A pitcher of sangria is a refreshing summer drink option. The wine, packed with fruits made its debut in Spain over a hundred years ago and has become increasingly popular in India recently. In fact, now there are white and pink versions of this one-time red-only drink.
The other day, I sipped on an invigorating mix of Drambuie, Triple Sec, white wine, lemonade and mixed fruit, which was perfect for the hot weather. A mixologist once gave me a useful tip — never use an expensive wine for sangria, since it loses its complexity when it is combined with other ingredients. I have been faithfully following this rule every time I serve sangrias at a party.
Personally, I find fresh seasonal fruits combined with Cointreau, and red wine to be the perfect sangria for me. But white wine sangrias aren’t far away on the favourites list, since I enjoy white wines a lot more. The purists may disapprove, but I am not one to follow the rules.
A Pinot Grigio or Sauvignon Blanc work brilliantly for sangria. I don’t like the wine to overpower the rest of the ingredients, so I strictly use only 3/4 of the bottle. A dash of ginger ale at the end gives it a fresh twist.
One way to make the sangria interesting is to let the chopped fruits soak in the wine. Ajit Balgi, beverage consultant at The Happy High suggests, “For wine lovers, sangrias are a great bet since it is fruity, refreshing and isn’t as heady as other alcohol. Sangrias can be made with red, white or sparkling wines.
If you prefer making your sangrias with red or white wine, you could soak fruits in the wine overnight. Use wines that are fruity since it complements the fresh fruit. Look Out, a South African brand of easy-drinking Shiraz blend, is a good bet, as is the Grover Art series Viognier, to make sangrias.”
Mini Ribeiro is a food writer
