SANGRIA: CANADIAN STYLE
by Professor Hrayr Berberoglu.

August 20, 2007


Sangria, invented in Spain, has not been popular in Canada for a variety of reasons – people prefer beer when the weather gets hot, beer is more convenient, sangria needs preparation and should be consumed once blended.

It was and is poorly promoted, yet there can be no argument about its refreshing flavor, relatively low alcohol content, and pleasant taste.

Generally, Spaniards use red wine for sangria, but in Canada white wine could easily replace red. Due to its wide availability and low cost, red wine is used in Spain. There one can still buy wine from a grocery store by the liter, albeit many are hopelessly oxidized.

In Spain, sangria is an inexpensive alcoholic beverage for one to get inebriated, but if properly prepared, one must consume a lot to feel a buzz, let alone get inebriated. Sangria tastes best when prepared using at least one bottle of wine, fruits, and one bottle of soda water. Hence a group of people needs to be present to finish it, or at least four people.

The Canadian version of sangria I am proposing consists of: Ontario or British Columbia riesling, powdered sugar or honey, brandy, triple sec, peaches or nectarines, or berries and soda water.

If you wish to use red wine go with a Bordeaux blend Ontario or British Columbia wine.

Here are two recipes you may want to try:

1 bottle dry Riesling (Vineland Estates or Konzelmann)

3 tbsp powdered sugar

4 tbsp Triple Sec, McGuiness

4 tbsp Small Cask VSOP brandy

3 ripe peaches or nectarines peeled and thinly sliced, or one-pint strawberries or raspberries or wild blueberries.

Dissolve sugar in wine. Add liqueur and brandy and fruit. Cover. Refrigerate for at least two hours. Add soda water just before service.

If you want to use red wine use Cabernet/Merlot, Reif, or Merlot, Konzelmann, keep all other ingredients and follow instructions above.

Enjoy!

Hrayr Berberoglu took early retirement after lecturing on restaurant management and conducting wine, beer and spirits seminars for over a quarter of a century.

Now he consults and writes to increase wine, beer and liquor awareness. He conducts seminars and would be pleased to consider your requests. To peruse the list of his published books and order please contact him at hirayrberberoglu_3@sympatico.ca

Hryar Berberoglu www.littlefatwino.com