Wine Ever: History

You are on a wonderful vacation in Spain. But you are feeling inadequate on your trip. You took an imperative action to throw your travel guide book away. That is it! No more get trapped in the infested tourist sites! You build up a courage to get off the beaten path with your wielded past Spanish lessons. You ventured into the community of partying Spaniards.

Tourist to Traveler

Claret

"Where is everyone?", she thoughts. Glanced at the watch and it read out 1:35 a.m. "Dónde está el partido?", she yells at the bartender.

History of Sangria

He fixated a baffle look at the tanned blonde lady. "Oh no, not another American, said under his breath.
"Grab a seat, lady".

"You speak English?", the lady answered surprisingly.

The lessons on Cultural Begins

"Would you like some Sangria?", asked the bartender.

"You want me to drink blood!?!", the lady taunted.

"Sangria, Sangria, not blood. Sangria derived from the word Sangre. Yes, lady, it meant blood.", the bartender explained.

"Earlier, you asked me where the party is. You are an early bird." As the bartender continues to explain, "People here start party around 2 a.m. Safe to said, the place here will get packed after 2:15 a.m."

"Wow! This is unlike us. We start around 8 p.m. and end at maybe midnight."

"The Spaniards know how to have fun." the bartender laughs.

"This Sangria is good!". How do you make it?"

"It is a secret.", bartender answered.

As the American and the bartender continues their lessons on the Spanish living.

The Sangria has been popular drink in Europe for hundred years. The basic recipe consists of Spanish wine, Rioja, and fruits. In some Europe countries used claret or Bordeaux. It occurs during maybe 1800s. The Sangria make its first appearance in America in 1964 at the World's Fair in New York. The Sangria began to spread in America.
Today to this day, there are many different recipes. Fruits mainly are oranges, apples, and lemons. It does not necessary restricts to the ingredient or red wine and fruits. Some people add rum, brandy, or even vodka to the Sangria.
When you see the Sangria with the words following, Sangria Blanco, it means that Sangria is making from white wine. As you know your basic Spanish, blanco means white. Sangria Blanco maybe will align with fruits that such as kiwis, peaches, or mangos.
Really, there is no rule on how to make Sangria. The rough guideline of Sangria making is wine and fruits mixture. To refine your recipe, you may use another alcohol, fruit juice, soda water, sparking water, and/or even use sugar.
The restaurants have their own recipe. The Sangria you drank is the bar's best kept secret recipe, the most traditional and authentic drink. I must say you have found the hidden treasure in the Spain. Frankly, The bar next door will have Sangria. I regret to said, lot of them are making it cheap due to mass of tourists want to taste the true Spanish therefore the bar want to have large quantity and sells it 8 time the cost in order to make profit.
You will be surprise how easy and inexpensive Sangria can be made. I am not said it is a cheap drink. It happens to be cheap by nature and it is great and fun to drink. You get alcohol, fruits and combine it together. You let it melds just like you marinates your food. That is the Sangria you drink.

Cultural Transform

"¿Puedo comprar le yo una bebida?", said the fashionable handsome Spaniard as he grab the barstool next to her.

The bartender observes the room.

The lady translates few words deliberately and reply, "Drink me no", as she shook her finger.

"I bet you it is around 2 a.m." the bartender reckons.

She checked her watch and it read out 2:11 a.m. Suddenly, she felt her wrist being grabbed. "Senor! Give me my watch back now!"

"No!"

"We must stop and smell the roses, lady. Not only occasionally but, we must do it often." As the bartender debates, "Time is an important tool but not making a life chained to the time. Learn to control your destiny as you are master of your time, not a servant."

"Look!" as the bartender scans the room with his finger. The lady's eye feasts the room. The patrons banter, barmaid walk by with tray full of drinks, the couple flirts madly in the corner, and across the room another group of patron sings gleefully.

"What time do you think this party will end?", the bartender challenged.

"4 a.m.?"

"Find out.", the Bartender answered with a smirk, "It is only the way you can experience authentic Spanish living."

"Take two aspirins and see me to claim your watch in morning.", joked the bartender.

History of Sangria

This author is a foodie who appreciates the array of alcohols. You can read about his journey experiments the drinks of Sangria. To following his trips, go to How to Make Sangria and Collection of Sangria Recipe

Claret

Since all these breeds are straight comb, it would seem that Boston cock had very strong pea comb genes to give that characteristic to his offspring and descendants for generations to come to this day- after 100 yrs. or so.

Some History of the Allen Roundhead Gamefowl Chicken Breed

I have owned many, many "Roundhead" fowl over the past long yrs. I have been in the sport. I put the name in quotes because it refers (in the USA) to most any pea comb fowl that happens to be black breasted reds with white or yellow legs and that do not show too much of their Oriental lineage.

However there are also Black Roundheads and Negro Roundheads and on and on. So now it is used more as a generic term for pea comb fowl than as the name of a specific breed. However, generally the name refers to the Allen and Shelton Roundheads (Shelton was Allen's brother-in-law and they owned the fowl together). But another" however" the Allen Roundheads were breed and to a great extent developed by another old man-R.E. Walt. In fact in my younger days, most of the Roundhead gamefowl around OK. were referred to as RE Walt Roundheads instead of Allens.

You might ask about the Boston Roundheads that made the Allens. They arrived in the USA from Ireland without an ID tag. According to my sources, these fowl were known to be Irish Whitehackles-bred just like the more common English Whitehackles such as the North Britons, Earl of Derbies, and so on but many of the Irish had pea combs. The original Kearney (and Duryea) Irish Whitehackles had a % of pea combs as well as the Irish Whitehackles bred by my Irish friend John Tynan. I think he called them Queen Anne Whitehackles but I have forgotten for sure.

Remember after England colonized India, the English breeders had access to the best Oriental fowl such as Asil and even Japanese. These Oriental bloodlines were then added to the early English fowl of 500 yrs. or so ago that weighed only around 4 lbs.-about like the small Spanish cocks today. The Oriental crosses increased the size to around 5 lbs. or bigger, which most American cocks are today.

Over the years, the English breeders bred out the pea comb but since it didn't bother the Irish, they continued to breed both straight comb and pea comb Whitehackles. Of course the name Whitehackles comes from the old English custom of trimming the neck hackles close to the skin so that the cocks with a white under feather in the neck would be a whitehackle. There are also breeds called Blackhackle. There are jillions of Oriental/American crosses that come peacomb and are called Roundheads that contain not a drop of the original Allen bloodline. As is true for all other strains-some Roundheads are awfully good while others are awfully bad but most are somewhat in the middle. The pea comb Kelso fowl owe much of their good qualities to the George Smith Roundhead (same stock as Lundy Roundheads) that was blended with Claret to make the McClanahans that Walter Kelso used in his initial cross.

For more information regarding gamefowl history, breeds and bloodlines visit the sites below.
The Gamefowl World
Gamefowl Breeds History and Bloodlines