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Three stemless wine glasses filled with red sangria on a wooden tray.

Authentic Red Sangria Recipe

This is an authentic red sangria recipe that'll take you straight to Spain. Or your favorite tapas restaurant.  Adding whole spices like cinnamon and allspice berries creates an enticing, aromatic punch. The amount of brandy below is simply a guideline, use as much or as little as you like. 

Sangria is best after the flavors have had time to marinate. Make your sangria at least four hours, or even a day ahead.

  • Total Time: 4 hours (mostly inactive)
  • Yield: 4 servings 1x


  • 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


To Make Simple Syrup

  1. Bring the sugar and water just to a boil in a small pot, stirring to dissolve the sugar well. 
  2. Remove it from the heat immediately, and set it aside to cool.
  3. Store simple syrup in an air-tight container for up to a couple of weeks. 

Mix & Marinate the Sangria

  1. Prep the fruit. Dice your apples and pears into small pieces which allow the fruit to be sipped in small doses with the sangria. If you don't want any fruit to be sipped, simply chop it larger. 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. 
  2. Mix the sangria. Add the fruit, wine, brandy, simple syrup (if using), and any whole spices to a large pitcher and stir it well.
  3. Marinate. Let the sangria chill for several hours before serving, at least four for the best flavors. You can also mix sangria the night before.
  4. Serve. Serve sangria chilled garnished with a slice of citrus. 


Sommelier Tip

Marinate the wine for at least four hours. Mixing up sangria for clients I've found that four hours is the sweet spot for marinating the fruit in the wine. At least as a minimum. More is better, less is well, less. The more it marinates, the better it tastes (up to a point). Overnight is a great way to create a smashing sangria. After a day or so, however, the punch will begin to fall flat on flavor as the exposure to air degrades the wine. 

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 pitchers of sangria. 

On the Liqueur

Brandy is a popular addition to sangria for good reason. The fortified, fermented grape juice-based spirit 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 marinates 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 of a cup of brandy and no added sugar. It doesn't include any calories from the fruit, since consumption on that front varies widely. 

  • Author: Chef Christina
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Category: Drinks
  • Method: Marinating
  • Cuisine: Mediterranean
  • Diet: Vegan


  • 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:

Keywords: red sangria recipe, authentic red sangria, sangria with brandy, how to make sangria