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Sangria like you've never sipped

This summer it starts with fine wines and spirits and finishes with intriguing botanicals.

July 18, 2007|Leslie Brenner | Times Staff Writer

UNDER the olive tree on the patio at Dominick's, the Italian spot on Beverly Boulevard. Poolside at the Ritz-Carlton Laguna Niguel. Behind the bottles and jars of elixirs and house-made bitters at the bar at Fraiche in Culver City. Sangria, it seems, isn't just for tapas bars anymore. Where you'd least expect it, it's making a splash.

What could be more appealing than a big, icy pitcher of juicy, fruity, herbal, deeply flavorful sangria? (Two big icy pitchers?) Yet terrific sangria, sangria with some depth and complexity -- sangria that isn't just another fruit punch -- is hard to come by.

The white peach-Riesling version at the Ritz-Carlton is pretty nice. Dry Riesling gives it some sophistication. (Its creator, Holly Smith, wine director at Eno, the hotel's new wine, cheese and chocolate bar, recommends a 2004 Freie Weingartner from the Wachau in Germany or a 2004 Anne Amie Vineyards Riesling from Oregon's Willamette Valley.) White peaches add a lovely perfume, and fresh vanilla bean lends depth.

Best of all is the way it's served: Though it comes to you poolside in a plastic cup, it's filled with ice cubes that have pieces of fresh fruit frozen into them: whole raspberries, tiny wedges of peach and little cubes of melon. It's gorgeous -- like beautiful fruit suspended in an ice sculpture.

For The Record
Los Angeles Times Friday July 20, 2007 Home Edition Main News Part A Page 2 National Desk 0 inches; 20 words Type of Material: Correction
Riesling: An article about sangria in Wednesday's Food section incorrectly placed the Wachau region in Germany. It is in Austria.
For The Record
Los Angeles Times Wednesday, July 25, 2007 Home Edition Food Part Page Features Desk 1 inches; 22 words Type of Material: Correction
Riesling: An article on sangria in last week's section incorrectly stated that the Wachau region is in Germany. It is in Austria.

At Dominick's, general manager Brandon Bossert makes a fairly basic sangria -- for him the key is using decent wine. "It's all premium wine we serve by the glass," he says. A little simple syrup, a little Triple Sec, a splash of soda water, lots of fruit, and that's all there is to it.

Again, the presentation and setting are at least half the fun: It comes to the table in a big (24-ounce) mason jar that serves four, and gets poured into small cocktail glasses. Out on that lovely patio with friends, it's just the thing to wash down chef Brandon Boudet's crisp, fried squash blossoms stuffed with ricotta.

But there's one mixologist in town who has made it his personal mission to elevate the drink. That would be Albert Trummer, Fraiche's "bar chef."

Two ways to go

TRUMMER makes two different sangrias -- a fairly simple (though fabulous) one he makes in about three minutes, and another extremely involved one that requires elaborate equipment, ingredients that take weeks to make, four different spirits and fresh herbs probably not available at your supermarket. A batch takes more than 45 minutes to prepare.

For the simple one, he puts cut strawberries in a glass, adds a few drops of aged balsamic vinegar and a splash of Grand Marnier and muddles it well. Then he adds ice, vodka, wine and a healthy dose of lime juice, and stirs. Delicious. Like Bossert, he makes a point of using quality wine -- a good California Pinot, such as a 2005 Branham from Napa, or even a Saint-Emilion. "Don't tell the winemaker!" he says.

It's beautifully balanced, which seems a little odd, given the lime juice. Oh, it's not just fresh lime juice, he confides, "the limes are fermented with fresh sugar cane." In fact, he says, he's about to get a sugar cane press for the purpose. He could stop there -- the drink is wonderful.

But Trummer is just warming up. Now he's ready to make his serious sangria. He adds ice to a magnum-size decanter, then strawberries, mint leaves and a little fresh lavender. Next -- from the array of house-made elixirs and potions lining the bar -- comes some Knob Creek Bourbon he's infused with vanilla. (Eight or nine vanilla beans are soaking in the jar, and the concoction is fantastic on its own.) A few drops of house bitters, then something from a bottle labeled "vanilla elixir." He puts the decanter over a sort of Bunsen burner.

"A good sangria has a Cognac base," he says. "It needs a little strongness for the body." To that end, in a small copper skillet, he heats some Hennessy Cognac, along with two kinds of anejo tequila -- El Tesoro de Don Felipe and Sauza Tres Generaciones Cazadores. They don't call him bar chef for nothing.

He lights it on fire, swirls it around daringly and pours it into the decanter, still aflame. Finally, in goes some of that lime potion. "It's like a botanical Sidecar," he says gleefully, warming it up a little. He swirls it and offers a taste.

It's excellent. Trummer serves it in a wine glass -- no ice. It's not cold. But it is deep. And complex. It's so sophisticated in flavor that it works pretty well with an assortment of cheese.

But Trummer's not done -- now it's going to "ferment" (by which he means cook very gently) for half an hour or 45 minutes.

In Spain, he says, sangria is simply a matter of putting some spirits in the house wine, which probably isn't great wine to start with, and maybe some fruit. Then they let it sit at least overnight.

"For me," he says, "the best sangria is made an hour before." And a high-quality tequila rounds out the Cognac. "Ten years ago we couldn't get a good tequila. Now we have 20 or 30 agave ones. I go for the flavor of the blue agave."

Herbal edge

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