choice of bubbly as it is how you prepare the recipe. Many sangria recipes
specify soaking the ingredients for an extended period. While that will help to
integrate the flavors in the sangria, an extended soak will be bad for the
sparkling wine’s bubbles. In this case it’s best to let all the other
ingredients combine and then open and add the sparkling wine just before
serving.
Sweet wines might not seem
like a good sangria option, but with a little careful planning, a dessert wine
can produce a tasty mix. Look for simple, fruity, sweet wines that aren’t
pushing the sugar levels or the alcohol content (fortified wines like port,
Madeira, and Marsala, while excellent for some mixed drinks, are best avoided
here). To maximize your chances of a winning sangria combination when using a
sweeter wine, look for recipes that call for fruit with a lot of acidity, such
as pomegranates, lemons, oranges, and limes. That extra acidity will help to
counteract the sugar in the sweet wine, making the sangria taste a little drier
overall and improving the sense of balance of the various ingredients when you
drink it.
Whether you choose to use
red, white, rosé, sparkling, or dessert wine in your sangria, the process of
making and drinking this versatile drink is a great way to celebrate the warm
weather and a different, more party-oriented take on wine this spring and
summer.
ANTIOXIDANT SANGRIA RECIPE
Antioxidant Sangria is a refreshing summer cocktail
to sip poolside or at the yacht club with the free-radical fighting power of
antioxidants!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 6 drinks
INGREDIENTS
- 2 cups
blueberries, blackberries, strawberries, and diced peaches
- 1 bottle
(750 ml) red wine (I like to use chianti)
- 1/2
cup triple sec
- 1/2
cup 100% pomegranate juice
- 1
cup club soda
- Ice
INSTRUCTIONS
1. Place fruit in the bottom
of a large pitcher.
2. Add wine, triple sec,
pomegranate juice, and club soda. Stir to combine.
3. To serve, fill glasses
halfway with ice. Pour sangria and fruit over the top. Garnish with more fruit.
Cheers!
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