Far be it from me to disparage beer, the holy institution that it is, except that it can get a bit . . . heavy. Don't get me wrong, I just returned from a family gathering where I brought a mini-keg of Bell's Oberon--the perfect summer beer. (FYI, the perfect beer for the rest of the year is Bell's Two-Hearted.) Also, beer goes very well with classic picnic foods such as hamburgers, sausages, cheese, and such. However, it can be limited. One doesn't generally pair beer with say, a NY Strip and grilled asparagus. Though if you wanted to, it could definitely be a very sour ale, very many of which are almost more wine-like than beer. A very good example of this is Jolly Pumpking Artisan Ales 'La Roja'. I'm very pleased that many of these sour Flemmish ales are making into stores and places like my local haunt, Longman & Eagle. ('La Roja' is not at L&E but there are sour ale selections available from other competent breweries.)
Enter the forgotten summer beverage option: Sangria. Generally my summers are soaked in New Zealand Sauvignon Blanc and rosé wines. But then, you want to mix it up but not necessarily with hard liquor or beer. Sangria is the answer. Sangria is generally wine, brandy, sweetener, fruit, and sometimes carbonated water is added just before serving. This is all up to the discretion of your taste, what is available at the market, and what alcohol content is desired.
Making sangria should be more of an organic experience, than following a recipe. Any of you who have read my blog are well aware that I despise recipes, I believe they hamper creativity and discovery of new possibilities. Start at the wine shop. Wander the aisles and see what's on sale. What wines do you normally like? The quality of wine is a balancing act. It absolutely has to be something that you would drink straight out of the bottle. However, it certainly shouldn't be expensive. No one needs to be pouring fruit or brandy into say, a bottle of Domaine Serene Evansted Reserve. However, this is not necessarily the time to be dowgrading to Woodbridge. You can use any type of wine: red, white, rosé, or sparkling. You can also use a mix of different types of wine to adjust to your taste.
Before you leave the liquor store pick up a bottle of brandy. (Just a quick review on brandy. Brandy is a distilled spirit made from grapes regardless of where it's produced. Cognac is brandy from the region of Cognac, France. By the way, next time you're ordering an after dinner drink and want Cognac, ask if they have Armagnac. It's generally cheaper and just as good.) Again, this is not the time to go top shelf, but it should be table quality--something that you would sip straight. You could use some Louis XIII if you're a shipping mogul. In the event you're not a financial titan, search for a good Spanish table brandy. Just something decent. In the event you're in a liquor store with limited selections, Christian Brothers is very affordable and decent. Oh, and grab a bottle of seltzer or club soda on the way out if you're thinking you'd like something lighter.
Off to the produce store. It's much more important to pick fruits that are on sale or in season, that specific fruits that a recipe calls for. Besides, on sale and in season generally go hand in hand. Citrus fruits are generally a standard base no matter what type of wine is being used, lemons, limes, and oranges. More exotic citrus would also be acceptable: kumquats, meyer lemons, key limes, blood oranges, Buddha's Hand . . . think outside the box. Now you could just go with a shotgun approach and just throw in whatever fruit looks good that day, or you can try to do a theme. Think of a red sangria with different types of berries. How about a rosé sangria with stone fruits such as apricots, peaches, cherries, and nectarines. White sangria with green apples, Anjou pears, and green grapes? Sparkling sangria with blueberries, strips of lemon zest, and mint?
Now you're home. Cube or slice all the fruit you need. Make a batch of simple syrup. (For the neophyte: That's one part water to one part sugar that has been heated to dissolve the sugar and cooled.) The morning of or the day before mix the fruit, wine, and brandy. The sangria needs time for the flavors of the fruit and alcohol to meld, so preferably the day before.
To serve add brandy, simple syrup, ice, and carbonated water if you're using it. I'd generally add a cup of brandy to a sangria base that had been made from two bottles of wine. Then add the syrup and seltzer. Taste your sangria and add the sweetener sparingly. This will all depend on the flavors, the ripeness of the fruit, and the amount of brandy and/or seltzer that is being used. Sometimes, I don't even add any syrup. You can serve it over goblets with ice in the pitcher or in the glasses. You can also serve it in a punch bowl. Keep it cool with a large ice cube made out of a water baloon. Of course, remove the latex from the ice cube before floating it in the bowl.
Enjoy your sangria and feel free to leave any questions in the comments section.
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