The Soul of Summer: A Guide to Authentic Traditional Sangria

There are few drinks as instantly evocative of sun-drenched afternoons, laughter, and long, lazy evenings as a pitcher of authentic sangria. Originating in the Iberian Peninsula, this vibrant crimson punch has conquered terraces and backyard BBQs across the globe.

However, much like pizza or barbecue, the global popularity of sangria has led to countless interpretations—many of which bear little resemblance to the refreshing, balanced elixir enjoyed in homes and tapas bars across Spain and Portugal.

If you want to experience sangria the way it was meant to be, it is time to ditch the pre-made mixes and artificial flavorings. Let’s dive into the history, the philosophy, and the step-by-step art of making true traditional sangria.

A Rich History: More Than Just “Wine Punch”

The word sangria stems from the Spanish sangre, meaning “blood,” a nod to the deep red color of the traditional drink. While its exact origins are shrouded in history, early versions of spiced and fruit-infused wine date back centuries.