Sangria Development Record

FebruarySince I first tried sangria with dried fruits, I have been wanting to share the "surprise" I felt at that time with many people, and I have been experimenting with the development of sangria.

Because I like wine

As the wife of the vineyard owner, I personally love wine. I believe that the best way to enjoy it is to savor all the rich and powerful fruit flavors, as well as the astringency from the tannins, by drinking it as wine. On the other hand, many ready-made sangrias tend to have a sweet taste like juice that loses the characteristics of wine, and they don't really convey the essence of wine or fruit, so I thought that wine lovers would generally avoid them.

In February, I drank a sangria made with dried fruits, thinking it was something like what sangria usually is, and I felt a "surprise" that was completely different. I instinctively felt that this flavor would surely please wine lovers, and even those who are not fond of the taste of wine might find it delicious and want to drink more, so I decided to aim for commercialization.

Five months later

More than five months have passed. Almost every night, I drank sangria with different ingredients and combinations. While feeling anxious about whether I could compare them calmly after getting drunk, I learned about the amount of base apples, types of citrus, timing of procurement, cutting shapes, drying levels, combinations of spices and powders, the potential of ingredients that create uniqueness and surprises, and the setbacks in packaging... I made prototypes and received feedback from professionals in various fields, then made some changes and my partner and I would be at our wits' end, realizing how much the character can change with different ingredients, leading to days of study... To everyone who gave me advice, thank you so very much.

Aim for a new concept of sangria

What I, a wine lover, absolutely could not compromise on was not to simply add sweetness to make it easier to drink, or to focus on eliminating the unique astringency and heaviness of wine, but to thoroughly fuse the deliciousness of wine with the deliciousness of fruit. Of course, leftover wine is delicious, but I wondered if it was possible to create a new concept of sangria base that makes you want to buy a special wine just to try it. Believing in the power of dried fruits, I expanded the image so that both those who can drink and those who cannot can enjoy the drinking occasion together, and finally reached completion.