Sangria Development Diary

Ever since I tried making sangria with dried fruit for the first time in February , I have wanted to share the ``wow'' I felt with as many people as possible, so I have been trying various methods to develop my own sangria.

Because I like wine

As the owner's wife, I love wine. I want to fully enjoy the rich, powerful fruitiness and the astringency of tannins, so I think wine tastes best when drunk as wine. On the other hand, many pre-made sangrias have a sweet taste like juice that has lost the characteristics of wine, and you don't really get a sense of either wine or fruit, so I thought that wine lovers would never drink them.

In February, I tried the dried fruit sangria with the idea that sangria is generally like this, and was surprised to find that it was something completely different. I intuitively felt that this flavor would be enjoyed by people who love wine, and that even people who don't like the taste of wine would be delicious and want to drink more, so I decided to aim to commercialize it.

Five months later

It's been more than five months since then. Almost every night, we drank sangria with different ingredients and different recipes. I was drunk and worried about whether I was comparing things calmly, but I tried to think of the amount of apples in the base, the type of citrus fruit, the timing of purchase, the cut shape, the dryness, the combination of spices and powders, the potential of ingredients to create individuality and surprise, the setbacks with the packaging... We made prototypes and received feedback from professionals in all fields, and then made some slight changes and both of us were at a loss, learning every day how much the flavor can change depending on the ingredients... Thank you so much to everyone who gave us advice.

Aiming for a new concept of sangria

As a wine lover, I couldn't compromise on the idea of fusing the deliciousness of the wine with the deliciousness of the fruit, rather than simply adding sweetness to make it easier to drink or eliminating the bitterness and heaviness that is unique to wine. Of course, leftover wine is delicious, but I wanted to create a new concept sangria base that would make people want to buy a special wine to drink. Believing in the power of dried fruit, I expanded my imagination and finally completed it, so that drinking parties could be enjoyed by both drinkers and non-drinkers.

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