Sangria
Template:Short description {{#invoke:other uses|otheruses}} Template:Distinguish Template:Use dmy dates Template:Infobox food
Sangria (Template:IPAc-en Template:Respell, Template:IPA; Template:Langx Template:IPA) is an alcoholic beverage originating in Spain and Portugal. A punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits.
Under EU regulations<ref>Template:Cite web</ref> only Spain and Portugal can label their product as Sangria; similar products from different regions are differentiated in name. Clericó is a similar beverage that is popular in Latin America.<ref>Template:Cite web</ref>
Sangria is very popular among foreign tourists in Spain even if locals do not consume the beverage too often.<ref>Template:Cite web</ref> It is commonly served in bars, restaurants, and chiringuitos and at festivities throughout Portugal and Spain.<ref name="casas"> Penelope Casas, 1,000 Spanish Recipes (Houghton Mifflin Harcourt, 2014), p. 669. </ref>
History and etymology
Sangria/sangría means "bloodletting" in Spanish<ref>Template:Cite web</ref> and in Portuguese.<ref>Template:Cite web</ref> The term sangria used for the drink can be traced back to the 18th century.<ref>Compare English-language usage dating back to 1961 in Template:Oed</ref>
Sangria has its historical roots in the Kingdom of León during the Middle Ages, where the precursor beverage, Leonese lemonade, originated. During this era, residents of the Leonese kingdom crafted this concoction using wine, oranges, lemons, sugar, and spices. Wine lemonade has endured as a popular beverage in the region of Castile and León in Spain, gaining prominence in consumption, particularly during Holy Week.<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
The sangria cocktail, on the other hand, has been enjoyed since at least the early 19th century. Sangaree, a predecessor drink to sangria that was served either hot or cold, probably originated in the Caribbean (West Indies),<ref name="auto1">Smith, p. 522.</ref><ref name="Ayto">John Ayto, The Glutton's Glossary: A Dictionary of Food and Drink Terms (Routledge, 1990), p. 259.</ref> and from there was introduced to mainland America, where it was common beginning in the American colonial era but had "largely disappeared in the United States" by the early twentieth century.<ref name="auto1" /> Hispanic Americans and Spanish restaurants had re-introduced sangria to the U.S. as an iced drink by the late 1940s,<ref name="auto1" /> and it gained greater popularity through the 1964 World's Fair in New York.<ref name="Rholetter"> Wylene Rholetter, "Sangria" in The SAGE Encyclopedia of Alcohol: Social, Cultural, and Historical Perspectives (ed. Scott C. Martin: SAGE Publications, 2014).</ref><ref name="auto1" />
Recipe
.jpg){kind=link}
Sangria recipes vary wildly even within Spain, with many regional distinctions.<ref name="auto">Hellmich, p. 6.</ref> The base ingredients are always wine, typically red, and some means to add a fruity or sweeter flavour, and maybe boost the alcohol content.
Traditionally sangria may be mixed with local fruits such as peaches, nectarines, berries, apples, pears, or global fruits such as pineapple or lime,<ref name="auto"/> and sweetened with sugar and orange juice.<ref>Casas, p. 669: "The main ingredients are a robust, not-too-expensive wed wine, fruit, sugar, and gaseosa (a mildly sweet seltzer).</ref><ref>Smith, p. 522: "Sangria is traditionally ... sweetened with a little sugar, and flavored with orange juice".</ref> Spanish Rioja red wine is traditionally used.<ref>Hellmich, p. 9: "For authenticity, look for a Spanish red Rioja. Sangrias are traditionally made with a juicy, light red wine such as a Rioja Cosecha, or a medium-bodied dry wine, such as a Rioja Reserva".</ref><ref>Smith, p. 522: "Sangria is traditionally made with a full-bodied red wine (such as a Spanish rioja)".</ref> Some sangria recipes, in addition to wine and fruit, feature additional ingredients, such as brandy, sparkling water, or a flavored liqueur.<ref name="auto" />
Sangria blanca (sangria with white wine) is a more recent innovation.<ref>Hellmich, p. 32: "Sangria Blanca (White Wine Sangrias): "White wine sangrias are not as steeped in tradition as those made with red wine, nor are they as common..."</ref><ref>Smith, p. 522: "White sangria is an innovation made using white wine".</ref> For sangria blanca, American food writer Penelope Casas recommends dry white wines such as a Rueda, Jumilla, or Valdepeñas.<ref>Casas, p. 669.</ref> Sangria de cava is made with Spain's sparkling wine.
Ponche de Sangria is a variation for children, often for birthday parties.<ref>Template:Cite book</ref> Oranges, peaches, and other sugary fruits are combined with berries, grapes, or food coloring in order to create the coloration of sangria.<ref>Template:Cite web</ref> A soft drink typically replaces the wine.
European Union law protection
Under European Union law, the use of the term 'sangria' in commercial or trade labeling is now restricted under geographical labeling rules. The European Parliament approved new labeling laws by a wide margin in January 2014, protecting indications for aromatized drinks, including sangria, vermouth and Template:Lang. Only sangria made in Spain and Portugal is allowed to be sold as "sangria" in the EU; sangria made elsewhere must be labeled as such (e.g., as "German sangria" or "Swedish sangria").<ref name="true">Template:Cite news</ref>
The definition of sangria under European Union law according to the 2014 Regulation states that it is an:
<templatestyles src="Template:Blockquote/styles.css" />
Aromatised wine-based drink
- which is obtained from wine,
- which is aromatised with the addition of natural citrus-fruit extracts or essences, with or without the juice of such fruit,
- to which spices may have been added,
- to which carbon dioxide may have been added,
- which has not been coloured,
- which have an actual alcoholic strength by volume of not less than 4,5 % vol., and less than 12 % vol., and
- which may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used.
'Sangría' or 'Sangria' may be used as a sales denomination only when the product is produced in Spain or Portugal. When the product is produced in other Member States, 'Sangría' or 'Sangria' may only be used to supplement the sales denomination 'aromatised wine-based drink', provided that it is accompanied by the words: 'produced in ...', followed by the name of the Member State of production or of a more restricted region.{{#if:|
|}}{{#if:Template:CELEX|
— {{#if:|, in }}Template:Comma separated entries
}}{{#invoke:Check for unknown parameters|check|unknown=Template:Main other|preview=Page using Template:Blockquote with unknown parameter "_VALUE_"|ignoreblank=y| 1 | 2 | 3 | 4 | 5 | author | by | char | character | cite | class | content | multiline | personquoted | publication | quote | quotesource | quotetext | sign | source | style | text | title | ts }}
The 2014 regulation also recognises 'clarea' as an aromatised wine-based drink, which is obtained from white wine under the same conditions as for sangría. Clarea may be used as a sales denomination only when the product is produced in Spain. When the product is produced in other Member States, 'clarea' may only be used to supplement the sales denomination 'aromatised wine-based drink', provided that it is accompanied by the words: 'produced in', followed by the name of the Member State of production or of a more restricted region.<ref>Template:CELEX</ref><ref>Template:Cite web</ref>Template:Sps
See also
References
Works cited
- Mittie Hellmich, Sangria: Fun and Festive Recipes, Chronicle Books, 2004, Template:ISBN
- Andrew F. Smith, "Sangria" in The Oxford Companion to American Food and Drink (ed. Andrew F. Smith: Oxford University Press, 2007), p. 522.
External links
Template:Wine cocktails Template:Alcoholic beverages Template:Spain topics