Keyword best red wine sangria, best red wine sangria recipe, red wine sangria
1/4cupgranulated white sugar(I like to use superfine sugar)
One750ml. bottleinexpensive, fruity, medium-bodied red wine,chilled
drizzle of brandy(optional, but good!)
extra orange slices,for garnish (if desired)
Slice one orange, and squeeze the juice out of the 2nd orange. Slice the lemon.
Add sliced orange and lemon and sugar to a large pitcher; mash gently with wooden spoon until the fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in the orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8 hours.
Before serving, stir again and add a drizzle of brandy (if using). Serve immediately over ice cubes in individual glasses. Or, if it's well-chilled, you may choose not to use ice at all.
Cook's Illustrated tested this recipe with more expensive red wines too and they found that the cheaper wine tasted just fine. It really is okay to buy an inexpensive bottle for this recipe. I use a Spanish wine... anything like a Rioja or the like is okay.
The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that isn't possible, give it an absolute minimum of two hours to sit.
You can easily double or triple the recipe- just switch to a punch bowl instead of a pitcher.