Andalusia / nationwide · Spain
Sangría
Sangría is Spain’s wine punch: red wine macerated with fruit, a touch of brandy and sweetener, served chilled over ice. Every house has its own ratio. In Spain it is casual summer drinking — the best versions use decent young Rioja and fresh citrus.
Approximate, per 1 glass (~200ml). Values vary by recipe and portion.
Where it comes from
Sangría takes its name from 'sangre' (blood), for the deep red of the wine, and grew out of the old Mediterranean habit of stretching wine with fruit, sugar and water. It has been documented in Spain since at least the 18th to 19th century, especially in the hot south. It became a global symbol of Spanish summer after being served at the 1964 New York World's Fair.
Where to eat Sangría
3 restaurants worldwide serve it.
4.9(323)
4.6(395)
MICHELIN listed
Best cities for Sangría
Cook it yourself
- Sangría — the Spanish way (less sweet, more wine)
Real Spanish sangría is a wine punch, not a fruit salad with alcohol. Young Rioja, orange, a little brandy, and restraint with the sugar.