Sangria Sundowners : Showdown at sundown in Shiro

Shiro is the place that is in the heart of the city and it is in the most prestigious building of Bengaluru, i.e the UB city. Shiro has always made sure that they have something new to the customers, now they have come up with the Sangria Sundowners menu. We were given a walkthrough of the event i.e, Sangria making, tasting, food pairing and the few pointers on Sangria. The main motive behind The Sangria Sundowners is to allow the working class people to finish their work and catch up on friends, family and acquaintance over a few glasses of Sangira with some starters, nice music, wonderful ambience, quick and prompt service and loads of conversation. This menu is being served between 4 pm to 8 pm.

Shiro has the most prominent and magnificent ambience that is fit to serve the King and Queen. We were given the demonstration of making the Sangria next to the bar counter. Before I start off with the Sangria making, I would want to tell about their menu. Let me start with saying that with the drinks, you can opt for the unlimited Sangria (red or white) or unlimited wine (red or white), or you can go by the glass of Sangria or wine (red or white). In the food you have equal choice for the veg and non veg, the dishes have be selected to go with the Sangria and wine, you could either order a dish or the platter also. This is just a brief introduction that I have and with give you the dish by dish experience I felt with the Sangria's

Mr Wayne (the bartender) was to give us the demonstration of how white and red Sangria was made. He started off with the red Sangria. Initially he added loads of ice in glass, followed by 20 to 30 ml of peach, green apple and passion fruit syrup's (during the seasonal time he would mash the fruits and use the extracts other than that of apple), 15-30 of White Rum (can use dark rum or brandy also), cinnamon powder to give it a spicy flavour, orange juice and red wine. This was stirred well and the same is filter to a wine glass, then red apples and some oranges with peal is chopped and added to the glass. This is Red Sangria which is very simple to make The taste of the Sangria was a bit choky for the first few sips due to the cinnamon powder but afterwards this was a pleasurable drink to have when you want to talk to people as it does not make you too high. This drink was slightly on the sweeter side due to the syrups but the cinnamon did the trick.

 

Tickling Tummy

The White Sangria is also prepared in the same manner but with a few exceptions. Everything is same till the white rum, and then the apple juice is added instead of the orange to maintain the color followed by the white wine. The fruits that is added to this Sangria is the green apple (again to maintain the colour) and oranges with peal. This was slightly sweeter than the red wine and this had a smooth flow throughout the drink. This was the second time that I ever had white sangria and I have got a liking towards it, thanks to the short interval between them.

The best part of Sangria is that you can make and have in ten minutes up to three days. Yes, due to the alcohol neither the fruits, syrups and juice would go bad, the more time you keep this drink the flavours tend bend well and gives you the added flavour. One should note that apart from the red/white wine, any juice, syrups, alcohol and fruits can used to make a Sangria but one should keep in mind to balance the flavours as a Sangria should have some sweetness. The main ingredient of Sangria is the wine and based on your requirement the selection of wine as to made to get the dry, rich, other any other flavour that you want in the Sangria, here The Two headed Bird 2013 by Myra was used.

 

combination platter non vegetarian

combination platter vegetarian

For the food we served with the combination platter vegetarian with had Vietnamese vegetable spring roll, mushroom & baby corn in Thai barbeque sauce, Korean chilli potatoes and chi chow dumpling. This is plate looks ideally for two people, who have a fairly good appetite so that it doesn't leave you full in the ending as this just the appetizers to go along with the drink. I personally loved the Baby corn in Thai barbeque sauce that went exceptionally well with both the Sangria's, this has a elegant but a slight sweet taste that made me love this dish with the Sangria's. The Vietnamese vegetable spring roll was also a very out of the box dish that fitted just right with the Sangria's. I personally do not like to eat potatoes with wine but since it had a sweet and spicy taste, I had to change my mind. The Korean chilli potatoes were among the spicy dish on the platter but it had the sweetness in it for the Sangria, which also made it a very good dish. The chi chow dumpling was a bit plain with the Sangria but the dips did make the difference. The best part of the Sangria is that it goes well with all most all the dish due to it slight sweetness and this thing I will never forget. The we were served with some Spicy mushrooms that did not suit my palate but the other bloggers did like it with the Sangria.

Since I still have some of my milk teeth I cannot end anything without dessert, we were severed with molten volcano and some ice creams. The molten volcano kept on oozing the chocolate from inside and the taste of the same was exceptional tasty after so much wine. After the few bites of this delicious dessert it became too sweet for me handle but the vanilla ice came to the rescue by reducing the sweetness of the chocolate. Chocolate do go while with wine but this was my first time that I had Sangria that went very well with chocolate, this was among all the lessons that I learnt in Shiro.

I personally thank Mrs Prachi Gupta for giving me an invite to Sangria Sundowners at Shiro, in which I learnt wonderful and new things. Like I said Shiro’s always have something new for its customers and now it is the Sangria Sundowners. Do visit the place soon for the Sangria Sundowners with friends, family, acquaintance and any other person that you would like to and experience the Sangria Sundowers.