They are three very common options in the summer and they have been with us all our lives. Both the Bleeding, as the currying (zurracapote) and the wine lemonade they make the hot summer days more bearable. These three drinks are similar and even for many people are the same, although it could be said that they have some differences.
Not for the RAE
Before entering into specifying these small variations, we do have to point out for the Royal Spanish Academy of the Language (@RAE reports) are almost synonymous, since the definitions of wine lemonade and of zurracapote they are «sangria (refreshing drink)». Regarding this, the dictionary proposes the following: «Refreshing drink that is made up of water and wine with sugar and lemon or other accessories».Bleeding
However, for European regulations, indentation and spanking, for example, are not the same. According to the EU, sangria can only be produced in Spain and Portugal, since it is a drink of ours composed of wine, chopped fruit, sweetener and some added liquor. And that is precisely what distinguishes it from zurracapote or zurra, that added liquor does not provide almost any alcohol content, while in this mixture they are used spirits or brandies.
The most important thing to achieve a good flavor in any of the three options is to ensure that the maceration is perfect
As for wine lemonade, the most common recipe is very similar, although the predominant fruit is lemon and no other liquor is usually added to it.
The importance of mashing
Sangria, zurra or wine lemonade is prepared –and even if you consider all three the same drink–, the most important thing is the maceration of the concoction. For the result to be satisfactory and the wine is macerated with the sugar, the fruit and the cinnamon (if it is added), it must remain a good idle time and the closer you get to three days, the better. While it is true that many times there is no time, at least let it sit for a couple of hours.Wine lemonade
As for wine, it is generally chosen fruity young red wines, as they will combine perfectly with the fruit. In this sense, it does not matter much that they have a high graduation because it is usually lowered with water.