By Jessica Yadegaran
Monday, January 12th, 2009 at 2:04 pm in Corkheads.
The Spanish secret to perfectly balanced, highly quaffable sangria? No liquor. At least at LaLola, a tiny tapas joint that opened about a month ago in San Francisco’s Nob Hill.
The site’s in the works, so for now you’ll have to check out Yelp and trust me, since I do my homework. I just called and chatted up the manager about their secret.
Since they don’t have a liquor license, they make a reduction syrup with a California table wine and sugar. Over that, they pour sparkling water and diced fruit (apples, pears and oranges in the red; peaches and apples in the white).
At $7 a pop or $20 a carafe, it’s some of the best sangria of recent memory. Word to the wine-wise: the next time we have miraculous weather in the middle of January and you want to make a batch, skip the peach Schnapps.