The spring sun is shining, fun fruit is coming into season, and Sangria just makes sense.
I first tried Sangria 20 years ago on La Rambla in Barcelona.
I’ll never forget the beautiful, bulbous, fruit filled pitcher that found my table.
I tossed a few Euro on the table (Which had just been released to the public the night before), and couldn’t believe the transaction being made.
How could so much deliciousness cost so little to enjoy?
I had been introduced to one of the most value driven, recipe opportune, party-shareable cocktails out there.
Let’s explore the world of Sangria!
History Of Sangria
Sangria traditionally is a red wine-based punch that was created by the Spanish and Portuguese in the 18th century.
Sangria translates in Spanish and Portuguese to “bloodletting”.
Spanish Tempranillo and Garnacha (Grenache) were originally used as the base for Sangria.
These two grapes have less tannin bitterness then many other red grapes making them ideal for Sangria.
The red wine is followed by fruit, spices, orange juice, and sometimes brandy.
Sangria became very popular in the Caribbean and eventually made it’s way up to the colonies via Mexico and Florida.
Sangria EU Regulations (2014)
“Aromatized Wine-Based Drink”
- Which is obtained from wine
- Which is aromatized with the addition of natural citrus-fruit extracts or essences, with or without the juice of such fruit
- To which spices may have been added
- To which carbon dioxide may have been added
- Which has not been coloured
- Which have an actual alcoholic strength by volume of not less than 4,5 % vol., and less than 12 % vol.
- Which may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used.
What Is Clarea?
Clarea is an “aromatized wine-based drink” made with white wine. Since the root “Sang” is Latin for blood (red), it makes little sense to say “White Sangria.”
Grenache Blanc or white Rhone blends are wonderful to use for Clarea.
Fruit Used In Modern Sangria And Clarea:
- Apples
- Pears
- Pomegranate
- Peaches
- Strawberries
- Blackberries
- Cherries
- Raspberries
- Pineapple
- Oranges
Spices And Herbs To Add To Sangria Or Clarea:
- Rosemary
- Cinnamon
- Mint
- Thyme
- Cilantro
- Jalapeno
- Habanero
- Basil
Delicious Combinations Of Fruit, Herbs, And Spices For Sangria:
- Strawberry Mint
- Blackberry Rosemary
- Apple Cinnamon
- Peaches And Mint
- Peaches And Cinnamon
The possibilities are endless. Whatever popular combinations of fruit and spice that exist can be applied to a Sangria or Clarea recipe.
Experiment with the type of wine used, the amount of each ingredient added, and the garnish that best brings the aroma together.
I recommend heating sugar to make a simple syrup that can be added to a fruit juice and left to chill over night.
When you’re ready to serve, mix in your wine and top with chunks of fruit.
Enjoy discovering your favorite recipe and sharing your creation with your friends and family!
Cheers!
