Where sangria came from and why its a symbol of Spain

http://vayamadrid.com/sangria-history-and-symbol-of-spain/
Each year more and more people are visiting Spain for its food. They have
their Michelin guide downloaded to their iPad, have read all the most recent
food blogs, and, therefore, this new breed of traveler knows exactly where to
go for traditional experiences such as the Basque cider house, a Seville tapas
crawl, or small town suckling pig.
iPad

But for every tourist who comes in the know there are plenty more who
dont. For many of those people its their first time in Spain and, despite the
international reach of Spains top chefs, they want two things when it comes
to food and drink: paella and sangria.

Well save the paella debate for another day, and skip straight to the strong
stuff. Or the weak stuff if you go to the wrong place. Thats the problem with
sangria no one really seems to know what it is. If you ask a Spaniard theyre
likely to associate it with a pre-made wine cooler type bottled beverage,
reminiscent of the days when botellones still legally raged on into the early
hours. Other Spaniards sure associate it with a tourist trap, an overpriced
glass of wine and soda. And, more recently, there are some who have come to
know it as another of the tempting cocktails offered at the citys trendy new
restaurants.

So where is all the confusion coming from? Sangria is as Spanish as bulls and
flamenco, right? Well, yes and no.

For safetys sake

The history of sangria is pretty straightforward. Over 2,000 years ago the
Romans made their way through the Iberian Peninsula and planted vineyards
along the way. As water at that time was considered unsafe for drinking, it
was common to fortify it with alcohol to kill off any bacteria. The first sangrias
(whose name comes from sangre, or blood, and refers to its dark color) were
likely heavily watered down mixes of wine, water, and herbs and spices.
Theyd add anything to kill off the bacteria in the water and to disguise the
bad to mediocre table wine.
2000

sangre

Most food historians agree that some version of sangria was introduced to the
Americas in the early 1800s. Official accounts place the US introduction to
sangria at the 1964 New York Worlds Fair, when it was served to visitors of
the Pavilion of Spain from the Taberna Madrid kiosk. Since then Americans
have been quick to embrace the Spanish cocktail, and in recent years many
bars serve a signature sangria to their guests.

1964

Sangria in todays Spain

The easiest way to think of modern day sangria is as a wine punch, often
involving fruit and other alcohols. But it is important to note that there is no
standard recipe here in Spain, and that the complex and delicious sangria you
might be expecting could likely lead to disappointment.

While cocktail culture has flourished in the US and other countries, the
Spanish cocktail scene still lags far behind. And although Madrid has some
great cocktail joints nowadays, this wasnt always the case. So as every
corner restaurant in the US is serving up specialties like white wine
passionfruit mango sangria or spiced sparkling strawberry sangria, Spain is
still stuck in a rut.

Establishments know that tourists expect sangria, so youd better bet theyll
serve something by that name. But more often than not, youre getting
charged for a much cheaper, (and very popular) Spanish drink called tinto de
verano. Tinto de verano is simply red wine, ice, and either lemon soda or
casera (artificially sweetened soda water). In many Madrid restaurants the
barman adds a splash of vermouth and a couple of slices of orange, then
charges double for their house sangria.

My advice for drinking sangria

In the majority of restaurants your best bet is definitely sticking to the

tinto de verano. But dont turn your nose at sangria right away there are
some places that make some really nice versions. Ask about the ingredients to
avoid surprises.

Remember that despite its name, not all sangria is made with red wine.
There are versions throughout Spain using white wine, cava, and even cider.

Sangria can have anywhere from 4-12% alcohol content, so drink with
caution!
4% 12%
Making sangria at home is easy, fun and delicious. Perfect for parties,
there are some great recipes on the web. I especially like the creative look of
Thai-Basil Sangria and the summery Watermelon Sangria.

Opening up a small Sangria Bar in Madrid serving creative and delicious

well-made sangrias would surely be a recipe for success. Just saying