LOCALadk Magazine

Drink Global | LOCALadk Paired with Summer Time Fiesta Sangria By Julie Robards It's summer time! The season of backyard barbecues, informal parties, and laid back gatherings. When it comes to casual entertaining, nothing fills the bill like Sangria. It's fun, fruity, and food friendly - the ideal crowd pleaser. Think of it as fruit salad that delivers a punch - as a matter of fact, that's exactly what Sangria is - a fruit-laden, fortified wine punch that can be served in a stemmed glass or poured over ice in a fruit jar. Sangria has its roots in Spain. It all began back around 200 BC when the Spanish region was planted with vineyards during the Roman conquest. The grapes flourished and so did the wine trade. By 100 BC Spain was supplying the thirsty Romans with much of their wine. Sangria was first made in the southern region of Spain around Seville, where the best citrus fruits grow. Legend has it that a wine maker from Andalusia had a sour batch of red wine that he attempted to make more palatable by adding fresh, sweet oranges. The scheme worked and eventually more flavorings like sugar, cinnamon sticks and Spanish brandy were added. The name "Sangria" may come from two sources. Some believe it was named after the Spanish word for blood, "sangre," because of its deep red color, and others believe it to be derived from the ancient Sanskrit word "sakkari," meaning "sugared wine." Sangria, as we know it today, was first introduced to the United States in 1964 at the New York World's Fair. The restaurant Granada, in the Spanish Pavilion, served the traditional food and drink of Spain in an informal setting. The fruity punch, introduced by 1964 World's Fair Sangria - Serves 4 Alberto Heras, was made with Rioja and was a smash hit. Today Sangria is enjoyed around the world, and, many 1 bottle red Spanish wine 1 ounce Cointreau variations on the recipe exist. 2 tbsp. sugar 2 cups ice cubes John DiGiacomo/Placid Times Photography 1 lemon, cut into slices 1 cup cold club soda ½ orange, cut into slices 1 ounce Spanish brandy When making Sangria, there are three basic rules to follow: it must be made with wine, it must include fresh fruit, and it must be served appropriately chilled. Because taste is subjective and wine and fruits are regional, many creative variations of the recipe exist. However in Spain, a typical Sangria is made with an inexpensive Spanish red wine, such as Rioja. When it is made with white wine it is called "Sangria Blanco." It can also be made with Cava, a delicious and affordable sparkling Spanish wine from the region of Catalonia. The fruits typically used in Sangria thrive in the Mediterranean region and include apples, pears, lemons, oranges, grapes, nectarines, apricots, cherries, plums, and melon. Sweetners like sugar and honey can be used, and spices like cinnamon or nutmeg add pizzazz. Brandy, sherry, or liqueur is also added for fortification - and to add a little kick, some add sparkling mineral water, soda, flavored seltzer, or ginger-ale. When it comes to serving, Sangria is equally wonderful strained into a wine glass or served over ice in a fruit jar. So for your next "Fiesta" - why not mix up a pitcher full of Alberto Heras's 1964 World's Fair Sangria. An hour before serving, pour wine into a large pitcher. Add sugar and mix well. Stir in lemon and orange slices, brandy and Cointreau. Chill until ready to serve. Just before serving, add ice cubes and club soda, stirring just enough to chill very well. Strain into serving glass. R LOCALadk Magazine Summer 2013 55

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