There's no shame in sangria. Unless it's bad sangria.
Unfortunately, there's a lot of subpar sangria out there these days. It's easy to fall victim to a syrupy glass (or four) of "sugar wine," and wake up the next day with a splitting headache. Sangria should be floral, fruity, and fragrant. It should be easy to sip, but not mindless entertainment. Learn the art of well-balanced sangria and never make these common mistakes again. ¡Salud!
Spanish Rioja is the traditional red wine option, but you can also make Sangria Blanco with white wine, or get really fancy and use sparkling wine, like Cava. Of course, we wouldn't turn down a Rosé-based sangria, either.
1. Cheap Wine Makes Bad Sangria
"Fruit and brandy can't hide cheap wine," says Bon Appétit recipe developer Rick Martinez. Is this the time to bust out the $250 bottle of Burgundy? Uh, no. But that's no excuse to dump a sour jug wine into a carafe with some sugar and orange slices and hope for the best. Unlike wine that is cooked (as in a sauce or stew), in a sangria, the wine's nuances and subtleties remain intact—for better or worse.
2. Don't Settle for Unripe Fruit
An unripe apricot tastes bland or bitter. A subpar orange is dry and barely sweet. A crappy apple is mealy at best. None of them are satisfying to eat alone, so don't expect alcohol to transform them into something tantalizing. Besides: Part of the magic of sangria is that the sliced fruit releases juices that mix with the alcohol, flavoring and sweetening the entire mix. If the fruit is unripe, there's no juice to jump-start the party.
This sangria-style punch is perfect for your backyard cookout. Photo: Ashley Rodriguez
3. Go Easy on the Booze
Yeah, we know it's a co*cktail. But just because traditional sangria includes both wine and brandy doesn't mean it's an excuse to don a lampshade on your head and get crazy. "The liquor should complement and bring out the darker notes in the wine, not get your guests drunk," says Martinez. This recipe for Red Wine Sangria, for example, includes only ¼-cup brandy for 4-6 full servings.
4. …But Not Too Easy
Although brandy is traditional, we also like adding intrigue to our sangria with other spirits like pisco, Suze, Cointreau, or St. Germain. Aim for alcohol that has inherently fruity or floral notes, and complements, rather than detracts from, the wine and fruit.
