You remember how we used to do this? We need 10 seconds of silence so we can pull out real noise. Roger, 10 seconds of silence, please. What are you talking, we haven't used 10 seconds of silence in like seven years. I got your silence right here. I know, we haven't, we don't need to do it. I kind of just wanted to get Roger to stop f***ing around with the ice for a minute. It's a good soda, it's good at ambing soda. You like that? You like that ambience? Listen, do you want these cocktails or not? The man needs to f*** around with the ice. Okay, okay, listen, Jenna's gonna leave. What was in your guy's wine in the first episode? Apparently, at cocktail hour, he came in here real spicy hot. She's more more than the rest of us combined. I did hear a couple of f*** bombs over at my desk when I was just sitting there working. We're just working. Working. I had to be typing on my keyboard because that's what I do. Chris wasn't at his desk, and Jim was like, what's Chris doing? I'm like, we're doing this sangria episode. You're pretty aggressive with that ice, pal. We're doing a sangria episode, and Jim's like, well, the fruits should be macerating right now. Marinading? Yeah, he's Italian. Everything's marinade. Really worried that there wasn't going to be enough flavor combination in time for this. And I was like, listen, it's fine. Chris knows what he's doing. Chris has made a sangria or two. You are listening to another episode of Barrel to Bottle, The Binny's Podcast. I'm Greg, I do communications at Binny's. Kicking it off, going around the room. Hey, I'm Pat. Roger, will you pass me that fruit plate? Fruit? Oh, there is a fruit. There is a fruit plate. And you will know why soon. Fruit plate and three fruit kings. I am Roger, I do beer, and I'm very excited for some sangria. Oh yeah, I'm Chris, I made the sangria today, but everybody's gonna fine tune it for me. Oh, there's participation involved? Yeah, oh, there's participation involved. I forgot I had an appointment I gotta get to. There might not be, it all depends. I'm Jenna and I'm leaving. I do communications and I'm here to enjoy some sangria. Yeah, these do look awesome. All right. Really, they do? And where did everybody put their lunches in the break room this afternoon? Good point. So the idea behind this, the other day, I was asked to do some vodgas and I thought, we just did one on summary wines. I thought, well, why not do some sangrias? But how to make that extra interesting? I made four different kinds of sangria. And normally, I would taste and fine tune, but I wrote these recipes this morning and... Don't say that. It makes it more impressive, yeah. This is the idea. This is really a stunning array of sangria to have come up with this. You pulled four sangrias out of your ass this morning. Yeah, this is the idea. So people think they need a recipe to make a sangria, right? But the fact is, you can use any fruits and wines you have laying around. And so at this time of year, my kitchen looks like a fruit stand because I'd like to go to the farmer's market and have a bunch of stuff around. So I brought in a bunch of stuff that I would normally have at this time of year and I combine them with some wines and some various liqueurs and things just kind of spontaneously to see what would happen. What I didn't do though, what I would normally do is I would finish it, taste it, fine tune the sweetness, maybe add more booze, whatever. I didn't do that. So these may be perfect. Or what I want to know is I've got some of the ingredients here. Yeah, just the business. Yeah, this is part of the process of making sangria, especially if you're winging it without a recipe, is that you're going to have to maybe add a little more brandy or add a little more orange juice. There's so much liquor here. I didn't realize there was this much liquor in sangrias. OK, well, so let's let's get started on the first one. I'm going to pour these and pass them around. Oh, that one's golden. Interesting. It is golden. Golden sangria. Nice. Yeah. I'm a big fan of white sangria. You don't see it very often. Wow. Look at that presentation. Do any of these sangrias have olives floating in them? They do not. You know, given the name sangria, obviously, we're talking about something that's generally blood red historically, but white sangria is a thing, you know, if your white blood counts too high. Okay. Blood jokes because sangria means sangre, which means blood. Well, yeah. So let me go over this one. So this is one based on Cabba. So this is a sparkling sangria. I kind of did a riff on a French 75 here with some other things going on. So I used Bombay Sapphire Murcian Lemon Gin. So this unusual to have gin in a sangria, but- Wait, a special edition of Bombay. Yeah. It's the Murcian Lemon, the Spanish Lemon Gin. What's the other lemon gin that we have that's, oh, Malfi. Yeah, from the Amalfi Coast. But that one's like overtly lemon flavored. And this one is more just like gin that happens to be lemon. Okay. Lemony. It's not like Malfi. So what's in here is a full bottle of Cava. I use the Santa Monica Cava, which is dry. And then I used a half cup of this Bombay Lemon Gin and a quarter cup of Pure Ferrand Dry Curaçao, quarter cup of Simple Syrup, a six ounce can of pineapple juice because that's the size it came in. And then I threw in some oranges, lemons, limes, apples, strawberries because they go with sparkly wine. Jim's going to put these recipes up on the blog. Yeah, I'll have to tune them in. So the question here is, again, I just poured the sparkly wine in here to retain the fizz, so I had no opportunity to taste it before. Is it too sweet? Is it? It's pretty sweet. The fizz is gone. I'm not getting a whole lot of fizz here. The fizz is gone. I was waiting on that. A little bit. Club soda is a common ingredient. If you want a little fizz and to cut the sweetness, you could add a little club soda. That's one solution. You could squeeze a lime in it, so there's some key limes on that platter. Oh, I bet this would be good with lime. Here's, okay, the flavors of this as it is right off the bat, Chris, this reminds me of, I know it was colored red, but this reminds me of my grandparents' Christmas punch, you know, with the frozen ring floating in it. And there was always a bottle of bubbly or something in there. Yeah. And it's just a little tiny bit fizzy and it's super good. Wow, Rod's just pawed citrus into my drink. Yeah. A little squeeze of lime might be welcome here. Did I mention there's mint in this? I don't know. There's mint. There's no pineapple though, but it kind of smells like pineapple. Pineapple juice, he said. Oh, it's pineapple juice. Yeah. There's six ounces of pineapple juice. Okay. I'm glad I have a smart enough nose to smell something that's literally in it. I need to remember that I have to drive home. This is very good. Yeah, this is delicious. I don't think it changed much. I'm like a house in this conference room. I do want to add some lime to this. I think it needs more cut. Yeah, I would agree with that. I think it's just on the wrong side of sweet. I would like a little lime too. You guys know Lee Rodgers on the right side of sweet and can pass those limes over. Jim is also in the room, and he just expressed the mint on the rim of his glass. You have to. What an expression. That adds a little bit to it too, that oil. Pat's just eating fruit off the fruit plate. Come on. Just pass me a lime. Oh yeah, the lime does focus it a little bit. Yeah. My God, look at that massive pile of fruit. I've never seen a half of a key lime in person before. Look, it's so cute. It's so adorable. It's this tiny little lime. Look at this. I didn't know I've never had a key lime before. Watch this. Watch this. V, phi, fo, fum, wham. And then it got its revenge by squirting me in the eye. If key limes didn't have seeds, the whole world would use key limes. Yeah. There's a large seed proportion to it. Oh, really? Yeah. I like it with a little more lime. Yeah, agreed. And so, like I said, if you're making sangria at home, you can dump whatever random fruits you have in. Just in the end, you've got to play with balance. And that's what this whole exercise is about. I thought it would add maybe a slight extra layer to the podcast to see what things do. I thought it was interesting that you did the fizz first. I'm interested to see where we go from here. But this is amazing. It's really good. Number two is a white, just a white wine based, so white sangria. And I will dole it out. So many pictures of fruit on my phone right now. Fruit phone. So which fruits are in this? I see some sort of berry floating around in there. Raspberry, blackberry or something. Let me get to that in a second. I know this is a complicated procedure here. Are you pulling off the fruit to make it pour easier? I'm doing it to, yeah. Oh, you're doling out the fruit in the cups. I just want to make sure everybody gets a decent amount of fruit. Dolling out the fruit. Dolling, ringing. Unintentional. Bringing in the sheaves. I did notice that the amount of fruit in this first cup that you gave us was really spot on. Very generous. Very generous. I made all of these with really generous amounts of fruit. So much of sangria is the presentation. These look beautiful. Yeah, an intersection of fruit salad and sangria. Okay. What we have here now, let me just pour. In the last one, Chris, there was mint in it and garnish, correct? Correct, yeah. It definitely had a pretty pronounced minty character. Yeah, it's been macerating for a couple of hours with the mint. Nice. It's different. I don't think I've ever had a sangria like that. It adds a refreshing note, I think. Yeah. There may not exist a sangria like that because I made all these up. Chris, I don't know how to say this. Is that grocery store mint? It is. It has the reedy, weedy, just a hint of that, my own backyard mint, which is a little gamey, a little wild. Yeah. Well, there are lots of different kinds of mint. There's spearmint and peppermint. Is this one peach flavored? Yes. So. Peach bitter boy over here. What was your brophy combo? Okay. Number two. So again, you could add some club soda to this if you want a little fizz. What's the wine you used on this one? Give me a second. My recipe disappeared. I don't know why. Oh, that's pretty good. Do we have forks or anything in here? Come on. No. Use your fingers. You got the little. Oh, I just want to eat the fruit inside. You have a whole plate of fruit. I don't know if it's for anything. It's for adding and subtracting. Use the little shot glasses. Well, the benefit of eating the fruit that's in the sangria is it's been macerated. Yeah, it's alcoholic fruit. It is. This is really good. Oh my God, those apples. I really like this peach sangria. It's notably heavier and richer and thicker on the palate. It definitely is. Does it have more sugar in the recipe? No, it doesn't necessarily. Peach juice is pretty heavy. Pat, what do you think is the wine? What's the wine base on this one? That's a good question. I have no idea. It's something white, right? It is something white and Roger is holding the culprit for the body. Ah, the chanola. What do you know, Roger is adding chanola to this. I was going to say I ate a piece of peach and it tasted like it was soaked in chanola. How unpredictable. So that makes sense. So this is a straight up white sangria. I used our brand spanking new Tin City Sauvignon. Oh, nice. Which is full of some nice tropical fruity notes, pineapple and whatnot. So every recipe I'm giving here is a full bottle of wine. And then I put in a half a cup of the chanola, passion fruit liqueur. There's a quarter cup of curacao, dry curacao, pure forand. There's maybe about a third of a cup of simple syrup. And then there are the earliest release of Red Havens of the year. Not at their peak, but Red Haven Peaches from Michigan. I was going to say that's a peach. I had no idea. Is that the peach that they talk about on Seinfeld? Mackinaw Peaches, Jerry. Red Haven Peaches are definitely the shit. Legit. I've revered. Always loved them. Where did you get them? La Grange Farmer's Market. But he says they're from Michigan. They are from Michigan, yeah. They were marketed as early Red Havens, so just coming out. I wonder if we could plant them in our backyards here. Probably. There's also orange, lemon, lime. There's a standard citrus array that I've used through most of these. There's some apple raspberries. Look at the fruit here chowing down on the fruit. You got to get to these peaches. They are so good. You got to get to these peaches. I was trying to play into the passion fruity nature of Sauvignon Blanc, although this one I don't think is very passion fruity. It's more peachy. Yeah. I didn't want to do a hat on a hat, but I wanted to bring that flavor in. Yeah. I think it works. What do you guys think? I think that Pat and Roger both added more chinola to theirs. First of all, come on, respect the balance here. I was just curious. Second of all, Chris, you added both chinola, which is very thick in body and sweet, but you also use simple syrup on this one. And sour. Maybe passion fruit is super sour. So maybe more chinola and less sugar. I don't know, just post-hoc. That's a good point. I thought about the balance of that. I didn't want the passion fruit to dominate. I wanted it to be a note. And I think it's clearly there without overwhelming the wine itself. I think Greg probably just doesn't want something. He wants something on the drier side. But I wouldn't describe it as too sweet. But you know the concept of an empty calorie? It's like a calorie without health benefit or without nutrients along with it. This is a calorie without flavor. Forget about health. Yeah, it's sugar, it's sweetness without additional flavor, which is great sometimes. But in this context, everything, you could use more. I mean, this is very flavorful and amazing. But just sweetness on its own. I don't disagree with you, but I didn't want- I think what he's trying to say is you should use the demerara syrup. Yeah, I didn't. Well, full disclosure, I was on vacation last week and I was in the middle of nowhere and I bought a- This is gas station simple syrup, you guys. Yeah. I bought a simple syrup to make mojitos with in the woods. I'm surprised that you didn't figure out a way to extract the pure sugar from the leaves of the native plants- I could probably do that. And do from the air in order to construct your own simple syrup while camping. I don't know if you'd stop working. You got to get in on this, these are great topics. You definitely would have made a comment about Chris making mojitos in the woods. Yeah, that's what the kids are calling it these days. I'm in. And also, once I got to the peaches in this, whoa, these are good peaches. Yeah. Right. Oh my goodness. Well, the other thing is this theoretically, if you notice my pitchers are very full, so I didn't add club soda in any of these, which is pretty common. Do you add that all the time? It's pretty common, just add a little fizz to cut down on the disgusting. Breaks up the syrupy character. That's another one where I, me, and I don't think I want to water this down because the flavors are all intense and wonderful. Right. It's a matter of choice. But people chug sangria. Like when they go to restaurants, it's like, let's get another pitcher. So, Greg Glass is completely empty. Fruit tube. It was mostly fruit. Thank you for the juice. You ate all that fruit? The raspberries are really good too. And now I have seeds stuck in my teeth. It takes me back to my childhood, the raspberry patch in the backyard. I will just say that all this fruit is freaking top-notch. It's really good fruit. If anybody didn't try a blackberry before we put it- Where's the fruit plate? The blackberries are gone, but- Jenna's bow guarding the fruit. Oh, no. I don't think there's blackberries on here. No. Are there peaches? No, but I do have some peaches you can have. He used all the top-notch fruit in the Sangrier. The blackberries I found to be some of the best blackberries I've ever eaten, and I think that was pretty much the universal opinion. Wow. Yeah, I had one, and it was heavenly. Chris, do you think this one would benefit from some citrus too, maybe? If anything else, the only thing it's lacking is acidity and lift, and maybe a different Sauvignon Blanc would have given you that, but this is a really fruity Sauvignon Blanc. Actually, we should talk about that too. But first, citrus, yes or no? There is lemon, lime, and orange in it. I think I'd add a little more. Yeah. In fact, I didn't put any juice in. I just macerated the fruits, but in some cases, I might actually put juice in. Or squeeze the halves. Okay. Let's talk about Tin City Sauvignon Blanc for a second. Yes. It's Paso Robles. Is it Paso Robles or California? It is Central Coast, although Tin City is located in Basso. It is a riper style. It's kind of rich and figgy and- Roger will tell you Sauvignon Blanc can be grassy or it can be Cape Gooseberry or Gooseberry. Not Cape. True Gooseberry. True Gooseberry. Or it can even be like grapefruit. And I think that the Tin City Sauvignon Blanc is a lot more like peaches and nectarines, which is, I mean, it's like, it's another one. Talk about like summertime sippers. It's another one of these like really easy to drink white wines. And it's like 12 bucks. Yeah, and that's why. Gazebo goesers. $12.99. And that's what I was playing into. I knew I wanted to put peach in that one. Also, you're amplifying the peach. Yeah. Because the peaches in here are fabulous. And then there's nothing stepping on it. The wines seem seamless. I feel like there are a lot of ways to go with the fruit. You can amplify or you can contrast. And I definitely wanted to get peach in there. All right. Now I'm going to address the chocolate on that side of the table. Would you guys add chinola to this one too? Yeah. Add chinola on everything. This is the one I added chinola to. No, the first one. The second one. Oh, you did? The second one, yeah. I mean, I have some of the first one left. I'll add chinola to it now. I thought you put chinola on the first one. No, the second one. Just to bring it up again, I think not enough people make white sangria. You should think about that when you are making sangria again. It's very different. And there's plenty of people that might not want, they think of sangria and again, it's not for me, but such a different experience when you use a white wine. I agree, Roger. In the past, I haven't known how to make sangria and I've made the mistake of using Teutonic of a red wine in sangria. And that means it's being kind of bitter and heinous and creepy and weird. You need fruity, easygoing, no oak. And you're never going to make that mistake with a white wine. Very unlikely you're going to make that mistake with a white wine. Exactly. More forgiving. All right, we're going to move on to the next one, eventually. Chris, I can't help but notice that you did not use apricot brandy, which is often popular. I did consider that, but I did not. And it just goes to the point that you can use anything you want. If you've got liqueurs laying around, you know, really classic things are just regular brandy or an orange flavored brandy, of course, like Grand Gala or Grand Marnier. You can use anything you want. Roger's really racking on Chris' ingredients here. No, the reason that I brought it up is that when people use the Googles to look up sangria recipes, there's this one that's kind of whatever had the right search engine optimization. Because of the four paragraph volume about their childhood. I mean, everybody's like, where's your apricot brandy? And I'm like, okay, were people watching Jaws? Like, why does everyone want apricot brandy all of a sudden? Like, no one drinks apricot brandy. They drink that in Jaws? Yeah, that's one of Quint's quintitions for the Voyage is, one case of apricot brandy. So you can say quintitions. I didn't. You should have. I should have. So a lot of the apricot brandies are just sickly sweet and they're fake. Rothman and Winter. If you're going to use one, you should use Rothman and Winter. That's why I brought this up. Yeah. I totally agree. One more cup. Man, my peaches are on the bottom of this cup covered by lime shells and stuff. I'm going to get my hands all sticky. Get in there, baby. Dig around in there. That's worth it. That's why I asked for a fork. You should have had. I like this giant melting iceberg in these two cups. Where is it? I've just been using my fingers like an animal. Are you sticky now? You can kind of use the shot cups as like, you know, do some squeezing and shoveling. This smells really nice. Oh, this does smell really nice. What is that? It smells like cucumber. It does smell like cucumber. I'm done with email now. Jelly Cat is the name. For a reason that will surprise you. Cucumber gin. Nope. Cucumber juice? Did you juice cucumbers you monster? Watermelon. Yep. Oh, really? Yep. Remember, the edge of watermelon is very cucumbery. Same family. Wow. Neat. Yep. Tastes like watermelon. Okay. So this is actually a rosé sangria. Huh. So made with Clark and Sheffield rosé. There's a little bit of- The barbain to our Oppenheimer. Right. There's a quarter cup of curacao, a third of a cup of that framboise we were using in last podcast, which is why it was open. There is about a cup and a half of pureed watermelon, pureed and strained. How did you pure it? In a blender. Okay. I just took watermelon chunks and pureed it. I did not use the rind in this. There's no rind. There's no rind at all? No. But it still has all that note. Yes, it does. Did you use some of the white? No. How about the part where it's like pinkish? No. Was it an under ripe melon? There must be some explanation. Extremely ripe melon. Oh, man. Watermelons just smell like this? Yeah. People listen to me and this is going to sound crazy. Jolly Ranchers has been lying to you for years. It doesn't taste like that. That is fraudulent. Have you guys noticed how much if you eat one of these strawberries, it absorbed all the mint flavor. Interesting because it's basil. Yeah. There's basil leaves at the top here, and it's right next to my nose, and that's a good 50 percent of what I'm smelling. That could be. Back to the, can I read the ingredients? Are you guys going to f**king bullsh** all day? Isn't that just what we do? Chris, your first episode was an hour 20, and we f**ked around for 12 minutes and we're at 44 right now. I'm just kidding. I'm just going to pad this one out. A bottle of Rosé, quarter cup of Curaçao, third of a cup of raspberry liqueur, half a cup of simple syrup, one and a half cups of watermelon juice, limes, lemons, oranges, bing cherries, strawberries, raspberries, peach, apple. That's all? And basil. It's a simple recipe. It's got a lot of fruit in it. It's a farmer's recipe. Just requires that you purchase 15 different fruits. Well, this is my point. Yeah, it's the whatever fruit you have. Listen to Roger talking. Like half his recipes don't require the same thing. I know. He's like, you have to go to this one grocer. If you only have strawberries, you could do this recipe. No, yeah. Well, A, it's delicious. I mean, this is incredible. I agree with everything in this recipe except for the simple syrup. I don't think I needed it. Again, it's like it could use a little less sweetness and a little more cut. I agree. Sorry, right next to him. Sangria is always a little sweet. I mean, there's always sugar in it. I don't think this one's too sweet. And again, I would say put a little club soda in it or squeeze a little lime. Again, I might have adjusted this toward the acid side if I had tasted it. So that's totally fair. I think for the people that are really going bonkers for rosés in the summer, a lot of them are gravitating towards rosés with a little sweetness. Yeah. So they probably would want it. They would love this drink. Argue that anyone who's a big sangria drinker wouldn't find any of these too sweet, because I haven't really found any of them to be too sweet. For me, if I was having one glass, multiple glasses then yeah. Greg's like, I'm looking at that carafe and thinking, what can I adjust to go for two carafes? Greg's entire mind is operating by the picture. I'm not even joking. The second carafe would be a little tough at this level of sweetness. Do you know what I think would be good in this? Just hear me out. Hear me out. Bourbon. I think bourbon would be great in here. It would be like a smash combined with a sangria. It would be delicious. I made at Evergreen Park for We Gonna Binny's, a rosé sangria with the Clark and Sheffield rosé and Clark and Sheffield bourbon. And it was delicious. Nice. Tequila would be good. It was not nearly as fancy as this. Tequila and watermelon is a pretty good combo. I did consider a stronger booze because all we have here is curacao and framboise. So it could use some cognac. There's cognac right here. Not gin, because the basil already brings too much herb to it that I wouldn't do that. But like a brown spirit, like a rich brown spirit. I mean, to Pat's point, there are plenty of people making sangria without any alcohol other than the wine. That's fru- oh. That's fru- I mean, I definitely think that they're better with a little bit of something. Yeah, you need a little kick. Brandy is probably the most classic go-to. Yeah, for sure. Okay. I got to say something else. Sorry about this cliche, and I'm sorry to touch on this nerve that I always do, but you don't really have a recipe for a chili. You just have a skeleton. You know what the basic things are, and then you add lib a little bit. Chris, you knocked it out of the park with all of these, but it's clear that you already have your chili recipe, your framework for what's in the sangria. Exactly. You're just playing with the variables. And quarter cups of various other things. Yeah. I think this is the point of this episode is that play around. You can't mess it up. Yeah. You got some liqueurs laying around that you never use, fruity liqueurs, even an herbal liqueur. Who knows? Try something. Tell me how I can use that caramel flavored bourbon, caramel whiskey that I have that I have never been able to use. Drain cleaner. It just clogs it up bad. It gets all gummy. So to Greg's point, when you are riffing with stuff like this, though, I would suggest leaving the sweeter ingredients till the end, so then you don't have to worry as much about trying to fix sweetness with more acidity. You can do that. I mean, you can add like lemon juice and balance it out. Just think lemonade kind of concept. Yeah. Indeed, yeah. It's wise to be cautious with those elements, both acid and sugar, so you can dial it in. I didn't really have... I mean, I had that luxury, but I didn't want to take it. I feel like every summer, we have an episode that everybody just kind of takes it easy, but eventually it just devolves into all of us chewing into the microphones. And this is getting pretty close. I'm using my mint stem to fish out fruit. I also like that this is yet another less conventional take on sangria. Again, this would be... You could give this to somebody and just call it like a punch, and they wouldn't even necessarily think. Holy s***, we have five sangrias here? No. Four. I had to split this one into two containers because I'm fruit nuts. Your word is not mine. I'm not even sure how I'm going to get the fruit out of these. I don't know how we're going to get anything out of those without staining our shirts. Right. So, our base wine so far, we've had the Sauvignon Blanc, Tin City Sauvignon Blanc, right? We've had a Spanish Cava. Santa Monica. Santa Monica Cava. The pearl on the label. And then what was the last one we just had? That was Clark and Sheffield Rose. Clark and Sheffield Rose, that's right. So you're not putting any fizz in the red one, are you? You can. Okay, just tell me why I should be open to putting club soda in wine. I know that it's fine and I know it's a cocktail, but it seems like wrong. Makes things pop. Accentuates things. Dude, those blackberries are incredible. I knew Roger was going to react like that. Seriously. Chris was like, try the raspberry or try the blackberry. I was like, I really got to pull one out of here and try it. Try the Schnauzberry. I'm not a big bramble berry guy. I don't like the little seeds. Hit me up with some other pitch or two. You're like a fruit guy and you don't like blackberries and raspberries because of the seeds. Come on, meme with these fruit guys. You know more about fruit than I even know about fruit. Yeah, I retain a lot of esoterica. Okay. Chris just made Rogers sangria with love and care. I did. And gave him extra blackberries. As always. I wonder if he got the fresh fruit on top. It's all the way down. It's blackberries all the way down. We found the favorite child. It's fine. Are you kidding? He gave it to his multiverse other self. Red wine sangria. Red wine sangria. By eye, the fruit here is blueberries, blackberries, raspberries and grapes that you cut in half. Yes. Okay. Strawberries too. Oh, I didn't see one of those. It's in there. And cherries. Oh, awesome. This is amazing. Are you talking about the fruit itself or the sangria? No comment. The wine is fine. The fruit itself. They're both awesome, but I'm loving the top-notch fruit. These guys wheeze in the juice big time over here. All right, Chris, give us the recipe, please. Okay, so this is a classic. Oh, orange is in there too. Pretty classic red wine sangria. There's a bottle of red wine, which happens to be Vieter Red Blend. Oh, nice. Vieter Red Blend. Is that password? That's like nine bucks or something, right? Yeah, it's very reasonably priced. Lots of juicy fruit. I was worried before about the tannin that could be present in red wine. This is just fruit-forward and soft and plush, and it weaves in and there's nothing that sticks out. Exactly. Exactly. Three-quarters of a cup of orange juice, freshly squeezed orange juice. Oh, that's why it's kind of a little bit opaque. Yeah. There's half a cup of brandy. We used Hardee's VS today, and anytime I mentioned brandy. About half a cup of simple syrup, oranges, lemons, limes as per usual, and then apple, blueberries, blackberries, cherries, and black grapes. And strawberries. And strawberries. So here's a good example, I think, of where you do need some of the sweetness, because this is by no means sweet. You have the acidity. I was going to say the same thing. Considering there's simple syrup in here, I don't think it tastes sweet at all. I think I agree with that. Yeah, and this one has the most simple syrup in it, is a full half cup in here. So, yeah. This is good, Chris, but it's round and it's heavy, and I think it needs a touch of lift. If I was going to give a suggestion for a change, maybe I'll try club soda. If you make me another one, I'll try club soda, because here's what I was going to suggest. You already drank all that one? No, I have had. Because I want to actually modify this one. I think that this needs herb. I think that this could use some mint or basil, probably mint, and I think that this one can use some chanola, the bitterness and tartness of the chanola. Give me that, Pat. Pass it over. Really? This is move, Kat, and I don't know about that. There's orange juice in here already. This is why we're here, so let's play around with it. I think that's weird too, but go ahead. I think you're wrong, but continue. Let me give him a pencil. Again, I reiterate that I'm using peak season Michigan fruit from the farmer's market, so maybe the best blackberries I've ever tasted. Pat's trying my chanola edition. Blueberries, they're all peak. Certainly made it sweeter. Yeah, I'm 9 plus 2. I like it. I gave it to the guy who likes passion fruit, but without passion. This is one of, if not the best sangria I've ever drank. Wow. Thank you, sir. Thank you indeed. This is very good. So that's sangria, the end. I think we didn't go over as far as we were joking about Jim saying macerating and marinating, but that's probably a question worth addressing as far as preparing these, what your method is like for that, how long you think you cover them. I did not muddle any fruit at all. I did not squeeze any fruit at all. Is that like fast track version? Yeah. I was just throwing things together this morning. I thought we'd have plenty of time because we're going to record this later in the afternoon. So I don't know what time it was, 10, 30, 11. I started chopping up all this fruit, and then I built the sangrias around all the fruit. So they've been macerating since noonish. I think by not muddling, you end up with a much more beautiful looking. Agreed. I think the flavors are more delineated and clear too. You can eat a blackberry and it is freaking delicious blackberry, but that flavor is still in there. Yeah. It's okay. Every one of these fruits that I have is the extreme good version of this fruit because it's like amped up by everything else, but I'm eating that fruit. So I just had two of the cherries. Those are fabulous cherries. Yes, they are. This is peak cherry season two. I pitted them myself just for your enjoyment. So you didn't break your tooth. Except those ones. The cherries on the plate are not pitted. Okay. I checked first. Roger just palm the seed. Your pitter is adorable. You can do it with a straw. If you want to, you can do it with a straw. A metal straw is better. Chris has this device that's amazing. It locks into a mason jar and he just plops the pit down into it. You put your sugar in there and then you got your jar of cherry simple syrup. That's from a guy making real cherry pies. That's right. I made one just a couple of weeks ago before I went on vacation. All right, Chris. Wow, look at what happened to this orange in here. Oh my God. It's a blood orange. That looks amazing. What does it take to get an orange out of a red singer? What do you mean? All I got was blueberries and- I can give you one. You got to be friends with the chef. Oh, Pat, I got a piece of peach. You guys didn't even say peach. It may have been an errant piece of peach. I feel like there was a little bit of lack of cutting board cleanliness. There's no cross-contamination. It's like when one black olive gets into the tomatoes at Subway. Do you eat it with the rind and everything? Yes, he eats it peel and all. You eat orange peel. What is wrong with you? You never knew me before right now. No. Exhibit B, Jenna. What? That's the key line. I didn't eat the stem part because I'm not a maniac. Excuse me. That's a line too far. Yeah. You thought it was to bring this podcast deep cut full circle. You thought it was human beings. Dan Farber is also a man who eats citrus peels. Oh yeah. Tell Brett Pontani that he eats a whole orange. His respect would go up. Yeah. Only when it's cut, it's a little, it's great. The zest is the most complex part of the orange. On a lime or a lemon, it's the sweetest part. The lemon peel is the sweetest part of the lemon. It's delicious. Chris is nodding. Yeah. All right. So, you gave us four different sangrias, wildly different, but still unified by fruit, and your base recipe. So, can you reiterate your base recipe just in vague? Yeah, so, just a bottle of wine, maybe a half to three quarters of a cup of some booze. Bunch of booze, I'll call it a cup of booze. Yeah, two cups of booze. You can definitely amp it up if you want something a little more intense. And then a lot of fruit. Fruit to your heart's content, and maybe a sweetener if you feel like it too. I think one of the standouts here, not to really beat this horse to death, but the fruit in a lot of sangrias is just apples, oranges, lemon limes. Apples is like a sponge. It's maybe pear, but I mean, in particular I think that made the red so impressive was all the berry and dark fruit that I haven't ever had in a sangria, to be honest. Echoing the very flavors you find in red wines. Yeah, right, that's a good point. Blueberry, raspberry, blackberry, you find them in the wines, you should add them to the sangria. And Roger's point, you didn't macerate anything, you didn't smush anything. All of the fruit is intact, it's whole, it's beautiful, and all of these are gorgeous. Yeah. And people, it is peak, peak season for berries and peaches and everything. Go to your local farmer's market and make a sangria. It will be head and shoulders above anything you've had before, I guarantee it. Rock and roll. Have you ever put bitters in your sangria? No, but I wouldn't be opposed to it. I bet, just to get on Roger here, I bet Regan's orange bitters would bring life to any of these. Right? Am I right? I just ran out, I need to buy another bottle. I totally agree, that could be a nice accent. Yeah. Regan, yep. Yeah. Back to the point, put whatever you want in it. You got to try it out. Yeah, try a little glass. I mean, this is just, there's a template. Yeah. And you play with it. I altered two or three of yours, and that was just in my own glass. I don't think it's an appropriate output for the standard glut of zucchini most Midwestern gardens are experiencing right now. So, that's the one thing I wouldn't recommend. Or pumpkin. Or pumpkin. Let's not list all the fruits. No, I'm not listing all the fruits. It's just a zucchini joke. It's a common thing. Fair enough. People make zucchini jokes all the time. Oh, so common. Chris, awesome. Really amazing. Yeah, these were fantastic. I have never enjoyed sangria like this. Same. Thanks. If we only had a lot of Thomas to go with it right now. Roger's like, I think I get it done better. No, I'm really impressed with all these. I will say that the other ones, again, to reiterate some of the one with the rose in particular, I think you could almost approach it as like a punch. And I think it totally resonates with what everybody's gravitating towards these days with premixed cocktails and seltzers. And I mean, so just everyone's perception, I feel with sangria is a more austere red based thing. And these are just so much more rounded and integrated and fruit forward. And and then the whites are just totally a whole different thing. All lively altogether. Very much. Very fresh. I'd like to try one of the white ones with mango in it. Yeah. I think it's about time to order a box of Pakistani mangoes. Oh, yeah. Sulfur City, Roger. Chris, thanks again. And thank you for listening to another episode of Barrel to Bottle, The Binny's Podcast. It's because of your listenership and patronage that we get to sip weird fruity cocktails on an afternoon in the summer. So thank you for listening. Back in your feet next week. Something fun. Until then, I'm Greg. I'm Pat. I'm Roger. I'm Jenna. And I'm Chris. Get out there and enjoy the Midwest bounty of beautiful fruit and put it in your drinks. Keep tasting. Podcasts Shows barrel-to-bottle-the-binnys-podcast Sangria Copyright © 2025 Apple Inc. All rights reserved.Terms of ServicePrivacy PolicyContact UsResources and Help