Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 22-12-2004, 02:49 PM
Vincent
 
Posts: n/a
Default 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)

\/



  #2 (permalink)   Report Post  
Old 22-12-2004, 03:51 PM
Ed Rasimus
 
Posts: n/a
Default

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
  #3 (permalink)   Report Post  
Old 22-12-2004, 04:02 PM
Michael Pronay
 
Posts: n/a
Default

"Vincent" wrote:

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'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
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
White Sangria Jane Recipes (moderated) 0 02-06-2006 11:08 PM
Sangria ??? Gary Wine 5 25-07-2005 06:22 PM
Sangria [email protected] Recipes (moderated) 0 21-06-2005 04:26 AM
Sangria St. Matthew General 7 08-09-2004 11:29 PM
Sangria St. Matthew General 0 27-08-2004 01:18 AM


All times are GMT +1. The time now is 02:09 PM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright 2004-2021 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017