Manitoba Chamber of Commerce
Issue link: http://publications.winnipegfreepress.com/i/1522365
Sangria should have a fruity focus. Balance out the tartness of a white with sugar or honey. hatever the origin, Sangria has grown into a delicious year-round punch enjoyed all over the world. And the more Sangria is enjoyed, the more iterations of the beverage are created. Food and beverage follow trends, so transformation is common. Innovative craft cocktail creators continually transform this tasty beverage with modern twists — shifting from red-only options to using white, rosé and Cava. Sangria is now commonly made based upon guidelines rather than recipes. It's a wonderful way to use leftover fruit by soaking them in wine or spirits or both. e basic method is to use one bottle of wine, spirit of choice (and amount of choice), preferred sweetener (such as honey, sugar syrup or brown sugar), optional fruit juice or sparkling water. Macerate for at least 12 hours with the fruit. Pour over ice and serve. is punch can easily change to meet your taste and be altered to align with the season. Lovely fresh raspberries and lemon exude summer, while apples and cinnamon sticks mimic a mulled wine flavour best suited for winter. Sangria is an excellent choice for events. And you can offer more than one option — including a non-alcoholic version. Just ensure the options are clearly labelled for those wishing not to imbibe in alcohol. And the make-ahead nature of this beverage takes one thing off your list of things to do. Because there are so many wines, spirits and types of fruit, experimentation can be incredibly fun. Try a tart Sauvignon Blanc with honey, vodka, peaches and green apples. Or enjoy a fun contrast to this option with a Beaujolais, brown sugar, strawberries and oranges. ese are vastly different beverages with great potential for flavour. Sangria should have a fruity focus. Balance out the tartness of a white with sugar or honey. For red options, it's best to avoid high tannin red wines, but fruit-forward selections work well. A balanced, refreshing chilled treat is your key goal. And if you don't want to go to the effort of creating Sangria from scratch, pre-made options are available. For those who do use fresh fruit, an effective way to avoid food waste is to freeze fruit for future Sangria use. Either use for the maceration process or choose to use in lieu of ice (which is a wonderful way to retain the taste of the drink, since no dilution occurs). is option is economical too. Whether you choose to enjoy this beverage at an event or to sip along with several friends, Sangria is a creative way to share the taste of the season. W SAVOUR MANITOBA | SUMMER 24 63