Some Sangria with Those Tapas? Why Not?

So I’ve already established that I love to graze, and what better way to graze than to nosh on tapas. As an hors d’oeuvre kind of person, I’m more than willing to forgo dinner, choosing instead to chow down on some lovely little bites of fun.

Tapas give us “grazers” permission to make a meal out of a variety of small, creative plates. It is not only acceptable to make a meal from tapas, it is fashionable as well.

Enjoying Tapas in Old Marbella, Spain

Tapas are certainly nothing new, they have been a staple in Spanish bars forever. The name tapas is derived from the Spanish verb tapar, "to cover." Originally, as the legend goes, tapas were actually slices of bread or meat used in bars to cover glasses of sherry. This practice was meant to prevent flying insects from also enjoying the sweet sherry. Tapas eventually became as important to the bar and its patrons as the sherry itself.

I’m not sure when I first discovered tapas, perhaps it was the first time I dined at José Andrés’ Jaleo Tapas Bar in Washington, DC. As do many Washingtonians, I love this restaurant. It is always fun to try a bite of something new accompanied by a tasty glass of sangria or wine.

Years ago I wanted to prepare some tapas at home. I checked out many tapas books and ended up selecting one called Tapas Fantasticas, by Bob and Coleen Simmons. I have made many wonderful little dishes from this small paperback. My only complaint is that there are hardly any pictures, and I love a cookbook with lots of pictures. I have also copied recipes from José Andrés’ cookbooks; Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America.

My husband and I have had the pleasure of visiting Spain a number of times.  We particularly enjoy exploring the smaller towns instead of sticking to the large cities.  We find the custom of enjoying tapas, especially at the outdoor cafés, helps to make our experience even more fun. Whether an afternoon snack or dinner, you simply can’t help but enjoy yourself when you are relaxing, people watching and soaking up some wonderful sight while sharing tasty tapas and a glass of sangria or Rioja … simply marvelous.

So I would encourage everyone to do what we do: recreate this fine tradition at home with family and friends, and see how much fun it is. (For more on tapas, visit my tapas post.)

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Sangria by the Glass

Jaleo makes a flavorful sangria and sells it by the glass or carafe. It is this sangria that I always order to accompany my tapas.

The following recipe, which is made by the glass, is the closest I've come to replicating this refreshing drink.

Sangria by the Glass

• 1/2 ounce brandy
• 1/2 ounce orange liquor
• Splash ruby port
• 1 ounce orange juice
• Squirt of lemon juice
• Red wine
• Orange carbonated water

Mix the brandy, orange liquor, port, orange and lemon juices in a tall glass. Add ice and stir. Pour in enough red wine to almost fill the glass. Top with the carbonated water and stir. Add fruit, if desired, and serve.