Sangria

The story

Sangria originated in Spain and has roots that trace back to the 18th century. Traditionally made with red wine and chopped fruit, it became popular in the United States after the 1964 World's Fair in New York showcased Spanish culture. Its refreshing, fruity nature has made it a staple in summer gatherings and celebrations.

How it tastes

Sangria is characterized by its fruity, sweet, and slightly tart flavor profile, primarily from the combination of red wine, citrus juices, and fresh fruit. It is best served chilled, making it an ideal choice for warm weather occasions and social events.

Getting it right

The key to a great sangria lies in the balance of flavors and the infusion time. Ensuring the sugar is fully dissolved enhances sweetness, while allowing the mixture to chill for several hours allows the flavors to meld and develop complexity.

Variations

• White Sangria — Uses white wine instead of red, often combined with fruits like peaches and berries for a lighter flavor.
• Sparkling Sangria — Incorporates sparkling wine or soda for added effervescence, making it a bubbly alternative.

Substitutions

• Red Wine — Can be replaced with rosé or white wine for different flavor profiles.
• Cinnamon Sticks — Ground cinnamon can be used, but use sparingly to avoid overpowering the drink.

Questions

Can I make sangria ahead of time?

Yes, sangria benefits from being made a few hours or even a day in advance, allowing the flavors to meld.

What fruits can I add to sangria?

Common fruits include oranges, lemons, limes, berries, and apples. Feel free to experiment with seasonal fruits.

Is sangria always made with red wine?

No, sangria can be made with white or rosé wine as well, each offering a unique taste experience.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026