Sangria
Did you know that Spain and Portugal are the only countries that can sell Sangria under the label name Sangria. Any other country has to state the country of origin before the name. Also, while researching this wine beverage, I learned that the origins of sangria aren’t so straight forward. It has connections across Europe including Greece, France and England and as far as the Caribbean. Each have their own variations but the base ingredients being red wine and juice from fruit, which may or may not include the fruit pulp.
Nowadays, you can find sangria being made with semi sweet dry white wines and rosé. Additional spirits like brandy and Grand Marnier can also be mixed with the wine for an added boost in flavor and alcohol. Not only is this wine cocktail a perfect summer treat, it is also great for the fall and winter months as well. While you want bright and refreshing in the warmer months, during the cooler seasons, incorporating spices like cinnamon, cardamom and ginger will bring in some warmth and a different flavor profile to the drink.
The sangria recipe I’m presenting you today is a base level recipe. There are no added spirits, and minimal fruits are used for a simplistic approach. Also, to keep with a more traditional version, I used a Spanish varietal of wine. Use the below recipe as a blueprint and then take it from there to make it your own.
Recipe Notes:
I tested this sangria recipe with both Tempranillo and Grancha wines. I found that I needed to add more sweetener to the Tempranillo than the Granacha. Adding sweetener is completely optional, but if you are making this for a party I recommend it so that wine and nonwine drinkers alike can enjoy this beverage.
As far as what sweetener to use, I prefer adding honey or brown sugar opposed to granulated sugar. When adding these sweeteners, start with one tablespoon and add more if needed. I also suggest waiting to add more after the beverage has had time to chill. The flavors will develop as it sits, so start with a less is more approach. Remember, this is wine, not juice. You still want the essence of the wine to shine through.
As previously stated, the flavors will develop the longer the sangria sits. However, in my testing phase, I found that after two hours the rind of the oranges and limes started to turn the sangria bitter. So, I opted to use the juice, excluding sliced fruit. If you choose to use sliced fruit, I highly recommend only using it when serving the drink for garnish and aesthetic purposes.
I believe those are all the notes I have for this recipe. If you have any questions or suggestions, feel free to leave a comment. Until next time, toodles!
Sangria
Total Time: 10 minutes
Ingredients
- 1 bottle Spanish red wine
- 1 cup fresh orange juice (pulp included)
- 1/2 cup blueberries
- 1/2 cup blackberries
- juice of 2 limes
- 2 tbsp honey*
Special Tools
- drink pitcher
- muddler
- fine mesh strainer
--
Instructions
- In a drink pitcher, add the blueberries and blackberries and muddle them to release their fruit juices.
- Next, add the orange and lime juices.
- Then, pour in the red wine, honey or sweetner of choice and stir until the sweetner has dissolved.
- Before serving, strain the wine beverage to remove the pulp. Then, serve in a glass over ice and garnish with additional cut up fruit of your choosing.
-- *optional
