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Sangria ???

After finding what looked like a great Sangria recipe, I took the low road and bought a 32oz bottle of SANGRIA ROJA MIX at William Sanoma which is a recipe from Rick Bayless:

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The bottle says "Just add Wine".

Ok, I bought a bottle of Carlos Rossi Burgundy which is supposed to be an acceptable inexpensive, dry table wine for Sangria.

Some questions:

(1) Even though the directions on Bayless' mix says to add one bottle of chilled, red, fruity wine to two cups (16 oz.) of the Sangria mix, it doesn't say what amount of wine in ounces. I bought the biggest bottle of Carlos Rossi Burgundy and it comes in different sizes.

How much red wine do I add to the Sangria mix?

(2) This Sangria mix from Bayless has no alcohol in it. I wonder if I should add some Contreau to the mixture? I am asking because that is what I have seen in other recipes. More alcohol than just wine.

(3) How about adding some cut fruit into the pitcher or is that overkill?

Thanks,

Gary

Reply to
Gary
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It's inexpensive. Whether it's acceptable depends on your taste. It wouldn't be to me.

The word "bottle," although it may seem non-specific, is actually a specific standard size. It's 750 mL, approximately 25 oz.

There are many different ways to make sangria. try it without it and then add a little to see if *you* think it's an improvement.

That also is commonly done. Again, try it and see what you think. I'm not a sangria lover, so none of this excites me. But that's fine; there's lots of room in the world for different tastes.

Reply to
Ken Blake

Ed's recipe is a good one. I usually make Martha Stewart's recipe (to rave reviews) and it is similar. The wine I use is Neonato Rioja, a 100% tempranillo wine found for about (or under $10).

Dimitri

Reply to
D. Gerasimatos

A bottle of Cava would equally do a good job.

M.

Reply to
Michael Pronay

On those occasions when I've made Sangria (along similar lines to Ed's recipe, though I usually look for bitter oranges if I can find them) I've tended to use Torres's Sangre de Toro, which usually makes a very acceptable Sangria. I think that the fruitiness of the Garnacha helps, but YMMV.

Mark Lipton

Reply to
Mark Lipton

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