Sangria
SUMMER SAYS
BY ROD MICHAEL
It was 1964 and the United States got its first real introduction to Sangria at the World’s Fair in New York. Its humble roots started in Spain and today it is served in every establishment with their own spin on it. It is without question Spain’s most popular drink. It is served chilled and goes with just about anything. In my own words, “this is so good, it even goes with bad conversation.” Sangria means bloodletting and can be traced back to the 18th century. I had my first run in with it in 1971 and since then we as a family, have been coming up with our own summer blends. It fits just about any occasion and makes everyone a lover. Who does not like a little wine with fruit and possibly other spirits mixed in? The main ingredient is wine. Until modern times, water was not always safe to drink. People would bathe in it and even wash their horses in it. The only 46
safe liquid had to have some alcohol in it. Do not forget that Spain is known for its vineyards dating to 200 BC and most households made some wine from fruits, grapes, or berries. It was easy to liven things up by adding some fruits and other ingredients to give something a different flavor. Sangria got it name from the locals, perhaps by watching the red juice flow out of the grapes when they were squeezed, hence “Bloodletting”. Sangria is traditionally a red wine punch. The red version is typically made with a Tempraneillo grape from the Rioja Region. It can also be made with white wines or even Roses. The white version is called Sangria Blanco. In the south of Spain Sangria is typically called zurra and is created with peach or nectarine. If you want, you can even use a sparkling wine to make a nice bubbly version. Typically, this beverage is made from red wine,
July-September 2020 / Summer
