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Sangría de Somontano
Spain's great wine punch, made with fruit from the foothills of the Pyrenees.
Glass Jug and tumblers
Garnish The macerated fruit itself
The Story
Wine punches have been poured on the Iberian peninsula for centuries, but sangría — from sangre, "blood", for its deep red colour — became a summer institution in Spain and Portugal long before it conquered the world at the Spanish pavilion of the 1964 New York World's Fair.
The rule has always been simple: good young wine, ripe fruit, something to lift it, and patience. Bodegas Otto Bestué's Finca Rableros — Tempranillo and Cabernet from high Somontano vineyards — keeps its freshness under the fruit exactly as a sangría base should.
The Recipe
How to Make It
Ingredients
- 1 bottle Bestué Finca Rableros
- 1 each Orange and lemon, sliced
- 2 tbsp Caster sugar
- 200ml Chilled soda or sparkling lemonade
Method
- 01 Muddle the sliced fruit gently with the sugar in a large jug.
- 02 Pour in the wine, stir, and refrigerate for at least two hours.
- 03 Top with chilled soda just before serving.
- 04 Serve over ice into tumblers, spooning a little fruit into each glass.
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