The heat of July—the perfect time for barbecues and pool parties. It’s also the perfect time for sangria, a refreshing beverage made with macerated fruit. Can you believe sangria has been around for more than 2,000 years? Since the Romans mixed wine with water to sanitize it for the long-distance travel of Roman legions.
Its modern form originated in Spain and Portugal and spread to the Caribbean and South and Central America through colonial conquest. Recipes vary worldwide, depending on the local climate and culture. Sangria blanca is the white wine version, known in South America as clerico. In southern Spain, they make a variety with white wine, peaches and nectarines called zurra. Traditionally, fresh fruit is macerated with sugar, a distilled spirit (traditionally brandy) and blended with red wine, which gives the drink its name: sangre, from the Spanish word for blood.
The beauty of sangria is that it can be made in large batches. Mix it in a punch bowl for more intimate indoor gatherings and cocktail parties, or in a supersized batch for an outdoor blowout. The fruit base also can be frozen and thrown into a cooler for a floating excursion or camping trip. Just add wine and fizz when you’re ready.
3-day sangria
In a large ceramic bowl, macerate:
1 qt. strawberries (sliced)
1 c. peaches or nectarines (sliced)
2 apples and/or pears (cored and sliced)
2 oranges (seeded and sliced)
5 limes (wheeled)
1 bunch halved, seedless red and/or white table grapes
2 c. sliced melon (optional)
1 vanilla bean (scooped)
2 c. sugar
2 c. brandy
» Stir together, cover and refrigerate for three days. Stir gently once a day.
» On the day of consuming: Add two bottles pre-chilled, fruit-forward dry red or white wine (for authenticity use Rioja, unfortified Dão, Douro or Vihno Verde). For the fizz, add one bottle citrus soda or ginger ale. Stir together, ladle over ice and enjoy.
Variations: For fall or winter, add a pinch of baking spices or mulled wine spices to the fruit base. In summer, add muddled fresh lavender or rosemary. For tropical themes, substitute mango, papaya, kiwi and pineapple for the peaches and nectarines. Also consider substituting tequila or dark rum for the brandy. For richer red sangrias, replace white sugar with molasses or brown sugar.
Jeffrey Hall is the sommelier for the Four Seasons Hotel-St. Louis.
