Rummy with Sangria!

While a lot of wine aficionados contest that Sangria kills the essence of good-old-wine, I would urge you to go a step forward and experiment some more. Ever tried a sangria spiked with rum?

Wine is rich in tannins, which adds both bitterness and astringency to the drink. Astringency is the dryness that one feels after having wine - which is a result of the reaction between tannins and the salivary proteins. While most of us attribute the dryness or astringency to the experience of sipping on fancy red wine, a lot of us have confused feelings about it. To stand up to the tannins, we have rum!

Mixologists have been experimenting with Sangria, and are a big fan of what comes out of mixing it with rum! Rum adds depth to the flavour, and leaves a puckering semi-dry, semi-sweet, super-addictive after-taste. I’m no wine-wizard, but from what I’ve experienced, rum does away with a large portion of “dryness”, and enhances the flavour furthermore, making it punch-ier. I’d call it the perfect early-evening drink -zesty, pretty and potent!

So the next time you’re feeling fancy, go-ahead and ask the bartender to spike your routine sangria with a dash of rum, you won’t be disappointed!

Cheers!