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Your Favorite Sangrias

Looking to try some local takes on sangria-- including any funky whites or other varieties. Care to recommend any favorites?

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  1. The best sangria I've had is at Taberna de Haro on Beacon Street in Brookline. They use a red wine from Spain (not sure of the name of it). Lots of fruity flavors in it, and just the right amount of carbonation.

    1. Excellent red sangria at Gargoyle's in Davis Square.

      Had decent sangria last night at El Guapo (also Somerville) and really nasty tamales.

      I like Dali's sangria but it's nothing special and overpriced, in my opinion.

      4 Replies
      1. re: yumyum

        Agree with yumyum that Maureen's sangria at Gargoyles is very refreshing (don't have Paul make it - Maureen does better!), and I like Dali's sangria - it's the one I make at home.

        1. re: LindaWhit

          LindaWhit -- good clarification. I asked Maureen about it when I was there last -- "how is it, is it too sweet, etc." and she told me it's the recipe that she makes at home for parties. It's GREAT and is served in a big tall glass.

          1. re: yumyum

            Yeah, Paul just does *not* like making it. He'll do it, but it never turns out as well as Maureen's. :-) And I love that it's served in the very tall beer glasses.

        2. re: yumyum

          El Guapo in Somerville does have wonderful sangria. It is one of the waitress' mother's recipie, and has a nice kick of nutmeg. Unfortunately, their food isn't too good, but if you sit at the bar, you can get a carafe for mid 20's plus some delicious chips and sauces

        3. I think the sangria at Tasca on Comm Ave is pretty good!

          2 Replies
          1. re: erinire

            The Tasca sangria is MUCH too sweet, almost like a wine cooler - no character at all, which is in keeping with the character of their tapas as well.

            Sorry to be so negative, but I recently reviewed it and have to say that there are much better tapas/sangria alternatives, in my humble opinion.

            1. re: Bob Dobalina

              no offense taken - I'm no expert on tapas!

          2. Tu y Yo has 3 different kinds available: a red, a white, and a red with fresh fruit.

            I've only had their fresh fruit variety, which was quite tasty. The exact kinds of fresh fruit were a little hard to decipher: definitely some orange slices, some diced crunchier fruit (apple or pear?), and I want to say pineapple.

            The sangria itself seemed pretty well balanced. Definite kick, but refreshing first and foremost.

            1. Red sangria -- Dali, whose version seems very authentic and classic to me -- cheap Spanish red wine, orange juice, brandy, Triple Sec, sugar, cut-up oranges -- but it has gotten punishingly expensive. I make this a lot at home, and it is always a huge crowd-pleaser.

              White sangria -- Taberna de Haro (I'm less a fan of their red version).

              I recently made an unusual white sangria for a party, with cava, white grape juice, brandy, Licor 43, sugar, strawberries and mint. That went like gangbusters.

              3 Replies
              1. re: MC Slim JB

                That's exactly the ingredient mix I use (Dali's), MC, except I also add a bit of club soda, which was in the recipe published in the Globe awhile back. Not sure if they use it at Dali. As they do at Dali, I also add another sploosh of wine to the glass to top it off. But you're right - their small/large pitcher costs have gone up drastically in the 8-9 years I've been going there.

                1. re: LindaWhit

                  Dali doesn't use club soda, I'm pretty sure. I've watched them make it in front of me often enough, and their recipe is posted in the Wine Cask across the street. But that variation is pretty common.

                  Another popular cooler in Spain is tinto de verano ("summer red wine"), a mix of cheap-cheap red wine and lemony soda (like La Casera Limón, the 7-Up of Spain), which has that same fizz, is quite refreshing, and is super-cheap.

                  1. re: MC Slim JB

                    Interesting - the club soda addition was from the Globe article about Dali's sangria. Maybe Mario changed it just enough to not be "just like Dali." I'll have to check the Wine & Cask next time I'm there for the recipe - see if it's the same as what I have minus the soda.

              2. Hmm, I liked the sangria at Dish in the South End.

                1. I can't say it's the best, but I very much liked (and got fairly drunk on) the white sangria at Toro. I did not care for the red.

                  1 Reply
                  1. re: sailormouth

                    I third the Gargoyles recommendation- I have had a killer red and white sangria there, and dollar for dollar, and in terms of quality, best going. The thing came in a big ole 16 ounce glass. I also have enjoyed a comparable (pricier/less volume)sangria at cucchi/cucchi. And my old school rec. is still Dali (obvious).

                  2. The white version at Cuchi Cuchi in Cambridge is amazing.

                    1. While their food is oft lampooned, I actually really enjoy the Sangria at Sol Azteca. It's heavier and spicier than most of the spanish-style Sangrias in the area. It's also a great place to sit outside and sip on a carafe before a ballgame at Fenway.

                      1 Reply
                      1. re: keith

                        I agree with Sol Azteca. We like to sit outside at the Newton location with a pitcher of sangria and relax. I like the spiciness of it. I was going to mention it but figured it would draw a few comments regarding the food!

                      2. Zocalo in Brighton has a a whole bunch of different sangrias, but I like the regular red one the best. I tried a white apple one (I think) that wasn't nearly as good. I know I tried another red based fruity one that was pretty good but I can't remember exactly what it was.

                        1. I used to love the Red Sangria at Red Sauce in Watertown. I know they used brandy in it. Any other place around do that?

                          1. I remember seeing an episode of (gasp!) the Phantom Gourmet a few years ago about a place, I think it was Metro-West area, that had an usual sangria recipe. It contained about 30 ingredients and they aged it in barrels for about a month before serving. It was not chilled and had very little fruit or sugar involved.

                            Does anyone know what restaurant that might have been, and if the sangria is actually good?

                            1. I like the Sangria at Casa Romero

                              1. I agree...the sangria at Casa Romero is very good. I do also like Taberna de Haro's sangria and BarLola.