Winter Sangria Recipe (2024)

FAQs

What does winter sangria taste like? ›

Served ice cold, but warm with spice, lightly fruity with a good hint of citrus and not too sweet. Its makes a great change to mulled wine for when you have friends over during the holidays, as you can mix up a few jugs in the morning and your good to go when they arrive. Be warned it's very Moorish!

Made with red wine, cranberry, orange, and rosemary.

Cover the pitcher and refrigerate for at least 4 hours or preferably overnight. The sangria gets softer, sweeter, and much more delicious overnight in the fridge.

Red Wine

Sangria / Main ingredient

Fresh fruit is ideal, but to serve this drink year-round, you can substitute frozen. Lemon-lime soda: Lemon-lime soda adds citrus flavor and a hint of bubbles to the sangria. Sugar: You'll use a small amount of granulated sugar in this recipe.

The best wine for sangria is Garnacha (also called Grenache) or Pinot Noir. Garnacha comes from Spain, so it's my top pick for authentic Spanish sangria!

Sangria, wine mixed with fruit, has always been legal and available. The issue comes about when Sangria is mixed with brandy or other spirits that raises the alcohol content of the drink. Alcohol-boosted Sangria was illegal because of a 1934 law formed post-prohibition to keep the percentage of alcohol low in drinks.

Here is a rough guideline: EU law says bottles from Spain are limited by law to less than 12% alcohol by volume (ABV). Bottles produced in the U.S. usually have between 5% and 15%. Sangria made with red wine is usually stronger than white wine punches.

Sangria contains all the properties and benefits of red wine. Thanks to its powerful antioxidants, polyphenols and flavonoids protect cells from aging. And also has resveratrol is a substance having the grapes that protects against inflammatory processes in the body.

Any juicy fruits (such as citrus, berries, grapes, pineapple, mango, kiwi, etc.) would be delicious. Add fresh ginger: If you would like to give your sangria a bit of a kick, muddle in a few slices of fresh ginger.

Are you supposed to eat the fruit in sangria? ›

Whether you are one of those who choose to nibble on some fruit or not, there is no doubt that the sliced fruit served with the Sangria soaks up the flavors and is delicious to eat!

The rule of thumb for sangria preparation is to let the fruit pieces marinate in the alcoholic base while in the refrigerator for about 12 to 24 hours. This allows the fruits enough time to soak up and infuse their flavor into the wine.

The longer sangria sits in the refrigerator, the more the wine soaks into the fruit. I recommend refrigerating the sangria for at least 2 hours before serving, but preferably overnight.

“Sangria” is Spanish for “blood,” referring to the drink's traditional base of red wine. If you're going classic, look for a Spanish red wine like Rioja or other Tempranillo-based wine. A bold and fruit-forward Spanish Garnacha can also work well. Here are some of our favorite red wines for sangria.

Some sangria recipes, in addition to wine and fruit, feature additional ingredients, such as brandy, sparkling water, or a flavored liqueur.

Sweetness Level - Typically Sangria is off-dry, although if you have a sweet tooth feel free to go a little heavier on the simple syrup. Acidity Level - There's lots of sharp red wine and beautiful fruit in Sangria, giving it a really zingy refreshing acidity.

Sangria is as sweet as you make it. As a general rule, it's going to be fruity, so start with a dry red wine to keep that sugar content down. Pick fruits that lean more tart than sweet (like Granny Smith apples rather than white peaches), add more acidic juice like lemonade, or simply don't add sugar to your mixture.

Traditionally sangria may be mixed with local fruits such as peaches, nectarines, berries, apples, pears, or global fruits such as pineapple or lime, and sweetened with sugar and orange juice. Spanish Rioja red wine is traditionally used.

Nueva Sangria is a new Aussie twist on a Spanish classic. Premium grapes, sourced from the best Australian Vineyards, infused with citrus, apples and berries and bottled with a slight spritz.