Sangria

History & Origins

Sangria has roots in Spanish and Portuguese drinking culture, where wine mixed with water, fruit, and spices was consumed for centuries as a safe and flavorful alternative to drinking plain water. The modern sangria recipe, featuring red wine and citrus, gained international recognition when it was introduced to American audiences at the 1964 World's Fair in New York. The name derives from the Spanish word 'sangre' (blood), a reference to its deep red color.

Tasting Notes

Aroma: Red wine fruit — dark berry and plum — intermingled with orange peel, lemon zest, and warm cinnamon-clove spice. Palate: Medium-bodied and tannic from the red wine, brightened by orange and lemon juice acidity; sugar balances the citrus, and the cinnamon and cloves add a distinctive warming spice character. Finish: Fruity, lightly sweet, and lingering with clove spice and citrus.

Techniques Used