The recipe
for your table
Put the fruit, sugar, and brandy in a pitcher and let it infuse for 15 minutes.
Add the wine and orange juice, then stir.
Let it infuse, covered, in the refrigerator for at least 2 hours (preferably overnight).
Serve with plenty of ice and a splash of sparkling water; spoon some fruit into each glass.
The story
As far back as Roman times, inhabitants of the Iberian Peninsula mixed their wine with water, herbs, and fruit—wine was safer than water. The name comes from “sangre,” meaning blood, referring to its deep red color. For centuries, sangria was simply whatever was in the pitcher at family celebrations, until the 1964 World’s Fair in New York, where the Spanish pavilion introduced it to America. Since then, sangria has been synonymous worldwide with Spanish summer. In Spain itself, people more often drink the simple “tinto de verano”—but for guests, they go all out.
The right glass
Sangria starts with a good pitcher: a 1.4- to 1.8-liter jug with a wide opening, so the fruit fits inside and is easy to scoop out. Pour it into sturdy wine glasses or tumblers filled with plenty of ice. A beautiful glass jug on the table is also half the presentation—the kind of drink you enjoy seeing together. Find sturdy glasses that can withstand ice and fruit in our wine glasses collection.
Borgonovo Conic Pitcher 1.8 liters
Nachtmann Noblesse Pitcher 116 cl
Both sets—€ 46.94 together, free shipping from € 50.
Variations & twists
White sangria with white wine, peach, and grapes is the refreshing sister; cava sangria is the festive one. In winter, a red version with orange, cloves, and a splash of port works like chilled mulled wine. Golden rule: use wine that you would also drink on its own. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
Make the sangria a day in advance—the difference between infusing for two hours and overnight is enormous. Add the bubbles and ice only at the last moment; otherwise, the celebration will become diluted.
White sangria with peach and grapes
Replace the bottle of red wine with a dry white wine such as verdejo or albariño, and leave out the cinnamon stick. Let the fruit follow the season: one peach cut into wedges, a handful of halved white grapes, and slices of lemon and lime. Keep the 5 cl brandy or use white rum or peach liqueur instead, and replace the orange juice with 25 cl apple or peach juice. Two tablespoons of sugar is still enough. White sangria infuses more quickly than red, so two hours in the refrigerator is sufficient and overnight is unnecessary.
Sparkling cava sangria
In Catalonia, the festive version is made with cava instead of still wine. Let the fruit steep with the sugar and 5 cl brandy for half an hour in 25 cl orange juice, then add the ice-cold bottle of cava only when the guests sit down at the table. Stir as little as possible afterward. Choose a brut cava, as the sangria already contains sugar and fruit; a semi-seco makes the whole drink syrupy. Skip the sparkling water this time and use less ice, otherwise the fizz will disappear within ten minutes.
Alcohol-free sangria
Choose a grape-based alcohol-free red wine, not grape juice, as it is far too sweet alongside the fruit and orange juice. Omit the 5 cl brandy and replace it with 5 cl of strong, chilled black tea, which restores the tannins missing from the 0.0 wine. Reduce the sugar to one tablespoon and taste before serving. Otherwise, change nothing: the same fruit, the same cinnamon stick, chill for at least two hours, and add a splash of sparkling water just before pouring. Children can drink along too, which is practical at a garden party.
Which fruit and how much per person
Orange, lemon, and apple form the fixed base; peach, nectarine, strawberry, and grape also work well. Leave out banana, melon, and watermelon, as they become mushy and make the pitcher cloudy. Cut citrus into half-centimeter slices so the peel releases flavor without becoming bitter, and remove the slices if the sangria sits for longer than eight hours. For the quantity, allow for two 20 cl glasses per person: one bottle of wine with the other ingredients serves four to five guests.
Frequently asked questions
What officially goes into sangria?
Red wine, fresh fruit, a little sugar, and a splash of brandy form the base. Our recipe calls for a bottle of tempranillo or garnacha, 5 cl of Spanish brandy, 25 cl of orange juice, two tablespoons of sugar, orange, lemon, apple, and a cinnamon stick, finished with a splash of sparkling water just before serving.
How do you make good sangria?
First let the fruit steep in the sugar and brandy for fifteen minutes, then add the wine and orange juice and chill everything for at least two hours, preferably overnight. Add ice and sparkling water only when serving; see our pitchers.
What is the base of sangria?
Red wine is the base, preferably a smooth Spanish tempranillo or garnacha without heavy oak notes. The golden rule: use wine that you would also drink on its own. Fruit, orange juice, and a splash of brandy build on that, while time in the refrigerator does the rest.
Which fruit do you use in sangria?
Classic choices are orange and lemon slices and diced apple: they keep well and release flavor without falling apart. Peach, grapes, and strawberries are especially suitable for white sangria. Add soft fruit later, otherwise it will become mushy.
Also delicious
Everything for your bar,
to one address
Hospitality-quality glasses, delivered per set. Order today, delivered quickly.
Shop the glasses →