- Jeremy Osner May 6, 1999 10:34 AM
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
Can anyone give me a tried and true formula for
sangria? What sort of wine should I use?
Thanks a lot,
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!
"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