If only sangria didn’t need to macerate
Ok, so I was in the local liquor store for some champagne for the aforementioned champagne and fried chicken and I spotted a sparkling shiraz. Normally I wouldn’t have dared, but I was curious and it was marked way down.
Ok, never again. It wasn’t completely foul, but the bite of a red really shouldn’t be backed up with the sparkling fizzy. As my subject line indicates, if sangria didn’t really benefit from at least a 6-8 hour maceration with the fruit and sugar, this would be the perfect wine for a batch. I just found a recipe that uses ginger ale at the last minute and I think I’ll try that sometime soon.
The problem with the bubbles is that you can’t really taste the wine, I got no sense of … anything. No wood, no fruit, just a slight bittersweetness and fizzy. I can feel that it’s gone to my head more than a regular red or a regular sparkling white would, but aside from that I wouldn’t bring it to a party (unless wine in a box were already the norm) nor would I purchase it again. It might pair well with salsa fresca and tortilla chips, but I sure as hell won’t be trying that.
I really need a trip to Best Cellars this week.