Sangria archived

I think the key is to add brandy...that takes the sharpness out of it being just fruit and fruit juice, and gives it a rounder mouthfeel. The easiest sangria I make (and serve it at wine events sometimes)...cut up a few peaches/nectarines, toss them in a cup of apricot or peach brandy for half hour...pour in a bottle of prosecco and a can of Goya nectar....stir and serve over ice or chilled. Dont toss the fruit...its beautiful and lethal. You can substitute a still white wine but then use some seltzer or 7Up for a little fizz....try to stay away from heavily oaked whites.

At what point is it no longer Sangria? I gave up on the trying to fight the concept of white Sangria (the name is a reference to the red color of the drink, but white sangria was a lost cause in the US since the days of yellow ties and suspenders).

Classic sangria only has 6 ingredients:
1 bottle red wine, dry and full bodied
2 tbl unsweetened orange juice
2 tbl orange liquor (grand marnier)
1 tbl sugar (less if using american OJ)
Orange and Lemon slices
Apple or Peach wedges

Some people add sparkling water.

Chill overnight so you don't have to use too much ice.

As Hank points out, you really need the liquor (which is basically a sweet, fruit-flavored brandy) to smooth the flavor and mouth feel. The Goya nectar sounds like a nice touch, but I would use less.

Serving the fruit is required by Spanish law.

No, no. Use fruit punch instead of just orange juice ( the Goya kind). No sugar. Red wine, cheaper the better and you need brandy for sure. No, to sparkling water and to orange liquor. We also add a little rum. Never heard of using Triple Sec or vodka. Brandy is a must, rum very optional

Let me get this recipe straight from all of you

1 bottle of red wine ( cheaper the better ), fruit punch, orange liguor, rum (optional, which I'll definitely put) and fruits .. Is this recipe correct ??

No orange liquor, brandy instead. Otherwise, yes. Recipe straight from a tiny hole in the wall bar in San Juan.

I guess everyone missed the OP when meowmeow asked for recipes using only wine?

No, John, because that would not be Sangria. It would be wine and fruit.

conandrob240 said:

No orange liquor, brandy instead. Otherwise, yes. Recipe straight from a tiny hole in the wall bar in San Juan.

Thanks for clarifying !! I want to make this sangria for this weekend ..

How much should I put in for the brandy, fruit bunch and rum? If I only use 1 big bottle of wine

Ctrzangria tends to violate most of the "rules" above. Then again, its French (so I say, anyway), white as opposed to red, and will kill you if you're not careful.

I do one bottle of red wine; brandy; superfine sugar to taste; lots of fruit (whatever I have on hand--peaches/nectarines, apples, grapes). Let it site for as long as possible (overnight if you can). And I know I'll get slammed for it, but in a pinch, you can buy some pre-made stuff that's not bad at all. It's called Real Sangria. I have only ever been able to get it at the liquor store in the Millburn Mall (on Vaux Hall between Valley and Millburn Ave). Add fruit and let chill for as long as possible. Ironically, people have always complimented be on it.

hook me up meowmeow!

Dave's basic white sangria:

White wine: 1 bottle, must be Albariño
Seltzer water: one 12 oz. can
1/2 lime and 1/2 lemon cut into wedges, squeeze into pitcher
4 tbsp sugar
1 green apple in sections, 1 peach in sections, 1 cup raspberries (marinate the latter in half cup of Framboise for 20 minutes if you want to cheat)
some ice


serve

max_weisenfeld said:

At what point is it no longer Sangria? I gave up on the trying to fight the concept of white Sangria (the name is a reference to the red color of the drink, but white sangria was a lost cause in the US since the days of yellow ties and suspenders).

Classic sangria only has 6 ingredients:
1 bottle red wine, dry and full bodied
2 tbl unsweetened orange juice
2 tbl orange liquor (grand marnier)
1 tbl sugar (less if using american OJ)
Orange and Lemon slices
Apple or Peach wedges

Some people add sparkling water.

Chill overnight so you don't have to use too much ice.

As Hank points out, you really need the liquor (which is basically a sweet, fruit-flavored brandy) to smooth the flavor and mouth feel. The Goya nectar sounds like a nice touch, but I would use less.

Serving the fruit is required by Spanish law.

I copied mine from Bobby Flay's Mesa grill recipe a few years ago.

2 bottles dry red wine
1 cup Fresh OJ
1 Cup Brandy (Christian Bros will do)
1/2 Cup Triple Sec ( or Gran Marnier if you want to splurge)
1 cup of simple syrup (don't fool around with granulated sugar)...add more to taste if needed
Oranges, Lemon sliced very thin (so they bleed into the wine)
Tart Green apples (think Granny Smith)...cut into small chunks.


I never add any form of carbonation, but I suppose you could if you want.

I do add a little cinnamon ( from a recipe served at an open air Cafe in Madrid ) You can float some cinnamon sticks in it.

I try to let it sit at least 4 hours before serving...longer if I have the time. To chill without diluting it, float some ice in a bag.

Have fun..................

Can I do the sangria with out the triple sec. ? I like Sangria that are not to sour or dry .. I like it a tiny bit sweet and refreshing

Our recipe :

1 each: apple, peach and orange cut up
4 parts cheap red wine
2 parts orange juice
1 part Port
1/2 part Triple Sec

Mix all together...be sure to muddle the fruit then top with 1/2 bottle of club soda prior to serving...serve cold.

And the fruit is yummy to munch on...especially the next day.

Here is my recipe-

2 bottles of red wine
1 small bottle of club soda
2-4 shots of brandy
Juice of one lime
Juice of one orange
Lemon wedges
Apple slices
Simple syrup (1/2 cup sugar, 1/2 cup water)

Refrigerate for at least 12 hours.

meowmeow said:

Does anyone have a recipe for Sangria that only includes wine?

So I guess the answer to the OP's question is a resounding "no"

;-)

Actually, there is a Maplewood based company that makes a sangria- Senor Sangria- it's wine and the fruit juice already mixed in it. I tried it at a tasting at one of the wine stores and it is really good- and I am the type who makes things from scratch, but this was pretty darn tasty. Here is the link for Gary's. Check it out.

http://www.garyswine.com/fine_wine/chile/09265.html

Ok guys - so this is what I ended up doing. I bought Senor Sangria - the white wine version. Chopped up some fruit & "marinated it w/some of the wine". A few hours later put in the rest of the wine + ice = yummy!
Lazy - yes but so what, it tasted good and my guests liked it.

hankzona said:

I think the key is to add brandy...that takes the sharpness out of it being just fruit and fruit juice, and gives it a rounder mouthfeel. The easiest sangria I make (and serve it at wine events sometimes)...cut up a few peaches/nectarines, toss them in a cup of apricot or peach brandy for half hour...pour in a bottle of prosecco and a can of Goya nectar....stir and serve over ice or chilled. Dont toss the fruit...its beautiful and lethal. You can substitute a still white wine but then use some seltzer or 7Up for a little fizz....try to stay away from heavily oaked whites.

which prosecco you used ?? and the goya nectar (peach or pear) ??

meowmeow said:

Ok guys - so this is what I ended up doing. I bought Senor Sangria - the white wine version. Chopped up some fruit & "marinated it w/some of the wine". A few hours later put in the rest of the wine + ice = yummy!
Lazy - yes but so what, it tasted good and my guests liked it.

Thanks for the invite.

For every bottle of wine, preferably an inexpensive variety, blend with an equal amount of "gaseosa"- you can use 7UP as an alternative.
Add oranges copped in quarters, as well as pears or apples.
Allow to sit for an hour or two and enjoy well chilled.
Forget the sugar- its already in the gaseosa.
Salud..., however I do prefer champagne.

baby jane - your welcome.