There's a tapas place on the corner of Eastern and High. Can't think of the name right now, but they have good Sangria.

Dios mio FLIRV, it's TapaBar. at High & Eastern Ave. And yes they have beautiful authentic sangria. Muy sabrosa. Tonight is ceviche night. Be there or be cuadro.

Bottled sangria? Que fumes? What's the difference between bottled sangria and a wine cooler?

My favorite is the Sangria at Tapas Teatro. That said, I also enjoy the Sangria at Tio Pepe and Mezze.

Oh lords... Yago! My folks had a bottle grow dust for years. I'm sure the stuff was quite "powerful" when or if it was finally opened.

I had a moment of "wow... that's here" as I was in that same wine shop a while back. I was not shocked when I saw Yago elsewhere. Surprised that the label looks much the same. I can not compare it to the bottle that sat in the back of my parents' bar when I was a kid though... thankfully that has gone away.

I'm not a big sangria fan, but I was at a fundraising event on USS Constellation where LaTasca (in Harbor Place) had donated sangria and tapas that was very good.

The best sangria for us suburbanites can be found at Patrick's in Cockeysville. (Yes, I realize that "Patrick's" sounds Irish, but their food has always had a distinct Spanish bent. Hence the excellent sangria.)

Sangria scares me. I always decline it because it seems like a hangover in a glass. Ironic given that my frenemy Jim kicked my butt last night.

Has the sidebar gone on vacation, too?

Oh, c**p. That means there's a bit of errant code floating around my last post. Thanks. EL

very annoying. side bar is missing for the main page and today's post. still there for old posts. That will kill hits for today.

Lissa - You probably have discovered this by now, but the sidebar comes back up if you go to the Crabcake Bling post.

I agree with Tapas Teatro, always enjoyable.

Also, Mezze has some nice bloody.

I've never tried white sangria, which seems contradictory to me. White blood? Hmm. Anyone?

Being a non-drinker, I'm not sure, but isn't white sangria what you drink when you have an infection?

Honestly I find the chain tapas' places sangria to be the best to my tastes. (LaTasca is my favorite, followed very closely by Jaleo) but that is probably because I like my sangria fairly weak and fruity. Mezze's was good, but just too strong for me. I want it to taste less like wine and more like vaguely alcoholic fruit.

That said, don't use Emeril's recipe for sangria unless you want your nose hairs burned out. Even my tequila loving boyfriend thought that junk was way too strong. (And then he let it sit in a spout cooler under the dining room table for three weeks...EW.)

I think the fruit is a big part of what makes good sangria great. That the fruit truly has been soaked in some sort of orange liqueur and not just tossed in at the end.

That said, I've never found a favorite sangria in Baltimore, but am hoping to get some ideas here. If we open it up to the rest of the country, my favorite is at the Pink Taco in the Hard Rock Casino in Vegas. They use teeny diced fruit - probably no more than 1/2 in wide. Yum yum yum.

Rio Lisboa on Eastern avenue had wonderful white and red sangria.

I miss them.

I've convinced my self to make my own Sangria, but the eternal question is - what is the best wine to use? The fruit seems to be a no-brainer, put in what you like and leave out what you don't. Or is the fruit supposed to match the wine? Oh lords, now I'm confused. Can't somebody please help!

My sister once suggested I try Rachel Ray's sangria recipe ... involved canned fruit cocktail. I can't even imagine.

But Helen's Garden had a good sangria, I recall ...

Canned fruit cocktail belongs in jello, not in wine.

From my friend Eddie Ross:
"Combine Fresca, white wine and fresh fruit such as peaches, strawberries and grapes. Serve it in a large vintage jar with a silver ladle. It's like sophisticated sangria without all of the work!" Personally, it needs more booze in it.

Fresca? I have no words.

I love the sangria at both Tapas Teatro and Mezze. They are my favorites, other than my own that I make at home. I also love both white and red sangrias, and the white sangria at Tapas Teatro never fails to please.

NEPA, I haven't made Sangria in ages, but something cheap and slightly sweet would probably do the trick. I'm not talking about the $5.99 Jug of "deer marinade" but something Sutter Home or Berringer is probably fine.

lambrusco and sprite. many servers will admit to that.

I am a fan of the Rebujito, a sherry based sangria, at La Tasca.

Mex in Powerplant Live has great sangria, only $2.50 at happy hour.

Boordy Vineyards

Fresca!?!?!? Gack.

I had a glass of sangria at Donna's of CK a few nights ago. It was so-so, but they did have great small plates to go with it. I had the fried trout strips on a puree of white beans and an onion salad. Excellent.

tio pepe's champagne sangria is so good

Where inthe area can I find a Baltimore peach cake?

Sue Kelly, Hoen's Bakery, right where you left them, in Highlandtown. Conkling, one block north of Eastern Ave., IIRC.

Sure hope Sue finds that peach cake. Either that or there is a serious echo in here.

My brother loves sangria and makes his own. I'll ask him what he uses. My guess is some cheap red wine found in Lancaster County PA where he lives, and some fruit.

Sangria from Three Thieves under their Bandit label (in tetrapacks) ... not so good.