Sometimes I dream about the perfect red sangria (paired with parmesan truffle fries) from Eat Chow. Every once in a while I drive down to Newport Beach just to eat here and then drive back up to LA. Yeah, it's that good.
Obviously I can't keep that up forever so I decided to re-create the perfect red sangria at home... and it's pretty darn close.
THE PERFECT RED SANGRIA (re-imagined)
1 bottle red wine (we used Ménage a Trois Cabernet Sauvignon)
1 bottle champagne or sparkling wine (we used André Brut Champagne)
1/2 cup blackberries
1/2 cup blueberries
1/2 cup raspberries
1 1/2 oranges, plus more for garnish
3 (or so) fresh mint clusters to soak, and some to garnish
- Cut the oranges into thin, circular slices.
- In a large pitcher or punch bowl, (could even be a pasta pot), throw in all of the fruit and mint.
- Pour in the red wine and pop it in the fridge to soak overnight (we let ours soak for 2!).
- Before serving, add the champagne and mix. Top it off with orange wedges and mint sprigs.