Port-Based “Sangria”

Ok, it doesn’t really taste like sangria. But it’s a similar drink. And it’s pretty nice, IMHO.

A bit of ruby port, some fresh ginger, lime juice, and orange juice. Haven’t measured the proportions but the result is pretty close to what I thought it’d be. It’d work rather well with “Christmas spices” like dry ginger and cinnamon.

While living in NoHo, MA, I bought a bottle of very inexpensive ruby port at Whole Foods. Can’t remember the brand but it was simply delicious. Better than most Tawny ports, IMHO. And much less expensive than almost any wine. So I became interested in ruby port.

Tried a few other rubies. Including some that was sold in Quebec. For almost three times the price of what I bought in Massachusetts. And not as pleasurable.

Today (Christmas Eve), I went to a liquor store right here in Austin with the definite intention of buying ruby port. Got some Taylor and some Fairbanks. The Fairbanks was even cheaper than the Taylor and, as it so happens, I prefer it. There’s something to these ruby ports that I find quite nice. Can’t quite put my finger on it but it’s related to “freshness.” They do taste “green” but in a nice way. This Fairbanks ruby port I got is still not exactly what I’m looking for, but it’s pretty nice.

I started mixing the Taylor with some lime juice. Then thought about sangria, so I added orange juice and fresh ginger. Quite a nice mix. Summery.

Quite fitting for my first snowless Christmas in years.

Anyhoo… As I’m here, all alone on Christmas Eve, I thought I’d blog about my experiments and experience.


Author: enkerli

French-speaking ethnographer, homeroaster, anthropologist, musician, coffee enthusiast.

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