9.344 Sangria-Sozzled Grapes


15 (Sat) December 2018

Sangria-Sozzled Grapes


by me

at home

-BGC (One Serendra), Taguig, Metro Manila, Philippines-

with colleagues

The grapes had sunk to the bottom of the sangria vat.  After several hours, they had become little sangria bombs – sweet and boozy.  Awesome.


I had 14 bottles of red wine – courtesy of a generous Philippine senator, leftover from the Welcome Dinner of the Fourth Meeting of the Asia-Pacific Parliamentarian Forum on Global Health (see 9.230 Grilled Prawns with Laing in Coconut) – so I made sangria and invited some people over.

A far cry from my initial assumption that sangria would be easy to make, the seemingly simple cocktail requires quite a few ingredients.


The food was potluck.



My initial contribution were snacks that I had acquired in Lebanon (see 9.337 Sundubu Jjigae), including smoked almonds, curry cashews, and sugared pomelo rinds.


Among the contributions was this fried chicken – my first taste of a dish by KF.  I’ll just say that I enjoyed it very much and won’t comment otherwise – for example, about how … thoroughly … the pieces were cooked – lest she accuse me of being judgmental.  If not for the grapes, this would’ve been the post’s featured dish.


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