Where it comes from
Recorded in 1841 in Andalusia; the name comes from sangre (blood) for the dark red color. EU 2014 regulation restricts the term Sangría to wines made in Spain or Portugal — anywhere else it must be labelled aromatised wine-based drink.
On the plate
Garnet liquid in a glass pitcher — chunks of orange and apple bobbing, ice rattling. Sweet front, wine tannin behind, the soda lifting it off the palate. Eat the booze-soaked fruit at the end with a spoon.
How it works
Macerate fruit in brandy 2+ hours so it surrenders sugar and absorbs alcohol; then dilute with cheap young red (Garnacha or Tempranillo) — never reserve wine. Soda goes in last so the lift survives. Sweetness should come from fruit, not syrup.
EU Regulation 251/2014 grants Sangría protected geographical status — only Spain and Portugal can label it so. Bartenders in Sevilla insist on Garnacha and a 1:4 brandy-to-wine ratio, soda added per glass not per pitcher.
Variations
Andalusian zurra swaps brandy for peach liqueur and uses white wine. Catalan sangría de cava replaces still wine with sparkling. Madrid bars often add Cointreau and serve over crushed ice instead of cubes.
On the Palate
Ingredients
Serves 6How it's made
4 steps · Show ↓7 min active · 242 min waiting
How it's made
4 steps · Show ↓- 15 min
Slice 2 oranges, 1 apple, 1 lemon into wedges; place in a large pitcher.
- 22 min
Add 750 ml red wine, 60 ml brandy, 60 g sugar; stir to dissolve.
- 3240 min
Refrigerate 4 hr to macerate fruit and develop flavor.
- 42 min
Top with 250 ml chilled soda water and ice just before serving.
