When I think of Spanish red wine sangria, I don’t think of a ridiculously sweet drink with chunks of fruit in it. I think of the perfect balance between depth, sweetness and freshness.
The dry red wine used in a true Spanish sangria provides body and subtle tannin structure, while the fresh fruit – orange, lemon, apple and peach – adds brightness and aroma. Just a small amount of sugar rounds out the edges, and a splash of brandy adds warmth without overpowering the drink. The result is layered and flavourful, yet smooth and approachable.
What truly sets sangria apart is that it’s meant to be refreshing. Unlike most red wine drinks, it’s served chilled and lightly diluted by the fruit juices and melting ice. This makes it especially enjoyable in warm weather, where it feels cooling rather than heavy, and it’s easy to sip over time rather than drink quickly.
Sangria: the drink for casual entertaining
Sangria is also deeply rooted in Spanish culture, which adds to its charm. In Spain, it’s not considered a luxury drink or something overly refined. It’s casual, communal and meant to be shared from a pitcher at the table with friends or family. That relaxed, social spirit is part of what makes sangria feel welcoming and unpretentious.
Another reason red sangria shines is how well it pairs with food. Its acidity and fruitiness complement tapas, grilled meats, paella and salty or spicy dishes, while the wine base keeps it grounded. Each sip refreshes the palate, making it ideal for long meals and shared plates.
Fruity Red Wine Sangria
20
minutes1.5
litresSangria is flexible and forgiving. You don’t need expensive wine, exact measurements, or rare ingredients. It can be adjusted to taste, adapted to what fruit is in season, and made stronger or lighter depending on the occasion. That ease makes sangria all about enjoyment and atmosphere.
Stop your screen from snoozing (zzz)
Ingredients
1 1 orange, thinly sliced
1 1 lemon, thinly sliced
1 1 peach, stone removed, chopped
1 1 red apple, cored, chopped
1 cup 1 cup (250ml) fresh orange juice
1/4 cup 1/4 cup (125ml) Spanish brandy (Brandy de Jerez)
1/4 cup 1/4 cup (55g) caster sugar
3 cups 3 cup (750ml) red wine (see notes)
1 1 cinnamon stick
Extra fresh lemon juice, to drizzle
Ice cubes, to serve
Method
- Place half the orange and lemon slices in a 1.75L glass pitcher. Add all chopped peach and half the chopped apple to the pitcher.
- Pour orange juice and brandy into the pitcher, then add sugar. Use a wooden spoon to push down on the fruit to release some juices, then mix until well combined.
- Add red wine to the pitcher, along with the cinnamon. Stir to combine, then cover the pitcher and place in the fridge for at least 2 hours (overnight is fine, too), to infuse the flavours.
- Meanwhile, toss extra lemon juice and remaining apple together to prevent apple from browning. Place in an airtight container in the fridge until required.
- When ready to serve, give the sangria a stir. Add ice cubes to serving glasses, along with some reserved apple. Top up with sangria and serve.
Notes
- You can use an orange liqueur in place of the brandy, if you wish.
- Not sweet enough for your taste? Feel free to add a little more sugar or orange juice.
- Do want all that fruit in the glasses? Simple strain the sangria and serve over ice sans fruit.
Did you make this recipe?
Tag @foodandvineoz on Instagram and hashtag it with #foodandvine
Love this recipe?
Follow @foodandvine on Pinterest – it’s where your food and wine tastebuds collide
Join our Facebook page!
Follow Food & Vine on Facebook
