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| Mathilde Cassis |
you see what I mean here? If you don’t, then consider how our cache for
everything labeled “Tini” has been operating as a benign and unruly suffix.
There’s something unfortunate about that, but equally unnerving, is the
complacency to which Sangria can be subjected; which, more or less, is an
indicator that our instinct for epiphanies are nothing but make-believe
excursions to a cooler, more tropical hideaway. I have been consistently
fearful that most people know what this ancient hodgepodge usually is, but
do not focus their thoughts beyond the Jeopardy episodes where it pops-up
twice per annum. Maybe this is me foreshadowing, but you should save your
guessing strategies for the “Daily Doubles” and conclude your risk-taking
with answering the simple questions; or else, a bowing-out strategy, rather
than winning, is all that‘s foreseeable. Funny how these things relate to
wine and spirits…but if you want me to expand, the truth behind the world’s
most misunderstood cocktail, is a lesson in thoughtful simplicity and not
some run-with-gun venture into a more wild and vivid spectacle.
Yes, heed what I say...it's no more than a routine cocktail. That’s
the second trivial iota that no one seems to get. That in fact, the
red-blooded, high maintenance, metro-sexual libation is, in the total sum things,
a historic mixer. The theories as to the chronological pretext of the drink is usually
uninteresting and mostly unfounded, but there’s some odd beliefs as to its
conception; usually, attempts to unearth the cornerstones of its legacy, have
only created further bastardizations. Those who crack wise, may tell you
with a hearty, guttural New York accent that its formative years found solace
in Flushing, Queens; where at the 1964-65 World’s Fair, it was ready to become
a standard fixture that would eventually replace “Pico de Gallo” as
the most iconic, yet conveniently misunderstood ethnic specialty. Others will tell you
that "Mulled Wine, Glug, Glogg, Gluwein, Kalimotxo, Rioja Libre and Black
Vulture" are all variants of Sangria in some way, and that all cultures,
first or foremost, have partook in the logical cause of introducing wine to
a pantry of workable extras. This has been going on for eons perhaps,
since everything seems to have been made by accident anyway; including
perchance, our discovery of fermentation. Dry spices, fresh fruit, and
other types of alcohol are certainly the most agreeable products
involved in any sort of culinary amalgamation, so if anything, one
could say that we share a sanguine trait with a drink that literally
translates to: "bleeding," or "bloody." At the least, it's what I've
been encouraged to understand.
Ok, you know me by now, since I’ve preached well beyond my boundarie
about the practical usages of liqueurs and spirits. Withstanding the
criticisms, I'm going to tell you that Triple-Sec isn't needed, and
the utilization of flavored Brandies, are in simile, like an
unremorseful middlemen handling the business end of Sangria's fruit
trade. Also, there's no reason to go plucking for peaches, apricots, strawberries, blues,
reds and other inglorious halves and quarters that will develop into nothing but an
inebriating soup for the parched.
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| Pama Pomegranate |
There's a reason why people talk so much about apples and
oranges, because they are the only plausible things that will fortify
the contents of a glass pitcher. Step one, find a reasonable bottle of
Pinot Noir and use its medium-bodied nature to let all the necessary
infusions commit to a great drink...use a Sauvignon Blanc if you're
pining for the Blanco version. Two, purchase some blood-oranges,
"fuji, granny smith," or "honeycrisp" apples and proceed with a little
more confidence than before. I stress the importance of adding the
fruits the night before and following through the next afternoon with
a few delicate sundries. You may think I've wasted my time with
minimalistic gestures for saying this, but some lightly pressed green
cardamom pods can really upend the scowl of your local
gormandize...add them to the base of well-oriented punch. You can add
some liqueur to taste; usually, "Mathilde framboise, creme de cassis,"
or "Pama's pomegranate cordial" are sufficient, but do not go
overboard. If sweetness is an issue, add honey, and for whoever's
sake, don't use refined sugars, or you'll have the same downtrodden
look that you wore when discovering that plain iced tea did not
deserve two of those little white packets.
Speaking of sugar, save your mason jars for that, and don't keep your
sangria lying around like some brooding specimen. I doubt anyone,
including yourself, would want to see a blend of pears, peaches,
raspberries, lime soda, champagne and orange concentrate floating
around like random anatomies soaking in formalin. Sangria is best at
its freshest, so don't even bother with unconsciously satirizing
everyone's mistakes. Again, I plead with whatever sense of scrutiny
that even if you're making mulled wine, there's few things you need to
accomplish the feat. A heavy pot, some cinnamon, apples, cloves honey
and a hearty Claret is a great winter icebreaker. Honestly, don't make
things awkward by inviting 'Auntie Schnapps' for who you very well
know, has a soulful and timeless banter that becomes more peppered
every year.
Relatives or not, objects and wine make party favors, but not favorable parties.
-Brian Maniotis
Westchester Wine Warehouse Team
Visit us online @: westchesterwine.com
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