SPVAQ32020 - 28

here's no one perfect
way to make barbecue (no,
really!) or a Bloody Mary, just
personal preference. The same
can be said for sangria, and the
variations are perhaps even more
endless. In fact, only one rule
really applies: Follow your palate.
Sangria as we know it today
originated in Spain. The punch
started with Tempranillo wine
and other red wines from Rioja-
hence "sangria," from la sangre,
Spanish for blood. Then the maker
added fruit and, sometimes,
liquor. After a soft introduction in
Hispanic and Spanish restaurants,
the United States received its
formal introduction to the drink
at the 1964 New York World's Fair
in Queens, and Americans were
hooked.
Modern sangrias have evolved
to include brandy or other liquors
for taste and kick and/or sparkling
water or lemon-lime soda for a bit
of bubbly. Today's sangrias may
also begin with a white wine base
for a lighter sipper or add sugar
for sweetness. But, as you know,
only one rule applies: Follow your
palate.
This easy wine punch always
proves to be a crowd pleaser. With
thousands of different recipes,
we're here to help you choose
according to your taste-and to
give you the confidence to design
your own.
Follow these steps for a
foolproof sangria.

CHOOSE OR
CREATE YOUR
RECIPE.
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PICK YOUR
WINE: RED OR
WHITE.
For red wine lovers, a fullbodied Merlot or Cabernet
Sauvignon works great.

White wines offer a lighter
taste and accentuate the
flavors of the fruits. Try a
Pinot Grigio or Zinfandel.

ADD YOUR
LIQUOR.
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Start with a basic recipe
or pick from your favorite
ingredients, using the
suggestions below.
Experiment with
measurements and
ingredients until you find
your sangria amor!

*	

Sangria recipes often use
brandy, rum or orangeflavored liqueur.
Other recipes suggest the
use of cognac, vodka and
ginger beer.

PICK YOUR
FRUIT.
*	

Add fruit to amp up the
flavor, such as citrus
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SPVAQ32020

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