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God forbid a drink evolves.
I still laugh about what we think sangria is supposed to be in this country. In Spain, the idea is to get rid of old half full bottles of wine and fruit that's been sitting in the fridge for a while. It's just a punch made of leftovers, more or less. The recipe is just some wine, some brandy, some fruit and some fruit juice. Throw into bowl. For the mexican version, use Tequila. When I see people talking about precise recipes, using high quality ingredients, or single serving versions, I can't help but laugh. Whatever floats your boat, but that's not exactly in the spirit of the drink.
Thank you for that insight. If it's specifically for old half bottles why are Spanish sangria pitchers usually 1-1.5l? Could it be so a 750 bottle of wine and the other ingredients will fit? Sangria is hundreds of years old and dates back to Roman times far before bottles were invented or used for wine. Should we laugh at modern Spaniards for using wine from glass bottles in sangria? I'm sure sangria is often made in Spain as you say but I'm also sure it's made with freshly opened bottles of wine...in Spain. Also, do we need to use Tempranillo so you will not laugh? I mean, that's the grape used for centuries there.
Way to miss the point. Sure, make it with whole bottles, half bottles, any grape you damn well please. That's the point. It's not specifically for ANYTHING. The point is that it's a throw together anything that's lying around drink, not a precise proportions drink, and that when you're talking about precise proportions or insisting on a particular quality of ingredients like you would for a martini, sidecar, or whatnot, you sound ridiculous. It's cheap punch, not a craft cocktail, and when you act like it's a craft cocktail, you're treating it like something it's not, and was never intended to be.
Asking for a precise recipe for sangria, or insisting you use good wine, is like somebody asking what glasses and temperature are best for drinking Boone's Farm.
loath to open a bottle of scotch or rum
I do not think either of us were treating it as a craft cocktail. He wanted a basic recipe, my advice was not to use plonk for the base wine. If you think I was suggesting to use a $50 bottle of wine you're way off base; you seem to have read a whole bunch of stuff into our small exchange that just was not there. If you're going to try making something new to you why use plonk when you can get a decent bottle of wine for this use at the grocery store for $8?
But to get back to your point, no, you are being inconsistent to say "use any grape." You scoffed at B's thought a drink might evolve.
Insisting drinks do not evolve makes you sound not only ridiculous but taciturn. You spoke about the "spirit" of the drink...the original spirit had much to do with the fact water was often unsafe to drink and fermented beverages were not full of harmful bacteria. Is this the spirit of the drink you were referring to? If not you're being inconsistent.
Herein lies the problem. One should always have an open bottle of Scotch or rum around. Rule #2.
You and I have different definitions of decent wine, then. To me, decent wine starts at around $15 a bottle
snip
Oh, and the romans weren't making sangria. It may have evolved from the punches and wine coolers they were making, but sangria, as we've known it for the last few centuries, involves a spirit.
Herein lies the problem. One should always have an open bottle of Scotch or rum around. Rule #2.