1 00:00:08,200 --> 00:00:10,520 Speaker 1: Hello, and welcome Savor production of I Heart Radio. I'm 2 00:00:10,560 --> 00:00:13,080 Speaker 1: Annie Reese and I'm Lauren Vogelbaum, and today we have 3 00:00:13,119 --> 00:00:17,040 Speaker 1: an episode for you about san Gria. Yes, so as 4 00:00:17,079 --> 00:00:22,120 Speaker 1: always a drink responsibly, yes, um. And I actually remember 5 00:00:22,120 --> 00:00:24,400 Speaker 1: the very first time I had sangria. I believe I've 6 00:00:24,400 --> 00:00:26,440 Speaker 1: talked about this night before because it's also the very 7 00:00:26,480 --> 00:00:29,840 Speaker 1: first time I had pa and gin and tonic. Wow. 8 00:00:30,000 --> 00:00:33,120 Speaker 1: Okay um. Because I was lucky enough that I got 9 00:00:33,200 --> 00:00:35,840 Speaker 1: to go on a trip. I had to save up money, 10 00:00:35,920 --> 00:00:37,800 Speaker 1: but I got to go on a trip to France 11 00:00:37,800 --> 00:00:40,440 Speaker 1: and Spain. When I was in high school. We did 12 00:00:40,479 --> 00:00:43,480 Speaker 1: like this whole night that was a class on um, 13 00:00:43,680 --> 00:00:49,560 Speaker 1: popular Spanish foods and drinks, and we made and both 14 00:00:50,280 --> 00:00:55,280 Speaker 1: white wine and red wine based sangria. And I remember 15 00:00:55,280 --> 00:00:57,240 Speaker 1: it being a lovely time. And I also remember being 16 00:00:57,360 --> 00:01:00,360 Speaker 1: very childish, like I'm not a legal drinking age in 17 00:01:00,400 --> 00:01:06,440 Speaker 1: the US, but i am here. Oh that that does. 18 00:01:06,520 --> 00:01:09,280 Speaker 1: That does sound delightful though, Um, When when you were 19 00:01:09,319 --> 00:01:11,120 Speaker 1: in Spain, did you see a lot of san Gria 20 00:01:11,200 --> 00:01:16,440 Speaker 1: when you were like out and about. I think I did. 21 00:01:16,480 --> 00:01:20,000 Speaker 1: But also I think it was one of those things 22 00:01:20,040 --> 00:01:22,320 Speaker 1: where after I went to this class. I was like, oh, 23 00:01:22,480 --> 00:01:25,880 Speaker 1: Spanish tradition. So I was looking for it on every list, 24 00:01:26,480 --> 00:01:27,920 Speaker 1: and I'm sure that I went to a lot of 25 00:01:27,959 --> 00:01:32,880 Speaker 1: places that were at least somewhat touristy Um, I did. 26 00:01:32,920 --> 00:01:34,959 Speaker 1: I did order it a lot. I think of the 27 00:01:35,040 --> 00:01:36,920 Speaker 1: alcohol I drink when I was in Spain, most of 28 00:01:36,959 --> 00:01:39,280 Speaker 1: it was either sangria or wine. I did not I 29 00:01:39,360 --> 00:01:41,760 Speaker 1: liked the gin and tonic, but I was like, this 30 00:01:41,800 --> 00:01:44,800 Speaker 1: is my jam, this is the thing. Yeah, yeah, yeah, 31 00:01:44,840 --> 00:01:48,240 Speaker 1: I love I love Spanish wine. Um, really good, really 32 00:01:48,240 --> 00:01:51,080 Speaker 1: good stuff, really good. Oh yeah, just nice, dry, fruity 33 00:01:51,160 --> 00:01:56,600 Speaker 1: kind of things. Yes. Um. And then when I was 34 00:01:56,640 --> 00:01:59,880 Speaker 1: in college, I had a friend who actually met in Europe, 35 00:01:59,880 --> 00:02:02,400 Speaker 1: and then she came and we met again in college, 36 00:02:02,520 --> 00:02:05,480 Speaker 1: and uh, we used to do this like Harry Potter 37 00:02:05,560 --> 00:02:07,520 Speaker 1: viewing party because she'd never seen any Potter. She'd read 38 00:02:07,520 --> 00:02:10,000 Speaker 1: the books, didn't seen the movies, and we were working 39 00:02:10,000 --> 00:02:12,400 Speaker 1: through them and she would always make this huge joke 40 00:02:12,560 --> 00:02:15,720 Speaker 1: of san Gria that was a way too ambitious. Luckily, 41 00:02:15,800 --> 00:02:18,040 Speaker 1: we were pretty good about being like, okay, we can't 42 00:02:18,080 --> 00:02:21,120 Speaker 1: drink all of this, okay for that cut off, But 43 00:02:21,200 --> 00:02:25,480 Speaker 1: it was always like so much so it was fun. 44 00:02:25,520 --> 00:02:27,560 Speaker 1: It was a fun time because I never I've never 45 00:02:27,639 --> 00:02:29,920 Speaker 1: made it other than that first class in Spain. She 46 00:02:30,120 --> 00:02:32,920 Speaker 1: was like, I've got my recipe and at all kinds 47 00:02:32,960 --> 00:02:36,639 Speaker 1: of fruits in it. I'm not positive that I've ever 48 00:02:36,680 --> 00:02:39,320 Speaker 1: sat down and just made san gria for the heck 49 00:02:39,360 --> 00:02:42,960 Speaker 1: of it. I probably have at some point, um, but 50 00:02:43,200 --> 00:02:47,000 Speaker 1: but I do pretty frequently, um, just add sliced fruit 51 00:02:47,280 --> 00:02:50,200 Speaker 1: to the wine that I'm drinking, especially if it's like 52 00:02:50,320 --> 00:02:54,880 Speaker 1: not a particularly great wine, right, I'll be like, you know, 53 00:02:54,880 --> 00:02:57,960 Speaker 1: it's going to improve this literally anything, let's try let's 54 00:02:57,960 --> 00:03:01,400 Speaker 1: try it. Yeah, but that's a that's a different vibe. 55 00:03:01,440 --> 00:03:03,360 Speaker 1: I do. I do like a sangria, but a lot 56 00:03:03,400 --> 00:03:05,760 Speaker 1: of them are so sweet, Like I Yeah, if I'm 57 00:03:05,760 --> 00:03:08,720 Speaker 1: going to order it out, I usually specifically ask I'm like, 58 00:03:08,800 --> 00:03:11,000 Speaker 1: so like, can you tell me, like what the flavor 59 00:03:11,040 --> 00:03:14,440 Speaker 1: profile is? Is it's sweeter, dryer? Because yeah, I cannot 60 00:03:14,440 --> 00:03:18,600 Speaker 1: handle that much sugar. Yeah yeah, And we're going to 61 00:03:18,680 --> 00:03:22,400 Speaker 1: talk about that, um about how sa became so sweet. 62 00:03:22,440 --> 00:03:26,519 Speaker 1: But I do like the feeling of just putting also 63 00:03:26,680 --> 00:03:30,160 Speaker 1: sliced froot in there just feels fancy to me, even 64 00:03:30,160 --> 00:03:35,480 Speaker 1: though it's really bob It does feel that way though. Well, 65 00:03:35,480 --> 00:03:37,280 Speaker 1: when you get a snack, you finish your one and 66 00:03:37,280 --> 00:03:42,120 Speaker 1: then he has yack, it's delightful. I agree, I agree. Um, 67 00:03:42,200 --> 00:03:46,880 Speaker 1: December twentie is National sangre a day, which I guess 68 00:03:46,880 --> 00:03:48,520 Speaker 1: makes sense. I can see it being a holiday drink 69 00:03:48,560 --> 00:03:50,920 Speaker 1: based on the color. To me, it does feel more 70 00:03:50,960 --> 00:03:55,280 Speaker 1: like a summer thing. But you know, yeah, and depending 71 00:03:55,280 --> 00:03:57,240 Speaker 1: on how you You know, if you had some some 72 00:03:57,240 --> 00:03:59,880 Speaker 1: some like nutmeg or cinnamon spices like that, you sure 73 00:04:00,240 --> 00:04:04,720 Speaker 1: sure sure, Well, I guess this brings us too awk question? 74 00:04:10,920 --> 00:04:14,240 Speaker 1: What is it? Well? Uh? Sangrea is a type of 75 00:04:14,280 --> 00:04:18,600 Speaker 1: alcoholic punch made from wine mixed with fruity stuff and 76 00:04:18,760 --> 00:04:23,480 Speaker 1: maybe other stuff. Uh. I know I'm being vague. That's 77 00:04:23,520 --> 00:04:27,039 Speaker 1: because the ingredients can vary widely. But but yeah, I'd 78 00:04:27,080 --> 00:04:29,719 Speaker 1: say that a that a fruit or fruit juice or 79 00:04:29,760 --> 00:04:33,680 Speaker 1: fruit flavoring, or fruity distilled alcohol like brandy is a 80 00:04:33,760 --> 00:04:39,840 Speaker 1: necessary component after the wine. Other ingredients can include right spices, 81 00:04:40,120 --> 00:04:44,680 Speaker 1: sparkling water, sweeteners. Um. The wine can also vary. A dry, 82 00:04:44,720 --> 00:04:48,159 Speaker 1: fruity Spanish red like Temperate Neo is classic, but you 83 00:04:48,200 --> 00:04:50,880 Speaker 1: can find singreas made with all kinds of reds. Whites 84 00:04:51,000 --> 00:04:55,719 Speaker 1: Rose's bubbles. Whatever you want. It's often homemade um or 85 00:04:55,800 --> 00:04:59,440 Speaker 1: housemaid by mixing various ingredients to taste in a multi 86 00:04:59,480 --> 00:05:02,560 Speaker 1: serving match see above read jug um and has then 87 00:05:02,600 --> 00:05:05,960 Speaker 1: served out individually um, including chunks of fresh fruit and 88 00:05:06,040 --> 00:05:08,640 Speaker 1: eat in each glass. Um. But there's also a market 89 00:05:08,680 --> 00:05:12,839 Speaker 1: for prepackaged sangreas that include fruit flavoring uh instead of 90 00:05:12,839 --> 00:05:15,800 Speaker 1: fresh fruit right in the bottle UM. In the United States, 91 00:05:15,800 --> 00:05:18,400 Speaker 1: these tend to be on the sweet side and on 92 00:05:18,440 --> 00:05:21,640 Speaker 1: the inexpensive side, with a with a lower alcohol content 93 00:05:21,800 --> 00:05:25,800 Speaker 1: than than straight wine. Both types, though that the homemade 94 00:05:25,839 --> 00:05:28,719 Speaker 1: and the prepackaged are very frequently served over ice in 95 00:05:28,760 --> 00:05:32,479 Speaker 1: the United States. I know that different different cultures have 96 00:05:32,600 --> 00:05:36,040 Speaker 1: different levels of like dedication to ice. We have a 97 00:05:36,040 --> 00:05:39,919 Speaker 1: pretty serious dedication to ice here. This is true. I 98 00:05:40,000 --> 00:05:42,600 Speaker 1: do not unless it's my fancy star wars ice tea 99 00:05:44,960 --> 00:05:48,640 Speaker 1: not a nice person cheese. I love an ice anyway. 100 00:05:49,839 --> 00:05:51,839 Speaker 1: I do love how people have their ice preferences. And 101 00:05:51,839 --> 00:05:55,560 Speaker 1: I know not a sponsor, but Zaxby's often gets brought 102 00:05:55,600 --> 00:05:57,719 Speaker 1: up in this conversation for my friends where they like 103 00:05:57,800 --> 00:06:01,039 Speaker 1: the like, the like, the like chip dice dice. Yeah, 104 00:06:01,279 --> 00:06:03,000 Speaker 1: oh see, I like I like it both ways, Like 105 00:06:03,040 --> 00:06:05,120 Speaker 1: I mean, it depends on it depends on your application, 106 00:06:05,200 --> 00:06:08,200 Speaker 1: you know. I like anything from the giant fancy cubes 107 00:06:08,240 --> 00:06:12,120 Speaker 1: made of like of like purely frozen water with no bubbles, um, 108 00:06:13,279 --> 00:06:16,520 Speaker 1: right down to yeah, like like like normal freezer cubes, 109 00:06:16,640 --> 00:06:19,120 Speaker 1: right down to chip dice. I don't know, I just 110 00:06:19,160 --> 00:06:22,120 Speaker 1: like them. You know a lot of people do, and 111 00:06:22,160 --> 00:06:23,719 Speaker 1: you can see our Ees episode for that. But I 112 00:06:23,720 --> 00:06:26,680 Speaker 1: do know that it's a big culture shock for Americans 113 00:06:26,760 --> 00:06:31,080 Speaker 1: when we go to Europe or I don't think Australia 114 00:06:31,160 --> 00:06:33,120 Speaker 1: had that much ice easier. I don't think anywhere else 115 00:06:33,160 --> 00:06:36,200 Speaker 1: I've been't had that much ice. Yeah, um, yeah, yeah, 116 00:06:36,279 --> 00:06:38,000 Speaker 1: y'all write you'll write it and tell us like like 117 00:06:38,080 --> 00:06:40,760 Speaker 1: specifically in San Gria, as that is the topic of 118 00:06:40,800 --> 00:06:45,599 Speaker 1: the day, but also right yeah everywhere anyway, Sangria. Yes, 119 00:06:45,800 --> 00:06:50,279 Speaker 1: UM is strongly associated with Spain, but apparently is mostly 120 00:06:50,360 --> 00:06:54,000 Speaker 1: a tourist drink, especially in Madrid's bar scene. Like it's 121 00:06:54,040 --> 00:06:57,520 Speaker 1: not something I've read UM that the locals order out 122 00:06:57,600 --> 00:07:00,320 Speaker 1: but rather would make at home for parties. UM and 123 00:07:00,360 --> 00:07:03,680 Speaker 1: I have seen a parallel type of wine punch called 124 00:07:03,880 --> 00:07:08,400 Speaker 1: Tinto de Verano, cited as being the more popular wine 125 00:07:08,440 --> 00:07:11,200 Speaker 1: punch over there. Um, and this is just just red 126 00:07:11,200 --> 00:07:14,840 Speaker 1: wine and lemon soda or sweetened soda water of rice. 127 00:07:15,320 --> 00:07:20,480 Speaker 1: I think I've heard of that one me neither. Uh. 128 00:07:20,520 --> 00:07:24,440 Speaker 1: Folks do get creative with the ingredients in the homemade 129 00:07:24,520 --> 00:07:28,280 Speaker 1: or housemade stuff. You know, all kinds of flavored syrups, sorbets, 130 00:07:28,880 --> 00:07:31,800 Speaker 1: fruit from apples and pears to stone fruit, to berries, 131 00:07:31,800 --> 00:07:35,760 Speaker 1: to citrus to tropical fruits. UM. Teas make their way 132 00:07:35,800 --> 00:07:38,640 Speaker 1: in their other liquors, like rum or maybe a flavored 133 00:07:38,720 --> 00:07:43,640 Speaker 1: vodka or a liqueur. Um. The word sangria has been 134 00:07:43,720 --> 00:07:47,600 Speaker 1: applied to totally different punches as well, involving bases of 135 00:07:47,640 --> 00:07:51,560 Speaker 1: other fruity alcohols like like lambix insiders. If you are 136 00:07:51,640 --> 00:07:54,040 Speaker 1: making your own at home, UM, I would say to 137 00:07:54,240 --> 00:07:58,600 Speaker 1: probably avoid using as your wine base UM older or 138 00:07:58,760 --> 00:08:03,000 Speaker 1: complex wines there. Just just drink that straight. It's gonna 139 00:08:03,000 --> 00:08:05,880 Speaker 1: get lost in the mix. Um. Also, any red with 140 00:08:05,960 --> 00:08:09,280 Speaker 1: like a lot of tannin um might taste like sort 141 00:08:09,280 --> 00:08:12,280 Speaker 1: of sour or like weirdly woody. Um, probably not what 142 00:08:12,360 --> 00:08:16,000 Speaker 1: you want. Sort of. Similarly, heavily oaked whites might clash 143 00:08:16,080 --> 00:08:19,040 Speaker 1: with your with your kind of fruity sweet notes. Um. Yeah, 144 00:08:19,080 --> 00:08:21,360 Speaker 1: if you're if you're using fresh fruit or herbs or spices, 145 00:08:21,440 --> 00:08:25,200 Speaker 1: let the wine masserrate indoor steep for a little while 146 00:08:25,240 --> 00:08:27,880 Speaker 1: to let the flavors meld. Um. And if you're using 147 00:08:27,920 --> 00:08:31,080 Speaker 1: a sparkling wine as as your base wine, UM, then 148 00:08:31,200 --> 00:08:33,880 Speaker 1: use either a bit of flat wine or liquor or 149 00:08:33,960 --> 00:08:36,840 Speaker 1: liquor to do to do the melding and mass rating part, 150 00:08:37,080 --> 00:08:38,880 Speaker 1: and then add your sparkle at the last minute to 151 00:08:39,000 --> 00:08:43,080 Speaker 1: preserve those bubbles. Um. But you know, as with anything, um, 152 00:08:43,240 --> 00:08:47,160 Speaker 1: the best drink is whatever you enjoy drinking, So experiment 153 00:08:47,280 --> 00:08:51,480 Speaker 1: figure it out. Yeah, I like that sentiment. I remember 154 00:08:51,480 --> 00:08:54,400 Speaker 1: when we were in Hawaii. We're at a nice sushi 155 00:08:54,480 --> 00:08:57,599 Speaker 1: restaurant and super producer Andrews asking a way to like 156 00:08:58,880 --> 00:09:01,800 Speaker 1: what goes well with this sushi, and the weirder kind 157 00:09:01,800 --> 00:09:04,199 Speaker 1: of gave an answer, but then said, you know, whatever 158 00:09:04,280 --> 00:09:06,360 Speaker 1: you like is what goes it goes well with it? 159 00:09:08,360 --> 00:09:11,319 Speaker 1: What do you want? Yeah? Yeah, yeah, what are you into? 160 00:09:11,640 --> 00:09:13,520 Speaker 1: That's that's the that's going to be the best one, 161 00:09:14,480 --> 00:09:19,400 Speaker 1: which I appreciate it. Um. So So with with all 162 00:09:19,440 --> 00:09:24,319 Speaker 1: of those different possibilities, um, the result will vary. UM, 163 00:09:24,360 --> 00:09:28,520 Speaker 1: but generally a Sangrea is a fruity and yeah, like 164 00:09:28,520 --> 00:09:31,440 Speaker 1: like summery um on the sweet end, rounded out with 165 00:09:31,520 --> 00:09:33,800 Speaker 1: some acids and tannins from the fruit in the wine, 166 00:09:33,880 --> 00:09:36,560 Speaker 1: whatever flavorings you add. Um. So it's sort of tangy 167 00:09:36,600 --> 00:09:39,280 Speaker 1: and sweet. Um. But yeah, you can really tailor it 168 00:09:39,360 --> 00:09:41,800 Speaker 1: with the ingredients for any type of experience that you want. 169 00:09:42,559 --> 00:09:45,960 Speaker 1: That's true. Could be Harry Potter movie night in college 170 00:09:46,520 --> 00:09:50,600 Speaker 1: or night hanging out in the nice weather of summer 171 00:09:50,640 --> 00:09:55,280 Speaker 1: in Spain. Who knows, who knows, who knows? Well? What 172 00:09:55,480 --> 00:10:02,000 Speaker 1: about the nutrition, drink responsibly yeah, um. Also, Singria can 173 00:10:02,040 --> 00:10:05,600 Speaker 1: have a lot of sugar, especially that packaged stuff, so um, 174 00:10:05,640 --> 00:10:10,880 Speaker 1: so watch out for that, you know. Hydrate always always hydrate. 175 00:10:11,360 --> 00:10:15,960 Speaker 1: Mm hmmm. We do have some numbers for you, a few. Um, 176 00:10:16,160 --> 00:10:19,679 Speaker 1: it's you know, it's hard to track numbers for handmade cocktails, 177 00:10:19,760 --> 00:10:25,160 Speaker 1: especially like batch style ones. Um. But for prepackaged sangria. Yes. 178 00:10:25,400 --> 00:10:30,160 Speaker 1: As of AUGUSTE, Nielsen listed twas in the United States, 179 00:10:30,280 --> 00:10:36,120 Speaker 1: with sales amounting to seventeen million dollars that month alone. Yeah. 180 00:10:36,880 --> 00:10:42,240 Speaker 1: US sales of sangria cases increased about thirteen from over 181 00:10:42,360 --> 00:10:45,960 Speaker 1: seventy of those sales were imports. Yeah. Especially back then 182 00:10:46,040 --> 00:10:48,839 Speaker 1: most of the packaged Sangria that we were getting here 183 00:10:48,840 --> 00:10:52,679 Speaker 1: in the States was from Spain. Yeah. Um, and right, 184 00:10:52,760 --> 00:10:57,280 Speaker 1: those those numbers of cases UM. As of UM, some 185 00:10:57,520 --> 00:11:00,640 Speaker 1: two million cases were sold here in the United dates. UM. 186 00:11:00,800 --> 00:11:04,160 Speaker 1: By eighteen, that number had increased to three and a 187 00:11:04,240 --> 00:11:07,640 Speaker 1: quarter million cases, which isn't like in terms of the 188 00:11:07,679 --> 00:11:10,120 Speaker 1: overall wine industry, like a lot a lot. But you know, 189 00:11:10,200 --> 00:11:16,559 Speaker 1: I'm impressed. I'm first, Yeah, favors and first, which is 190 00:11:16,600 --> 00:11:21,679 Speaker 1: easy to do, but um, we just take joy in 191 00:11:21,840 --> 00:11:26,640 Speaker 1: small things. It's all we do. Um. Over overall, UM 192 00:11:26,679 --> 00:11:31,920 Speaker 1: sales of prepackaged sanria just about doubled from I don't 193 00:11:31,920 --> 00:11:33,439 Speaker 1: think I've ever done that. I don't think i've ever 194 00:11:33,480 --> 00:11:37,920 Speaker 1: bought I've seen it me neither. I've always gone that's 195 00:11:37,920 --> 00:11:40,840 Speaker 1: going to be overly sweet and miserable, and I don't 196 00:11:40,840 --> 00:11:44,240 Speaker 1: want any part of it. I really think it's just 197 00:11:44,280 --> 00:11:47,320 Speaker 1: been like if people made it for me, I drink it. Uh. 198 00:11:47,360 --> 00:11:49,520 Speaker 1: But yeah, I haven't had it since college, but I 199 00:11:49,559 --> 00:11:54,240 Speaker 1: remember really enjoying it. Uh Yeah, well yeah, I don't know, 200 00:11:54,320 --> 00:11:56,600 Speaker 1: like like my my tastes just run like so so 201 00:11:56,720 --> 00:11:59,200 Speaker 1: dry and so better. As we've talked about on the 202 00:11:59,200 --> 00:12:02,360 Speaker 1: show before my favor flavor is bitter and so right, 203 00:12:02,440 --> 00:12:08,760 Speaker 1: Like I I really I'm very dubious of mixed cocktails 204 00:12:09,080 --> 00:12:12,679 Speaker 1: um or punches or whatever in prepackaged formats because I'm 205 00:12:12,720 --> 00:12:16,120 Speaker 1: just like, oh, I don't I don't know about this. Yeah, yeah, 206 00:12:16,880 --> 00:12:21,439 Speaker 1: that's fair, But a couple a couple numbers in terms 207 00:12:21,559 --> 00:12:26,720 Speaker 1: of housemaid Sangria. There was this interview with the with 208 00:12:26,760 --> 00:12:31,320 Speaker 1: the publication Spanish Wine Lover, in which a representative from 209 00:12:31,400 --> 00:12:36,560 Speaker 1: um local Atlanta restaurant Iberian Pig reported that they would 210 00:12:36,640 --> 00:12:39,880 Speaker 1: make like a forty gallon batch of sangria for the 211 00:12:39,920 --> 00:12:43,520 Speaker 1: whole weekend on like Friday or Saturday morning, um, and 212 00:12:43,559 --> 00:12:47,440 Speaker 1: then sell out of it by Saturday night and have 213 00:12:47,520 --> 00:12:52,720 Speaker 1: to make more. Wow, it's a good restaurant, right, Yeah. 214 00:12:52,960 --> 00:12:57,080 Speaker 1: Oh they're all that that Harmona bericle is sound so good, 215 00:12:57,800 --> 00:13:02,360 Speaker 1: so good? Um uh. And a restaurant group called um 216 00:13:02,520 --> 00:13:07,520 Speaker 1: Fox Restaurant Concepts out of Phoenix reported in that among 217 00:13:07,600 --> 00:13:11,080 Speaker 1: some of their restaurant brands, UM housemaid Sangria accounted for 218 00:13:11,160 --> 00:13:15,440 Speaker 1: fully half of their wine sales dang, which seems impressive 219 00:13:15,480 --> 00:13:17,719 Speaker 1: to me. But I guess cocktails are a pretty popular thing, 220 00:13:17,760 --> 00:13:24,480 Speaker 1: so I don't know. I don't know who's to say. Um, well, 221 00:13:24,679 --> 00:13:29,520 Speaker 1: san Gria does have a very interesting past. It does, 222 00:13:29,679 --> 00:13:31,400 Speaker 1: and we are going to get into that as soon 223 00:13:31,440 --> 00:13:32,920 Speaker 1: as we get back from a quick break. For a 224 00:13:32,920 --> 00:13:44,040 Speaker 1: word from our sponsor, Hey, we're back, Thank you sponsored, Yes, 225 00:13:44,160 --> 00:13:49,199 Speaker 1: thank you. So Sangria has a pretty long history. Uh, 226 00:13:49,400 --> 00:13:52,200 Speaker 1: pretty much since people have been drinking wine, they have 227 00:13:52,280 --> 00:13:54,439 Speaker 1: been adding stuff to it. It's one of those things where, 228 00:13:54,480 --> 00:13:57,960 Speaker 1: depending on the definition you use, it could go back 229 00:13:58,000 --> 00:14:02,200 Speaker 1: way further, be more recent. Um. Ancient Greeks and Romans 230 00:14:02,240 --> 00:14:05,080 Speaker 1: added whatever spices they had on hand to wine and 231 00:14:05,160 --> 00:14:09,760 Speaker 1: sometimes served it heated like mold wine. It was called hippocrats. 232 00:14:09,800 --> 00:14:12,560 Speaker 1: I know we've talked about stuff like this in past episodes. 233 00:14:12,960 --> 00:14:16,600 Speaker 1: Yeah yeah, it's um reminding me of our butter beer 234 00:14:16,640 --> 00:14:25,000 Speaker 1: episodes specifically, Yeah yeah, and I think sailing Yeah yeah, 235 00:14:25,040 --> 00:14:28,320 Speaker 1: yeah that one. Um. And, as we've discussed before, at 236 00:14:28,320 --> 00:14:31,480 Speaker 1: the time, for mented drinks were often safer to drink 237 00:14:31,520 --> 00:14:33,680 Speaker 1: the water, so a lot of folks turn to things 238 00:14:33,760 --> 00:14:36,480 Speaker 1: like flavored wine, which typically didn't have as high of 239 00:14:36,480 --> 00:14:40,360 Speaker 1: an alcohol content is what we drink these days. Sometimes 240 00:14:40,360 --> 00:14:43,240 Speaker 1: the wine itself was diluted with water and the wine 241 00:14:43,360 --> 00:14:46,720 Speaker 1: used was aha, not so great wine flavor wise, like 242 00:14:46,800 --> 00:14:49,760 Speaker 1: you were talking about lauren um that people were looking 243 00:14:49,800 --> 00:14:51,840 Speaker 1: to spice it up or make it a little bit 244 00:14:51,840 --> 00:14:57,200 Speaker 1: better palatable, things like that. By the Phoenicians had planted 245 00:14:57,240 --> 00:14:59,840 Speaker 1: grapevines and what is now Spain and they were already 246 00:14:59,840 --> 00:15:03,720 Speaker 1: made something sangria alike in these early days. When the 247 00:15:03,800 --> 00:15:06,360 Speaker 1: Arabs invaded what would become Spain in the seven hundred CE, 248 00:15:06,840 --> 00:15:09,920 Speaker 1: wine making and by extension sangria went down and didn't 249 00:15:09,920 --> 00:15:12,440 Speaker 1: really bounce back until after the Arabs left in the 250 00:15:12,520 --> 00:15:15,920 Speaker 1: fourteen hundreds. Uh yeah, Yeah. These were people from the 251 00:15:16,040 --> 00:15:19,480 Speaker 1: Islamic backgrounds and so um so within the Islamic belief system, 252 00:15:20,040 --> 00:15:22,840 Speaker 1: alcohol is prohibited so that that tracks that makes sense, 253 00:15:23,280 --> 00:15:27,320 Speaker 1: it doesn't. For the most part, Sangria was made with 254 00:15:27,760 --> 00:15:31,840 Speaker 1: red wines, typically Spanish grapes from Yoha like temporario, with 255 00:15:32,160 --> 00:15:35,920 Speaker 1: local citrus edit in maybe lemons or apples, oranges, grapes 256 00:15:36,000 --> 00:15:40,360 Speaker 1: or pears, sometimes fortified with brandy. As the Spanish established 257 00:15:40,400 --> 00:15:43,080 Speaker 1: colonies around the world, they spread this love of sangria 258 00:15:43,280 --> 00:15:46,800 Speaker 1: and their recipes, recipes that were adapted based on what 259 00:15:47,080 --> 00:15:51,640 Speaker 1: was available locally. By the seventeen hundreds and eighteen hundreds 260 00:15:51,720 --> 00:15:54,000 Speaker 1: records show sangrio is being made in the UK and 261 00:15:54,120 --> 00:15:57,360 Speaker 1: France using French grapes, although again, people have been making 262 00:15:57,400 --> 00:16:00,560 Speaker 1: something similar since wine was a thing definition and they 263 00:16:00,640 --> 00:16:03,760 Speaker 1: get messy um. Not just red wine either, but people 264 00:16:03,800 --> 00:16:06,320 Speaker 1: were experimenting with sparkling wine and white wine and it 265 00:16:06,400 --> 00:16:10,440 Speaker 1: kind of sangria made from peaches called zura. Around this time, 266 00:16:10,480 --> 00:16:14,520 Speaker 1: san gria became a popular drink among affluent Europeans, especially 267 00:16:14,560 --> 00:16:19,280 Speaker 1: at parties and get togethers. Yeah. Punches in general were 268 00:16:19,320 --> 00:16:22,680 Speaker 1: popular among this crowd, and like showy punch bowls were 269 00:16:22,760 --> 00:16:26,800 Speaker 1: posh um. Recipes probably got sweeter around this time as 270 00:16:26,880 --> 00:16:31,760 Speaker 1: a sugar became more widely available thanks to colonization and slavery. Okay, 271 00:16:32,880 --> 00:16:36,440 Speaker 1: yeah um, and stories abound about where exactly the name 272 00:16:36,520 --> 00:16:39,280 Speaker 1: comes from. Some say it was named after blood letting, 273 00:16:39,880 --> 00:16:43,880 Speaker 1: due to the drink's resemblance to slightly watered down blood. 274 00:16:44,440 --> 00:16:48,280 Speaker 1: According to one Catalan dictionary, sangria or red wine with 275 00:16:48,360 --> 00:16:52,520 Speaker 1: fruit and sweeteners, was actually the invention of the British. Um, 276 00:16:52,880 --> 00:16:57,320 Speaker 1: I don't know something they drink at various colonies that 277 00:16:57,360 --> 00:17:00,560 Speaker 1: they owned around the world during the summer. I'm laughing 278 00:17:00,560 --> 00:17:04,800 Speaker 1: because I capitalized summer and outline and that feels so official. Um. 279 00:17:07,160 --> 00:17:09,520 Speaker 1: At the time, a drink called the Claret Cup, which 280 00:17:09,640 --> 00:17:12,320 Speaker 1: was wine, fizzy water, lemon and sugar, was popular in 281 00:17:12,640 --> 00:17:16,440 Speaker 1: the UK, which interestingly is pretty much what Tinto de 282 00:17:16,560 --> 00:17:24,600 Speaker 1: Verano is so m. Jerry Thomass eighteen sixty two Bartender's 283 00:17:24,680 --> 00:17:28,040 Speaker 1: Guide contained a recipe for sungaree, which was a drink 284 00:17:28,119 --> 00:17:30,639 Speaker 1: that some people believe was a part of Sangrea's evolution. 285 00:17:31,000 --> 00:17:34,520 Speaker 1: And sungara was essentially a punch in single serving four 286 00:17:34,560 --> 00:17:37,800 Speaker 1: and it was kind of the definition explanation I could 287 00:17:37,840 --> 00:17:42,720 Speaker 1: find for it. And here's a quote from an eighteen 288 00:17:42,760 --> 00:17:45,919 Speaker 1: seventy two article out of the Fort Worth Gazette. Her 289 00:17:46,000 --> 00:17:48,720 Speaker 1: servant's hand around trays of glasses filled with sparkling water 290 00:17:48,880 --> 00:17:52,000 Speaker 1: or with what is called sangria, a very refreshing drought 291 00:17:52,119 --> 00:17:54,919 Speaker 1: composed of equal portions of wine and water, with sugar 292 00:17:55,359 --> 00:17:57,760 Speaker 1: ad libitum and sufficient lemon juice to give it a 293 00:17:57,960 --> 00:18:04,280 Speaker 1: pungent flavor. Um. But mainstream US got its introduction to 294 00:18:04,320 --> 00:18:07,320 Speaker 1: san Gria at the nineteen sixty for World's Fair held 295 00:18:07,359 --> 00:18:10,200 Speaker 1: in New York City, when the pavilion from Spain offered 296 00:18:10,359 --> 00:18:12,719 Speaker 1: some of this drink. Prior to that, sangria have been 297 00:18:12,760 --> 00:18:15,600 Speaker 1: popular in pockets in the US, particularly pockets of Spanish immigrants, 298 00:18:15,640 --> 00:18:19,920 Speaker 1: But this was really when Americans at large got a 299 00:18:19,960 --> 00:18:21,640 Speaker 1: taste for it, Like people had it here, they loved 300 00:18:21,640 --> 00:18:25,320 Speaker 1: it words yeah, yeah, yeah. It was marketed as part 301 00:18:25,359 --> 00:18:29,199 Speaker 1: of the typical cuisine in Madrid at the pavilions um 302 00:18:29,280 --> 00:18:33,520 Speaker 1: Taberna Madrid or or Madrid tavern. Yeah yes. And the 303 00:18:33,560 --> 00:18:36,280 Speaker 1: san grias served at this pavilion have been crafted to 304 00:18:36,440 --> 00:18:38,920 Speaker 1: have a mass appeal with sugar, brandy and fruit, so 305 00:18:38,920 --> 00:18:42,800 Speaker 1: I guess specifically a mass appeal to Americans in this case. Um. 306 00:18:43,240 --> 00:18:45,160 Speaker 1: This was part of a push by Spain to elevate 307 00:18:45,200 --> 00:18:47,600 Speaker 1: the reputation of Spanish wine, which was viewed as a 308 00:18:47,760 --> 00:18:51,000 Speaker 1: cheaper not as quality wine when compared to the wines 309 00:18:51,160 --> 00:18:54,399 Speaker 1: of other European countries like specifically France or Italy at 310 00:18:54,440 --> 00:18:58,240 Speaker 1: this time. Uh yeah um. And that was in turn 311 00:18:58,840 --> 00:19:02,200 Speaker 1: part of a greater pushed by the ruling regime of 312 00:19:02,400 --> 00:19:06,720 Speaker 1: Spain of the time under a dictator Francisco Franco, to 313 00:19:07,040 --> 00:19:10,720 Speaker 1: promote Spain through through this kind of soft diplomacy. Yeah. 314 00:19:11,520 --> 00:19:16,240 Speaker 1: They spent seven million dollars in that day's money on 315 00:19:16,359 --> 00:19:20,000 Speaker 1: the pavilion, which just by the way, is a million 316 00:19:20,080 --> 00:19:23,119 Speaker 1: dollars more than it cost to produce Mary Poppins that 317 00:19:23,280 --> 00:19:29,920 Speaker 1: same year. WHOA, So the regime was serious about the 318 00:19:30,040 --> 00:19:38,359 Speaker 1: soft diplomacy. Wow yeah, okay, um, well, another story doesn't 319 00:19:38,400 --> 00:19:42,400 Speaker 1: credit them at all. It's angriest popularity here. It credits 320 00:19:42,480 --> 00:19:47,600 Speaker 1: Lorenzo Granados for introducing sangreato New Yorkers by serving it. 321 00:19:47,800 --> 00:19:49,960 Speaker 1: He was serving it out of his Greenwich Village restaurant. 322 00:19:50,600 --> 00:19:53,240 Speaker 1: Like I said, you know, people were drinking it in 323 00:19:53,320 --> 00:19:57,040 Speaker 1: the US. It just it just maybe didn't right, didn't 324 00:19:57,080 --> 00:20:00,560 Speaker 1: hit it big right exactly, but apparent in the in 325 00:20:00,600 --> 00:20:02,760 Speaker 1: the nineteen sixties, there was a whole fashion trend around 326 00:20:02,760 --> 00:20:06,480 Speaker 1: Sangria style dresses which I googled, and I can't really 327 00:20:06,520 --> 00:20:10,760 Speaker 1: tell you. I tried to. I couldn't find anything, um 328 00:20:10,920 --> 00:20:15,080 Speaker 1: other than like, these dresses are kind of burgundy colored. Yeah, 329 00:20:15,119 --> 00:20:16,800 Speaker 1: and some of them they seemed to like in general, 330 00:20:16,880 --> 00:20:20,320 Speaker 1: have like a kind of rap situation going a little 331 00:20:20,320 --> 00:20:27,560 Speaker 1: bit of maybe some flu I think you're right and 332 00:20:27,640 --> 00:20:30,680 Speaker 1: that we don't know anything about O. Goodness, we should 333 00:20:30,680 --> 00:20:33,760 Speaker 1: get the lovely ladies from dressed on the case. Yes, 334 00:20:34,160 --> 00:20:37,640 Speaker 1: tell us about sangria sty a dresses. Um. And by 335 00:20:37,800 --> 00:20:42,240 Speaker 1: this time sangria was available to Americans in prepackaged glass bottles. 336 00:20:43,480 --> 00:20:46,560 Speaker 1: But yes, as Americans often do, we added more sugar 337 00:20:46,640 --> 00:20:50,480 Speaker 1: to sangrea and it became associated with college drinking, which 338 00:20:50,520 --> 00:20:52,880 Speaker 1: I didn't really know. But then I had my own experience. 339 00:20:52,880 --> 00:20:54,720 Speaker 1: I was like, oh, yeah, that's when you were drinking it, 340 00:20:54,880 --> 00:20:56,480 Speaker 1: but I didn't know it was like a college thing, 341 00:20:57,200 --> 00:20:59,720 Speaker 1: um And and because of that often became something that 342 00:20:59,800 --> 00:21:02,600 Speaker 1: was down upon. We talked about this a lot nearn 343 00:21:02,640 --> 00:21:05,840 Speaker 1: cocktail hours with the eighties and adding sugar and the 344 00:21:05,880 --> 00:21:10,159 Speaker 1: prepackaged mixes. Only recently has this kind of view of 345 00:21:10,240 --> 00:21:12,639 Speaker 1: san Gria changed in the United States. Swept up in 346 00:21:12,800 --> 00:21:19,480 Speaker 1: the craft cocktail boom. In the European Union laid down 347 00:21:19,560 --> 00:21:23,640 Speaker 1: some stipulations around what can be labeled as sangria, including 348 00:21:24,119 --> 00:21:26,159 Speaker 1: the fact that it has to be made in Spain 349 00:21:26,520 --> 00:21:30,840 Speaker 1: and or Portugal, or or it has to state where 350 00:21:30,880 --> 00:21:33,040 Speaker 1: it was made on the label if it was not 351 00:21:33,280 --> 00:21:37,040 Speaker 1: made in Spain and or Portugal. It also caps the 352 00:21:37,640 --> 00:21:41,280 Speaker 1: the the alcohol bi volume limit for bottled sangria at 353 00:21:41,440 --> 00:21:46,280 Speaker 1: under twelve percent. Yes, and there was around this time 354 00:21:47,480 --> 00:21:51,280 Speaker 1: a lot of buzz no pun intended um around Sangria 355 00:21:51,359 --> 00:21:54,680 Speaker 1: in general with them, with industry insights pointing to to 356 00:21:54,800 --> 00:21:59,840 Speaker 1: write the popularity of sweeter wine beverages in younger demographic 357 00:22:00,280 --> 00:22:03,760 Speaker 1: UM across across both the United States and Europe as well, 358 00:22:04,000 --> 00:22:07,280 Speaker 1: UM and people starting to look for lower alcohol options too. 359 00:22:08,520 --> 00:22:13,240 Speaker 1: There was apparently something that wine market folks call moscato 360 00:22:13,480 --> 00:22:20,480 Speaker 1: madness going on time. Well, I'm like you, lord, I 361 00:22:20,560 --> 00:22:24,400 Speaker 1: have similar Like I don't really like sweeter, sweeter wines 362 00:22:24,440 --> 00:22:27,480 Speaker 1: in general, but um, my dad really did and he 363 00:22:27,520 --> 00:22:29,920 Speaker 1: didn't drink a lot, so I always associate those kinds 364 00:22:29,920 --> 00:22:34,480 Speaker 1: of things with him. Yeah, And I have friends, some 365 00:22:34,600 --> 00:22:37,080 Speaker 1: good friends of mine, they really like those sweeter wines. 366 00:22:37,680 --> 00:22:40,200 Speaker 1: And it's kind of a running joke, as you know, 367 00:22:40,400 --> 00:22:45,360 Speaker 1: I don't like having stuff around like stacks stacks snacks. 368 00:22:46,960 --> 00:22:50,040 Speaker 1: And I have a friend who she's like slowly making 369 00:22:50,160 --> 00:22:54,600 Speaker 1: my pantry hers and leaping snacks, um, And she has 370 00:22:54,760 --> 00:23:01,280 Speaker 1: like this case of like sweet frozen wine pops and 371 00:23:01,359 --> 00:23:03,760 Speaker 1: it's just building up and it's like what I said 372 00:23:03,840 --> 00:23:06,159 Speaker 1: with the twizzlers, or there's clearly one flavor that's not 373 00:23:06,280 --> 00:23:09,840 Speaker 1: there's one in there. That is not the winner. I 374 00:23:09,960 --> 00:23:12,040 Speaker 1: have so much of it. I'm like, you need to 375 00:23:12,119 --> 00:23:15,720 Speaker 1: take this back, because I'm certainly not. This is you, 376 00:23:16,119 --> 00:23:19,480 Speaker 1: this is for you. Why my whole ice case is 377 00:23:19,560 --> 00:23:27,920 Speaker 1: filled with I think it's like a great moscato something 378 00:23:28,320 --> 00:23:32,360 Speaker 1: I had a winner. Apparently yeah apparently not um uh 379 00:23:32,880 --> 00:23:35,800 Speaker 1: great great great flavoring can be real, real touch and go. 380 00:23:36,280 --> 00:23:43,639 Speaker 1: Um uh. But but yeah then um then after I 381 00:23:43,760 --> 00:23:47,200 Speaker 1: think kind of bolstered by this this uh, this news 382 00:23:47,240 --> 00:23:50,760 Speaker 1: out of the European Union, the United States started getting 383 00:23:50,760 --> 00:23:54,560 Speaker 1: in on the prepackaged san Gria market. UM. Lots of 384 00:23:55,000 --> 00:23:58,439 Speaker 1: big wine brands, UM, black Box, yellow Tail, Barefoot, stuff 385 00:23:58,480 --> 00:24:02,240 Speaker 1: like that got in on this this prepackaged Sangria game 386 00:24:02,440 --> 00:24:07,479 Speaker 1: in the late twenty teens. UM. The trend also coincided UM, 387 00:24:07,520 --> 00:24:09,960 Speaker 1: and I think kind of like like dovetailed boosted each 388 00:24:10,000 --> 00:24:13,440 Speaker 1: other with UM with wine spritzers and boozy seltzer's and 389 00:24:13,560 --> 00:24:17,480 Speaker 1: single serving cocktails becoming available and then gaining traction in 390 00:24:17,520 --> 00:24:23,720 Speaker 1: the United States. Ah, it does feel I don't have 391 00:24:23,800 --> 00:24:26,000 Speaker 1: a lot of the perceptions people seem to have about 392 00:24:26,040 --> 00:24:30,119 Speaker 1: Sangria other than yeah, you know, sweeter, But it does 393 00:24:30,160 --> 00:24:31,600 Speaker 1: feel to me like a party drink, and a lot 394 00:24:31,600 --> 00:24:33,120 Speaker 1: of times when I'm hanging out with friends, and these 395 00:24:33,160 --> 00:24:35,400 Speaker 1: friends who bring like a case of these frozen wine 396 00:24:35,400 --> 00:24:37,520 Speaker 1: pops or whatever, it's kind of a celebration. So yeah, 397 00:24:38,320 --> 00:24:40,760 Speaker 1: I don't normally drink this thing, but I would like to, 398 00:24:41,400 --> 00:24:43,680 Speaker 1: especially like if you're at the beach or something or 399 00:24:44,400 --> 00:24:47,680 Speaker 1: outdoors vibe. Oh yeah, yeah, that's a real good that's 400 00:24:47,680 --> 00:24:54,560 Speaker 1: a real good outdoors vibe drink. Yes, yes, well, perhaps 401 00:24:54,640 --> 00:24:59,680 Speaker 1: I'll try my hand at making some in the future. Yeah, yes, 402 00:25:00,200 --> 00:25:02,040 Speaker 1: But in the meantime, I think that's what we have 403 00:25:02,200 --> 00:25:05,800 Speaker 1: to say about Sangria for now. It is um. We 404 00:25:06,200 --> 00:25:08,760 Speaker 1: do have some listener mail for you. We do, but 405 00:25:08,840 --> 00:25:11,040 Speaker 1: first we have one more quick for word from responsors 406 00:25:19,720 --> 00:25:22,600 Speaker 1: and we're back. Thank you, sponsored, Yes, thank you, and 407 00:25:22,680 --> 00:25:38,440 Speaker 1: we're back with celebration. Yeah, I'm celebration. Um. Shannon wrote, 408 00:25:38,760 --> 00:25:41,480 Speaker 1: thank you for your negrowning episode. I am not a 409 00:25:41,520 --> 00:25:43,280 Speaker 1: fan of jans and negronies are not for me, but 410 00:25:43,359 --> 00:25:45,359 Speaker 1: this episode did help solve a bit of a mysteries 411 00:25:45,440 --> 00:25:47,520 Speaker 1: history between me and my mother from our trip to 412 00:25:47,560 --> 00:25:50,800 Speaker 1: Florence when I was in high school. When we first arrived, 413 00:25:50,840 --> 00:25:53,359 Speaker 1: our hotel highly recommended that we make a reservation at 414 00:25:53,359 --> 00:25:55,640 Speaker 1: the nice restaurant down the street for later in the week. 415 00:25:56,040 --> 00:25:58,800 Speaker 1: In the following days we discovered our hotel bar it's 416 00:25:58,840 --> 00:26:01,480 Speaker 1: wonderful bar tender, and had many after all sprits is 417 00:26:01,720 --> 00:26:06,320 Speaker 1: before many other dinners out and around Florence. Then came 418 00:26:06,359 --> 00:26:08,640 Speaker 1: the fateful night of our reservation, and my mother asked 419 00:26:08,680 --> 00:26:11,359 Speaker 1: the very charismatic bartender if she could have a drink 420 00:26:11,480 --> 00:26:15,639 Speaker 1: with campari instead of aperall. So he suggested a negroni. 421 00:26:16,359 --> 00:26:20,239 Speaker 1: One negroni turned into multiple negronies. Now she remembers them 422 00:26:20,280 --> 00:26:22,440 Speaker 1: as being sparkling in some way, and I did not 423 00:26:22,560 --> 00:26:27,760 Speaker 1: think well until your episode Mry solved. Of course, after 424 00:26:27,880 --> 00:26:31,520 Speaker 1: seven negronies of any kind, my mom was pretty tipsy 425 00:26:31,880 --> 00:26:33,720 Speaker 1: by the time we got down the block for dinner. 426 00:26:34,000 --> 00:26:35,800 Speaker 1: When we sat down, I told our server my mom 427 00:26:35,880 --> 00:26:38,240 Speaker 1: had been drinking negronies as an affair TIF and his 428 00:26:38,320 --> 00:26:41,880 Speaker 1: reaction was, you don't drink negronies before dinner. You drink 429 00:26:41,960 --> 00:26:48,120 Speaker 1: negronies to get drunk, and drunk she was to this day. 430 00:26:48,200 --> 00:26:50,680 Speaker 1: I remember the food being pretty damn good at that place, 431 00:26:50,720 --> 00:26:53,960 Speaker 1: and my mom claims it was overhyped. I blame the 432 00:26:54,040 --> 00:26:57,120 Speaker 1: negronies now that I am older, while I am still 433 00:26:57,160 --> 00:26:59,600 Speaker 1: a big fan of the occasional summer April sprits I 434 00:26:59,680 --> 00:27:02,600 Speaker 1: prefer drink is definitely than a growning riff the Boulevardier. 435 00:27:03,160 --> 00:27:05,640 Speaker 1: Thank you both for a show that both makes me laugh, 436 00:27:05,760 --> 00:27:07,520 Speaker 1: learn and want to jump into my car and try 437 00:27:07,520 --> 00:27:10,639 Speaker 1: out all my local restaurants every time. You both do 438 00:27:10,760 --> 00:27:12,600 Speaker 1: sort of feel like friends after all these years. When 439 00:27:12,640 --> 00:27:14,720 Speaker 1: I hear Lauren's voice, if it is not Lauren, it 440 00:27:14,840 --> 00:27:17,200 Speaker 1: is a voice twin in show on Stuff you Should 441 00:27:17,200 --> 00:27:19,600 Speaker 1: Know twice a week, I do sometimes say hi to 442 00:27:19,680 --> 00:27:21,840 Speaker 1: her in my head. I'm also a D and D 443 00:27:21,960 --> 00:27:24,960 Speaker 1: player in dyming my first self print campaign right out. 444 00:27:25,960 --> 00:27:31,240 Speaker 1: Oh yeah, congrats, and I love all of that so much. Yeah, 445 00:27:31,800 --> 00:27:34,080 Speaker 1: oh goodness. That is that. That can be a very 446 00:27:34,160 --> 00:27:36,280 Speaker 1: dangerous game when you when you have you're like, oh, 447 00:27:36,320 --> 00:27:38,359 Speaker 1: I'll just have a cocktail before dinner, and then you're like, 448 00:27:38,520 --> 00:27:44,959 Speaker 1: I haven't eaten dinner yet. This is a terrible plan. Yeah. Yeah, uh, 449 00:27:45,280 --> 00:27:47,280 Speaker 1: that is. That is. That is my voice in the 450 00:27:47,359 --> 00:27:50,119 Speaker 1: intro to Stuff you Should Know and a number of 451 00:27:50,240 --> 00:27:54,600 Speaker 1: other Heart Podcast Network shows. Um, it's one of my 452 00:27:55,119 --> 00:27:58,280 Speaker 1: one of my side gigs around the office here. Um, 453 00:27:58,600 --> 00:28:00,440 Speaker 1: they're like, hey, would you read this into a microphone, 454 00:28:00,440 --> 00:28:04,399 Speaker 1: and I'm like, yes, I think every time listeners you 455 00:28:04,480 --> 00:28:09,960 Speaker 1: say hi to Lauren, she gets her wings. So keep 456 00:28:10,040 --> 00:28:14,040 Speaker 1: it up. Keep they they regenerate really quickly, like they 457 00:28:14,080 --> 00:28:16,560 Speaker 1: fall off and regenerate its little a lot of times. 458 00:28:17,240 --> 00:28:21,000 Speaker 1: That's true. Thank you. She doesn't like talking about it, 459 00:28:21,080 --> 00:28:24,480 Speaker 1: but I'm trying to help her out and we appreciate 460 00:28:24,800 --> 00:28:28,960 Speaker 1: your efforts. Yes, yes, thank you, thank you, hype man Annie, 461 00:28:29,080 --> 00:28:31,159 Speaker 1: that's really I'm here for you. I'm here for you. 462 00:28:33,760 --> 00:28:36,080 Speaker 1: Like every time you say my name, I fall over 463 00:28:36,160 --> 00:28:38,800 Speaker 1: and stuff my toe, but I have a few immediate 464 00:28:38,880 --> 00:28:41,440 Speaker 1: like someone's there for me, you know, in my heart. 465 00:28:42,000 --> 00:28:47,200 Speaker 1: So yeah, that's what happens, which is like getting your wings, 466 00:28:47,320 --> 00:28:50,880 Speaker 1: but it does more. It's like a warmth in your heart, 467 00:28:51,120 --> 00:28:58,719 Speaker 1: a warmth. Yeah, not just from the bruise, exactly. Goodness. Um. 468 00:28:58,960 --> 00:29:01,680 Speaker 1: Megan wrote first, as I think I've told you before, 469 00:29:02,040 --> 00:29:05,280 Speaker 1: my dad's family is Chilean, so we love empanadas, and 470 00:29:05,320 --> 00:29:07,600 Speaker 1: I was so excited about your recent episode. I love 471 00:29:07,680 --> 00:29:10,320 Speaker 1: learning more about my favorite foods. To answer your question 472 00:29:10,360 --> 00:29:13,160 Speaker 1: about how the world's largest empanada was made and if 473 00:29:13,200 --> 00:29:15,680 Speaker 1: they just scaled up a family recipe. I went to 474 00:29:15,880 --> 00:29:18,440 Speaker 1: check my Chilean cookbook and at least based on how 475 00:29:18,600 --> 00:29:21,840 Speaker 1: my family makes them, no, it's just a giant version 476 00:29:22,040 --> 00:29:25,160 Speaker 1: of a typical recipe. First of all, the traditional and 477 00:29:25,240 --> 00:29:28,680 Speaker 1: panada de pino, which sounds most similar to what you describe, 478 00:29:29,000 --> 00:29:31,280 Speaker 1: doesn't have chicken in it, so a little different right 479 00:29:31,280 --> 00:29:34,120 Speaker 1: from the start. The filling in my grandma's and panadas 480 00:29:34,360 --> 00:29:38,080 Speaker 1: is beef cooked with raisins, onions, and spices, one whole olive. 481 00:29:38,760 --> 00:29:40,880 Speaker 1: The cookbook has olives cooked into the beef next year, 482 00:29:40,880 --> 00:29:42,840 Speaker 1: but my family doesn't do that to keep the flavor 483 00:29:42,920 --> 00:29:46,280 Speaker 1: from being overpowering um at the center of the empanada 484 00:29:46,800 --> 00:29:51,160 Speaker 1: and boiled egg slices arranged around the olive. For the 485 00:29:51,240 --> 00:29:53,400 Speaker 1: rest of my comparison, I looked at the number of 486 00:29:53,480 --> 00:29:56,600 Speaker 1: eggs and the amount of beef. I like this science. 487 00:29:57,120 --> 00:29:59,120 Speaker 1: Based on my recipe, the number of eggs used in 488 00:29:59,160 --> 00:30:02,640 Speaker 1: the world record would make around five hundred normal sized 489 00:30:02,680 --> 00:30:05,920 Speaker 1: and banatas and overestimates since some eggs go in the 490 00:30:06,040 --> 00:30:08,560 Speaker 1: dough and I didn't account for those, But the amount 491 00:30:08,600 --> 00:30:10,880 Speaker 1: of beef in the record holder is enough for more 492 00:30:10,920 --> 00:30:14,560 Speaker 1: than two thousand, so at least they didn't use my 493 00:30:14,760 --> 00:30:19,400 Speaker 1: family's recipe to get the proportions. Also, I almost got 494 00:30:19,480 --> 00:30:21,960 Speaker 1: to try ice wine at a restaurant a few months ago, 495 00:30:22,120 --> 00:30:25,400 Speaker 1: but they were unfortunately sold out since I lived near 496 00:30:25,440 --> 00:30:27,440 Speaker 1: the Finger Lakes region of New York. Though I think 497 00:30:27,480 --> 00:30:30,040 Speaker 1: there's a nearby ice wine festival, so I want to 498 00:30:30,120 --> 00:30:32,760 Speaker 1: go to that if it's held this year. The gelato 499 00:30:32,760 --> 00:30:35,520 Speaker 1: episode was also wonderful. There's a gelatia in the small 500 00:30:35,560 --> 00:30:37,320 Speaker 1: town I live in, and they did a Hairy Potter 501 00:30:37,400 --> 00:30:39,640 Speaker 1: week where all the flavors were related to the books. 502 00:30:40,040 --> 00:30:43,640 Speaker 1: My favorites were butter beer and crystallized pineapple. They also 503 00:30:43,720 --> 00:30:46,480 Speaker 1: had a fizzing whis Bees flavor which had pop rocks 504 00:30:46,520 --> 00:30:49,280 Speaker 1: in it. Um great fresh, but kind of weird after 505 00:30:49,320 --> 00:30:52,080 Speaker 1: a week in the freezer. Related to the bunk cake 506 00:30:52,160 --> 00:30:56,000 Speaker 1: and blueberry episodes. Like Annie, I also have strong preferences 507 00:30:56,080 --> 00:30:59,200 Speaker 1: for pie over cake and grew up with berry bushes. 508 00:30:59,680 --> 00:31:01,880 Speaker 1: In my case, they were black raspberry bushes on my 509 00:31:01,960 --> 00:31:05,520 Speaker 1: grandparents farm, which were turned into birthday pie, a tradition 510 00:31:05,640 --> 00:31:08,360 Speaker 1: in my mom's family because we all prefer pie to cake. 511 00:31:08,880 --> 00:31:11,400 Speaker 1: My grandma usually makes two pies for everyone's birthday want 512 00:31:11,440 --> 00:31:13,560 Speaker 1: to share, which goes fast because we all love it 513 00:31:13,840 --> 00:31:16,800 Speaker 1: and wanted to take home for just yourself. My mom 514 00:31:16,880 --> 00:31:19,200 Speaker 1: even planted raspberry bushes in her yard so that she 515 00:31:19,240 --> 00:31:22,120 Speaker 1: could have more to make herself pie throughout the year, 516 00:31:22,600 --> 00:31:25,840 Speaker 1: and so she doesn't have to mow the hill they're on. Finally, 517 00:31:26,040 --> 00:31:28,640 Speaker 1: I'm in the middle of an episode on zatar Um. 518 00:31:28,800 --> 00:31:30,640 Speaker 1: I skipped ahead when I saw the one on in Panadas, 519 00:31:30,920 --> 00:31:32,520 Speaker 1: and it reminded me that I have a jar of 520 00:31:32,600 --> 00:31:34,480 Speaker 1: it in my spice cabinet that a friend sent me. 521 00:31:34,600 --> 00:31:40,080 Speaker 1: So now I'm inspired to make some delicious things with it. Yes, ah, 522 00:31:40,320 --> 00:31:45,520 Speaker 1: that's also good. It is it is um. Somebody recently 523 00:31:45,520 --> 00:31:47,520 Speaker 1: asked me what my favorite kind of pie was, and 524 00:31:47,800 --> 00:31:52,600 Speaker 1: I legit add like an existential crisis. Oh yeah, well 525 00:31:52,640 --> 00:31:55,840 Speaker 1: I like this kind, but what about this? What about like? 526 00:31:56,440 --> 00:32:01,400 Speaker 1: What about Oh no, oh no, oh yeah, she's still 527 00:32:01,480 --> 00:32:05,160 Speaker 1: waiting for an answer, so I got it. Yeah, I 528 00:32:05,200 --> 00:32:07,280 Speaker 1: mean that's a that's a serious thing, though, no, like 529 00:32:07,360 --> 00:32:08,960 Speaker 1: I mean, like you stare into the face of pie 530 00:32:09,040 --> 00:32:12,520 Speaker 1: and pie stares back, and yeah, it's waiting for me 531 00:32:12,680 --> 00:32:15,920 Speaker 1: every night when I try to sleep. The grape ye 532 00:32:15,960 --> 00:32:19,960 Speaker 1: in the sky. But yeah, I love this infanata. The 533 00:32:20,040 --> 00:32:22,800 Speaker 1: Infanata an at that's so great and they sounds so delicious. 534 00:32:22,920 --> 00:32:29,120 Speaker 1: Also your family's recipe right the single right right right? 535 00:32:29,160 --> 00:32:31,480 Speaker 1: I love that. I love the single Olive in the center. 536 00:32:31,880 --> 00:32:35,600 Speaker 1: That's terrific. Um. Oh I want to make I want 537 00:32:35,640 --> 00:32:40,560 Speaker 1: to make that right now? Yes, me too, Me too. 538 00:32:42,200 --> 00:32:45,520 Speaker 1: I was really excited because I went out to safely 539 00:32:45,600 --> 00:32:48,080 Speaker 1: eat at a restaurant recently with some friends and they 540 00:32:48,160 --> 00:32:50,120 Speaker 1: had the menu and I was like, here it is. 541 00:32:50,200 --> 00:32:53,920 Speaker 1: It's time they were out feeling when you're like yes 542 00:32:54,960 --> 00:32:59,240 Speaker 1: and then no, that's a real up and down roller coaster. 543 00:33:00,560 --> 00:33:05,160 Speaker 1: So someday you're Inmpanata will come. Annie, Thank you, thank you, 544 00:33:06,080 --> 00:33:11,920 Speaker 1: The panadas come for us all um. Thanks to both 545 00:33:12,000 --> 00:33:13,800 Speaker 1: of those listeners who are writing to us. If you 546 00:33:13,840 --> 00:33:15,920 Speaker 1: would like to write to us, you can or emails 547 00:33:15,960 --> 00:33:19,520 Speaker 1: hello at savor pod dot com. We're also on social media. 548 00:33:19,560 --> 00:33:22,400 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 549 00:33:22,600 --> 00:33:24,480 Speaker 1: savor pod and we do hope to hear from you. 550 00:33:24,960 --> 00:33:27,560 Speaker 1: Savor is production of I Heart Radio. For more podcasts 551 00:33:27,560 --> 00:33:29,800 Speaker 1: to my heart Radio, you can visit the heart radio app, 552 00:33:29,840 --> 00:33:32,720 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 553 00:33:33,120 --> 00:33:36,440 Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 554 00:33:36,720 --> 00:33:38,400 Speaker 1: Thanks to you for listening, and we hope that lots 555 00:33:38,440 --> 00:33:39,680 Speaker 1: more good things are coming your way.