History of Sangria
These days, it’s difficult to avoid a glass of summer sangria. The Spanish wine drink has wandered so far from its simple roots that it’s difficult to tell them apart. Bubbly sangria, Hennessy sangria, rosé sangria, red, white, and blue sangria — the Spanish wine drink has strayed so far from its simple roots that it’s impossible to tell them apart. For years, red and white picnic blankets and restaurants with outside dining have been adorned with sangrias. Sangria appears to be immensely adaptable, faintly Spanish, and unrelated to anyone’s cultural background. Traditional sangria, on the other hand, is made with wine and whatever else is on hand.
The wine was blended with honey, spices, and whatever else the ancient Greeks and Romans had on hand (sound familiar?). It was known as «hippocras,» and it was heated like mulled wine at times. Because the water was bacteria-filled and unsafe to drink, Hippocras was presumably the common father of both sangria and mulled wine, and it was enjoyed all across the world. The cocktail was made drinkable with a splash of bourbon, and the flavor came from the watered-down wine. Modern-day Spaniards accomplished something similar with Phoenician grapevines planted around 1,100 B.C., followed by Roman vines planted later.
The origins of sangria are rather obvious. The Romans crossed the Iberian Peninsula almost 2,000 years ago and planted vineyards along the way. Because the water was hazardous to drink at the time, it was normal to fortify it with alcohol to kill any microbes.
The first sangrias were probably very dilute blends of wine, water, herbs, and spices. The Romans would put anything in the water to kill the bacteria and mask the bad taste of the table wine. The drink’s name is derived from the Spanish word sangre (which is derived from the Latin sanguis), which means «blood,» and refers to the drink’s dark tint.
Most food historians agree that in the early 1800s, Spaniards brought some form of sangria to the Americas. According to official accounts, the United States first encountered sangria at the 1964 World’s Fair in New York, when the Pavilion of Spain offered it to tourists from the Taberna kiosk. Since then, Americans have been quick to adopt the Spanish beverage, and many pubs have begun to provide a signature sangria to their patrons in recent years.
Taste of Mallorca
Taste of Mallorca offers the finest alcoholic beverages as well as other locally obtained alcoholic beverages with genuine Spanish origins. This company, which was created in 2007 on the island of Mallorca, sells wines, rum, gin, vodka, and other alcoholic beverages. Their Sangria systembolaget has a big selection of drinks for you to choose from.
Sangria Rita has already proven to be a huge hit on the Sangria systembolaget. Natural, genuine, and handcrafted on the Spanish island of Mallorca. It has swiftly established itself as a Premium Sangria in Mallorca’s most prestigious restaurants, at special events, on golf courses, and in delicatessens and gourmet shops.
It has also been sold to countries such as Germany, the United States, Luxembourg, and, most recently, Sweden. RITA is Mallorca’s first «Gourmet» sangria, handcrafted and of high quality, and sold through the Sangria systembolaget. RITA is a versatile cocktail that can be enjoyed as an aperitif or as a full-fledged cocktail. The Sangria systembolaget has a large range of Spain’s best Sangria, all carefully picked with the highest level of workmanship.