Red wine that has spent a few hours with oranges, lemons and apples tastes softer, fruitier and cooler than it did in the bottle. A splash of brandy adds warmth, and every glass comes with a few pieces of wine-soaked fruit.
25¼ oz
dry red wine e.g. a young Rioja or Garnacha
4 oz
brandye.g. Asbach · Torres · Metaxa · Rémy Martin · Hennessy
4 oz
orange juice freshly squeezed
2 tbsp
sugar to taste
1
orange cut into wedges
1
lemon cut into wedges
1
apple cored and diced
Garnish: Orange slice · Ice: Ice cubes
Sangria
Fruity, lightly sweet and refreshing, with red wine, citrus and apple and a gentle brandy warmth. Moderate strength, similar to wine.
Sangria is Spain's best-known wine punch, and its name comes from sangre, the Spanish word for blood, because of its colour. Mixing wine with fruit, sugar and spices is an old European custom, so there is no single moment of invention. Sangria in its familiar form became an international symbol of Spanish summers in the second half of the 20th century, helped by tourism and its appearance at the 1964 New York World's Fair.
Under European Union rules, only sangria made in Spain or Portugal may be sold under that name alone; similar drinks from other EU countries have to add where they were produced. At home every family has its own recipe, and white wine or cava versions are popular too.
At least two hours in the fridge, ideally four. Much longer and the citrus peel can make it bitter.
A young, fruity Spanish red such as Garnacha, Tempranillo or a young Rioja.
It is about as strong as wine, sometimes a little stronger because of the brandy, so enjoy it slowly.
The perfect sound
A long summer table in Spain with friends, fruit and laughter.
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