Sangria is an easy-to-make, thirst quenching beverage on a hot day – especially when thought of a warm glass or red wine is uninspiring in the heat!
It’s not surprising Sangria originated in Spain, which is famous for both fine wines and the afternoon siesta to beat the heat. Here are a few tips and tricks for making a pitcher of that crushable, summer beverage.
Start with the Right Wine
Sangria traditionally uses red wine, but white and rosé varieties are also great options. Choose a wine that’s fruity and not overly tannic if it’s red and preferably unoaked if it’s white. Spanish wines like Tempranillo for red sangria or Albariño for white sangria work wonderfully. Aim for a mid-range wine — not too cheap to compromise taste, but not too expensive to break the bank. Look for these varieties:
- Tempranillo (on the lighter side)
- Gamay Noir
- Pinot Noir
- A lighter bodied Merlot based blend
- Rosé
- Aromatic white like Albarino or Muscat
Great Wine Options From The Okanagan:
- Lighter bodied red blends made from Merlot (Dirty Laundry’s Hush Red, Moraine’s Cliffhanger Red)
- Gamay Noir and value Pinot Noir (Orofino Winery makes a magnum sized bag-in-box version of their Pozza Vineyard Pinot Noir that is perfect)
- Off dry Rosé (See Ya Later Ranch’s “Nelly” Rosé)
- Aromatic whites from German varieties (Roche Wines Schonberger, Stag’s Hollow Vidal)
Choose Your Spirits
To add complexity and kick to your sangria, include a spirit like brandy, rum, or Cointreau (orange liqueur). Brandy is the classic choice, but you could kick it up a notch with a dark rum in red sangria or Cointreau/Triple Sec in a white sangria. Use approximately 1/2 a cup of spirits per bottle of wine and adjust to taste.
Fresh Fruits are Key
The heart of any good sangria lies in its fruits. Citrus fruits like oranges, lemons, and limes are standard, providing acidity and brightness. Additionally, throw in seasonal fruits like berries, peaches, apples, or even pineapple to add layers of flavor and sweetness. Cut the fruits into thin slices or small chunks to release their juices and flavors into the wine. Try pineapple if you are making a white sangria, or, when in season, add local cherries to red wine.
Final Steps To Great Sangria
- Use honey or agave syrup to sweeten to taste. You may not need to if you already added orange liqueur
- Add a sparkling element? Splash in some club soda or sparkling wine for a bit of pizazz
- Let the mixed sangria marinate for at least 2 hours – so the flavours mingle nicely
- Add fresh herbs such as mint or rosemary for garnish
- Experiment often!!
We hope this quick guide makes your summer even more memorable!
Your OWC team!