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Sangria

It just about that time again. For the past 3-4 years, I've been making Sangria. I made it one Christmas, just to have something different along with the usual lot of wines, liquors, beers, etc., and the family just loved it. They have no appreciation for the EXPENSIVE Bordeaux's I like (and that's a good thing), but a $9.99 1.5L bottle of CAB, mixed with selected fruits, sugar and brandy is a concoction that pleases the whole family. [If interested, the exact recipe, I believe, is called "World's Greatest Sangria" and can be found at webtender.com.

Now one instruction I've never followed was to "cut it with some sparkling water." I ignore it, mainly because it is not specific enough to say how much to add, and after 48 hours (it says 18-24, but 48 tastes even better), I'd hate to ruin it. And while it does start out a bit syrupy, I add ice cubes to the pitcher (starts out room temp) and the melted ice seems to "cut" it just fine.

But I wonder if there are any experienced Sangria makers here? If after I add the sugar and brandy (on Christmas morning), I refrigerate it instead of adding the ice cubes, would the sparkling water make it taste any better? Is "Club Soda" the same as sparkling water? And would I add it in the morning or closer to when I'm going to serve it? Any other tips/pointers would be appreciated as well!!

Thanks in advance, and Merry Christmas (or Happy Holidays if Christmas is nothing to you)

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Reply to
Vincent
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I've always viewed sangria as a summer drink, but if it works for you on Christmas, that's fine.

Having had the good fortune of living four years in Spain, I've had the opportunity to down a lot of sangria at restaurants, posadas and alberques from one end of the country to the other. The conclusion is that there are few constants in sangria other than cheap red wine and citrus fruit.

I've never used a recipe. Simply start with a pitcher of wine, slice an orange and a lemon thinly and throw in several slices. Squeeze the remainder into the pitcher. Add a dollop of brandy (don't waste good Cognac), some sugar or sweetener (to taste). Lots of ice and after stirring, add some sparkling water (AKA club soda)--it lightens the beverage and adds a bit of spritz on the tongue--remember this is principally a summer beverage and should be refreshing rather than numbing when quaffed in quantity.

Some things that you can try which I've found successful are to add some sliced peaches or strawberries or raspberries. I've tried a cinammon stick and even a quick grind of nutmeg. Red vermouth can be used for some spiciness as well. If no brandy around, try rum, calvados, Grand Marnier, Cointreau or even tequila.

Experiment!

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled"

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Reply to
Ed Rasimus

I'd fill the glass to half and have Soda extra, everyone deciding (after tasting) if he wants some soda. Adding it hours (or days!) before wouldn't make sense.

M.

Reply to
Michael Pronay

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