On Wed, 22 Dec 2004 14:49:09 GMT, "Vincent"
> wrote:

>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!!

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"
www.thunderchief.org