How to make Sangria
Aug 9th, 2004, 03:28 AM
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How to make Sangria
Hi
I am hoping someone can help.
While we were travelling around in Spain we met a group of really nice Spanish people who shared there sangria with us. It was lemon and champagne based and it might be called Tisana or Sangria de cava.
It was so nice I want to know how to make it.
Mel
I am hoping someone can help.
While we were travelling around in Spain we met a group of really nice Spanish people who shared there sangria with us. It was lemon and champagne based and it might be called Tisana or Sangria de cava.
It was so nice I want to know how to make it.
Mel
Aug 9th, 2004, 04:46 AM
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mel_si03,
Cava is the generic equiv of "sparkling
wine made by the Champagne method" (bottle fermented - actually, the 2'ary ferm occurs in the bottle). Like Champagne, Cavas can be Dry (Brut, seco) or sweet (semiseco, dulce). These are generally better than Granvas (tank ferm) and the mostly unseen (thankfully) Vino gasificado. I recently served a Paul Cheneau Brut ($6.59 @ disc ret) along side pitchers of (red) Sangria. It was a bit rustic and clumsy, but not bad with the PT/SP buffet.
Penelope Casas "The Food and Wines of Spain" has very nice "base" recipes for red and white Sangria. I think I would substitute the Cava for the wine and titrate the sugar, brandy/orange liquor and club soda according to taste.
1 (750 ml) bot dry, full bodied red wine
2 TBS OJ
2 TBS Orange liq (GR Marnier)
1 TBS sugar
Orange and lemon slices
Apple and/or peach wedges
1 cup club soda or sprk water
Mix together in a large pithcer all ex club soda. Cover and refrigerate overnight". Add the club soda and ice cubes and serve v cold in large balloon
wine glasses.
For the white, she eliminates the OJ and adds a bit more sugar.
Enjoy!
M
Cava is the generic equiv of "sparkling
wine made by the Champagne method" (bottle fermented - actually, the 2'ary ferm occurs in the bottle). Like Champagne, Cavas can be Dry (Brut, seco) or sweet (semiseco, dulce). These are generally better than Granvas (tank ferm) and the mostly unseen (thankfully) Vino gasificado. I recently served a Paul Cheneau Brut ($6.59 @ disc ret) along side pitchers of (red) Sangria. It was a bit rustic and clumsy, but not bad with the PT/SP buffet.
Penelope Casas "The Food and Wines of Spain" has very nice "base" recipes for red and white Sangria. I think I would substitute the Cava for the wine and titrate the sugar, brandy/orange liquor and club soda according to taste.
1 (750 ml) bot dry, full bodied red wine
2 TBS OJ
2 TBS Orange liq (GR Marnier)
1 TBS sugar
Orange and lemon slices
Apple and/or peach wedges
1 cup club soda or sprk water
Mix together in a large pithcer all ex club soda. Cover and refrigerate overnight". Add the club soda and ice cubes and serve v cold in large balloon
wine glasses.
For the white, she eliminates the OJ and adds a bit more sugar.
Enjoy!
M
Aug 9th, 2004, 05:10 AM
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When making cocktails, granulated sugar should never be used as it doesn't dissolve fully. To avoid this hazard, always use gomme syrup. This can be shop bought or made by simply boiling sugar to water in a 2:1 ratio (from memory).
Aug 9th, 2004, 05:31 AM
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Never use powdered sugar - this is "icing sugar" and makes drinks cloudy. Use syrup only as it mixes. No professional bar tender in a reputable establishment will use anything else, unless they want to garnish the rim of a glass.
