Irreference » Sangria

General Description: Sangría is a type of red punch made from red wine and fresh fruit, with an occasional addition of brandy.

Nearly every restaurant in Spain serves sangría, and each has its own particular recipe. Sangría, which means “bleeding” in Spanish, was so named for its bold red color. The red wine-based drink attained a trendy notoriety in 1964 when it was introduced at the Spanish Pavilion at the New York World’s Fair; it soon became a popular, refreshing party drink around the world. It briefly fell out of favor in the 1980s but has had a resurgence in the last decade. Sangría can also be made with white wine, but somehow Sangría Blanco-”white blood”-sounds curiously anemic. The Argentine sobriquet Clerico seems more fitting, however, and is used below for the white wine recipe.

Purchase: Since every restaurant and bar makes sangría differently, the adventurous cocktailian will have to do a great deal of legwork and elbow work to find the best.

Areas and Time of Occurrence: Because of the drink’s numerous ingredients, bars remain the preferred spots to order sangría. However, mixing up several batches of sangría can be a money saver when hosting large parties. If especially pressed for time, you can prepare sangría in the morning and leave it until later. Pour the ruby beverage into a large punch bowl over a block of ice for an eye-catching centerpiece at a wedding or graduation, or bring out a pitcher for friends over a game of Scrabble and watch the words you begin to come up with.

Season: Sangría is a refreshing drink all year, but switch to an icy Clerico to quell the heat of summer.

Preparation: When making sangría at home, use a good-quality, assertive red wine. A Rioja or other Spanish wine will afford an authentic Spanish flavor, but a decent burgundy or Cabernet Sauvignon will also work. Chill the wine overnight. Always use fresh fruit, not a mix. Experiment with different fruits-kiwi, passion fruit, or even blood oranges. Be warned that eating too much of the alcohol-soaked fruit may have you seeing elefantes rosados-pink elephants.

Flavor Affinities: This is a Spanish punch, so tapas or other Spanish dishes work well here. Seafood lovers can feast on fried calamari or shrimp. Spicy meatballs, marinated mushrooms, and sharp cheese are full-bodied accompaniments to this fruity libation.

Recipe:
Sangría:
(Serves 4)
1 (750 ml) bottle Rioja or other red wine
2 teaspoons superfine sugar
1 lemon, sliced
1 orange, sliced
2 ounces Cointreau or triple sec
2 ounces brandy
12 ounces cold club soda

Pour the wine and sugar into a pitcher, and stir until the sugar is dissolved. Add the remaining ingredients, stir, and chill for an hour. Serve in chilled wine glasses.

Variations:
Simple Sangría:
(Serves 4)
1 (750 ml) bottle Rioja or other red wine
2 ounces fresh lime juice
4 ounces brandy or light rum
12 ounces cold club soda
Assorted fruit as desired

Put all ingredients into a pitcher, and stir. Chill for an hour before serving.

Clerico (Sangría Blanco):
(Serves 4)
1 (750 ml) bottle dry white wine
2 teaspoons superfine sugar
1 banana, peeled and cut into chunks
1 orange, sliced
2 peaches, peeled and cut into 6 wedges each
1 red apple, peeled, cored, and diced
Juice of 1 lemon
1/2 cup seedless red grapes
12 ounces club soda or lemon-lime soda

Pour the wine and sugar into a pitcher, and stir until the sugar is dissolved. Add the remaining ingredients, stir, and chill for an hour. Serve in chilled wine glasses.