Kiwi PeachesPeaches RaspberriesStrawberries BlueberriesSangria SimpleBasic SangriaSangria MakingsClassic Red SangriaSangria SelectQuick SangriaForwardsA classic red wine sangria recipe that’s just sweet enough. Make a double or triple batch – it goes quick! Oh hey, fancy meeting you here! I decided that I am officially growing my hair back out. Ben and I circa 2006 – holy buckets, look how young he looks!!!!!!Although some folks opt for white wine sangria, others prefer to craft their fruit punch using a red wine. Differences in the taste between red and white sangria are more or less the difference between red and white wine. Red sangria, like the wine, is a heavier drink. So, your choice of sangria largely would depend on the type of wine you prefer. Red wine mixes best with apples, oranges, and pears. When making the drink at home, you can change the kind of red wine according to your preference. Which red wine should you choose? Some of the favorites include:MerlotCabernet SauvignonPinot NoirAs for sangria-making tips: If the wine you choose is too dry, sweeten your sangria by adding more fruit juice, simple syrup, agave nectar, or tonic water.

You also want to make sangria a day in advance, so the flavors will have time to integrate. And be sure to use a quality wine that’s not too pricey and that you wouldn’t mind enjoying on your own.Here’s a little about each red wine, along with some ONEHOPE selections that would work wonderfully:Merlot—Our classic California Merlot exhibits huckleberry and loganberry flavors matched with notes of peat, dried fig, Assam tea leaves, and an ever so slight touch of vanilla—all the result of aging in a combination of American and French oak barrels.Cabernet Sauvignon—OHEHOPE’s California Cabernet Sauvignon is a remarkably broody wine that displays aromas of baked blackberry and deep cassis. Loads of roasted coffee and cocoa notes fill the palate, along with hints of sage and paprika.Pinot Noir—Pour our California Pinot Noir, filled with bright cherries, strawberries, and hints of violet pastille and cola. The fruit is layered with fresh soil notes of earth and spice.Bold recipe title coming from a passionate (and opinionated!) sangria lover.  

But I’ll stand by it. This really is the best sangria recipe I have ever tasted so far. And it’s all thanks to one secret ingredient…. Can you spot it floating in there? Yes, you do spy with your little eye something “green” — ARUGULA! I have to admit that I did a double-take too when I saw my favorite green floating in a beautiful pitcher of red sangria on my recent trip to California with Dole.  best wine bar luxembourgOther than herbs, I had never before even considered adding greens to my sangria.best wine bar cambridge ma But since I am slightly obsessed with arugula, and sangria is my drink of choice in the summer, I had to investigate.best wine bar moscow

Sure enough, it was brilliant. So good, in fact, that I had to come home and make it for my friends.  And then make it again the same week for another group of friends.  And I may make it for some others next week.   For sure, the addition of fresh arugula was definitely a conversation topic.  Everyone eyed it with curiosity, but once they tasted the sangria, they were sold.   wine grapes for sale qldThe number one question, though, was how exactly one goes about using arugula flavor the sangria.  the best red wine from franceI imagine you could probably just stir it into the sangria and let it sit with the fruit for a few hours.  great wine bars in minneapolisBut what Dole did, and I what I totally recommend, is to muddle it (I just did so with a spoon) along with the fruit to release extra flavor.

A fruity sangria made all the more wonderful with a subtle peppery kick of arugula flavoring each sip.  In my opinion, it was the perfect balance, and it also made for a beautiful colorful appearance! I experimented with serving it three different ways — completely strained (sans fruit in the glasses), strained with a little fresh arugula in the bottom of glasses and a lime on top for decor, and then filled with lots of fruit and arugula.  Different people have their preferences, but since sangria is so fun and colorful anyway, I like to show at least a little of the fruit when I’m serving it. However you make it, I just highly recommend inviting a bunch of friends over and trying it soon.  Without a doubt, this arugula sangria will be happening at my place often this summer.   Thanks to Dole for the great recipe inspiration, and all of the other great Spanish recipes they are sharing right now with their Taste of Spain campaign.  To learn more, check out my post coming later today with a big photo roundup of my time with Dole.

Arugula is the star ingredient in this delicious red sangria! 2 (750 mL) bottles dry red wine, such as Cabernet Sauvignon or Merlot 1/4 cup orange liqueur 1 pound DOLE strawberries, hulled and halved 3 oranges, thinly sliced 3 limes, thinly sliced 2 lemons, thinly sliced 4 cups DOLE fresh arugula (optional) 1 can lemon-lime soda Stir together wine, brandy, sugar and orange liqueur in large pitcher, until sugar is dissolved. Stir in the arugula, and use a wooden spoon to mull (crush) the arugula so that the flavor is released. Add strawberries, lime, lemon and orange to the wine mixture, and lightly mull the fruit to release juices. Cover and refrigerate for anywhere from 2-24 hours. Stir in soda if desired, then strain and serve over ice. *If serving to a large group of people, I highly recommend making a double batch. If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!