This article explores the history of sangria and delves into a testing process to determine the best fruits for this popular wine-based beverage. While sangria is known for its flexibility, the author found that apples, oranges, and lemons consistently produced the most delicious results.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Many sources describe sangria as a drink that's more popular among tourists in Spain and Portugal than the locals, and that may be more or less true in recent times, but it also rings of some remnant wine snobbery and ignores Europe's very long history of wine modifications.
They ended up going down the drain. It turns out that the fruit in sangria works nothing like the fruit in a fruit salad. Some were good. The apples, the citrus, the grapes, and the peaches were all lovely in their wine-soaked states. But the berries and melons were slippery and soggy, the mango and pineapple were bizarre in red wine, and just about every specimen with unremovable seeds was painfully bitter.
Still, it helps to have some guidelines to get you into the approximate ballpark. I mixed several batches of sangria at various ratios based on a survey of sangria recipes I'd found in books and online. My own recipe lands strong on the booze end, with a full cup of brandy or rum per 750ml bottle of wine, one 12-ounce can of club soda, and about a quarter cup of simple syrup.
Sangria Wine Fruit Recipe Culinary History
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