Sangria, the delightful blend of wine, fruit, and liquor, hails from Spain, Portugal, and possibly the West Indies. In the United States, it has become a popular beverage for warm weather due to its refreshing qualities and the opportunity to enjoy boozy fruit. Sangria is a versatile drink, as it can be made with red, white, or rosé wine, and it pairs well with various types of fruit. While it is already delicious on its own, following expert-recommended guidelines can take your homemade sangria to the next level.

HuffPost reached out to wine experts for their tips on creating the best sangria at home, and they did not disappoint. Marcia McColl, a wine instructor at The Capital Wine School in Washington D.C., shared her love for sangria and her preference for fruity flavors. She suggests using a semi-dry red wine like House of Brown red blend or Lini 910 Lambrusco, a sparkling red. If you prefer lighter wines, McColl recommends pinot noir as well. For white wine options, she suggests Vinho Verde, available at Trader Joe’s for just $5 a bottle. Additionally, Dark Horse’s roses and pinots are great choices.

When using sparkling wine, McColl points out that the sangria already has bubbles. However, if you’re using a non-sparkling wine, you can add carbonated water to achieve a similar effect. While many recipes call for sugar and orange juice, McColl omits both. Instead, she adds an orange-flavored triple sec like Cointreau. Of course, you can still include orange or cranberry juice if you prefer. McColl’s key tip is to soak the fruit in dark liqueur for 24 hours. She suggests using bourbon, rum, brandy, port, or cognac but advises against clear liquors like vodka or tequila, as they may overpower the sangria.

Finding the right balance between tart and sweet is crucial. McColl compares making sangria to making soup, where you can substitute ingredients to suit your taste. Her preferred fruits are mangoes, but she also enjoys using peaches, strawberries, and in-season pineapple. Before adding the fruit, she cuts it into pieces but doesn’t muddle it. Mixing it with the wine after marinating allows the flavors to blend beautifully. McColl also suggests garnishing your wine glass with mint, strawberry, or an orange slice for an extra touch.

Another expert, Jeri Carter, the owner of Queen’s Reward Meadery in Tupelo, Mississippi, has been experimenting with mead and sangria. Mead is a lesser-known wine made from fermented honey, water, and fruits, which makes it ideal for sangria. Carter believes that sangria appeals to those who may not enjoy the taste of wine but like the idea of it. To make a sweeter sangria, she recommends adding a Moscato or a dash of Sprite. For a drier option, she suggests using a dry champagne or sparkling wine instead.

Carter’s preferred fruits include strawberries, blueberries, and apple chunks, but she advises against adding an orange slice, as it can make the sangria taste bitter. Each sip of sangria should be a special treat, especially when you reach the bottom of the glass and encounter the boozy fruit.

Making sangria is as simple as pouring a bottle of wine into a pitcher and adding half a cup of your chosen liquor, along with half or a third-cup of fruit. To elevate the presentation, McColl recommends garnishing your wine glass with mint, strawberry, or an orange slice.

In conclusion, sangria is a delightful beverage that allows you to explore different wine and fruit combinations. Whether you follow expert recommendations or create your own variations, the goal is to strike a balance between tart and sweet flavors. So go ahead, mix up a batch of sangria, and savor this refreshing and versatile drink all summer long.

Sangria: The Perfect Summer Drink

When it comes to making the perfect sangria, there are a few key ingredients that can make all the difference. But what if we told you there was a twist to the traditional recipe that could take your sangria game to the next level?

Instead of using liquor to soak the fruit, one sangria aficionado suggests using wine. Yes, you read that right – wine instead of liquor. According to Carter, this adds a unique flavor to the fruit that elevates the overall taste of the sangria.

But that’s not all. Carter also recommends using fresh fruit, including those that are about to go bad, instead of frozen options. However, for a fun twist, she suggests experimenting with freezing the fruit in wine to make ice cubes or a slushie.

When it comes to the choice of fruit, Carter suggests that frozen peaches might work better than fresh ones. Placing fresh peaches in the wine can make them mushy, and nobody wants a soggy peach in their sangria.

“Sangria is like making soup,” Carter explains. “Once you’ve done a little bit, you realize you can substitute ingredients and the intimidation factor goes down really quick.”

Unlike others, Carter likes to add a shot of tequila to her sangria. She admits that she was initially skeptical about the combination of tequila and wine, but after giving it a try, she was pleasantly surprised by the delicious result.

Looking ahead, Carter is considering making a spicy sangria using her own honey habanero mead. She believes that the spiciness can be diluted by adding other fruits and juices, creating a unique and refreshing flavor.

No matter what ingredients you choose to include in your sangria, one thing remains clear – it is the perfect summer beverage. With just the right amount of alcohol, it’s the ideal drink for sipping on a hot summer day.

So, the next time you’re in the mood for a refreshing drink, why not give sangria a try? You might be surprised at the endless possibilities and delicious flavors you can create. Cheers!