The Perfect Sangria for Questionland Seattle

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The Perfect Sangria

So my wife and I will be hosting a get together and we usually provide a bit of wine, bread, and cheese for everyone but, after sipping on the very delicious Sangria's at Luisa's we thought it might be fun to take another stab at this drink.

Previous experiments into this area were met with a bitter tasting drink that we wouldn't want to share with anyone.

So what are some proven recipes of yours? Bonuses for versions including less hard to come by fruits.

Arsenic7 asked in Alcohol about 1 year ago | Report

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Your problem may have been that you used a wine that was to tannic. Start with a softer, fruitier wine, like tempranillo or grenache. Then, add your fruits - good oranges with thinner skins, not the ones with big pithy skins - those can be bitter too. Lemons, limes, grapes, watermelon, etc. let it sit in your fridge for a day - I don't usually add any sugar or simple syrup, but test it - you may have a sweet tooth...I also like white wine sangria - with lemons, limes, orange, maybe a few chunks of canteloupe. Have fun!

Shannon Borg answered in Alcohol about 1 year ago | Report

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One of the best sangrias I've had was at the restaurant Cha Cha Cha in San Francisco. Their recipe is here: http://www.globalgourmet.com/food/special/chacha/sangria.html#axzz1JLzG9Pzh. I always use brandy (as opposed to gin or Grand Marnier). I generally just use the cheap huge jugs of wine from the grocery store and make a huge batch of it and it comes out great. Use whatever fruits you want in addition to the citrus. Another variation is to muddle the fruit - also tasty, and adds to the flavor.

beaugirl answered in Alcohol about 1 year ago | Report

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In Madrid, they use cheap red table wine. Tempranillo or Crianza. Add sugar and whatever fruit is in season. At the moment here everyone is adding strawberries. Oranges are always in season and are always included. I think the key is in the sugar. There is always a ton of it at the bottom of the jar and we keep mixing as we drink.

cdawn answered in Alcohol about 1 year ago | Report

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i work at a bar where we used to have some pretty terrible white zinfandel. i decided to get rid of it, so i poured the whole bottle into a pitcher, mixed in some big, fruity Cab Sauv, and then added in a little bit of peach schnapps, some brandy, soda water, oranges, limes, lemons, halved grapes, and honeydew. I left it in the fridge and added ice by the glass and topped each serving with a little Grand Marnier. It was delightful.

Julia Wayne answered in Alcohol about 1 year ago | Report

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After trying pitcher after pitcher of sangria, all over Spain, over the course of several months, what I found was that it was a free for all as far as contents went. Yes- the fruit you put in makes a difference- As you pick your oranges- smell them. The sweeter the smell, the sweeter they generally are. I like my apples crispy-and still so after they soak in the liquid. Really, anything you put in the drink you should be prepared to eat. The best pitchers always had a great cornucopia of fruit.
I was never one for sangrias that savored too much wine. The really good stuff had a nice mix in it.. vodkas and other hard liquors as well, and not watered down. Additional sugars shouldn't be necessary. Don't forget the ice...
There is nothing more sad than a pitcher of apples in a warm diluted cabernet.
Overall, though, to each their own according to taste.

Scary answered in Alcohol about 1 year ago | Report

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