How to make Spanish Sangria! ~ Recipe

Mixing fruit and other things with wine has been around as long as wine itself. Back in the ancient and dark ages wine and beer were excellent ways of getting carbs and nutrients, and in highly populated areas it was safer than the bacteria infested water (after distilling was discovered, adding spirits made it even safer). With fruit and sweeteners it also becomes a great source of sugar, which is important for brain function. There were great benefits to wine punches back in the day, as well as the bonus of getting tipsy.

So random wine punches have been around for a long time, but there were ones that we see in history that had recipes and names. The ancient Greeks fermented Muscat grapes, honey, and barley together to create a wine-mead-beer hybrid that they spiced up. The Roman Empire made Hippocras, which was wine that they heavily sugared and spiced. 

A wine amphora with fruit

(This article was written for GrapeBunch, our weekly wine periodical. Click here to read the original!)

But it appears the biological father of Sangria was Sangaree, first recorded in the Caribbean in 1731. From there it grew a following in the trading ports, spreading to become popular in the American mainland for a bit until its fame faded away. Sangaree would also make it to England where it was called Claret Cup Punch, and named Sangria in Spain.

Spain really embraced Sangria (derived from the Latin word for blood due to its color). This was not only because Spain is an enormous wine and brandy producer, but they loooove their oranges. Combining all of those things made this wine punch part of their culture. Through the Hispanic American population reintroducing it back into the United States, it returned to recognition here in the 1940's. But it was the 1964 World's Fair in New York that brought it back to mass popularity in the US. Even though Sangria is now one of the most popular mixed drinks in the world, it's connected to Spain like lobsters are to Maine.

LET'S MAKE IT!

John and Joey make Spanish Sangria! It's also John's first time cutting fruit...

INGREDIENTS

• 1 bottle of Tempranillo (750ml)
• 1 pint of brandy or rum
• (375ml)
• 1 cup of orange juice 
• ½ cup of sugar 
• Orange, lemon and lime cut into wedges
• Cinnamon sticks

INSTRUCTIONS

1. Combine wine, brandy, orange juice and sugar
2. Stir until sugar is dissolved
3. Add fruit and chill
4. Serve over ice
5. Garnish with cinnamon sticks

This article was written for The GrapeBunch Wine Periodical.

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Joey Casco
Beverage Marketer
Certified Specialist of Wine
Certified Specialist of Spirits

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