Red Wine Sangria

Ingredients

• 1.5 Lred wine (Tempranillo, Grenache, Pinot Noir, Shiraz or a red wine blend)
• 1apple, sliced (Granny Smith or Fuji)
• 1/2pineapple, peeled and sliced (preferably ripe)
• 1orange, sliced
• 225 g (1 1/2 cups)sliced strawberries
• to tasteginger ale, sparkling water or sparkling wine (any clear fizzy drink also works)
• to tastesimple syrup
• to tasteice
• to tastemint

Instructions

1. 1

   Infuse the fruit

   Put the sliced fruit in a bowl or pitcher and pour over the red wine. Cover and refrigerate for at least 5 hours, or overnight for the best infusion.

2. 2

   Serve the sangria

   Serve the sangria with the infused fruit. Add ice, sparkling water, soda and/or simple syrup to taste, or pour it as it is.

What is red wine sangria?

Sangria is a Spanish wine-based drink served with fruit, often with something fizzy added just before serving. Its appeal is its easy-going mix of wine, fruit and optional sweetness.

This version uses apple, pineapple, orange and strawberries for a colourful, varied fruit infusion. A long chill gives the wine time to take on their flavours, while letting guests choose their own finishing touches keeps each glass flexible.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 1g protein, 19g carbs, 0g fat.

The wine and fruit contribute most of the carbohydrates, while the optional simple syrup and fizzy mixer can add more. The wine provides some of the energy, and the listed nutrition reports 0 g fat and 1 g protein per serving. For a more filling plate, serve a glass alongside a protein-rich dish and vegetables.

Choosing the wine

Red wine: Choose a wine you would be happy to drink, even if it is an inexpensive one. Tempranillo, Grenache, Pinot Noir, Shiraz or a blend are all suggested options.

Preparing the fruit

Even slices: Cut the fruit into pieces that are easy to serve and eat from a glass. Keep the apple, orange and strawberries ready to add alongside the peeled pineapple.

Ripe pineapple: A ripe half pineapple gives the infusion a fruitier flavour. The recipe calls for it peeled and sliced before it goes into the wine.

Why the chilling time matters

Infusion: Refrigerate the covered wine and fruit for at least 5 hours so their flavours can mingle. Leaving it overnight is the recipe’s suggested option for the best result.

Keep it cold: Chilling the pitcher also means the drink is ready to serve without needing to dilute it with lots of ice.

Finishing each glass

Fizzy mixer: Ginger ale, sparkling water or sparkling wine can be added to taste; another clear fizzy drink is also suggested. Add it when serving to keep the choice of mixer open.

Sweetness: Simple syrup is optional, so taste the drink before adding any. Mint and ice can be added to individual glasses as desired.

Serving ideas

With brunch: Serve the sangria alongside savoury brunch dishes or a spread of fruit and pastries. It also suits a relaxed summer gathering.

For a balanced plate: Pair a glass with a meal that includes vegetables and a source of protein, rather than relying on the fruit in the drink as the only accompaniment.

Recipe notes & tips

• Use a covered pitcher or bowl that fits comfortably in the fridge.
• Choose a pitcher with enough room to hold the wine and fruit without filling it to the brim.
• Taste the sangria before adding simple syrup, as the fruit and mixer affect how sweet it seems.
• Add sparkling water or another fizzy mixer when serving rather than during the long infusion.
• Spoon some infused fruit into each glass for an easy-to-serve finish.

Variations

• Choose another red: Use any of the suggested varieties, such as Tempranillo, Grenache or Pinot Noir.
• Add ginger ale: Pour it in to taste for a sweeter, fizzy finish.
• Keep it drier: Use sparkling water and leave out the simple syrup.
• Use sparkling wine: Add it to taste when serving for a wine-based fizz.
• Finish with mint: Add a little mint to the glass for a fresh herbal note.

Common mistakes to avoid

• Skipping the chill: The fruit has little time to infuse; refrigerate for at least 5 hours.
• Adding fizz too early: It may lose its sparkle; mix it into glasses when serving.
• Sweetening before tasting: The fruit and mixer may already make it sweet enough; add syrup gradually.
• Forgetting the fruit: The infused pieces are part of the serving; include some in each glass.
• Using too much ice in the pitcher: It can dilute the whole batch; add ice to individual glasses.

How to store

Keep the covered sangria refrigerated and serve it cold. For best texture and flavour, enjoy it within about 1–2 days; add any fizzy mixer and ice only when serving.

Frequently asked questions