Sangria (n.)
Written by: SAVANNAH BLAKE
Sangria, or “bloodletting” in Spanish and Portuguese, has origins that cannot be pinpointed exactly. What we do know however, is that the earliest versions recorded were popular in Spain, Greece, and England. Many historians have said that it is likely a gift from the Roman’s from thousands of years ago. After conquering the Iberian Peninsula in 200 BC the Roman’s planted grapes and vineyards all along Spanish territory.
Sangria is a refreshing libation that has become popular all around the world and it’s actually pretty simple to make. It’s a drink that can be made with an easy three step, three ingredient process. As long as you’ve got red wine, fruit (fresh or frozen) or some sort of fruit flavoring, and a spirit, you’ve got sangria.
The very first versions were actually made from water, wine, herbs and spices. The drinking water in and around the peninsula was contaminated and it was believed that fortifying it with adding alcohol would kill off the harmful bacteria. Over the years with the increase of inventions and availability of products and food items, the base of the cocktail simplified.
The US introduction to sangria was at the 1964 New York World’s Fair, where the Pavilion of Spain served it to visitors from the Taberna Madrid kiosk. After this Americans were quick to embrace the Spanish cocktail and in recent years has made its way onto the menus of many popular restraints and bars throughout the country. But while in the US we have embraced the tradition by creating new concoctions like a jalapeño grapefruit sangria with white wine or a sparkling strawberry sangria, in Spain their cocktail game isn’t quite as flourishing.
Although it is often served in bars and restaurants in Spain, the locals don’t drink it much. Interestingly enough many Spaniards themselves, sangria may be considered a cheap alcoholic juice. Although many people may make it at home when they happen to have ingredients on hand, it can be purchased from the soft drink section in supermarkets.
In Europe the use of sangria in commercial or trade labeling is now restricted under geographical labeling rules. The European Parliament approved new labeling laws by a wide margin in January 2014. For restaurants and bars to abide by European regulations, an authentic sangria must be made with Spanish or Portuguese wine that is less than 12% ABV.
Sangria made elsewhere must be labeled as such.
Wether it’s your first or last choice, the flavor possibilities are endless. And who doesn’t like a nice cold refreshing beverage. Next time you’re looking to cool off, you might want to try this traditional Spanish Sangria:
Ingredients
¼ cup simple syrup optional
1.5 bottles young, fruity red wine
2 oranges
1 lemon
1 cinnamon stick
2 peaches or apricots cut in chunks
Citrus-flavored soda or carbonated water (optional)
2 ounces brandy, vermouth, or other hard liquor
Blend thoroughly and chill. Enjoy responsibly.
