Traditional Red Sangria

Sangria, meaning blood in Spanish, derives its name from the deep red colour of the wine used in its preparation.

While the modern version is synonymous with Spanish hospitality, the origins of the drink are rooted in the Portuguese tradition of Sangria, which originally involved mixing wine with fruit and spices. Over centuries, the recipe migrated across the Iberian Peninsula, evolving into the globally recognised Spanish cocktail. In Spain, the drink became a staple of the summer season, designed to be shared among large groups of people during festivals and family gatherings.

The use of dry Spanish red wines, such as Tempranillo, provides a robust base that complements the acidity of citrus fruits and the sweetness of added sugar. Historically, the addition of brandy or other spirits was used to enhance the potency and preserve the fruit. Today, Sangria represents more than just a beverage; it is a symbol of the Mediterranean lifestyle, emphasizing leisure, community, and the enjoyment of fresh, local produce. The practice of muddling the fruit allows the essential oils from the citrus rinds to infuse the wine, creating a complex aromatic profile that distinguishes traditional Sangria from simple wine spritzers. ■

See the full recipe for Traditional Red Sangria