Is it any good? We’re going to my favorite Mexican restaurant tonight for my birthday ::I’m 27 and it has been a very lovely day, thanks for asking:: and I was thinking of trying it. Is it tasty?
All I know about sangria I learned watching Sanford & Son. Fred’s comment was something like, “It tastes like Ripple that’s gone flat. It’s ‘Flapple’.” Since I have never tried Ripple, either, I don’t know whether this is good or bad.
Well, it’s good if it’s done right, and terrible if it’s done wrong.
Really good sangria is made with either red or white wines tthat have a higher-than-average sugar content (like, say, a dessert wine) with orange and apple slices soaking in it for a few hours (but not mixed with fruit juices). If it’s done right the fruit chunks have a helluva kick. It’s great on hot days.
Really bad sangria is like Bartles & Jaymes that someone urinated in.
The quality can vary widely, so I recommend trying it at several places before you make your mind up about it.
Sangria is a Spanish invention. I’ve noticed that authentic Spanish restaurants seem to have the better versions.
Count me in a a sangria lover. I could drink gallons of the stuff. Here’s my favorite recipe:
1 bottle red wine. I usually use some cheap Chilean Merlot or Cab Sav. Sangre De Torro is good, too.
1 orange sliced up
1 orange juiced
1 lemon sliced up
1/4 cup sugar
1/4 cup Triple Sec, if you’re cheap, Grand Marnier or Cointreau if not.
Mash the sliced fruit with the sugar until it dissolves. Add in everything else. Put in fridge for a few hours. Drink over ice.
I am not sure that any Spaniard can make good sangría but it is good when it’s good. Unfortunately, American restaurants tend to do a lousy job. Most Spanish recipes are fairly simple and restaurants like to embellish them which makes them worse rather than better.
Gazpacho, Tortilla de patata, sangría are very simple recipes which you can get in any cheap place in Spain and nowhere in America.
Paella is somewhat more involved but well worth the while.
Sangria was very popular with the grown ups when I was a teenager in the 70’s. I hadn’t had it in years until last fall when my sister and I attended a big art opening in town. One of the artists had it there just like I remembered with fruit cut up in it. It was wonderful. Anyway, afterward I looked for it. Not in a wine shop mind you, I don’t know of one in my area. I just checked Sam’s Club and a few stores. I couldn’t find it anywhere. Plenty of zinfandel out there of course. Why not try it at least, what can it hurt. Let us know if you like it. I did.
Don’t be fussy about recipes. It’s like any other punch drink. The second cup is fabulous and if you stand at the drink table to chat you will soon be draped over a chair with your friends asking “How many fingers am I holding up?”