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"