Ripe stone fruit, citrus slices and a stick of cinnamon sit in red wine until the whole jug smells of summer fruit and spice. Served cold, it is softer and rounder than sangria, with fruit you can fish out and eat.
25¼ oz
dry red wine such as a young Rioja
80 g
sugar adjust to taste
2
ripe peaches stoned and cut into wedges
2
apricots stoned and quartered
1
orange sliced
1
lemon sliced
1
cinnamon stick
1¼ oz
orange liqueur optional, such as Cointreau (optional)e.g. Cointreau · Grand Marnier · Pierre Ferrand · Bols
Garnish: Macerated peach, orange slices and cinnamon · Ice: Ice cubes
Zurracapote
Fruity and softly spiced, with ripe peach and apricot, citrus peel and cinnamon over a rounded red wine. Lightly sweet and moderate in strength.
Zurracapote is a traditional wine punch from northern Spain, above all from La Rioja and neighboring regions such as Navarre and Aragón, where it is closely tied to local fiestas. It is often prepared in large quantities by the peñas, the social clubs that organize much of the festival life, and served from jugs or barrels.
The drink is related to sangria but has its own character: the fruit, typically peaches, apricots and citrus with sugar and cinnamon, is left to macerate in the wine, traditionally for a day or longer, which makes it rounder and more spiced. Recipes vary from town to town and family to family, and some add a little brandy or orange liqueur.
Zurracapote macerates the fruit, sugar and cinnamon in the wine for much longer, often a day or more, and is usually not topped with soda.
From northern Spain, especially La Rioja and neighboring regions, where it is a traditional festival drink.
At least 2 hours, but overnight or up to a day gives the best, most rounded flavor.
The perfect sound
A big clay pot of wine at a village festival.
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