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Sommelier’s second language is sangria By Paula Bandy Jun 22, 2022 12:15 AM A A I love wine. I’m guessing you do, too, or you likely wouldn’t be reading this column. I also love fruit, and when certain fruits are added to certain wines, magic happens. It’s most often called sangria. But Kat Scott, tasting room manager at Awen Winecraft, recently raised the bar on tasty and unique sangria combinations. An exquisite raspberry rosé sangria emerged there this April and May. “Spring in a glass,” Kat calls it. Then for Cinco de Mayo, she created a mango-jalapeño elixir with Awen’s 2019 Viognier as the base — revivifying and oh so succulent! We had a tête-à-tête, and the idea of a summer sangria bar was born. Recently six of us gathered for the unveiling and tasting of her newest sangrias. Here are some of the comments: “It was refreshing; I needed that.” “The scent of each is ambrosial.” “That’s so incredible!” “All are my favorites. I could live on these drinks.” “Artisanally minimalist.” “Her perfection is matching the flavors with the wine that plays on your taste buds.” “Sangria is her second language.” Kat knows her way around creating exceptional drinks. Previously, she was Robert Redford’s private bartender at Sundance. She’s attained Wine & Spirit Education Trust’s level 2 sommelier. But her approach is: “simple, simple, simple. If you can make a (delicious) simple drink, you’re on to something.” Kat was making cocktails before there were flavored alcohols. “You actually had to make up a drink; you had to find a way to make it well-rounded and balanced with just your basics, so keeping sangria in mind, that’s where I started,” she said. “There’s certain things like oranges, lemons or limes that I don’t add to it. No acidic citrus — it brings out sour in the wine. “I learned what beautiful sangria tastes like: Is it simple; is it balanced; can you taste the wine; can you taste the fruit; can you get all those fine flavors? It’s about good wine and fresh fruit; you don’t need to add anything else.” For five days only, July 13-17, all six sangrias will be offered. There will be a special Bastille Day celebration July 14 with French music, mouthwatering edibles, Melody Blore ART and French “toast“ contest — French-style costumes/clothing encouraged. Why a French theme? Because we can, and early sangrias likely were French Bordeaux wines mixed with water, herbs and spices. The wine was used to kill bacteria in water. Two French-inspired sangrias were created especially for Bastille Day week. The hibiscus-pineapple is made with 2020 Albariño. Pure Saint-Tropez. From the beautifully curling, Georgia O’Keeffe-like edible flower, to the way the flavors are like a Spanish dance on your tongue, this drink is true bliss. One more thing: Hibiscus is considered medicinal and helps to lower blood pressure. “Drinking this is so much more fun than medication.” The lavender-blueberry is a taste of Provence. Fragrant and fruity, the green and floral base of Awen’s 2020 Vermentino perfectly complements the blueberry and lavender flavors. The color is deep purple/blue, like the color of shadowed mountains, with blueberry hills. A little spice of lavender pops in your mouth. Throughout summer, a white sangria made with 2019 Viognier, enhanced with white peach and a tinge of red from 2018 Sangiovese buoying blackberry companions will be available at Awen Winecraft Inspiration Station Sangria Bar. Santé! Reach Paula Bandy at [email protected] and connect with her on Instagram at @pbthroughthegrapevine