Sangria, Spain’s famous spiked fruit punch, is summer’s go-to libation. This easy drinking party in a pitcher has come a long way since its humble beginnings. Centuries ago, Spaniards mixed red wine with fruit and spices as a safer alternative to often contaminated water.
Fast forward to New York’s 1964 World’s Fair, when the slightly sweet fruity red punch (its name is derived from sangre, the Spanish word for blood) made its official American debut at the Spanish Pavilion. Since then, sangria has evolved beyond the traditional red wine, fruit, brandy, sugar and orange juice recipe to white, rosé and sparkling wine versions.
We checked out the San Francisco Bay Area’s East Bay sangria scene to discover the tastiest sips, along with tips for upping your sangria-making game at home.
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3 Comments
Awesome article, Mary. I shared it on my Fb biz page, http://www.facebook.com/winetastingsandmore. I would love for you to make a comment there. Thanks. Cheers!
I was just in Montreal and Quebec City for holiday. Did you know Sangria is the official summer cocktail there? A big, delicious pitcher of Sangria, made with the freshest fruits, on the streets of Quebec is a wonderful thing.
Nice! Another great reason to visit Quebec.