Caramel Apple Sangria Recipe: Perfect Fall Sangria (2024)

FAQs

What are the basic ingredients in sangria? ›

Red Wine

Sangria / Main ingredient

Yes, sangria is often prepared in advance to allow the flavors to meld together. It is recommended to let the sangria sit in the refrigerator for at least a few hours or overnight to allow the fruits and other ingredients to infuse into the wine. This enhances the overall flavor and makes it more intensely fruity!

Cover the pitcher and refrigerate for at least 4 hours or preferably overnight. The sangria gets softer, sweeter, and much more delicious overnight in the fridge. When ready to serve, top off the sangria with sparkling water.

Sangria is best enjoyed cold, so serving it over ice is important to the experience. It helps if your sangria is kept in the fridge until it is served as well, rather than baking in the hot sun in a punch bowl for hours.

Spanish Sangria Ingredients

If you ask bartenders here in Spain how to make sangria, they will be the first to tell you that — technically — there is no standard way to make sangria. It's really just a wine punch made with seasonal fruit, sweetener, a good splash of brandy, and possibly something fizzy added in.

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.

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!

Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries. Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.

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.

The fruit should "steep" in the wine and liquor so the flavors meld (kind of like a good salsa), but don't let it all hang out for too long. "The fruit will get mealy and limp, and the sangria will taste bitter," says Martinez.

What's a good brandy for sangria? ›

"When choosing a brandy, it is best to go toward a Spanish one made with Spanish grapes," said Trujillo. "I find Carlos I Solera Gran Reserva Brandy to be perfect for sangria." This brandy was aged in American oak casks and has notes of vanilla and caramel.

Some people consider it to be unacceptable to eat the fruit in Sangria. In contrast, others view it as an essential part of the drink. Whether you are one of those who choose to nibble on some fruit or not, there is no doubt that the sliced fruit served with the Sangria soaks up the flavors and is delicious to eat!

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 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!

Simply mix the soda water with your red wine. Next, top your drink with lemon, lime, or blood orange to create the perfect combination of tart and sweetness.

Ingredients. Carbonated Water, Grape Wine, Cane Sugar, Less than 2%: Citric Acid, Potassium Citrate, Potassium Sorbate, Sulfiting Agents (to Protect Flavor), Natural Flavors.

Method. Mix all the ingredients together in a large jug and add more red wine, orange juice or lemonade according to taste and desired strength. Pour into glasses, garnish with mint sprigs and fruit.