Spiced Winter Sangria Recipe • Curious Cuisiniere (2024)

FAQs

Is it better to make sangria the night before? ›

Don't skimp on the chilling time.

By chilling the sangria, you give the fresh fruits a chance to infuse the wine with sweet, fresh flavor. If you cut this time short, your sangria won't taste as fruity or as balanced. I let mine chill for at least 8 hours before serving, or overnight for the best flavor.

And that I think is the real difference between hot sangria and mulled wine is that there's a lot of fruit. You put fruit in mulled wine, as well, but the spices really are dominant in mulled wine. In hot sangria, it's the fruits just as you enjoy them in the summertime.

Use a different liqueur: If brandy isn't your thing, cognac or orange liqueur (such as Cointreau, Grand Marnier or Triple Sec) are also popular additions to sangria here in Spain. Add different fruit: Sangria is the perfect use for leftover fresh or frozen fruit, so feel free to add in whatever you have on hand.

Fill with water and fruit (or flowers, but sangria & fruit are the perfect companions) – stick a bottle inside the milk jug container and freeze! When you remove from the freezer, you will have the perfect spot for a bottle of sangria chilled.

The best wine for sangria is Garnacha (also called Grenache) or Pinot Noir. Garnacha comes from Spain, so it's my top pick for authentic Spanish sangria! Choose an inexpensive wine (under $20) that you would enjoy on its own. Why Garnacha and Pinot Noir?

The Overnight Resting Period Is Important!

This lets the fruit infuse the wine, letting its juices get in the mix and sweeten up the drink.

Here is a rough guideline: EU law says bottles from Spain are limited by law to less than 12% alcohol by volume (ABV). Bottles produced in the U.S. usually have between 5% and 15%. Sangria made with red wine is usually stronger than white wine punches.

Sangria's popularity in the wine section of shops and restaurants might have you wondering “is sangria wine?” Well, sangria isn't a type of wine per say, but it is a delicious wine-based beverage that emphasizes wine's delicious fruit-forward elements.

Mulled wine goes by many names—spiced wine, hot wine, glögg, glühwein, and vin chaud are a few I hear used interchangeably.

Pour the bottle of wine into a large pitcher along with a sliced lemon and orange, 2-4 Tablespoons sugar (depending on how sweet you like your Sangria – I usually add 3) and 2 shots white rum.

Why does my sangria taste bitter? ›

Tannins are naturally created during the winemaking process due to grape skins and seeds. Tannins tend to give the wine a bitter flavor. This is important because tannins do not taste good when they're cold, and sangria is typically served chilled.

The complexity of our Red Sangria made from premium Spanish red wines, demands heartier, more flavorful pairings, such as meat dishes. You can also think about pairing it with dishes like empanadas, grilled steak, chorizo, manchego cheese, or sweet and sour meatballs.

The longer sangria sits in the refrigerator, the more the wine soaks into the fruit. I recommend refrigerating the sangria for at least 2 hours before serving, but preferably overnight.

Serve sangria chilled or on the rocks.

Sangria is best served chilled, so store it in the refrigerator in the serving container while the ingredients are soaking. Alternatively, you can serve it on the rocks by filling glasses with ice before pouring in the sangria.

Always refrigerate your sangria to preserve its taste and appearance.

Most sangria recipes call for letting the wine rest overnight, or at least for a few hours in the refrigerator. This lets the fruit infuse the wine, getting its juices in the mix and sweetening the drink.

Traditionally, you serve red sangria at room temperature, just like you serve red wine.

Sangria is best served chilled, so store it in the refrigerator in the serving container while the ingredients are soaking. Alternatively, you can serve it on the rocks by filling glasses with ice before pouring in the sangria.