Sangria is the perfect summer cabin sipper. It’s quick to make and the recipes can easily be doubled or tripled for a crowd and popped with sparkling wine, ginger ale, or cava or Prosecco to add a bit of bubble to your festivities. Plus, they’re so easy to make. Simply mix all the liquid ingredients together in a pitcher or pretty punch bowl, then add sliced fruit. Refrigerate 4-8 hours to let the fruit juices and wine flavors mingle. If you’re using cava, Prosecco or sparkling water or soda to add a bubbly finish (which I always do), add it right before serving to the individual serving glass for the fizziest results.
Sangria originated in Spain and Portugal. In Spanish, it literally translates to “blood,” which refers to the red wine in a traditional recipe. I make it with white wine and rose too as I sometimes like the way you can see the fruit better in the lighter colored recipes.
What wines pair best? Think fun and fruity for your wine selections and nothing too sweet since you will be adding fruit and sugars.
- For red sangria try Malbec, Rioja, Temranillo, or Pinot Noir.
- For rose sangria go for a dryer rose
- For white sangria use crisp, dryer wines like Albarino, Sauvignon Blanc or Pinot Grigio. If you like a little bubble try mixing a bottle of Cava or Prosecco with a bottle of white for an effervescent adventure.
The fruit you use is completely up to you. Try:
Here are a few recipes to get you started but let creativity be your guide and make sure to GARNISH! Garnishes are the finishing festive touch! Try: