SANGRIA
Although Sangria is more
often associated with southern Spain, Mexicans were quick
to adopt and adapt it into their cuisine during the Spanish
occupancy of the area. In typical Mexican
style, they found the Spanish variety of
Sangria a little on the weak side, so they
fortified it by adding Controy and
Brandy to the mix.
If you want to make Spanish Sangria at home then try this great and easy step-by-step
Sangria Recipe.
If you are ever in Spain there are always plenty of daily excusions for
Spanish Wine Tasting, which
i'm sure will have a selection of sangria for you to sample. Try this cheap
Car Hire Spain
website if you would like to see more of the beautiful country. Obviously if you are
interested in the wine tasting excursions then it is best not to drive!
Mexican Sangria is typically served in
tall glasses that have been filled with crushed ice;
alternatively, it may be served in wine glasses, chilled,
without ice. Often the “drunk fruit” will be saved, and
used to make a second batch of Sangria, indeed, many people
believe this second making is the best, as the fruit has
had time to marinate in the alcohol longer. The second
batch also packs more punch because it has been agitated by
the pouring of the first batch.
Try this Mexican Sangria Recipe
which you can do yourself at home if you prefer it to the spanish recipe.
Sangria will be served, before poring, in
a large glass punch bowl. A ladle or large spoon will be
used to dip out the liquid and pour it into the serving
glasses. Note that in doing so, most of the fruit is left
in the bowl, with only the liquid being consumed. The
remaining boozy fruit is rarely disposed of and often will
be served as a form of desert after a large Mexican
meal.
