Red Wine Sangria

Don't Make These Mistakes

Use a wine you would happily drink on its own. Sangria does not rescue bad wine, it amplifies it.

Do not add the soda water early. Flat sangria is a sad drink.

For a white version, use Albariño with peaches, apples and elderflower liqueur.

Making Red Wine Sangria

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1. Put the sugar in a large jug with the orange and lemon slices and press them together with a spoon for 30 seconds to release the citrus oils.

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2. Add the brandy and orange liqueur and stir until the sugar has dissolved.

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3. Add the peaches, strawberries and cinnamon stick, then pour in the wine.

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4. Cover and refrigerate for at least 4 hours, ideally overnight. This rest is what makes sangria taste like sangria.

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5. Just before serving, remove the cinnamon stick and taste — add a little more sugar if the wine is very dry.

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6. Add the ice and top up with chilled soda water, stirring gently once.

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7. Serve in glasses with plenty of the fruit and a sprig of mint.

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Related guide: Prep, cook and total time.

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Storage and Reheating

The steeped base keeps 2 days refrigerated. Add ice and soda only when serving.

Serving Red Wine Sangria

• Serve with tapas — patatas bravas, tortilla, olives
• A good match for grilled meat or paella
• Best drunk outdoors in the heat

Common Questions About Red Wine Sangria

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 18 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.