While my culinary heart beats for the chiles and corn of my home in Mexico City, our tables often hold the ghost of Spain. This connection is most vibrant during the sobremesa (so-bre-MAY-sah)—that sacred, lingering hour after a meal where the food is gone, but the conversation remains. In my family, the centerpiece of a long summer afternoon was often a glass pitcher of Traditional Spanish Sangría (san-GREE-ah).

I remember my abuela setting the pitcher in the coolest corner of the kitchen, whispering that a good Sangría is like a long conversation—it cannot be rushed. She looked down on the “jugo” heavy versions served in tourist bars, filled with cheap soda and too much sugar. To her, the word sangre (blood), from which Sangría takes its name, represented the life-giving nature of the wine. It deserved respect, not dilution.

The Art of the Cold Steep: Secrets to an Authentic Sangria Recipe

The secret to authentic sabor (flavor) lies in a technique called maceration. In this recipe, we use Brandy de Jerez—a Spanish brandy aged in the solera system—as a solvent. When you let the fruit sit in the brandy before adding the wine, the high alcohol content pulls the essential oils out of the citrus rinds and the sweet esters out of the fruit flesh. If you’re craving something lighter, my Sangría de Guayaba offers a tropical white wine alternative.

This is not a “quick-fix” party punch. This is a storied preparation that demands paciencia (patience). By allowing the mixture to undergo a 12-hour “cold steep” in the refrigerator, you ensure that the flavors are integrated into the DNA of the wine, rather than just floating on top of it. This method ensures your macerated fruit wine has the depth of a true Spanish classic.

Selecting Your Ingredients for Traditional Spanish Sangría

In Mexican and Spanish kitchens alike, the quality of your ingredients dictates the quality of your result.

1. The Wine: If the wine isn’t good enough to drink on its own, it isn’t good enough for Sangría. A Rioja made from Tempranillo sangria grapes provides the perfect backbone—enough tannin to be interesting, but enough fruit to be inviting.
2. The Brandy: Brandy de Jerez adds a nutty, oxidative depth that makes this Spanish wine punch feel sophisticated. If you cannot find it, a high-quality Mexican brandy like Presidente is a wonderful nod to our shared heritage.
3. The Citrus: Please, use organic citrus. Since the peels will be steeping in alcohol for half a day, you want to avoid any waxes or pesticides leaching into your drink.

Luna’s Tips for the Perfect Pitcher

• Don’t Slice Too Thin: If you slice your fruit into paper-thin rounds, they will disintegrate into a mushy “cloud” during the long steep. Keep your slices thick and sturdy.
• The Ice Rule: Never, ever put ice in the pitcher. It will dilute your hard-earned flavors. Always add fresh ice to the individual glasses just before pouring.
• The Citrus Bruise: When you add the fruit to the brandy, give it a gentle press with a wooden spoon. You aren’t trying to juice the fruit, just “wake up” the oils in the skin.

This Sangría is a tribute to the slow Mediterranean afternoons that influenced our own Latin traditions. For those who enjoy a seasonal variation, my Proper Winter Spiced Sangria is a favorite when the temperatures drop. This recipe is also featured in my guide to the Best Sangria varieties. Serve it with some salty olives or a bit of jamón, and let the sobremesa begin.