This red wine sangria recipe, I’ve been making it for a really long time. It dates back to when I used to go to lots of summer parties, on terraces, in the sun. I’ve always loved red wine sangria since my first trip to Spain. The problem with the ones you buy in stores is that they’re too sweet and don’t taste enough like wine. That’s what pushed me to make my version, more balanced, where wine stays the star and fruits play their supporting role. I know people love red wine sangria, and this was a recipe that absolutely had to be on my site. The combo of brandy, Triple Sec and cinnamon sticks brings that characteristic warmth, while raspberries, strawberries and green apple give a berry freshness that works amazingly in the glass.<\/p>\n
First trick, the mistake I made the first time: I took a cheap wine and added too much sugar. Result: ordinary, candy-sweet, no depth. For wine, aim for a Spanish Tempranillo around $15 at the SAQ for a more full-bodied red wine sangria, or a Grenache for a more rounded and naturally slightly sweeter version. No need for a grand cru. Just something you’d drink by the glass. Second crucial trick: maceration for 2 to 4 hours in the fridge, never a full night. Overnight is too much. Your fruits become all mushy and the sangria loses its balance. And above all, never add ice and sparkling water to the pitcher during maceration. Ice and bubbles go in the glass individually when serving, otherwise everything dilutes and goes flat at the bottom of the pitcher.<\/p>\n
This sangria is exactly the kind of entertaining recipe that transforms an ordinary Saturday afternoon into a memorable moment. Perfect for a beach party, BBQ with friends, 5 to 7 on the terrace, a picnic, or even a Sunday brunch. Little warning: this 2L pitcher mysteriously disappears in five to ten minutes as soon as you set it on the table. My advice: double the recipe in advance and use a big plastic pitcher or punch bowl. No need for something fancy, it’s the “wow” effect of the taste that counts. You can also vary the fruits according to season: blueberries in August, peaches in July, grapes in September. The recipe base holds up well with all these additions. Soon, I’ll also publish my white version, so stay tuned.<\/p>\n","protected":false},"excerpt":{"rendered":"
The best homemade red wine sangria made with Tempranillo, brandy, Triple Sec and fresh berries. The summer pitcher that disappears in five minutes.<\/p>\n","protected":false},"featured_media":60197,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"homemade red wine sangria","_yoast_wpseo_title":"Best Homemade Red Wine Sangria Recipe","_yoast_wpseo_metadesc":"Homemade red wine sangria with Tempranillo, brandy, Triple Sec, and fresh berries. The summer pitcher that disappears fast.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"The best homemade red sangria","_yoast_wpseo_opengraph-description":"The best homemade red sangria made with Tempranillo, brandy, Triple Sec and fresh berries. The summer pitcher that disappears in five minutes.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[192],"sponsorship":[],"class_list":["post-60199","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-drinks"],"acf":[],"yoast_head":"\n