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Sangria

  • j
  • Jeremy Osner May 6, 1999 10:34 AM
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Hi all,

I am hosting a party next week and would like to serve
sangria. Looking on the web for a recipe I am
confronted by a bewildering array of choices; some are
just wine and lime juice, some have brandy, some have
triple sec...

Can anyone give me a tried and true formula for
sangria? What sort of wine should I use?

Thanks a lot,
Jeremy

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  1. Jeremy,I have been mixing a perfect-tasting Sangria
    from a recipe by Adam Reid in May-June '98 issue of
    Cook's Illustrated. Not too sweet or too fruity, nice
    balance. An inexpensive fruity wine is suggested for
    optimum results; he used a discount liquor-house label
    Merlot, I used an inexpensive Merlot as well.
    Mellowing a full day is recommended as well. I will e-
    mail the recipe since I'm not quite clear on the
    recipe-posting policies here. Have a great party!

    3 Replies
    1. re: Heidi

      Hi Heidi,

      Have you heard of a drink called Sangri? I was looking
      in my Larouche to see if the French of the previous
      century knew of sangria, and found sangri -- it is a
      variation of sangria which is made with madeira and
      does not have any citrus in it.

      1. re: Jeremy

        No, I haven't. What else is in it?

        1. re: Heidi

          "SANGRI -- Stimulating beverage obtained by mixing
          Madeira with water, sugar and a little grated nutmeg."

          -- Larousse Gastronomique

          (Jim-- I'm pretty sure this is "fair use" because it is
          a single-sentence quote with attribution...)

          PS Heidi -- I used your (well, Adam Reid's) sangria
          recipe last night; it was a smashing success. Thanks, I
          appreciate it!