How do I make sangria?

I'm having a bbq this Sunday and I thought some sangria would be perfect counterpoint to grilled food. Do you guys have any recipes and what kind of wine is most suitable for this purpose?

I've found this to be a tasty recipe.

Red Sangria

6 Servings

1 lemon, sliced
1 to 2 oranges, sliced
1/4 cup sugar
1 lemon, juiced
1/2 cup orange juice
1 quart wine (Chianti)
14 ounces club soda

Mix and refrigerate ingredients 2-3 hours before serving. Add club soda just before serving.

I agree that a low-priced Chianti or Merlot is a good way to go. But any medium-bodied wine should work. Keep it inexpensive. I read that since you're adding sugar to it, you're completely throwing off the balance of any wine, so there's no point in using something perfect.

One of the best lessons I learned about sangria came from Cook's Illustrated. Their main point was "less is more" when it comes to the variety of the added fruit. Many people tend to cut up everything in the produce aisle--apples, pears, plums, kiwi, etc. CI's recipe uses only lemons and oranges (just like RevrendAndy's above) for a

Actually the only real difference between RevrendAndy's and CI's is that they don't use club soda and instead add 1/4 cup of triple sec for each 750ml of wine.

Also, you must be sure to give any sangria recipe some time to sit and mellow before drinking. A few hours is good, overnight is better.

Best,
Michael

Hi,

My sangria recipe is very close - I use limes in addition to oranges and lemons, sometimes I also add apples or peaches.

And I also add Triple Sec (Cointreau or any other brand).

Instead of straight sugar, I usually add a fruit juice or nectar to sweeten my sangria. I leave out the club soda, but add an orange liqueur and usually a bit of cognac or brandy (why water it down? just add more.) I usually go with a cheap Spanish or South American red. At this time of year, Wine Discount Center on Elston usually has a red on display that they specifically recommend for Sangria.

I take the easy way out for Sangria. I use the bottle of Sangria mix from Williams-Sonoma, a bottle of medium bodied red wine and any type of liqueur I have. I will add vodka, tequila, rum, etc. I than add strawberries, raspberries, peach, nectarine and let that all sit in a pitcher for a minimum of 6 hours. I will than add citrus fruits for the last hour or so.

Everyone has always raved about the taste, but be careful of the fruit. When that fruit sits in that mix of alcohol like that, it becomes deadly.

My sangria is always a hit-I just made a batch for the 4th. Use a 1.5 liter of wine, this time I used Frontera Cab/Merlot from Sam's Club at less than $7. Add 1/4c. triple sec, 1/4c. brandy, 1/4c simple syrup, 2 c. orange juice, some lemon & lime juice. Add citrus fruits: oranges, limes, and lemons. Large dice a granny smith apple add to sangria and chill. When you are ready to serve add about 1 c. or so of club soda. Serve with additional fruit garnish over lots of ice.

Just resurrecting this thread to ask if there are any Spanish (preferably) red wines anyone could recommend to make sangria with this weekend...something I can get a Binny's for $10 or less?

I'm definitely going to take figmolly's suggestion and throw some fruit juice in there- we like it a little on the sweet side!

I don't have a good recommendation, but the guys at Binny's (one hopes) know their stock and can steer you toward something reasonable.

Luzon Verde, a monastrell (mourvedre) from Jumilla (Spain) is available for $6.99 at Binny's and should make a great sangria.

I'm making what will probably be my last sangria of the summer (*sniff*) and I'm going to try a white sangria this time.

I was thinking of trying this recipe:

3 tablespoons sugar
3 shots Calvados or other apple liquor
1 lime, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe green apples seeded and cut into wedges
1 bottle white Rioja Spanish wine or other dry white wine
1 pint raspberries
Sparkling soda water, for topping off glasses of sangria at table

Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.

Yes, it's a Rachael Ray recipe. But it sounds good!

Just resurrecting this thread to ask if there are any Spanish (preferably) red wines anyone could recommend to make sangria with this weekend...something I can get a Binny's for $10 or less?

FWIW, in Northern Spain they use cheap French reds in sangria. I've never seen a place use a rioja.

Great call on the Calvados - I was actually coming in here to recommend either Calvados or very dry sidra if you can get your hands on it. An apple component is important to traditional northern and northwestern sangria. I've had citrus-only in Andalucia (especially in Seville), but to me, an apple hint is key.

I made three gallons of white sangria for a party I held over the summer. It was served in a drink fountain (tacky, but effective for the 40 or so guests who were drinking) and made with Chablis, White Zin, Metaxa and Fruit.

http://www.lthforum.com/bb/viewtopic.php?f=32&t=19828

Santander wrote:

Just resurrecting this thread to ask if there are any Spanish (preferably) red wines anyone could recommend to make sangria with this weekend...something I can get a Binny's for $10 or less?

FWIW, in Northern Spain they use cheap French reds in sangria. I've never seen a place use a rioja.

Great call on the Calvados - I was actually coming in here to recommend either Calvados or very dry sidra if you can get your hands on it. An apple component is important to traditional northern and northwestern sangria. I've had citrus-only in Andalucia (especially in Seville), but to me, an apple hint is key.

Are there any inexpensive substitutes for Calvados? I'm 99% sure this is the only thing I'd use it for, funds are a little tight lately and Binny's doesn't seem to carry sidra. I'm guessing apple schnapps won't cut it.

Trust me, this doesn't have to be totally authentic- good, but nothing fancy.

I haven't used schnapps (though I like apple schnapps, particularly after a meal at Laschet's), but if you can't track down Calvados, a splash of triple sec and a pour of Magner's Irish Cider (dry, close to sidra) could do the trick. You can also make a sangria de sidra just from the cider, no wine, same added fruits. Whatever balance you like is the important part.

Ooo, buying a six pack of Magner's to just use a splash will not be a problem. Some for the sangria, some for me!

And I bet they probably have triple-sec in those "travel-size" bottles at Binny's.

Thanks for the help!

I may be wanted by the sangria police and I honestly don't know if this even qualifies as a "sangria", but that's what I call it. People seem to really enjoy it, its a great BBQ drink on a hot day, and it is certainly deadly:

White "Sangria":
Charles Shaw (2 buck Chuck @ Trader Joes) Sauvingon blanc
Patron Silver tequila (add enough to the wine so that you can taste both the tequila and wine)
Sugar to taste (Keep in mind the fruit will add sweetness too)
Fruit to taste (I really love tangerines here, limes and citrus in general work well with the tequilla but pretty much everything works)

Refrigerate for a couple hours at least. If you like it carbonated, add some club soda before serving.

Any suggestions on bottling Sangria? My tenant/roommate is very fond of Sangria, but has a hard time finding it at the liquor stores around my house and is vehicle free. I always suggest she stock up while at a real store, but she's a bit flighty.

I'd love to make up a dozen or so bottles for her to have on hand (ok, mainly so she doesn't ask me to drive/walk with her while I'm watching baseball in the evening when she decides she just has to have Sangria, hee), but I've never bottled it before.

Thanks!

I have been wanting to make this....okay I am not much of a drinker and I like basically sissy drink stuff so don't make fun.............supposedly this is like what is served at a chain restaurant. This makes one drink....personally I would rejigger the recipe to make a pitcher. Shakka liquer is somewhat hard to find. I'd skip the garnishes and just go with a slice of apple and a slice of orange or lemon or lime.

Red apple Sangria -


1/3 cup Sutter Home Cabernet Sauvignon
1 1/4 ounces Shakka apple liqueur
1/2 ounce grenadine
1 1/2 ounces Ocean Spray cranberry juice
1 1/2 ounces Dole pineapple juice
Sierra Mist soda (or other lemon-lime soda)

Garnish
2 red apple balls
orange wedge
lime wedge
maraschino cherry

1. Fill 16 ounce wine glass with ice.

2. Add red wine, apple liqueur, grenadine, cranberry juice, pineapple juice, and top off the drink with Sierra Mist.

3. Use the small end of a melon bailer to scoop 2 balls out of a red apple. Pierce the apple balls with a toothpick.

4. Drop all of the garnishes into the drink and serve with a straw.

Here is a similar "bulk" version to make-note the recipe is a little different.

750 ml cabernet sauvignon wine
1 cup sour mix
1 cup apple juice
1 cup pineapple juice
1 cup cranberry juice (optional or as substitute for apple juice) (optional)
2 limes
2 oranges
2 apples

abe_froeman wrote:Are there any inexpensive substitutes for Calvados? I'm 99% sure this is the only thing I'd use it for, funds are a little tight lately and Binny's doesn't seem to carry sidra. I'm guessing apple schnapps won't cut it.

Trust me, this doesn't have to be totally authentic- good, but nothing fancy.

If you want an dry sub Lairds Applejack, the unbonded will do in a sangria. And if you want a sweet version, the Berentzen Apfel Korn is great. If you have a little extra coin in your pocket, and a feeling fall like, the Belle de Brillet pear liqueur is awesome.

Toby

Here is another sangria recipe:

1 large bottle red wine (Cabernet Sauvignon)
1 Tbs. sugar
1 oz. Brandy
1 orange, wheeled
1 lime, wheeled
1 large apple with peel, thinly sliced with peel
1 small bunch of red or green seedless grapes
1 qt. club soda or 7 Up

Directions

Let first 6 ingredients sit in a large container at room temperature for 2 hours, then refrigerate overnight. Before serving, stir in club soda or 7-Up and pour over ice. Garnish with some of the fruit.