The Best Red Wine Sangria Recipe

You are going to love The Best Red Wine Sangria Recipe that I’m sharing today!

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.

The Best Red Wine Sangria Recipe from

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. There is sugar in the recipe– but not an overwhelming amount.  Munch on the wine-soaked orange slices after the sangria is gone. Whooo – eeeee! yum. This recipe is a definite keeper.

I love to make this recipe to share between just my husband and me.  It only calls for one bottle of red wine, and we don’t have any problem drinking a bottle of wine between us!  Double or triple the recipe to serve at a party.

The Best Red Wine Sangria Recipe from

The recipe includes a good amount of citrus- both lemon and orange.  A little bit of triple sec and brandy is added in too.  After you prepare it, the pitcher of sangria is placed into the fridge for several hours to meld the flavors and chill it well.  Make it in the morning if you plan to enjoy it for Happy Hour or in the evening.

This might just become your new favorite sangria recipe!

The Best Red Wine Sangria Recipe from

Click below to watch a short video showing you how to make this recipe, then scroll to the bottom to print out the complete recipe and make it at home.

The Best Red Wine Sangria Recipe

Yield: 4 servings

Prep Time:15 minutes + chill time

  • 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
  • drizzle of brandy, optional (but good!)
  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, stir again and add a drizzle of brandy (if using).  Serve immediately over ice cubes in individual glasses.
  • 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 use 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)

Here are a few more sangria recipes you might enjoy:

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  • humberto santiago wrote:

    I always enjoy a good glass of sangria,but this recipe seems to be very special..I make my own, I will let you know as soon as i try this one

  • Jade wrote:

    Very good recipe, easy enough and tasted Great, will definitely make this again.

  • Sangria lover wrote:

    Hi, I got a lot of red wine leftover from a party. It’s been opened, do you think I could use it to make a big batch of sangria?

    • Lori Lange wrote:


  • Mary wrote:

    I have made this a lot! I have omitted the sugar and used a cup of fresh orange juice instead. I have also used limes along with the lemons and oranges–that was good, too. A great recipe!

  • Deborah wrote:

    I was having appx. 22 people for Easter Picnic. I had to cancel because of flooding.Mt question,I purchased all fresh fruit I dont want to lose.Can I prepare this now,and serve it next Sat.

    • Lori Lange wrote:

      No… I’d say the sangria and fruit would be pretty old and worn out by next Saturday.

  • Javier García wrote:

    Even from Spain’s point of view, there’s not a single, or “best” sangría recipe. Everyone does his/her own, and it’s authentic as long as there’s wine, sugar, fruit, and some liquor, in rational proportions. Lemon soda is usually added (even up to 50%) to give it the extra fizz and reduce the alcohol content so you can drink quite a few glasses without getting wasted. Anyway, this sounds absolutely perfect to me as a winter sangría, but sangría is a summer drink and to me it calls for the flavor of ripe peach. Other fruits are always welcome, and I partcularly like adding some mango.

  • Shelly wrote:

    Super easy and delicious! The only thing I changed was to add a cup of Sprite right before serving.

  • Ashley wrote:

    What red wine is recommended for a better taste?

    • Lori Lange wrote:

      I like to use Rioja or Ganache. Any inexpensive dry wine.

  • Miss Bacchus wrote:

    I can’t wait to try this recipe–this is a good time of the year for a refreshing drink like Sangria!

  • Carla wrote:

    made it for my BUNCO group tonight and it was a huge hit! Used Pinot Noir wine and mixed it with a little 7up right before serving. The white wine and the champagne are still in the refrigerator, but the Sangria is GONE!

  • Kim wrote:

    Great recipe, thank you! I made this for our housewarming party last night and it was a great hit! I went with this recipe because it was one of the easier recipes I came across, and I figured simple is best. I doubled the recipe– I could have used about twice as much! I did add some strawberries because it’s nearly summertime, but I don’t think it changes the flavor profile very much. Thanks again!

  • Ana wrote:

    This is great! My family is from Spain, and this is very similar to how we make ours. I add chopped peaches, a splash of brandy, and add a cinnamon stick, then let it sit over night. Before serving, I’ll do a little splash of 7-up. Delicious!

  • marianne wrote:

    DELICIOUS! Thank you for posting this recipe! I quadrupled itfor a rather rowdy crowd lol 😀

    I did cut back slightly on the lemon and add a chopped apple and a few floating strawberries, just for presentation factor!

  • Marlissa wrote:

    I want to make this recipe, but I need to make for a party of about 40 people. I see it only serves 4. Any suggestions on how to make more of? without taking away from taste? I’m trying to keep cost down.


    • Lori Lange wrote:

      Buy the large bottles of red wine! Use small cups for serving so as not to encourage large servings.

  • Janie Black wrote:

    Having just returned from two weeks traveling through Spain, I was in search of a Sangria recipe that would match “the real thing.” I halved the recipe and it was the perfect amount to have a glass tomorrow night as well. As I sit here sipping my first glass from this recipe, I know that I will look no further. The only thing missing is a plate or two of tapas! Thanks for posting!

    • Lori Lange wrote:

      @Janie Black, That’s terrific to hear!

  • Juliet wrote:

    I agree this is the best sangria. It’s perfect on a summer evening. Not too sweet and very easy to make. I love the fact that it doesn’t have too many differ fruits. The citrus flavor is just right. Great for a date night.

  • Melissa M. wrote:

    This is the best sangria. I have now made it several times for events and it is divine. I find most sangria way too sweet. This one is not at all too sweet, easy to make!

  • Barb wrote:


  • MMS wrote:

    I made this for a Mexican meal and just 2 couples. I checked a ton of recipes online and was surprised at all the big variations. Then I saw she used Cooks Illustrated which I know is an excellent resource, but normally really difficult recipes. Couldn’t believe how easy and tasty it was. I only made one pitcher which was a mistake – so I ended up making a 2nd one when we were done and we immediately drank it. It was still very yummy without having set. My orange slices were a bit too big. I also added small chopped up apples were were a delicious addition.