Sangria is a typical beverage from Spain and Portugal.
It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. A sweetener such as honey, sugar, syrup, or orange juice is added. Instead of brandy, other liquids such as Seltzer, Sprite or 7 Up may be added. The use of the word sangria in labels is now restricted under European law. Only sangria made in Spain and Portugal will be allowed to be sold under that name after the European Parliament green-lighted new wine labeling in January 2014.
Etymology Sangria is named after the Spanish and Portuguese word for "bloodletting" because of its typical dark-red color.
Variations in recipes, sangria's alcoholic content can vary greatly, usually from 4 percent up to about 11 percent. The ingredients in sangria vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation.
Bottled sangria can be bought in some countries. In the parlance of EU administrators, such products are referred to as "aromatised wines".
It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. A sweetener such as honey, sugar, syrup, or orange juice is added. Instead of brandy, other liquids such as Seltzer, Sprite or 7 Up may be added. The use of the word sangria in labels is now restricted under European law. Only sangria made in Spain and Portugal will be allowed to be sold under that name after the European Parliament green-lighted new wine labeling in January 2014.
Etymology Sangria is named after the Spanish and Portuguese word for "bloodletting" because of its typical dark-red color.
Variations in recipes, sangria's alcoholic content can vary greatly, usually from 4 percent up to about 11 percent. The ingredients in sangria vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation.
- White wine can be used instead of red, in which case the result is called sangria blanca or, as in Argentina and Paraguay,clerico. Some recipes that use heavier reds can be lightened by mixing a bottle of white in the mix. In some parts of Southern Spain, sangria is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base. In some regions of Portugal cinnamon and "medronho" (the fruit of strawberry trees) brandy are used.
- Mulled wine can be used to provide a rich full-bodied taste, chilled with orange juice, lemonade and a sliced pear to add sweetness.
- Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours, or a full day in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredients, the ice and any last-minute ingredients are added and the drinks are poured.
- A non-alcoholic version of sangria is made from wine grapes, carbonated water, essence of lemon, and cane sugar.
- Sangaree (drink) is a similar drink associated with the West Indies and the name sangaree is an archaic English name for sangria itself.
Bottled sangria can be bought in some countries. In the parlance of EU administrators, such products are referred to as "aromatised wines".