Welcome to Divine Magazine’s awesome summer blog hop!!
We love our summertime pitcher of sangria on the porch on a Saturday night when the fireflies and the stars are out. Our first pitcher together was on a trip to Madrid, and we made it a summer ritual ever since. I couldn’t resist doing a little research…
The piece below is from this blog: https://suffocatedbyrules.wordpress.com/2013/01/22/history-of-sangria/
History of Sangria
“Sangria is closely connected with Spain as beer with Germany and tequila with Mexico. In the ancient times the people used to dilute wine with water. The plain people took wine to the wineries and added water to it to prevent the inebriety. During the rest they drank this delicious beverage and ate fruit. This may sound as the depiction of a luxurious and careless life but wine and fruit were the only products the average peasants could afford. Well every country has its own type of poverty. The noble people used to drink wine during their splendid meals to arouse appetite. They diluted it with fruit juice and berry mousse to make the taste of wine richer and decrease the concentration of alcohol. The real Spanish sangria is called tinto de verano. The spicy red, sour green, sweet white and rose wines harmonize with the delicious fruit pieces and aromatic herbs.
The root “sangua” means “blood”. Everyone knows that a sanguine person is the optimistic and easy-going fun-loving one. The name of this fruity beverage is aimed to reveal the atmosphere of the house where it is a common family tradition to gather in the evenings at the glass of sangria.
In each province of Spain and Portugal sangria has its own peculiar taste as the recipes slightly differ. But the dweller of a certain province usually suppose that the sangria recipe of his native land is the single true one. However this rule also concerns gaspacho, women, and paella. But the recipe of sangria is not that simple as it may seem. If you just cut the fruit and mix all the ingredients you will get, well, lemonade in the best case. The fruit pieces should be soaked with strong alcohol. The fruit is supposed to be ready to be added to the wine when they release enough juice.”
Okay, now I know the secret ingredient is brandy-soaked fruit!
Typically we make a red sangria with a red blend, soda water, (the same amount of each) and orange juice or punch (to taste). We load it with fruit and let it sit overnight. It’s a good way not to overdo things at a party where there is going to be drinking, too. I add a shot of vodka or whatever clear alcohol we have at hand.
I made a white sangria for our last porch party with a white blend and soda water, and loaded with fruit. The trick is not to make the sangria too sweet.