Classic Spanish Red Wine Sangria

Pitcher of sangria

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Prep: 15 mins
Cook: 0 mins
Refrigerate: 8 hrs
Total: 8 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
402 Calories
1g Fat
60g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 402
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 22%
Total Sugars 43g
Protein 3g
Vitamin C 145mg 727%
Calcium 105mg 8%
Iron 2mg 9%
Potassium 674mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sangria is a classic party drink for the summer. There are all sorts of twists on the classic Spanish sangria recipe, from white peach and mint sangria to cava sangria—there really is a sangria recipe for all tastes.

In Spain, it is this classic sangria recipe that you'll find on menus throughout the country. It’s easy to make, features inexpensive ingredients, and very refreshing. It's a great cocktail punch for a large party, and by adding or subtracting soda water or lemon soda, you can make it as strong or as weak as you’d like.

Although you may be tempted to make this with the cheapest red wine you can find, resist that temptation. Rule of thumb: If you wouldn't drink the wine on its own, don’t put it in your sangria. It will taste better, and it also won’t cause a hangover the next day!

This recipe is also a great base for experimenting with different fruits to change the flavor slightly. Try it with diced pineapple, clementines, and pears.


  • 1 orange, sliced

  • 2 lemons, sliced

  • 1/2 cup sugar

  • 2 bottles red wine (Spanish Tempranillo is a good choice)

  • 2 ounces triple sec

  • 1/2 cup brandy

  • 2 (12-ounce) cans lemon-lime soda (or seltzer)

Steps to Make It

  1. Gather the ingredients.

  2. Slice orange and lemons about 1/8-inch thick and place in a large punch bowl.

  3. Add 1/2 cup of sugar (or less if you prefer) and let fruit sit in sugar for about 10 minutes, just long enough so that the fruit releases its natural juices.

  4. Add wine and mix thoroughly to dissolve sugar.

  5. Add triple sec and brandy and stir. 

  6. Add 2 cans of soda and stir (if you are making this ahead of time, don’t add the soda until your guests are about to arrive). Taste for sweetness. If desired, add more sugar or soda. Make sure that sugar is completely dissolved.

  7. Add lots of ice to punch bowl to chill completely. If you are serving in pitchers, fill with ice and then pour sangria over the ice.


  • Sangria is always best when the fruit is left marinating overnight in the refrigerator. Just don't add your carbonated beverage until right before serving.

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