I think sangria is best when it’s slightly sweet and fruity. It should also be red. Then again, I may be a sangria connob like I am an espresso or Ice Cream. I am not the sangria expert of the world. This is a good sangria that I’ve tried.
Sangria: The Origins
In the 1800s, the first versions of sangria that we know today were made in England. It was popularized in America after the 1964 World’s Fair.
Sangria is not an official drink in Spain, despite its popularity worldwide and association with Spain. While some Spaniards enjoy the drink, tourists are more likely to do so.
We ordered a pitcher for two of sangria while on vacation in Bali. We had fun trying to figure out the ingredients and flavors. Once we got home, we tried to recreate our favorite parts of the restaurant version. Fruit is the first ingredient. Lots of fruit.
Orange, pineapple, and pear. They’re the best, aren’t you? The perfect combination of sweet and tangy fruits to soak up all that red wine goodness. We chose a Spanish Tempranillo because we have been enjoying Spanish wines lately. This wine was the perfect base for this cocktail. It wasn’t too sweet or dry, but it wasn’t overly dry either.
We added some orange juice to sweeten the sangria, but you can leave it out if you like yours dry. Sangria is so versatile.
We are so pleased with the outcome! Smooth, with a hint of spice from tempranillo. Tons of fruit at the bottom are to be eaten with a fork. This is a great beverage to serve at parties with Mexican food. It’s good for any pairing or occasion. Enjoy!
Ingredients
- One 750-ml bottle of red Spanish wine (we recommend El Cortijillo, Tempranillo 2011)
- Fresh orange juice, 1 cup
- One cup of pineapple (half a pineapple is equal to 1 cup, or 165g)
- One medium orange (cut into thin rounds, then halved)
- 1/2 medium pear (cubed)
Instructions
- Slice the fruit and place it in a large pitcher.
- Stir in orange juice and wine.
- Refrigerate for 4-6 hours before serving. This allows the flavors to mingle. Drink within 1-2 days.