How to Make a Classic Red Sangria

There's something especially liberating about making a pitcher of sangria as part of your dinner party preparation, especially when the rest of the menu is more labor-intensive. Endlessly flexible, it's a drink that guests will recognize as soon as they walk in, and can be served from a punch bowl, pitcher, or bottle (the same principle goes for the glassware — wine glasses, rocks glasses, and even tea cups are all fair game). While you can also make sangria using white or rosé wine, this recipe calls for a low-tannin red wine as its base, which makes for en especially eye-catching, juicy variation on the classic party punch. — Oset Babür-Winter

Frequently asked questions

What is the best wine to use for sangria?

When making red sangria, you want to look for something that's fruity with low tannins," writes Food & Wine contributor Kristin Donnelly. "Wines made from Garnacha (also known as Grenache) have lots of ripe cherry flavors, while Monastrell (also known as Mourvèdre) have darker fruit flavors and black peppery notes. Inexpensive Tempranillos tend to be herbier and spicier, and are a good choice as well." Donnelly also suggests using Malbec or Bonarda from Argentina, which are often great values.

How do you make simple syrup?

To make simple syrup, bring equal volumes of water and sugar to a boil in a small sauce pan. Reduce heat and simmer until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool completely. You can store simple syrup for up to a month in the refrigerator.

Notes From the Food & Wine Test Kitchen

There are a lot of ways to upgrade this drink, which is why it's so versatile for year-round entertaining. Some of our favorite sangria recipes call for rosé, St. Germain elderflower liqueur, rum, and even jalapeño syrup. As far as we're considered, as long as there's wine and fruit involved, it's sangria!