Cocktail & Other Recipes By Spirit Cognac & Other Brandy Cocktails

Classic Sangria

Red Sangria in wine glass with ice and orange slice on white marble, with pitcher of Sangria in background

Liquor.com / Tim Nusog

Sangria is the great democratizer of wine. While the wine industry has long been known for a certain stodginess, with self-styled enthusiasts drawing lines in the sand over everything from serving temperatures to shapes of glassware, this fruit-based punch has always been a drink in which anything goes.

A combination of wine, fruit, and often ingredients like fresh fruit juices, liquors, liqueurs, and sweeteners, Sangria has been made as far back as the Middle Ages. Though it is thought to originate around modern-day Spain and Portugal on the Iberian Peninsula, the practice of blending fermented grapes with other ingredients to create a wine cocktail goes back to the Greeks, Romans, Phoenicians—effectively to the invention of wine itself.

Sangria is commonly made with red wine, but you’ll increasingly see white wine, rosé, and sparkling options.

The anything-goes format means that Sangria can range wildly in quality, but choosing the right ingredients can transform  the drink from a basic fruit punch into something truly special. Let’s break down what goes into a great Sangria, starting with the most important ingredient: the wine.

How to Choose Wine for a Sangria

While almost any style of wine can be used to make Sangria, here we’re going to focus on a classic, red wine-based version.

It’s true that you probably don’t want to waste a 2016 Barolo on a pitcher of Sangria, but if you stick to only poorly made bargain-basement wine, you may ruin your drink before even adding other ingredients. No amount of fruit or sugar will cover for a truly terrible wine. Instead of price, focus on certain wine styles and look for something within your budget.

When choosing a red wine for Sangria, it’s best to look for something that’s dry, high in acid, and low in tannins. It should also display fresher bright red fruit as opposed to darker, cooked fruits. Here’s why.

Dry Wine: Since Sangria includes added sugar and fresh fruit (which itself is loaded with natural sugars), you’ll have an easier time bringing balance to a dry wine rather than starting with a wine that brings its own residual sugars.

High-Acid Wine: A wine that’s higher in acidity will show a more tart and zesty profile. As with any cocktail, acidity is used to balance sugar—think how lemon or lime is used in mixed drinks to even out simple syrups or liqueurs. A high acid wine acts as a counterweight to Sangria’s added sugar, ensuring you have a punch that’s refreshing, not flabby.

Low-Tannin Wine: Tannins are a group of bitter and astringent compounds that create a drying effect on the palate in certain red wines. This is different from the “dry” term we use in regard to a wine or drink simply being low in sugar, but rather a sense of the tongue and mouth drying out after a sip. Tannins are notoriously difficult to manage when adding wine to any sort of cocktail—when mixed with other ingredients these compounds can quickly morph into unpleasant bitterness that will cause the entire drink to taste off. As such, you’ll want to look for red wines that have spent a minimal amount of time in oak.

Bright Red Fruit: Here, there’s a bit of wiggle room based on personal preferences, as it’s possible to make a delicious Sangria with wine that presents darker fruit like plum, black currant, or jam. However, if you’re looking to make Sangria for warmer months, or simply something that’s more immediately crowd-pleasing, wines that are more prominent in lighter red fruit notes are typically more accessible and easier to mix with. Think cherries, strawberries, cranberries, and raspberries.

The Best Types of Red Wine for Sangria

So what types of wine fall into these categories? While there’s endless variation within grapes and styles, this cheat sheet includes some of the most commonly found red grape varieties that will yield a great Sangria, very loosely ordered from lighter to more full-bodied. Look for these on a wine label and choose based on your personal preference.

Gamay/Beaujolais: Tart, acidic, and fruit forward

Pinot Noir: Light-bodied, easy to find at a good price

Zweigelt: Tart, fruity, acidic, often cherry or cassis-forward

Grenache/Garnacha: Medium-bodied, more rounded fruit, classic choice for Spanish-style Sangria 

Barbera: High acidity, lighter tannins for those with less time in barrel, strawberry and sour cherry notes

Tempranillo: Classic full-bodied Spanish/Portuguese grape, darker, notes of spice

There’s a lot of variation, but part of the beauty of Sangria is in how customizable it is based on taste—feel free to throw out any of the above guidelines and use your favorite red wine. It’s Sangria, you’re supposed to get a little weird with it.

Ingredients

  • 2 tablespoons sugar

  • 1 orange, cut into wedges

  • 1 apple, cored and diced

  • 1 lemon, cut into wedges

  • 1/2 cup brandy

  • 1/2 cup orange juice

  • 1 bottle dry red wine

  • Garnish: orange wheel

Steps

  1. In a large pitcher, add the sugar, orange, apple and lemon and muddle for 30 seconds.

  2. Add the brandy and orange juice and muddle again for 30 seconds.

  3. Add the red wine and stir.

  4. Allow the Sangria to rest for at least two hours before serving, for flavors to fully integrate.

  5. Serve in a red wine glass with ice, and garnish with an orange wheel.