Merriam-Webster:
“Sangria” noun… /san-gre-a/:
A usually iced punch made of red wine, fruit juice, and soda water.
I have to admit, my past experience with sangria has been quite limited—actually, very little to none. On a few occasions, I’ve had a taste and just considered it a cheap red “punch” served at parties. But for the serious party animal—or should I say, the summertime entertainer in their backyard paradise—having your own special sangria recipe is essential. And if made correctly, it can be the actual hit of the party.
My story begins with a planned visit to one of my favorite local wineries, Abacela in Roseburg, Oregon, located in the southern part of the state, in Douglas County. Now, understand that this winery strives to reflect the wines of Spain, with their flagship wine being Tempranillo. But more on the history later.
The announcement arrived that it was time for Abacela’s annual “Fiesta Party,” celebrating the release of their fine wines with the supporting members of their Llaneros Wine Club. Not only are the winery owners and staff very involved with the wine club members, but the members also support the winery like no other—well, probably like others, but for the purpose of this article, they stand alone.
There’s always great food and, of course, their fine wines served outside since the event is held during the summer and is free for all wine club members. When I am actually home and not traveling, I always try my hardest to attend this event, as it is one of the best winery events around. Now, this particular event actually occurred a couple of years ago, but it still feels vivid in my mind and really struck a note with me, as you will see unfold in my story.
It all started back in the 1960s when Earl Jones and his wife Hilda began investigating their favorite Spanish red wines—Rioja and Ribera Del Duero—which they had fallen in love with, especially when paired with peppery foods and spicy meats. The labels on these Spanish wines had little to say about the wines used in the blends, and after further investigation, Earl discovered that Tempranillo was the primary grape used.
Further research into Tempranillo and U.S. wineries producing it led to the discovery of a handful of California vineyards growing this grape, but mostly using it in blends for “jug wines.” Earl was intrigued by Tempranillo and wondered why no one in the U.S. was developing it as a “stand-alone” wine. His journey began there and continues today. But more on that later—let’s get back to my sangria story.
So, my wife and I arrived at the Abacela Winery and Vineyards on a sunny summer afternoon, greeted by the sounds of Spanish music and tents set up on the grass lawns between vineyard blocks. The smell of barbeque mingled with the voices of small groups of people sipping wines from the surrounding vines. We strolled up to the main tent and were greeted by none other than Earl, wearing a straw hat and standing over a large punch bowl, serving glasses of something red and delicious-looking into waiting glasses. As I waited for my turn to sample, I saw Earl reach for a bottle of his Tempranillo and start pouring it into the punch bowl. I was shocked, and that snapshot has stayed with me ever since.
Here was the vintner I knew well, a man who had dedicated his life to the growth, development, and promotion of the Tempranillo grape in its purest form—a stand-alone wine of perfection. This was the man who couldn’t figure out why California growers were using it only in blends for jug wine, when it was such a gem. Yet, here was Earl, pouring his fine wine into a bowl of fruit and who knows what else.
So, let it be said that I was a bit shocked to see Earl pouring his fine wine into a fruit mixture—until I later heard the whole story. At the time, I only knew Earl as a serious businessman, so seeing this fun side of him was a bit of a revelation. In later years, I wish I had spent more time around him, as there is definitely a fun gentleman in there.
While Earl filled our glasses, he announced that he was serving the sangria recipe he had just brought back from Spain. It turns out that while vacationing in Spain, he had the chance to sample a lot of sangria and completely fell in love with the summer concoction. Though it was a busy affair that day, I didn’t get much of a chance to talk to Earl about his adventures in Spain. But, as I recall, I did give him the opportunity to pour me multiple refills of that fantastic nectar of the Spanish nymphs of pleasure.
Here I am, a few years later, looking forward to this year’s Fiesta Party at the Abacela Vineyard. I find myself commissioned to write an article on summertime sangria. When the subject was first proposed, I immediately thought of that summer day and my friend Earl Jones. As I dialed the phone, I became excited at the thought of composing such a fun story, almost entirely about Earl, assuming he would grant me the interview. A few days later, I was driving up to their new, impressive tasting room to meet with him.
During the interview, when I asked Earl about his experience with sangria and how he learned to make it, his face lit up with a big smile. He told me that he had never experienced sangria until 2005, when he was visiting Segovia, Spain, with his wife and daughter. They had stopped at a sidewalk café for dinner and found themselves sitting under a Roman aqueduct built before the birth of Christ. The owner suggested they try the “suckling pig,” which was a specialty, so they went for it. Now, what to drink? They decided to break from their usual Spanish wine and opted for a pitcher of fresh sangria. “WOW! It was delicious, my mouth is watering just thinking about how amazing that sangria was with that suckling pig!” says Earl.
It wasn’t long after their return to Oregon that Earl decided to prepare his version of fresh sangria from Spain and share it with his “family” of wine club members. That experience left a lasting memory, and it was a joy to hear him relive it with me.
Here is the recipe Earl Jones shared with me, with the warning: “Beware, sangria has the effect of making you forgetful.”
Ingredients for Making Sangria
– 1 bottle of great Spanish red wine, like Tempranillo or Grenache – 2 quart bottles of Ginger Ale (can use diet if you must), refrigerated – 1 bottle of Triple Sec – 1 bottle of really good rum, like 10 Cane or a good Bacardi (use to boost if needed) – 3 large oranges – 2 large lemons – 2 large limes – Half gallon orange juice
The night before you plan to serve (or a few hours if it’s a spur-of-the-moment party), combine the oranges, lemons, and limes in a bowl and muddle them (smash a bit to get the juices flowing). Add about 6 ounces of Triple Sec and a few ounces of Ginger Ale, mix, cover, and refrigerate overnight.
In a freezable open container, pour one quart bottle of Ginger Ale into it, cover, and freeze. This will be your “giant ice cube,” so keep in mind what shape will fit into your sangria container. You’re using this instead of ice because diluting your finished sangria is devastating to the taste.
About an hour before serving, dump the entire fruit mixture from the refrigerator into your punch bowl or spigot beverage container. Add the entire bottle of wine, about a quart of orange juice, 6 ounces of Triple Sec, and the large ginger ale ice cube.
Serve and enjoy!
Note: I’m sure you’ve noticed we haven’t used the rum yet. This is a personal choice and may depend on your guests. If you want added flavor and a good kick, add as little or as much as you like to taste. As with any cocktail or cooking adventure, “Taste, taste, taste.”
