I Have a Bone to Pick
posted by Annie in Wine, Guest Bloggers
I like to drink wine. I like fruit. I even like juice. And I even like it when you dump all those things together in a pitcher, stir it around with some ice, and serve it. On paper, this sounds like a pleasant beverage. Its fresh, and fruity, and has the nice smooth finish of wine. But since when did those serving this drink for a profit get together and decide to serve the crappiest wine possible? Did they think we wouldn’t notice?
There are a few ways I’ve noticed.
Number 1 - My favorite after effect, as you well know, the wine headache. Cheap wine makes these things hurt like theres no tomorrow. So, the cat’s out of the bag the next morning when I’m calling for my mommy and some pain killers.
Number 2 - The proud display of jug wine on the bar counter. Sometimes they don’t even bother to hide it and at least keep up the hope that the wine might be from a bottle.
Number 3 - those huge scary vats. Nobody wants to see that. For all we know there could be an underwater ecosystem in there.Yes, I realize that the establishment will be serving the sangria to more people than just me. But really. Whats wrong with smaller pitchers or even smaller vats? The big ones make it look like a bathtub and I don’t know if I’m down for a long soak in some jug wine.
Sangria isn’t too different from its distant cousin, the mimosa. Or the Bellini. It’s a nice way to add some fresh fruit flavors, and also to allow some good wine/sparkling wine go a longer way. So, then what gives? Why cant sangria be the same way? A nice Rioja Crianza and some fresh oranges and apples shouldn’t be too far of a stretch. The restaurant still gets more bang for the buck!
Annie Kops holds the International Wine Center’s Intermediate WSET Certificate and is currently working towards her WSET Advanced Certificate. A singer/songwriter - listen to her music at www.anniekops.com.
The bar/restaurant should be required to go to Duane Reade for your pain killers in the morning. That might encourage them to up the ante.
Here here, har har. Sangria should make you happy all the time. Ask your server what wine is served in the Sangria, and talk to a manager if possible. Let them know the score, and they will generally serve something higher quality at the same price.
Mayyyybe - however, they cant just whip you up a different sangria thats been pre-marinaded for 24 hours. I think ask about what wine its made with, and if its awful, then go for the mimosa or something else instead.
Ok, I meant in the long run, not a whip-up. They wouldn’t have said decent bottle of wine on hand either. Beer is also a good alternative.
mark - they should serve “a side of tylenol”
its sad that i really dont order sangria at restaurants much anymore purely b/c of the wine quality. And also, the vats dont seem to be too hygenic at some places