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Friday, August 5, 2011

Organic Sangria, a Sneaky Stunner at Greens

Posted By on Fri, Aug 5, 2011 at 11:45 AM

click to enlarge TAMARA PALMER
  • Tamara Palmer
San Francisco's venerable vegetarian restaurant Greens, now 32, is trying out a new healthy happy hour from 5 to 7 p.m. daily at the restaurant and at its takeaway counter, Greens to Go. Snacks such as slow-roasted almonds, padron peppers with pecorino and grilled bread, and mini empanadas are available to eat in or to go, along with miniature wine bottles. There are also five new wine-based cocktails to enjoy in-house. Most are light and fizzy like the Abruzzo (Prosecco with lemon-verbena-infused blackberry reduction) and some are made even more playful with a dash of an organic soda, as in Thé Cremant, a lovely balanced offering of sparkling rosé, late-harvest Gewurztraminer, and a splash of Virgil's cream soda. But our favorite of this fresh bunch is the Organic Sangria, made with peaches, plums, Chenin Blanc, Riesling, Muscat, and Virgil's ginger beer. The sweetest and most palatable version of sangria we've ever tried, it's a revelation compared to all of the bitter, red-wine-based beverages passed off as sangria around town. And there's no headache at the bottom of the glass. Greens Fort Mason Building A, (Marina at Buchanan), 771-6222.

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Tamara Palmer


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