Sangria, is a delicious, fruit-based wine “punch” with its traditional heritage well rooted in Spain. Typically, Sangria is made with red wine, fresh, seasonal fruit and a bit of bubbly water or citrus flavored soda. It is easy to make, easy to drink and a huge hit at summer get togethers – even for those who are not “into wine.” While Spain is heralded as the creator of Sangria, countries all over the globe have adapted the recipe to make a fruit-filled wine beverage that is refreshing and easy to drink with a wide variety of foods.
What is this all about…
Basically: REAL SPANISH FOOD and HOW TO COOK IT.
"A country's cuisine is its landscape in a cooking pot," said the Catalan writer Josep Pla (1897-1981).
The glance inside the cooking pot reveals more than just a country's geography. To savor a nation's culinary customs is to experience the unfolding of an entire culture. Like tasting a fine wine, it takes time and patience, and a readiness to discover some hitherto unfamiliar subtleties.
Spain is much loved for its sundrenched countryside and white beaches, but that very fact can be a disadvantage. Reality is reduced to a set of unrelated clichés, and that applies to Spanish culture and cuisine alike: paella and octopus, red wine and sangria so dominate our images of Spanish cuisine that no room remains for new discoveries.
Written by Marion Trutter, Culinaria Spain
M | T | W | T | F | S | S |
---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 |