In the past few weeks, my exploration of wines and the creation of sangrias (which, let’s be honest, is a pretty cool job) has reminded me of my early 20s. Back then, my wine knowledge was limited to the basics – red wine, white wine, and pink wine. I was a complete novice in the world of oenophiles.
During a wine class that I took with a friend, a knowledgeable wine expert guided us through the tasting process. He threw around French and Italian terms, leaving me feeling completely lost. Terms like “tannins” and “legs” were thrown around, and I struggled to understand their meaning. The wine expert described one wine as “foxy,” which brought to mind Dana Carvey’s seduction scene in “Wayne’s World.” I couldn’t help but wonder if a wine had to have good “legs” to be “foxy.” By that point, we had already tasted several wines, and I hadn’t been using the spittoon.
Above all else, the wine expert kept mentioning flavors and aromas like blackberries, vanilla, and stone fruit. Interestingly, I hadn’t noticed these flavors until he brought them up, and then they became all I could taste. Although I’m sure we tasted some good wines that night, I left feeling mystified and intimidated.
The world of cocktails is filled with its own exclusivity, obscure terms, and absurdities. However, as I’ve delved into the world of cocktails, I’ve unintentionally learned more about wine. My palate has become more educated, and I’ve discovered unexpected and appealing flavors in wines. It was a powerful butterscotch note in a malbec that opened my eyes to the fact that people were not faking the flavor profiles. I’ve probably reached the stage of being a “Middle Doofus” when it comes to wine knowledge.
But what I love about being a cocktail enthusiast is that when I taste blackberries, vanilla, or stone fruit in a cocktail, it’s because those ingredients are actually present in the drink. There is transparency. I’m not relying on someone else’s description of the flavors to perceive them. If it says “blackberry” in the cocktail, it actually contains blackberries.
Welcome to the world of sangria. It’s a drink that combines the best of wine and cocktails in a format that is approachable and adaptable, without the exclusivity and excesses of either category.
Traditionally, sangria is made with fruity red wines like tempranillo and grenache, combined with fresh fruit and fortified with brandy or triple sec. Its origins are somewhat unclear, but it’s safe to say that some of the earliest mixologists used sugar, fruits, spices, herbs, and spirits to enhance the flavors of wine and create more complex and boozy concoctions.
Sangria is part of a larger family of aromatized and fortified wine riffs, from the cinnamon-infused Greco-Roman hippocras to the English mulled wine, to the sangaree popular in the 18th century Caribbean, to the vermouth used in our cocktails. Spain and Portugal are the only countries in the EU allowed to market their wine products as “sangria,” but you won’t be penalized if you use the term at your own fiesta.
While it shares similarities with mulled wine, sangria is not meant for slow contemplation. It’s a drink made for long summer afternoons on patios overlooking the sea. It’s a drink that evokes a sense of relaxation and socializing. Sangria is meant to be enjoyed with company. In fact, if you’ve caught on to the idea that another cousin of sangria is punch, join me and pour yourself a glass.
Sangria has evolved beyond the use of fruity red wines as a base. In this sweltering summer heat, white, rosé, and sparkling wines are perfect options. And thanks to the craft cocktail movement, we have a plethora of tools at our disposal – fruit liqueurs, fresh herbs, artisanal syrups, and bitters – to elevate our sangria game.
Here are some tips to help you mix up a refreshing sangria this summer:
1. Don’t break the bank. Use a base wine that you enjoy but avoid wasting an expensive bottle on sangria. Serve it in a stunning pitcher with plenty of fruit to hide the bottle’s label.
2. Serve it chilled. Yes, even red wine sangrias can benefit from some ice and dilution. Prepare it ahead of time and keep it chilled until ready to serve.
3. Balance the sweetness. Liqueurs, syrups, and fruits can add sweetness to the sangria, but remember that the wine itself contributes sweetness too. Aim for contrast and balance with a dry wine and adjust the sweetness accordingly.
4. Play well with others. Choose fruits and liquid additions that complement each other. Experiment with different combinations like riesling with melon or peaches, or rosé with passion fruit. If you have a preferred wine with specific flavor notes, embrace it and enhance those notes with complementary ingredients.
5. Consider leaving in some solids. While you can strain the fruit solids from the sangria, it’s not required. Leaving some fruit in the drink adds visual appeal and allows for a flavorful nibble. For example, the Blackberry-Elderflower Sangria benefits from keeping some of the blackberries in the pitcher. You can strain the strawberries from the vermouth sangria, but they make a great addition to homemade strawberry ice cream.
6. Don’t stress about exact measurements. Sangria is forgiving. Use a bit more or less of an ingredient based on personal preference without worrying too much. Making a bad sangria is difficult. Just relax and enjoy the process.
Enjoy the summer with a refreshing glass of sangria. Cheers!
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