Tag: sangria

How to prepare sangria – Italian cuisine – Italian Cuisine

How to prepare sangria - Italian cuisine


Classic, white, with berries, sangria is an alcoholic and fresh cocktail, perfect to serve as an aperitif on hot summer evenings. There is more than one recipe, but to make it good you have to follow four basic rules

Anyone who has spent a holiday in Spain cannot help but remember the crowded streets at aperitif time, the shouting, the music, that light atmosphere and the bar counters full of carafes full of a ruby ​​red liquid, the sangria, synonym of "fiesta!". Fresh and alcoholic, it is the ideal drink to move on warm summer evenings. The cocktail, based on red wine, spices and fruit, was invented in the Iberian peninsula: it seems that the first to have mixed it were the Portuguese farmers. The name owes it to the color reminiscent of the "sangre", blood in Spanish.

Sangria: a recipe and some variations

The real Spanish sangria must be balanced in flavors and alcohol content. These the ingredients of the classic recipe: a bottle of red wine, two peaches, an apple, the juice of two oranges and half a lemon, a stick of cinnamon, two spoons of sugar and two of water. For the Preparation first put a saucepan with the water on the fire, when it is hot add the sugar and wait until it has completely dissolved. In a two-liter jug ​​put the fruit cut into cubes (the apple can remain with the peel, the peaches, however, must be peeled). At this point pour the wine, the juice of the oranges and the lemon and the sweetened water. Add the cinnamon stick and, for those who wish, a glass of Cointreau or Brandy. Cover the jug with plastic wrap and put it in the refrigerator for a couple of hours. In addition to the classic version, with red wine, there are also some variations, such as the White sangria, with prosecco, very widespread in Catalonia, or the sangria with berries. In this case, the procedure does not change but the fruit will consist of 100 grams of strawberries, 100 grams of blackberries, 100 grams of blueberries and 100 grams of raspberries.

Four basic rules for a perfect sangria

Finding two equal sangria is a difficult task because whoever prepares it follows their own tastes and their eye. To make it good there are however four basic rules to follow. Better to use a wine fruity red, of good quality and with a fairly high alcohol content, since it is then diluted. In Italy you can use Nero d'Avola or Cannonau. There fruit it must be ripe at the right point and cut into not too small cubes. The third rule is the maceration: fruit, wine, spices, sugar and, for those who put it, liqueur, they must rest together for at least an hour, preferably two, before the cocktail is served. Last, but not least, is the temperature: the sangria must be cold, indeed very cold. Finally a trick: in order to avoid becoming too watery, instead of adding the ice directly into the carafe, it is better to put it in the glasses, otherwise you can freeze part of the sangria and add the cubes to the rest of the drink five minutes before serving.

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Which wine is used to make sangria? – Italian Cuisine

Which wine is used to make sangria?


When hot days begin, sangria becomes the ritual aperitif. Fruit, sugar, some spices, lots of ice and, of course, wine. But be careful, one is not worth the other

Wine and fruit is a winning combination. And if it is not enough to convince you that my grandfather raised me in peaches drowned in white wine, fly (with imagination) to Spain and think of sangria, one of the most loved and prepared drinks in homes around the world. As it suggests the name, which derives from sangre, meaning blood in Spanish, to remember the ruby ​​color of the drink, the sangria is prepared with the Red wine. But which wine to choose? There are two trends. There are those who prefer an alcoholic and full-bodied wine and those who instead combine fruit with a soft and light red. In the first case, the Iberian cousins ​​are oriented towards the grape variety tempranillo, autochthonous from Rioja and now widespread throughout the country, while in the latter they choose the garnacha, a grape very present in the Mediterranean countries, including Italy, where takes the name of cannonau in Sardinia, tai rosso in Veneto and Alicante in Tuscany.

In red and white

Also in Italy there are red wines very suitable for sangria, both for those who prefer the delicate version and for those who want it more powerful. Both are good, as long as you don't skimp on the quality of the wine. Leave aside the most elegant and austere wines, based on the Nebbiolo, Sangiovese and Pinot Noir vines, and concentrate on the wines of southern Italy to prepare the more alcoholic version. Excellent choices are the Primitivo di Manduria, Nero d'Avola or even Amarone for a decidedly deluxe version of sangria.
Those who prefer the lighter version (which is also my favorite when the heat starts), can focus on a wine like Tai del Veneto, a young Valpolicella or a Lambrusco, which with its characteristic sparklingness gives an extra edge to sangria.
In recent years, however, the custom of preparing the sangria with white wine, as often happens in Catalonia. In this case, fragrant and semi-aromatic wines are suitable, such as a Riesling from Oltrepò Pavese or a Pinot Grigio.

Try this too

The classic sangria recipe includes fruits such as apples, oranges, peaches and lemons, flavored with spices such as cinnamon, vanilla and cloves, but it is fun to amaze guests with personalized versions of sangria, playing with seasonal fruit and being inspired with the aromas of the wine used in the preparation. A version with a wow effect, for example, is the one with rosé wine – a Bardolino Chiaretto or a South Tyrolean Lagrein is fine – and berries such as raspberries, strawberries or currants. Another light and thirst-quenching sangria is the one made with a Moscato d'Asti and fruits such as pear and lemon, all flavored with mint leaves … Since Moscato has an alcohol content that does not exceed six degrees, this version it is also very suitable for a "snack" sangria.

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How to make white sangria – Italian Cuisine


Sangria yes, but white. It is not a mistake, but the most famous cocktail of Catalonia!

There White sangria is the most famous cocktail of Catalonia and is a variant of the most famous red sangria.
The name sangria actually derives from sangre which in Spanish means blood because of the ruby ​​color of the wine that is used, but nobody forbids the preparation of this fresh drink even with white wine. Indeed, if you prefer a sweeter and more delicate taste you should definitely try it!

White peach sangria
White peach sangria

Recipe of white Sangria

To prepare the white sangria you have to mix a liter of white wine with 130 grams of sugar and then add the fruit that is cut into slices. Then dilute with orange or lemon juice and add the same sliced ​​citrus fruits. Complete with cinnamon sticks and cloves and, if you like, with a vanilla stick. Let the sangria rest in the refrigerator for a whole night and then dilute it with water or gazzosa or other white wine.

Prosecco

For the white version of sangria we suggest you use a sparkling wine like a prosecco, or if you want to overdo a champagne.
If you don't have bubbles or if you don't love them, still white wines will be good, as long as they are fragrant and very fruity.

Not just vodka

White sangria has an alcoholic part made of dried vodka and brandy or cognac or Cointreau.
Many prefer to add vodka to peach or melon, however, instead of simple to add even more flavor to the cocktail.

Fruit

As in the red sangria, also in this case you can use the fruit you prefer, in particular the seasonal fruit such as peaches and melon. Cut it into cubes or slices or if you have the right equipment even in balls. You can also add red fruits that will stand out and give color inside the clear drink.

How to serve white sangria

You can serve the sangria already served in glasses with fruit decorations, or in a large carafe or in a glass container for salads. You can add ice to make it even fresher and accompany it with a straw and spoon.

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