Summer Sangria

Sangria and summer go hand in hand. Few drinks capture the essence of the season quite like this wine-based beverage. Once served only as a red option, it’s now available in white and, more recently, rosé.

Sangria has a rich history, tracing back to Roman times when the Iberian Peninsula (Spain and Portugal) was conquered and vineyards were planted. As much of the drinking water was unsafe, locals relied on wine for hydration. Spices, herbs, and fruit were added to enhance flavour. The name, sangria, is thought to come from the Spanish word sangre, meaning blood—a nod to the deep red colour of the traditional version.

Although Sangria was mostly associated with Iberian culture, it reached a wider audience during the 1964 World’s Fair in New York City when pitchers of it were served at the Spanish pavilion. This began its popularity. Since then, the drink has become a staple at tapas bars, beachside cafes and backyard parties. 

The classic version of sangria is made with red wine, most often tempranillo or garnacha. Citrus fruits, apples and brandy are added to complete the recipe. White sangria, a lighter, fruitier alternative, is typically made with wines like albariño, verdejo, sauvignon blanc or any white wine with high acidity to produce a refreshing, easy-drinking style.

New to the sangria stage is rosé sangria. Due to an increase in rosé sales and the trend towards summer sipping (think the “rosé all day” slogan), it was only natural for bartenders to begin experimenting with it as a base. Enhanced with fruits like strawberries, raspberries, peaches, watermelon, and cranberries, the colour alone makes it appealing. Top with sparkling wine or sparkling water for the perfect patio-ready beverage.

Sangria recipes have evolved to include spirits like Grand Marnier, limoncello, flavoured brandies, and Port for endless flavour options, keeping in mind to use in moderation to avoid overwhelming sweetness or alcohol.

Sangria is a drink that brings people together with shared moments and good company. It’s sunshine in a glass, and many restaurants far and wide will serve their version of this spirited drink.

Rosé Sangria (Serves 6 to 8)

1 bottle dry rosé – choose a Provence blend, or Spanish garnacha rosado

1/3 c orange liqueur (Triple Sec, Cointreau or Grand Marnier)

¼ c brandy

¼ c simple syrup, adjusting to taste depending on level of sweetness

1 c strawberries, hulled and sliced

½ c raspberries

1 peach or nectarine, pitted and sliced

1 orange, thinly sliced into rounds

1 lemon, thinly sliced

1 to 2 c sparkling water or club soda

Garnish: 4 to 5 mint leaves (optional)

In a large pitcher, combine fruit, wine, liqueur, brandy, and simple syrup. Stir gently to combine while slightly muddling the fruit to release the juices. Cover and refrigerate for 2 to 12 hours to allow flavours to meld. Before serving, top with sparkling water or club soda. Serve over ice in a large wine glass or tumbler, making sure fruit is included in each glass. Garnish with mint leaves, if desired. Best served same day.