Red Sangria Recipe {The Best!} – WellPlated.com (2024)

Flavorful and fruity, this Spanish Red Sangria Recipe is the best kind of co*cktail for a get-together because you can make it ahead and skip playing bartender for the night. A wine punch with fresh fruit that’s not too sweet, easy to make, and always starts things off right.

Why You’ll Love This Easy Red Wine Sangria Recipe

• A Traditional(-ish) Sangria Recipe. I’m never going to pass up White Sangria or even Halloween Sangria, but if you’re looking for an authentic, Spanish-style sangria, it’s going to be made with red wine. (Which means it’s perfect for pairing with tapas and Spanish Chicken Stew.) Of course, this recipe is also made with pineapple, which is not traditional, but it does make this red sangria sweet and tropical.
• No Bar Equipment Needed. Just like my Rum Punch and Champagne Punch, all you need to make sangria is a pitcher and a wooden spoon to stir everything together. No shaker, no muddler, no strainer!
• Budget-Friendly. Since you can make good sangria with inexpensive wine, it’s a great way to stretch your dollar for a crowd.
• A Hit at Every Party. Even though this red sangria recipe is ridiculously easy to make, people still ooh and ahh over it when you bring out a pitcher at a party.
• Easy Enough to Make Just Because. I also like making sangria to pair with weeknight dinners since it will last up to 5 days in the refrigerator. It pairs beautifully with Grilled Flank Steak and Taco Salad.

How to Make Spanish Red Sangria

The Ingredients

• Dry RedWine. I recommend Rioja, Garnacha, or another Spanish red.
• Brandy or Gin. Choose gin for a drier red sangria. If you are going for the most authentic Spanish sangria, use brandy de Jerez, which is Spanish.
• Orange, Lemon, and Lime. Citrus adds brightness and makes the sangria taste fresh.
• Diced Pineapples with Juice. This brings natural sweetness and infuses our red sangria recipe with tropical flavor, without the need for simple syrup.
• Berries. Use fresh or frozen sliced strawberries, blackberries, blueberries, or raspberries—or a combination of these.
• Sugar. Feel free to adjust the amount to your liking (or leave it out, the pineapple is sweet).
• Something Fizzy. Ginger ale, sparkling water, or sparkling wine for some effervescence.

The Directions

1. Grab a Big Pitcher. Add the wine and brandy.

2. Juice the Citrus. Squeeze the citrus fruit wedges into the pitcher, then add the juiced fruit.

3. Sweeten It Up. Stir in the pineapple, berries, and sugar.
4. Chill. For at least 6 hours, or up to overnight.
5. Serve. Pour red sangria over ice with a splash of ginger ale. ENJOY!

Recipe Variations

• Summery Red Sangria Recipe. Make this red wine sangria even more fitting for summer by swapping the pineapple for sliced ripe peaches and a cup of peach juice or nectar.
• Sweet Sangria. Add a splash of triple sec.
• Fall Red Sangria. Leave out the pineapple and berries. Add a sliced pear, sliced apple, cinnamon sticks, and a cup of apple cider. Use honey as the sweetener instead of sugar.
• Holiday Red Sangria. Skip the pineapple, berries, lemon, and lime. Keep the orange and add a sliced apple, a cup cranberry or pomegranate juice, the arils of one pomegranate, cinnamon sticks, and star anise. This is the best sangria recipe for winter get-togethers!

Storage Tips

• To Store. Cover and refrigerate red sangria and use it within 5 days. (Use plastic wrap if your pitcher doesn’t have a lid.) Expect the flavors to change a bit with each passing day as the fruit continues to infuse into the wine.

What to Serve with Red Sangria

• Apps and Finger Foods. In other words: tapas! This red sangria recipe is delightful with a cheese plate, charcuterie board, or Brie En Croute.
• Beef. Red wine and beef are a classic pairing, and that’s true of red sangria too. Serve your sangria with Air Fryer Steak or Beef Bourguignon.
• Mushrooms. Not into beef? Dry red wine also complements the earthy, umami flavor of mushrooms in dishes like Grilled Portobello Mushrooms and Mushroom Risotto.
• Shrimp or Fish. Normally white wine pairs with seafood, but we can make an exception with this red sangria recipe because all that citrus in the mix pairs fabulously with fish. I love red sangria withShrimp Tacos and Cedar Plank Salmon.

Recommended Tools to Make this Recipe

• Pitcher. A wide-mouthed glass pitcher makes it easy to mix and serve this red sangria recipe.
• Wooden Spoon. I like this set of spoons because it has three different sizes.
• Citrus Juicer. A juicer like this eliminates the hassle of fishing for lemon seeds in your juice!

Recipe Tips and Tricks

• Make Sure Your Fruit Is at the Peak of Ripeness. It’s how red sangria gets its flavor! If you add bland berries, they’ll look pretty in the pitcher, but they’re not going to infuse any flavor into your sangria. No ripe fruit? Use frozen.
• Pick the Right Wine. The best wine for sangria is full bodied and fruity—Spanish red wines like Garnacha, Rioja, or Tempranillo are excellent choices for this red sangria recipe. Price-wise, you want a happy medium—don’t buy the cheapest wine you can find, but don’t splurge either. With all the fruit you add to the mix, you’re not going to taste the nuances of a pricy bottle of wine, but you will notice a wine that’s just plain bad.
• Let the Flavors Come Together. Sangria isn’t done until it has the chance to sit for a bit, so don’t stir it and serve it right away. Time is needed for the fruit and wine to mingle. You can leave the fruit in this red sangria recipe for 4 to 5 days, but sangria tastes best with between 6 to 8 hours of soaking.
• Scale It Up for a Party. Since this red sangria recipe takes a few hours for the flavors to meld, it’s best to make some extra if you’re serving it for a party. Sangria goes fast, so be prepared!