The Best Red Wine Sangria

The whole tub of The Best Red Wine Sangria is placed into the fridge for several hours to meld the flavors and chill it well.

I’m delighted that this does not turn out to be the god-awful sweet version of red wine sangria that I’ve had so many times. Munch on the wine-soaked orange slices after the sangria is gone. Whooo – eeeee! yum. This recipe is a definite keeper.

Yield: 4 servings

Prep Time: 15 min + chill time

The Best Red Wine Sangria

This recipe is thought of as "the best" because it best emulates what you might sample if you were to visit Spain. I'm not sure how authentic it is, but everyone seems to love it.


2 large juice oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
1/4 cup granulated white sugar (I like to use superfine sugar)
1/4 cup Triple Sec
1 (750 ml.) bottle inexpensive, fruity, medium-bodied red wine, chilled


1. Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.

2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.


*Cook's Illustrated tested this recipe with more expensive red wines too and they found that the cheaper wine tasted just fine. It really is okay to buy an inexpensive bottle for this recipe. I used a Spanish wine... anything like a Rioja or the like is okay.
*The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that isn't possible, give it an absolute minimum of two hours to sit.
*You can easily double or triple the recipe- just switch to a punch bowl instead of a pitcher.

SOURCE: (Adapted from Cook's Illustrated)