Serv­ing San­gria for the Hol­i­days

Cape Coral Living - - Radar - BY GINA BIRCH

Wine with a fes­tive punch

San­gria is of­ten thought of as a sum­mer li­ba­tion, fruity, some­times sweet and al­ways fes­tive. That fes­tive na­ture, along with a plethora of fla­vor com­bi­na­tions, also makes it per­fectly suited for hol­i­day soirées. Spain and Por­tu­gal are cred­ited with be­ing the “moth­er­ship” when it comes to san­gria, which tra­di­tion­ally is a com­bi­na­tion of wine (red or white), fresh fruit, brandy and some type of sweet­ener such as juice, honey or sugar. Fresh fruit is key to mak­ing this great wine punch. Although san­gria is a good way to re­pur­pose wine that has been opened for a few days and may be los­ing its edge, a de­cent bot­tle of in­ex­pen­sive, un­opened wine is prefer­able. An­other key is time—time for the fruit to mar­i­nate in the al­co­hol for sev­eral hours, if not overnight. It can pack a punch by the end of the party. In the strictest in­ter­est of re­search, I re­cently hosted a San­gria Sun­day gath­er­ing, fea­tur­ing a bar lined with six pitch­ers over­flow­ing with wine and fruit, each one with a dif­fer­ent twist. All of the recipes con­tain one 750-ml bot­tle of wine. I used car­ménère for the red san­grias for its fresh, fruity and spicy char­ac­ter­is­tics, and frankly be­cause I had sev­eral bot­tles on hand. Two san­grias fea­tured wine spiked with rum. One was a trop­i­cal mango cre­ation, with kiwi, pineap­ple, honey and white wine—a re­fresh­ing crowd pleaser. The sec­ond was a red san­gria: ½ cup of rum, straw­ber­ries (1 pint) and one sliced or­ange, lemon and lime. Sev­eral chunks

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