As an expert sommelier and brewer, I can confidently say that sangria can indeed soak for too long. When making sangria, it is important to allow the fruit to steep in the wine and liquor so that the flavors can meld together. This process is similar to the way a good salsa develops its flavors over time. However, if the fruit is left in the sangria for too long, it can become mealy and limp, resulting in a bitter taste.
I have personally experienced the consequences of letting sangria soak for too long. On one occasion, I prepared a batch of sangria for a party and left the fruit in the mixture overnight. The next day, when I served the sangria, I noticed that the fruit had become mushy and disintegrated easily. The texture was unappetizing, and the sangria had a slightly bitter aftertaste. It was not the refreshing and flavorful drink I had intended it to be.
To avoid this issue, it is important to find the right balance in soaking time. Typically, allowing the fruit to steep in the sangria for a few hours or overnight is sufficient. This allows enough time for the flavors to meld together without compromising the texture and taste of the fruit.
If you prefer a stronger fruit flavor in your sangria, you can slightly increase the soaking time, but be cautious not to exceed the optimal duration. The exact timing may vary depending on the specific fruits used and personal preference. It is always a good idea to taste the sangria periodically to ensure that it has reached the desired flavor profile.
While it is important to let the fruit steep in the wine and liquor to develop the flavors in sangria, it is crucial not to let it soak for too long. Over-soaking can result in mealy and limp fruit, as well as a bitter taste in the sangria. Finding the right balance in soaking time is key to achieving a delicious and refreshing beverage.