Temperatures in or near the triple digits send even wine lovers scurrying for iced beverages, but they won't give up their beloved bottles of red for the sake of cool.
Instead, they follow the tradition of the Spaniards and use red wine in sangria, which comes from the Spanish word "sangre," meaning blood. The popular beverage, served over ice, mixes in such flavors as sweet port, fresh orange slices and cinnamon.
In the late '50s, as Spain turned into a country of tourism, pubs and bars began selling the drink as an inexpensive social lubricant by adding cognac or other brandies to the classic drink, according to Aioli Bodega Española owner Reda Bellarbi, whose family is from Córdoba, Spain.
"My memory of sangria in the summer is sitting in the sun and sipping it with family," Bellarbi said. "Some people cool off with a beer; wine people cool off with sangria."
Although the history of the punch – called "zurra" when it's made with white wine – is difficult to track, one thing is certain: Ever since it was introduced to the United States at the 1964 World's Fair in New York, it's been labeled the perfect summertime beverage.
Tapa the World and Kasbah Lounge owner Paul Ringstrom said Madrid and Sacramento have similar climates, making this drink a logical choice.
"Sangria suits this weather: It's refreshing, it's light, and it's not too alcoholic," he said.
For these reasons, Genna Carnes, 23, and Jonathan Montoya, 22, shared a pitcher of Kasbah's fruity potion on a recent Monday night.
"It's for lounging. You can sit back and relax with it. It's not like a vodka-Red Bull," said Carnes, who lives in midtown Sacramento with Montoya. "We like to get it at happy hour, when it costs less."
While Carnes and Montoya prefer Kasbah's air-conditioned indoor seating, SacDine.com restaurant reviewers and midtown residents Charlotte King, 25, and Alana Washington, 22, choose to sip their punch in the sun.
"Tapa the World is where you get the most bang for your buck," said King, who has also sampled the red sangria at Tower Cafe. "Tower's also a great place to do brunch outside. The patio is beautiful and looks like a jungle."
When it comes to making the stuff at home, there's no need to buy expensive wine or liqueurs, since you'll add sugar, fruit or other juices. The trick is to modify recipes to your own liking – that's the fun part. Some replace liquor with extra wine or add a favorite type of fruit. Be creative.
If you want to go out for your sangria fix, try one of the local restaurants shown below. Most places serve the beverage either traditionally prepared in a large vat, left to soak overnight in a refrigerator, or cocktail-style, made individually.
You'll also be able to indulge in a salty or spicy "tapa," or small plate, along with your punch.
Tapa the World and Kasbah Lounge, 2115 J St. (next door to each other); (916) 442-4353, Tapa; (916) 442-4388, Kasbah
The sangria: Red wine, apple juice, orange juice, citrus soda, cinnamon sticks, sugar, fresh oranges and rum. Mild in its kick, but tart and refreshing – a bit like lemonade. Ringstrom, the owner, estimates that on a Friday night at the restaurants, roughly 30 to 40 gallons of sangria are consumed.
The special touch: By using apple and orange concentrates, the drink doesn't taste watered down when served with ice.
The price: $3 for a half-pint; $5.50 for a pint; $7.50 for a mini-pitcher; $19.50 for a pitcher, which serves about five glasses. During happy hour, it's $10.50 a pitcher and $3 a pint, 5 to 7 p.m. Monday through Friday at Kasbah.
The insider tip: On occasion, Tapa the World will sell batches of its tasty sangria at discounted costs to regular customers wanting to entertain guests at home.
Aioli Bodega Española, 1800 L St.; (916) 447-9440; or 808 Second St., Davis; (530) 757-2766
The sangria: Fresh orange juice cooked with cinnamon (for flavor) and fresh mint (for aroma) strained and mixed with two parts rustic red wine and one part port. Soaked in a refrigerator for 48 hours and served over ice with an orange slice.
Call The Bee's Melanie B. Glover, (916) 321-1052.
