sangria wiiiiiiiiiiiiiine

So, I think it is safe to say that most of us know of Sangria wine. I have noticed it sold all over Austin from my Dad's special recipe to Fino to Spider House to Zocalo -- each has a different delicious variation. Typically, this spanish wine is red (although white variations like my father's do exist) and has other alcohol and fruit juices mixed it--kind of like a spiked punch. In Panama it was always served with chopped apples bobbing around at the top while some here have orange slices or nothing at all. Zocalo's is homemade and is more of a purple-pink color and is frozen like a margarita. I'm anxious to see the "genuine" spanish type and/or if they too have many variations.

After reading various comments and blogs on Sangria in Spain, it seems that only the touristy of tourists get the great thrill out of purchasing this beverage in Spain. Wine is already very accessible and inexpensive in Spain (and the rest of Europe) but Sangria even more so. This is because it is wine plus other "left overs" (fruits or spirits) all mixed together. But let's not forget how tasty it is as well.

In the next few weeks I plan to go to Fino on a Tuesday night to report on their "Spanish night" on the patio, where the Sangia is cheap and Paella is 20% off! Stay tuned to future blogs.