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When do you add wine when making sangria?

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matthew715 Jun 8, 2012 08:48 AM

I have followed two different methods in the past: 1) add booze, fruit, sugar, and wine (basically prepare it in total) and allow it to hang out for 8-24 hours and 2) combine all ingredients except wine and allow to chill, then add wine before serving.

My preference in the past has been for the first option. When adding wine just before serving I have found that it doesn't have much character and tastes simply like ice cold sweetened red wine.

What's traditional here? Any preferences or thoughts?

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    Goldabraun RE: matthew715 Jun 8, 2012 09:02 AM

    I mix it all together up front. It seems to blend together better. I really like the red sangria at California Pizza kitchen and I know they mix a batch all together and store it in a pitcher.

    1. Midlife RE: matthew715 Jun 8, 2012 04:01 PM

      I add the wine at the beginning, after muddling the fruit a bit. Sometimes I add sugar, sometimes I don't...... and I'll add club soda too, depending on who's going to be enjoying it with me. Then let it sit in the fridge for at least an hour. Letting the fruit absorb the wine, and the fruit permeate the liquid as well, adds a lot to a good Sangria. I recently tried one with a base of brandied cherries.............. WOW!!!!!!!

      1. PolarBear RE: matthew715 Jun 8, 2012 10:15 PM

        I defer to the matriarch Julia, and add it to the cook first.

        2 Replies
        1. re: PolarBear
          sunshine842 RE: PolarBear Jun 9, 2012 01:16 AM

          ROFL@PolarBear

          But yes, I start with it all mixed up at the same time, too -- the flavors marry better.

          1. re: PolarBear
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            Goldabraun RE: PolarBear Jun 10, 2012 02:27 PM

            Too Funny, yeah... whenever I cook with liquor I do a terrible impression "...and one for the cook" then possibly "... and just to double check the quality... two for the cook"

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