Let’s talk sangria, the good and the bad, shall we?
To me sangria should be slightly sweet, plenty fruity and always red. But then again, I’m probably a sangria snob just like I’m a coffee and ice cream snob. So clearly I’m not the sangria authority of the universe. However, I do know good sangria when I try it and this is that.
While on vacation in Bali last month we splurged one lunch and ordered a pitcher of sangria for two. It was fun to try and decipher what all of the flavors and ingredients were and once we returned home, we wanted to attempt to recreate all of our favorite aspects of the restaurant’s version in our own recipe. It starts with fruit and lots of it.
Pineapple, pear and orange. Aren’t they the best? They make the perfect sweet and tangy fruit combo to absorb all of that red wine goodness.
Speaking of red wines we went with a Spanish tempranillo because we’ve been digging wines from Spain lately. It made the perfect not-too-dry, not-overly-sweet wine for the base of this drink.
To sweeten things just a little we added orange juice, but this is entirely optional if you prefer dry over sweet. This is the beauty of sangria: so customizable.
We were so happy with how this turned out! Smooth with just a little bit of spice from the tempranillo and TONS of fruit to eat with a spoon at the bottom of each glass.
This makes a lovely sangria for parties featuring Mexican food. But really it’d be good for any occasion and pairing. Enjoy!
- 1 750 ml bottle red Spanish wine (we recommend El Cortijillo, Tempranillo 2011)
- 1 cup (240 ml) fresh orange juice
- 1/2 pineapple, chopped (roughly 1 cup or 165 g)
- 1 orange, sliced into thin rounds and then halved
- 1/2 pear, cubed
- Slice fruit and drop into a large pitcher.
- Add orange juice, then wine and stir.
- Refrigerate until serving - 4-6 hours would be ideal so the flavors can mingle. Drink within 1-2 days.
*Nutrition information is a rough estimate for 1 of 4 glasses.