Flavorful and fruity, this Spanish Red Sangria Recipe is the best kind of cocktail for a get-together because you can make it ahead and skip playing bartender for the night. A wine punch with fresh fruit that’s not too sweet, easy to make, and always starts things off right.
Why You’ll Love This Easy Red Wine Sangria Recipe
- A Traditional(-ish) Sangria Recipe. I’m never going to pass up White Sangria or even Halloween Sangria or Apple Cider Sangria, but if you’re looking for an authentic, Spanish-style sangria, it’s going to be made with red wine. (Which means it’s perfect for pairing with tapas and Spanish Chicken Stew.) Of course, this recipe is also made with pineapple, which is not traditional, but it does make this red sangria sweet and tropical.
- No Bar Equipment Needed. Just like my Rum Punch and Champagne Punch, all you need to make sangria is a pitcher and a wooden spoon to stir everything together. No shaker, no muddler, no strainer!
- Budget-Friendly. Since you can make good sangria with inexpensive wine, it’s a great way to stretch your dollar for a crowd.
- A Hit at Every Party. Even though this red sangria recipe is ridiculously easy to make, people still ooh and ahh over it when you bring out a pitcher at a party.
- Easy Enough to Make Just Because. I also like making sangria to pair with weeknight dinners since it will last up to 5 days in the refrigerator. It pairs beautifully with Grilled Flank Steak and Taco Salad.
How to Make Spanish Red Sangria
The Ingredients
- Dry Red Wine. The best wine for sangria is dry, fruity, and relatively low in tannins. Garnacha, Rioja, and Tempranillo are excellent Spanish options. Choose an affordable bottle that tastes good enough to drink on its own—you don’t need to splurge, but an unpleasant wine won’t improve once fruit is added.
- Brandy or Gin. Choose gin for a drier red sangria. If you are going for the most authentic Spanish sangria, use brandy de Jerez, which is Spanish.
- Orange, Lemon, and Lime. Citrus adds brightness and makes the sangria taste fresh.
- Pineapples and Berries. Use fresh or frozen or a combination. This brings natural sweetness and infuses our red sangria recipe with tropical flavor, without the need for simple syrup.
- Sugar. Feel free to adjust the amount to your liking (or leave it out, the pineapple is sweet).
- Something Fizzy. Ginger ale, sparkling water, or sparkling wine for some effervescence.
The Directions
- Grab a Big Pitcher. Add the wine and brandy.
- Juice the Citrus. Squeeze the citrus fruit wedges into the pitcher, then add the juiced fruit.
- Sweeten It Up. Stir in the pineapple, berries, and sugar.
- Chill. For at least 6 hours, or up to overnight. This resting time allows the fruit to infuse the wine and gives the sangria a smoother, more balanced flavor.
- Serve. Pour red sangria over ice with a splash of ginger ale. ENJOY!
Recipe Variations
- Fall Red Sangria. Leave out the pineapple and berries. Add a sliced pear, sliced apple, cinnamon sticks, and a cup of apple cider. Use honey as the sweetener instead of sugar.
- Holiday Red Sangria. Skip the pineapple, berries, lemon, and lime. Keep the orange and add a sliced apple, a cup cranberry or pomegranate juice, the arils of one pomegranate, cinnamon sticks, and star anise. This is the best sangria recipe for winter get-togethers!
- Summery Red Sangria Recipe. Make this red wine sangria even more fitting for summer by swapping the pineapple for sliced ripe peaches and a cup of peach juice or nectar.
- Sweet Sangria. Add a splash of triple sec.
Storage Tips
- To Store. Cover and refrigerate red sangria and use it within 5 days. (Use plastic wrap if your pitcher doesn’t have a lid.) Expect the flavors to change a bit with each passing day as the fruit continues to infuse into the wine.
Recipe Tips and Tricks
- Make Sure Your Fruit Is at the Peak of Ripeness. It’s how red sangria gets its flavor! If you add bland berries, they’ll look pretty in the pitcher, but they’re not going to infuse any flavor into your sangria. No ripe fruit? Use frozen.
- Pick the Right Wine. The best wine for sangria is full bodied and fruity—Spanish red wines like Garnacha, Rioja, or Tempranillo are excellent choices for this red sangria recipe. Price-wise, you want a happy medium—don’t buy the cheapest wine you can find, but don’t splurge either. With all the fruit you add to the mix, you’re not going to taste the nuances of a pricy bottle of wine, but you will notice a wine that’s just plain bad.
- Let the Flavors Come Together. Sangria isn’t done until it has the chance to sit for a bit, so don’t stir it and serve it right away. Time is needed for the fruit and wine to mingle. You can leave the fruit in this red sangria recipe for 4 to 5 days, but sangria tastes best with between 6 to 8 hours of soaking.
- Scale It Up for a Party. Since this red sangria recipe takes a few hours for the flavors to meld, it’s best to make some extra if you’re serving it for a party. Sangria goes fast, so be prepared!
- Add Ice to Glasses, Not the Pitcher. This keeps the entire batch from becoming diluted. Pour the chilled sangria over individual glasses of ice, then add the bubbly finish.
Red Sangria Recipe
Prep: 10 minutes
Total: 6 hours 10 minutes
Servings: 6 servings
This refreshing Spanish red sangria recipe is the absolute best! Citrus, berries, and brandy make this boozy punch the ultimate party drink.
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Ingredients
- 1 1 (750-milliliter) bottle dry red wine such as Rioja, Garnacha, or another Spanish red
- ¼ cup brandy* or 2 ounces gin both are good! gin is dryer
- 1 orange
- 1 lemon
- 1 lime
- 1 8-ounce can diced pineapples with juice
- ½ cup berries: sliced strawberries, blackberries, blueberries, or raspberries, fresh or frozen
- 2 tablespoons sugar
- Ginger ale or your bubbly of choice: sparkling water; sparkling wine
Instructions
- Pour the wine into a large pitcher. Add the brandy.
- Cut lemon, lime, and orange into wedges. Squeeze the juice into the pitcher, then toss in the juiced fruit.
- Stir in pineapple, berries, and sugar. Chill for 6 hours or overnight.
- To serve, fill glasses with ice. Give the sangria a big stir. Serve over ice with a splash of ginger ale.
Notes
- *Since there isn’t much brandy in the recipe, you really can use any kind you like. If you are going for the most authentic Spanish sangria, use brandy de Jerez, which is Spanish.
- Nutritional information is an estimate and is calculated with brandy, but without ginger ale.
- TO STORE: Cover and refrigerate red sangria and use it within 5 days. (Use plastic wrap if your pitcher doesn’t have a lid.) Expect the flavors to change a bit with each passing day as the fruit continues to infuse into the wine.
Nutrition
Serving: 1(of 6)Calories: 160kcalCarbohydrates: 13gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gPotassium: 78mgFiber: 1gSugar: 8gVitamin A: 62IUVitamin C: 23mgCalcium: 15mgIron: 0.2mg
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So tasty and refreshing! I loved the ginger ale.
Hi Martha! So glad you enjoyed the recipe! Thank you for this kind review!
Please give recipe
Hi Isabell, it’s in the post, right above the area where you commented or you can click the “jump to recipe” button and it will take you right to the recipe. Enjoy!
Do use pineapple and natural juice or in sugar syrup
Hi Chris, you’ll find it listed in the ingredient section. Ingredient 6 is 1 8-ounce can diced pineapples with juice. And then you’ll also add sugar. Hope this helps!
I would make this recipe again
I will make this recipe again. It’s delicious!
Thank you Paula!
I can’t rate this yet as I am going to make this for Thanksgiving.
What size bottle of wine did you use?
Hi Deb, 750ml bottle. Enjoy!