Spain : Sangria - quenching the thirst of travelers
A tale from the distant past unfolds when a
colleague from the travel agency bid us farewell, prompting the team to gather
for a celebratory meal. Opting for the favorite Spanish cuisine of the
departing comrade, our second-year colleagues discovered a delightful eatery
nearby in Tokyo.
Run by a Spaniard, the restaurant was
conveniently close to the office, and on that day, they had arranged a private
room for our group. As we indulged in classic paella and fine wines, the jovial
atmosphere escalated, and the affable owner inquired if we desired anything
more. It was then that someone exclaimed, "We'd love some sangria!"
The proprietor's momentary hesitation upon
hearing this request left me a lasting impression. Returning from the kitchen,
the owner presented us with three large pitchers of sangria. Brimming with
oranges and other fruits, this chilled concoction was a refreshing delight for
our somewhat inebriated selves.
However, the lingering expression of the
owner continued to stuck in my mind. Concerned that some mishap had occurred, I
pondered the reason behind the subtly disconcerted look. Subsequently, it
became apparent – sangria, although beloved by international travelers, has its
nuances.
For those involved in organizing overseas
tours, sangria proves to be a welcome addition. In the realm of packaged tours
abroad, where groups spend approximately a week exploring various destinations,
the challenge is to include alcoholic beverages without significantly raising
the per-person cost.
During the planning stages of a tour,
discussions with clients vary, swinging between a willingness to embrace a more
expensive plan featuring their preferred drinks and the preference for a
budget-friendly option. Sangria, with its relatively affordable price, often
finds its place in tours, particularly during summer trips to Spain, making it
a perfect addition for dinner at seaside restaurant.
However, during a conversation with a local
guide from Spain, a revelation surfaced – sangria tends to be more of a
beverage catered to tourists. Locals, it seems, do not indulge in it as much.
This insight prompted further inquiry into what locals prefer.
"It's usually straight, undiluted
wine. If they were to add anything to wine as a cocktail, it might be something
like lemonade. But even then, it's more of a drink for the beach than for
home," remarked our informant.
Reflecting on this, I recalled the somewhat
puzzled expression on the face of the Spanish restaurant owner. After ordering
rounds of strong, undiluted wine, we concluded the evening with a request for
sangria – an additional order that involved effort and, given its diluted
nature, perhaps added a layer of complexity to the situation.
Sangria is blameless in this narrative.
Instead, it emerges as a charming cocktail that elevates special moments for
tourists. Whether sipping it after glimpsing orange trees in Spain or savoring
it alongside post-dinner fruits, sangria stands out as a visually appealing,
refreshing beverage that enhances the experience for foreign visitors.
The originator of this delightful
concoction remains a mystery, leaving me to wonder if it was crafted by a
hospitable restaurateur in some quaint bar or establishment. Despite being a
cocktail less favored by locals, sangria, with its exotic allure, is likely to
continue quenching the thirst of travelers exploring Spain. As I contemplate
the upcoming summer, filled with thoughts of citrus-infused, ice-cold
cocktails, I can't help but consider trying my hand at making sangria. Cheers
to the summer ahead!
This essapy is a part of my book " A Tipsy Journey Through Europe"
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