Dish · spanish
Sangria
Red wine mixed with chopped fruit, a splash of brandy, and a little sugar, left to sit so the fruit soaks up the wine before serving over ice.
Where it comes from
Wine punches mixing fruit and spirits go back centuries across the Mediterranean and Iberia, and sangria became the standard name for the Spanish version, later spreading internationally through tourism in the twentieth century.
What cooks argue about
The variable that changes the result most is maceration time: a quick mix served within the hour tastes mostly of wine, while fruit left to soak overnight pulls in more sweetness and fruit flavor.
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