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 an 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.
Origins of Sangria
The earliest versions of what we now know as sangria were made in England and France in the 1800s, and sangria was eventually popularized after its formal arrival in the U.S. at the 1964 World’s Fair in New York.
Despite its global popularity and common association with Spain, there is no official formula for sangria in Spain. So while some Spaniards may enjoy sangria, it is a more popular drink among tourists. (source) 
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 beverage for parties featuring Mexican food. But really, it’d be good for any occasion and pairing. Enjoy! 
5-Ingredient Spanish Sangria
Ingredients
- 1 750-ml bottle red Spanish wine (we recommend El Cortijillo, Tempranillo 2011)
- 1 cup fresh orange juice
- 1 cup pineapple (chopped // 1/2 pineapple yields ~1 cup or 165 g)
- 1 medium orange (sliced into thin rounds and then halved)
- 1/2 medium pear (cubed)
Instructions
- Slice fruit and drop into a large pitcher.
- Add orange juice and wine and stir.
- Refrigerate until serving - 4-6 hours would be ideal so the flavors can mingle. Drink within 1-2 days.
Notes
*Nutrition information is a rough estimate.
Santiago says
In your article you claim that: “The earliest versions of what we now know as sangria were made in England and France in the 1800s, and sangria was eventually popularized after its formal arrival in the U.S. at the 1964 World’s Fair in New York.
Despite its global popularity and common association with Spain, there is no official formula for sangria in Spain. So while some Spaniards may enjoy sangria, it is a more popular drink among tourists.”
While in reality Sangria has its historical roots in the Kingdom of León during the Middle Ages, where the precursor beverage, leonese lemonade, originated. During this era, residents of the Leonese kingdom crafted this concoction using wine, oranges, lemons, sugar, and spices. Wine lemonade has endured as a popular beverage in the region of Castile and León in Spain, gaining prominence in consumption, particularly during Holy Week.
Tara Cockerline says
It’s amazing! Goes down too easy. This will be my go to drink this summer.
We’re so glad you enjoy it, Tara! Thanks so much for the lovely review!
Sharon says
Can you store this in jars to be given to friends for like Christmas?
I don’t know about that. I’d think it’s best if made fresh!
Lisa A says
This recipe is so delicious exactly as written. Lovely blend of spiciness, fruitiness, and just a hint of sweetness. I used a good Tempranillo, as advised, and I think that was what helped make this an outstanding sangria. The pineapple also made it a bit different, more complex.
So glad you enjoyed it, Lisa! Thanks so much for sharing! xo
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You actually make it appear really easy with your presentation but I in finding this topic to be really something which I think I’d by no means understand. It sort of feels too complicated and extremely large for me. I am taking a look forward on your next publish, I’ll try to get the hold of it!
Catherine says
Such a great recipe! Super easy. I didn’t have pineapple on hand but added some peach nectar. Wonderful!
Paul says
Going to spend the next 2 weeks in Destin, Fla and will have a pitcher of Sangria in the refrigerator at all times. When it runs out, I’ll try a different fruit mix. Will like tho try to find my favorite. Last year I tried all of James Bond Martinis, but could not remember which on I liked best.
Robin says
I am having a game night this Saturday and will definitely be trying this recipe. I love Sangria, its the perfect summer drink.
Thanks
Vic says
What size bottle of wine?
750 ml! It’s been added – thanks!
Barbie say says
Just brought the sangria to a dinner party and the only thing wrong with it was there wasn’t enough!! Delicious. Now my favourite recipe,thanks
haha, good news! Glad everyone enjoyed it!
MICHELLE says
A heavenly boast of flavors topped off with a subtle but bold taste of grapes, pineapple, pears and tofu. A wonderful robust aroma emanates from each glass, one after the other. Simply stunning!
Loreta says
Thanks for this easy and delicious idea. I love all sangria, red or white is equally magnificent. I am wondering if a little bit of Vodka would be useful in it?!
Lisa says
Guess what? Here in NZ, on a sunday night I made my self HOT Sangria. Soo..smooth and so good. I made it before in Sweden style too, that’s more ingredients but very nice in winter days and for Xmas
Kaitlin says
That’s called mulled wine.
Chung-Ah | Damn Delicious says
How refreshing! This is just what I need on a Sunday night!
Kristen says
I lived in Spain for a year and fell in love with Sangria. I’ve been looking for a sangria recipe and this looks SO GOOD. Thanks for sharing!
Tammela says
Beautiful and simple — I may have to try this!
Kiran @ KiranTarun.com says
Yummy! I love sangria this time of the year, especially when made with spanish red wine :)
Emma says
I was in Spain for a week earlier this month and we had sangria every day! So so tasty. I’ve never really thought to make it back in England but I guess there’s no reason why not to- carry on the holiday spirit :) Love all the fruit you packed in.
Kelli H (Made in Sonoma) says
MMM…I love all sangria! I can’t believe you only like red sangria. The whites are so fun and summery. I’m pretty sure I could drink 3 glasses of this easily, and then I’d regret it the next morning…
benny says
I wish i am the reason for your regret the next morning :-) lol
Allison says
LOVE sangria, especially with citrus flavors like this one (oranges are my fave).
Ash- foodfashionparty says
This is such a great looking drink, love the pineapple touch.
Amanda @ Once Upon a Recipe says
Sangria is one of my all-time favorite beverages and I make it a ton during the summer months. Eating the fruit at the bottom of the glass is the best part! Oh, boozy delicious fruit!
Kristi says
You just gave me the perfect idea to make sangria for a girl’s night I’m going to have. Sangria would be perfect!
Tieghan says
So pretty, I love the pineapple!
Donna says
This looks like heaven….as well as “real-deal” sangria. Question…could I possibly omit the pear component as my husband…alas…does NOT like pear in any shape or form. Personally, I would love to include it….Thoughts?…Omission or substitution?
Rebecca says
I want to make this and plan to use apple instead.
bob says
add a peach instead..awesome…also a cup of brandy if you want…cant go wrong
Doing another Sangria recipe soon! Playing around with brandy. Can’t wait to share!
Kit Chiu says
Hi! I came across your easy Sangria recipe when researching the simplest and yummiest Sangria recipes. Did you ever post the other Sangria recipe using Brandy, by any chance? Thanks!
Here is our easy Traditional Sangria, and our White Sangria!
Katrina @ Warm Vanilla Sugar says
This sounds like such a delight! Yum!