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La Voz Andaluz
Barrett Ludy works as a
sommelier at Bayway World of Liquors in Elizabeth, NJ. La Voz Andaluz is a weekly
newsletter specializing in
Spanish wine knowledge,
reviews, and food pairing
suggestions.
Red sangria, just add
siesta and tapas
“...I love sangria wine...”
Without a doubt, the recipe that friends ask me for time
and time again is my sangria recipe. Friends that I tell
are always amazed at its simplicity. My idea with sangria
follows my idea with cooking. If I start with good-quality
ingredients, I don’t have to throw the kitchen sink in just
to give the sangria some flavor.
Pre-mixed sangria:
Red Sangria:
• Terre O Sangria Tinta: “This sangria is as close as pre-mixed sangria
comes to real sangria. The addition
of allspice and clove in the fabrication
process gives this sangria an added dimension of flavor. Really delicious.” -89/100 VA
White Sangria:
• Aromas de Turis Sangria Tinta:
“Good sangria from Spain. This sangria is solid-tasting with some depth
and some concentration. Citrus notes
dominate the flavor making it perfect
over ice.” -86/100 VA
2 bottles Rioja (Lan Crianza is a good start)
1/2 cup brandy
1/2 cup sugar or simple syrup
1/2 cup chopped apples (any type)
1 sliced orange (half-moon slices)
2 bottles verdejo (Verderol or Paso a Paso work well)
1/4 cup brandy
1/2 cup sugar or simple syrup
1/2 cup chopped green apples
1 sliced white peach (wedges)
Rose Sangria:
2 bottles rosado (Muga Rosado or Les Agaves)
1/4 cup brandy
1/2 cup sugar or simple syrup
1 sliced white peach (wedges)
1 sliced orange (half-moon slices)
• Aromas de Turis Sangria Blanca:
“The best white sangria on the market. Like the red Aromas de Turis
sangria, citrus notes dominate this
summer sipping wine.” -86/100 VA