Sangria

Sangria is wine, enriched with fruit bits, extracts or juices, which is never the case with typical wines. Spices, brandy, fruit liqueur or sugar are sometimes also added. Sangria has a maximum alcohol content of 12%, while wine has an average of 12%.

Sangria is an "easy" and refreshing alcoholic beverage. No matter which one you start with, you will be satisfied.

The fruity character dominates the taste and aroma of sangria. The organoleptic elements of the base wine are enhanced by the spices and citrus (or other fruits) added. The final product acquires a dimension of orange, lemon, strawberry and cinnamon.

According to European legislation, only Spain and Portugal produce sangria. The base wine in Spain is usually a dry red one, while in Portugal, port, ie. a fortified sweet wine, is commonly used as a base.

Parties, weddings, summer afternoon gatherings, anniversaries and quiet spring evenings are perfect for enjoying a glass of sangria.

In general, sangria goes well with salty, smoky and spicy foods. Dishes containing mushrooms, blue cheese, prosciutto and smoked salmon are ideally accompanied by a glass of cool sangria.

Sangria is best enjoyed cold, so it should be stored in the refrigerator. If the bottle is open, it should not exceed five days of preservation.

Use a suitable stemmed glass. Unlike standard wine, don't limit yourself to ⅓ of its capacity. Fill it normally, add a thin slice of orange to the rim and enjoy at an average temperature of 5°C.

A popular suggestion is the Mexican Mule. It contains tequila, sangria and ginger beer, in a ratio of 1:1:2. Serve in a stemless glass, with thin slices of lime on the rim. Sangrita, a variation of Margarita, is quite similar. Instead of tequila and Cointreau being mixed with lime juice, they are mixed with sangria. Again, a thin slice of lime on the rim of the glass is essential.