Top | Toro Bravo
(recipe, Liz Crain & John Gorham)
- 1 bottle cheap un-oaked white Rioja (you want it to taste like fruit, not a tree)
- ½ cup orange juice, freshly squeezed
- 2 Tbsp. lemon juice, freshly squeezed
- 1 Tbsp. lime juice, freshly squeezed
- ½ cup white port
- ¼ cup Moscatel (or any sweet dessert fortified wine; we’ve used a lightly sparkling Muscat or Spumante in the past, because a little bubbles can be pleasant)
- ½ cup plus 2 tablespoons simple syrup
- 1 orange, ends cut off and quartered, then sliced into bite-sized triangles, about ¼-inch thick (separate the sliced fruit as you add it to the pitcher)
- ½ cup blueberries
- ½ cup raspberries
- Pour the wine (chilled if you will be serving the sangria immediately) into a pitcher along with the orange, lemon, and lime juice, and stir to incorporate.
- Add about three-quarters of each of the remaining liquid ingredients, including the port, Moscatel, and simple syrup. (The sweetness of your wine, as well as of all of the other ingredients, including the fruit, will vary, so you don’t want to add them all at once. It’s much easier to add sweetness than to try to dilute sweetness. Taste and adjust.) Add your fruit to the pitcher. Taste again, and correct. \[See below.\]
- Once you’ve gotten the sangria to a good balance of sweetness, acidity, and bitterness, and it’s something you could picture yourself drinking a lot of, chill it, preferably overnight.
- When it’s time to serve, pour it into glasses filled with ice. We use a large wooden spoon to keep some of the fruit back while pouring.
If your sangria is too sweet, add more wine. Too bitter from the tannins and orange rind? Add more simple syrup. Too acidic and sour? Add more port and/or a little more wine.