WWFB: Pandemic Sangria Class #2 Edition
The scene: Further into the pandemic, but vaccines are available and masking rules are being relaxed throughout the state. You’re at Movida, a bar in Milwaukee that is hosting a sangria-making class.
We so enjoyed Movida’s margarita-making class that we jumped at the chance to join their sangria class. Our bar for sangria is set pretty high (especially after last year’s Zoom class making sangria with Portuguese drag queens!), so we were excited to try this one.
The diabolical minds behind Movida and Hotel Madrid loaded us up with knowledge and provisions to make 4 kinds of sangria. All we needed to do was pick our permutations and name our concoctions.
Also, filed under “smart move, hosts!”, starchy, well-spiced foods were provided, along with brownies and piña colada macaroons for dessert.
My creations: Sunset and Red Velvet.
Nathan’s creations: It’s Fine and I’m Here. (I think he liked mine better!)
While homemade sangria is like the beverage equivalent of TJ Maxx (never the same place twice), our instructor explained that using bottled fruit nectars instead of fresh fruit enables you to produce a consistent taste. This is important for restaurants and bars, sure, but less so for use in the home. Personally, I love the wildcard nature of homemade sangria. You may never be able to re-create that magical concoction you once made, but you’ll die trying! (Many, many years from now, when you’re like 120 years old. Red wine is practically a health food!)
VERDICT: 8/10. A good time was had by all, and the novelty of going out into the world and seeing other people’s entire faces has not worn off, but it doesn’t hold a candle to Portuguese Drag Sangria!
