Red sangria is a classic Spanish wine punch made with red wine, brandy, fresh fruit, and sometimes whole spices. The recipe keeps with tradition - no juice and no mix. Make it the night before, and the flavors only get better.
Jump to:
On Sangria
Sangria is a lightly sweet, mouthwatering wine punch with Roman-era roots in what is now Spain. Since the water wasn't reliable back then, wine was added to stave off sickness. This practice spiraled into a more contrived drink with fruit and spices. In modern Spain, sangria is more of a tourist attraction than a drink the locals enjoy. And while American-style experimentation with sangria ingredients is half the fun, this recipe errs on the side of authenticity. It starts with a traditional Spanish red wine, adds brandy, and ends with plenty of fresh fruit and citrus. That's it.
The ingredient list is only what enhances the wine, and nothing that won't. Use it as a starting point for your wildest sangria dreams. But no matter how you mix it, red sangria is an enticing libation to serve at parties or to enjoy on Taco Tuesday. In winter months, this restaurant-style punch is a delicious, crowd-pleasing cocktail for the holidays (another to try: apple cider sangria).
The Wine
A red sangria worth drinking almost demands traditional Spanish wine varietals. And you can find great labels for less than $15. There is no need to shell out muchos dineros on a bottle of wine. But I do recommend a decent one you enjoy in its natural state. Avoid lighter red wines like Pinot Noir, Sangiovese, or red Burgundy (French Pinot Noir) as a first choice. Wines such as these are higher in acidity but lower-bodied, and will be overwhelmed by the brandy and fruit. The result can be an overly tart sangria that misses the mark.
Traditional
For the most authentic Spanish bottlings, reach for ones labeled Denominacion de Origen (DO). Wine with this designation is made according to regulated agricultural practices, which equals better wine. Look for Crianza or Reserva, which are aged a minimum of two and three years, respectively. The longer wine matures in the barrel or bottle, the more nuanced it will be and the softer its tannins (a wine's bitter, tongue-drying compounds).
- Tempranillo
- Garnacha
- Monastrell (same grape as France's Mourvèdre wine)
- Rioja (a Spanish red blend)
Full-Bodied & Bold
- Primativo or Zinfandel (not white zinfandel, but the dry red variety)
- Merlot
- Syrah or Petit Syrah
The Ingredients
The ingredients for a classic red sangria are simple: Spanish red wine, brandy, and fresh citrus and stone fruit. That's the foundation. Whole spices add depth and warm feels, but don't make or break the punch. Sugar or simple syrup is optional but not needed. Unsweetened sangria allows the wine and fruit flavors to shine.
On sugar or simple syrup. Most red sangria recipes call for a little sugar or simple syrup. But you don't have to add any if you avoid processed sugar (like we all should). Honey is the only sugar substitute I recommend. It will lend its own flavor to the sangria, but that's not necessarily a bad thing. Be sure to mix it in well until it's completely dissolved. The same goes for any granulated sugar.
On adding club soda or any fizzy drinks. If you'd like to add a carbonated beverage to your sangria, splash a little in the glasses right before serving. The carbonation will fall flat as the sangria sits, and will water down your punch.
How to Make Sangria
Making red sangria - or any version of the Spanish punch - is straightforward. Combine the ingredients, then let them macerate in the refrigerator for at least four hours (note: marinate is what we do to meat). This is the secret to a memorable punch. Mix it the night before, and you'll enjoy a real winner of a sangria pitcher.
I recommend cutting your stone fruit - the apples or pears - into small pieces, about a quarter-inch dice. Then, if someone wants to enjoy a piece in their sip, they can (no one wants an awkward mouthful of huge fruit). Otherwise, cut the fruit larger to prevent any from escaping the glass. You don't need to peel the apples or pears; the skin helps the fruit maintain its shape in the punch.
The Steps
- Optional: Boil the simple syrup. You can certainly mix endlessly to dissolve a few tablespoons of granulated sugar in the sangria. But simple syrup is a cinch to make, and the standard cocktail sweetener at bars and restaurants. Combine equal parts granulated sugar and water in a small pot, and bring just to a boil. Add whole spices to the warm syrup for added flavor. Store leftovers in the refrigerator for a few weeks.
- Prep the fruit. Dice your apples and pears into small pieces, around a quarter of an inch in size. Slice the lime in half, then into thin crescent moons. Do the same with the orange, cutting the crescent moons in half again to create small triangles that mirror the size of the other fruit.
- Mix the sangria. Add the fruit, wine, brandy, simple syrup, and any whole spices to a large pitcher and stir it well. I've seen Spanish chefs add the brandy right before serving the sangria. I add it at the beginning for the sake of simplicity and not forgetting later (also, I'm not always around when my clients imbibe).
- Let it macerate for a few hours, then serve. Let the sangria chill for several hours before serving, or even overnight. Serve the sangria in glasses garnished with a slice or two of the citrus in the punch.
Chef's Tips
- Macerate the wine for at least four hours. When helping clients entertain, I have found that four hours is the sweet spot for infusing the punch. More is better, less is well, less. The longer it sits, the better it tastes (up to a point). Overnight is a great way to create a smashing sangria. After a day or so, however, it will begin to fall flat, as the exposure to air degrades the wine.
- Experiment with different wines. I love red sangria with zinfandel from California's Lodi Valley. In the Lodi growing region, the vines are old and the flavors run deep.
- Add plenty of whole spices. Adding one or two cinnamon sticks, whole allspice berries, star anise, or cloves gives your red sangria that sitting-in-a-Madrid-tapas-joint feeling. Warm and sultry spices pair beautifully with the dark fruit flavors of rich Spanish wine. And lend an intoxicating aroma.
- Sweeten it to taste. For one of my first clients who loved sipping white sangria with friends on the weekends, I left the syrup out entirely. And filled a squeeze bottle of simple syrup to keep in the fridge. Then he and his guests could sweeten to their liking.
Frequently Asked Questions
The best fruit for sangria depends on the wine. Choose fruit that complements the wine’s natural flavors. Spanish reds like Tempranillo or Garnacha pair well with apples and pears, while white wines like Albariño or Sauvignon Blanc work best with stone fruits such as peaches and nectarines.
Citrus is essential for balance, adding acidity to offset sweetness. Firmer fruits like apples and nectarines hold up well as the sangria sits, while softer fruits like berries, mango, and pineapple should be added just before serving to prevent them from becoming mushy.
Your sangria, your choice. According to historians, ancient Romans drank a concoction of wine, sugar, and water. So that's likely where the tradition of adding sugar to sangria originated (but their wine probably tasted awful). With the modern marvel that is 21st Century winemaking, you don't need to add sugar for a great sangria. And actually, I believe sangria is more flavorful and authentic with just a little or no sugar at all. Too much can mask the nuance in the wine, brandy, and fruit. Leaving the sugar out also allows those on a low-carb or sugar-free diet to partake in a glass.
You can certainly add a little fruit juice to your sangria. But be aware the juice will dilute the flavor and strength of the wine and brandy (which may be a desired effect). If you are adding sliced citrus, juice from the flesh will make its way into the punch anyway. So for a traditional glass of sangria, you don't need to add any. But you decide. It'll lighten up the cocktail (especially if you've added liqueur). And stretch how many people your pitcher will serve. Aim for half a cup of orange juice for every bottle of wine for a traditional sangria.
Up to about 48 hours. After that, the exposure to air starts to degrade the wine, and the flavors fall flat. The fruit also begins to break down past the one-day mark, which can make the punch bitter. Make it the night before and serve it the next day for the best results.
Not in the pitcher. Ice dilutes the wine as it melts and mutes the flavors the fruit worked hard to develop. Add ice to individual glasses right before serving instead, if you like. Cold sangria served straight up is the most flavorful.
You certainly can. But brandy is the mark of a traditional red sangria - and gives it depth and a complementary kick. Without it, the punch is lighter and less complex. If you don't have any, a good substitution for brandy is an orange liqueur like Cointreau or Grand Marnier. Cognac would make for the Cadillac of all sangrias. Rum and vodka work too, but at that point the drink becomes less sangria and more wine-spiked cocktail.
📖 Recipe
Authentic Red Sangria
How to make an authentic red sangria that'll take you straight to Spain. In keeping with tradition, the ingredients are minimal. No juice, no mix, and optional sugar. Make it at least four hours ahead, or overnight, for the best flavor.
- Total Time: 4 hours (mostly inactive)
- Yield: 4 servings 1x
Ingredients
- 1 bottle (750 mL) of Spanish wine
- ¼ to ½ cup of brandy
- 2 apples and/or pears, diced small
- ½ of a large orange, sliced and halved
- 1 lime, sliced into half moons
- 2 to 4 cinnamon sticks
- 1 tablespoon of allspice berries, optional
- ¼ cup of simple syrup, optional
For Simple Syrup
- ½ cup of granulated sugar
- ½ cup of water
Instructions
To Make Simple Syrup
- Bring the sugar and water just to a boil in a small pot, stirring to dissolve the sugar well.
- Remove it from the heat immediately, and set it aside to cool.
- Store simple syrup in an air-tight container for up to a few of weeks.
Mix & Macerate the Sangria
- Prep the fruit. Dice your apples and pears into small pieces, about ¼ inch. Cut the lime in half, then into thin slices. Do the same with the orange, cutting the slices in half again to create small triangles. Save a few slices of lime or orange for garnishing the glasses.
- Mix the sangria. Combine the fruit, wine, brandy, simple syrup (if using), and any whole spices in a large pitcher and stir well.
- Macerate (infuse). Let the sangria chill for several hours before serving, if possible. Four hours is a sweet spot. You can also mix sangria the night before.
- Serve. Serve sangria chilled, garnished with a slice of citrus. Add more simple syrup to taste in each glass, if you like.
Notes
Choosing Wine. For the most authentic sangria, choose a Spanish wine varietal such as Tempranillo, Garnacha, Monastrell, or a Rioja (a red blend). Primativo, Zinfandel, and Syrah also make for fun flavorful punch.
On the Spirit. Brandy is a popular addition to sangria for good reason. The fortified, fermented grape juice-based pairs beautifully with wine and traditional sangria flavors. An orange-flavored liqueur such as Triple Sec, Cointreau, or Grand Marnier works well in this recipe, too.
On Adding Club Soda. If you'd like to add a carbonated beverage to your sangria, splash a little in the glasses right before serving. The carbonation will fall flat as the sangria sits anyway, and doesn't bring any great flavors to the table.
On the Nutrition Facts. The nutrient amounts below are based on the recipe as written, with half a cup of brandy and no added sugar. It doesn't include any calories from the fruit, since consumption on that front varies widely.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Drinks
- Method: macerating
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 7-ounce glass of sangria
- Calories: 220
- Sugar:
- Sodium: 0.3 mg
- Fat: 0 g
- Saturated Fat:
- Carbohydrates: 4.9 g
- Fiber:
- Protein: 0.1 g
- Cholesterol:
Eat Informed
The Edible Times Newsletter on Substack, written by Chef Christina, covers the science behind ingredients and recipes (and even cocktails) like this every month. Complete with a new nutrient-dense, approachable recipe.
Totally Free. No ads. No brand partnerships.
Elijah
Been working long nights and it’s been amazing having a pitcher of this in my fridge when I come home. It’s a great nightcap!
Sue
Loved this one! We ended up making two pitchers. Reminded me of a sangria we drank in California on vacation once.
Christina
So glad, Sue! California restaurants do serve some really good sangria.