How to Make Traditional Red Sangria with Mark Oldman | Pottery Barn

How to Make Traditional Red Sangria with Mark Oldman | Pottery Barn


Hey, I’m Mark Oldman, Pottery Barn wine expert and author of
Oldman’s Brave New World of Wine, here today to talk about Sangria. I’m going to fast track you to Sangria Bliss, a very simple, easy, fun recipe. It’s going to start with cutting up the fruit. There is no magic one technique to how you cut the fruit, umm, I like
to cut my fruit, and what fruit are we talking about?
We’re talking about lemons, limes, oranges. Those seem to be common to most sangria. I like
cutting it into wheels, because it looks cool in the sangria and it’s fun to eat later, and then we can cut some smaller wheels of lime. Strawberries are a common ingredient in Sangria. Okay, so we’ve finished cutting our fruit here,
and what you want to do is is just put the cut fruit in a pitcher, so we’re going to
take our fruit and just kind of dump it in, and get the mixture ready. Now is time to muddle, just to get the juices intermixing here and begin the process of making a nice fruit-filled Sangria. So on to my next step, which is actually my favorite step
of the Sangria creation process and that is getting wine into the mixture. We’re making the traditional red Sangria so we just need
a bottle of red wine. I like to go native, I like to go with a nice Spanish red,
and here I have a Rioja. So we’re just going to pour a little Rioja into our mix. Next up, this is not mandatory, but a lot of people like
to put a shot of their favorite liquor, into the Sangria mix. I like rum a lot. That’s going to heat things up a little bit. Another nice enhancement to your Sangria is sugar, or any
sort of sweetener. It could be orange juice, it could be a little bit of honey, I like to make my Sangria irresistible so I’ll put in
two teaspoons of sugar into the mix. I also like to add a little bubbly water, a little sparkling water
to my Sangria mix. So we’re going to add two cups of sparkling water, this adds a
little lift, a little interesting effervescence to your Sangria. So, we’re all set. We’ve got everything in our container now,
the only thing left to do, if at all possible, is to let this mixture chill over night
so the fruit gets fully infused with the underlying liquid, mmm, this is going to be an incredibly irresistible Sangria. Mission accomplished, our Sangria is done, it’s been
marinating overnight and it’s ready to go. We have red Sangria which is the traditional Sangria,
and also some white Sangria, I used the base of Portuguese white wine, a vinho verde for that, always add ice right before
you’re going to serve it. And then use big, generous, festive glasses and then you’ll
be all set for Sangria fun. For more information, including recipes on the red Sangria or the white Sangria of course go to potterybarn.com and for more on wine, check out my website, markoldman.com. May your entertaining be totally rewarding, I’m Mark Oldman, drink bravely.

13 thoughts on “How to Make Traditional Red Sangria with Mark Oldman | Pottery Barn

  • Great production value, cool and knowledgeable delivery. Mark knows his stuff and this video really phooooshed sangria making to tasty new heights.

  • I've seen already a couple of videos on how to make sangria and I think it's time for me to ask this question. Can someone please tell me the purpose of pouring carbonated water into this sangria if you are then told to leave in the fridge overnight? The carbonation will completely dissolve and turn into regular water.

  • Funny they show it like that. The ice and the carbonated soda/water are added at the end. You can even make it w tap/filtered water.
    wiki:
    "Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours, or a full day in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredients, the ice and any last-minute ingredients are added and the drinks are poured."

  • This is a decent recipe but the editing is so weird. He obviously did not add ingredients in the way it was described but again, the recipe is ok.

  • Hi George, you ask a good question. Though I am not an expert, what I know from experience is that if you do not add some kind of "water", the combination of the fruits and added sugar will yield a densely flavored sangria after you let it sit. Personally, I think it delicious when done without the added liquid but I guess it should be a light and refreshing drink so "water", carbonated or not, should be added to thin it out a bit. I would not add sprite or ginger ale though.

  • This is not tradicional sangría…. Strawberries? Rum? Pellegrino sparkling water??? Oh, and there is no "white sangría". Call it punch or whatever, but not "sangría… Etymologically, "sangria" comes from the word "sangre" (=blood), so it is always red, made with red wine.

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