Winter Sangria for the Holidays
by David Klemt
Most people may associate Sangria with summer months and tropical locales.
However, Sangria can certainly shine during the winter months and holiday parties.
All you really need is a rich and perhaps somewhat sweet red wine and seasonal spices.
What is Sangria?
We celebrate National Sangria Day on December 20. That may seem strange to people who view it as a summer drink.
However, with the right wines and spices, Sangria easily transforms into a season-specific libation.
At its core, Sangria is a punch. It’s commonly accepted that this wine-based drink was created during the 18th century. Supposedly, the predecessor to Sangria (“bloodletting” in Spanish) was served cold or hot.
However, the cold version found its way onto American shores in the 1940s. There are stories that claim Sangria took off in the mid-1960s because of the 1964 World’s Fair.
So, what are the basics? Traditionally, Sangria consists of:
- Red wine (Rioja is most traditional)
- Chopped fruit (local fruits are most traditional)
- Fruit juices (in place of some or all chopped fruits)
- Sweeteners (orange juice and/or sugar)
- An alcohol boost (brandy or liqueur)
- Sparkling water or soda (for texture)
There are also Sangria recipes that use white wine, sparkling wine, and even combinations of red and white wine.
Winter Red Wines
Since you’ll be using seasonal fruits and spices to flavor your Sangria, the case can be made that the red wine base doesn’t matter.
However, your housemade recipe will benefit from careful consideration. Also, your guests will appreciate you putting some thought into your recipe.
The following red wines are excellent during the winter:
- Red Zinfandel
- Malbec
- Petite Sirah
- Petit Verdot
- Merlot
- Cabernet Sauvignon
- Shiraz
- Sirah/Syrah
- Sangiovese
- Grenache/Garnacha
- Tempranillo
These varietals tend to have warming flavors and aromas, along with medium to full bodies.
Of particular note are Grenache, Garnacha and Tempranillo. Those varietals, along with red Riojas, are commonly used to make Sangria in Spain. By the way, Grenache and Garnacha are the same grape; it’s called Garnacha in Spain, Grenache anywhere else.
Winter Fruits and Spices
This is where you really make your winter Sangria stand out.
First, select your wine. Obviously, you don’t need to use one of your pricier wines. Get to know it, tasting it with your bar team. Consider what fruit notes and body characterize the wine. Note its level of sweetness.
Next, consider the spices that define the holiday and winter season. Cinnamon, nutmeg, star anise, clove, ginger, and allspice all come to my mind.
Now, the fruits. Pears, pomegranates, cranberries, kiwis, oranges, grapefruits, Meyer lemons, kumquats, persimmons, and tangerines are all in season in the winter.
After that, decide if you want to add a modifier like Gran Marnier, brandy, ginger ale, or just sugar.
Then, experiment with your wine choice, spices, and fruits until your housemade Sangria is to your liking and authentic to your brand.
The final step? Costing and pricing. This will be a seasonal item or LTO, so you can probably get away with charging a bit more for it than you would for a standard cocktail.
Make sure to jot down your recipe. That’s not only so it remains consistent. Doing so will also help you create new Sangria recipes for each season.
And there you have it. Not only will you be able to wow your guests on National Sangria Day, you now have a Sangria recipe you can modify on a seasonal basis.
Image: Ralph (Ravi) Kayden on Unsplash