There is an art to Sangria that is often over looked and under appreciated. While this might sound a little intimidating, a basic formula (not a recipe!), will have you appreciating the magic in no time. The one pictured here from our Memorial Day celebration is, as you follow the path from the chart below:
Strawberries and peaches with muddled oranges and lemons.
A dry white wine, like a sauvignon blanc. I typically prefer drier wines for sangria because the additions are almost always super sweet.
I am less particular about brandy, rum or triple sec but typically end up with triple sec because I also really, really, really like margaritas.
Taste here, if it’s too sweet from the muddled fruit, skip the juice. Here we went with pineapple.
Mixers: I’m pretty local to club soda. But I also really love bubbles without dealing with a sparkling wine. You can add this to individual glasses at this point as well.
Sweeteners: If you like your sangria sweet then I would add more juice to be honest. The agave or honey are acceptable if you’re refrigerating overnight but there’s no reason to add more granular sugar in my opinion.
Garnishes: This is where you can have some fun! Feeling spicy (literally)? Add a jalapeno ring and basil. Mint is always a classic. Think about the same flavor combinations as in food: mangoes and cilantro, rosemary and basil, ginger and cinnamon; ginger and mint… Try toasting them! This is also a super easy way to make the sangira reflective of the season.