Sangria and Spanish Wine (Radio Show 8-1-2026)

This week on Tony Mart Presents, Mike and I talked with Carmen about sangria, our favorite recipes, and the best Spanish wines with which to make it.

Fun Facts About Sangria

• The concept of sangria dates back 2000 years to Roman times when water wasn’t always fit to drink on its own. Red wine was mixed with unsafe water, herbs, spices, to hide harsh tastes and kill bacteria. This early punch spread across the Iberian Peninsula where vineyards grew.
• By the 18^th century the name “sangria” came into use deriving from the Spanish word “sangre” meaning “blood”.
• Sangria was introduced internationally during the 1964 New York World’s Fair.

When Mike and I owned a liquor store in Livingston, New Jersey, how to make sangria was one of the most frequently asked questions. Sangria is typically made with dry red wine such as Spanish Rioja or Tempranillo.

Classic recipe

• 1 bottle dry red wine (Spanish Rioja, Tempranillo)
• ¼ cup brandy
• ¼ cup triple sec
• 2 tablespoons simple syrup
• Sliced fruit such as orange, lemon, and chopped green apple
• Seltzer

Muddle the fruit in the bottom of a pitcher with the simple syrup. Add wine, brandy, and triple sec and stir. Serve in a wine glass and top with a splash of seltzer or sparkling water.

Variations of sangria include using white wine such as Albariño sparkling wine such as Cava. White versions work well with citrus fruits and stone fruits such as peaches and nectarines.

We followed up at home with an extensive sangria lab where we tried different wines, changed out brandy for rum, and added fruit juices which you can find detailed in my book, Boozy Lifestyle: Elevate The Everyday With Booze As Your Muse, on Amazon.com. Our variation works for us because we like it sweet, and the recipe is easier to make without the fresh fruit:

Boozy Lifestyle recipe:

• 8 ounces dry wine (Pinot Noir)
• 4 ounces triple sec
• 2 ounces spiced rum (Admiral Nelson or Captain Morgan
• 2 ounces orange juice
• 2 ounces lemon mixer (or 1 part lemon juice, 1 part simple syrup)
• Splash of Myers’s rum added to the glass upon serving

We mentioned three Spanish wines that can be used to make sangria; Rioja, Albariño, and Cava.

Rioja is Spain’s most famous wine region. It is located in north-central Spain along the Ebro River Valley. It has three distinct sub-regions:

• Rioja Alta on the western side with higher elevations. Features a cooler climate with Atlantic influence. Tempranillo and the white grape, Macabeo (mack a BAY o) are mainly grown here. Yields high acidity wines with good aging potential.
• Rioja Alavesa in the Basque country. Also cool climate, but has sharply-sloped vineyards with chalky-clay soils. Also grows mostly Tempranillo and produces wines that are aromatic and fresh.
• Rioja Oriental in the southeast has a warmer, Mediterranean-influenced climate and alluvial souls. It produces mostly Garnacha grapes. The wines are richer and higher in alcohol.

Rioja wines have a meticulous, legally defined aging classification system.

• Generico (formerly Joven) – Young wines that have little to no aging and are known for fresh, vibrant fruit flavors.
• Crianza – Aged for a minimum of 2 years with at least 6 months in oak barrels.
• Reserva – High quality wines selected form the top vintages, aged for at least 3 years with a minimum of 1 year in oak and 2 years in the bottle.
• Gran Reserva – Only produced in exceptional years. Requires a minimum of 5 years aging, including 2 years in oak and 2 years in the bottle.

Rioja and Tempranillo recommendations

• Muga Rioja Reserva – Muga is a famous family-owned winery in Rioja Alta founded in 1932.
• Marques de Caceres Gran Reserva – Another prestigious winery in Rioja Alta.
• Budget-friendly wines are usually the less aged Crianza or Tempranillo that is outside the Rioja D.O.Ca.

Albariño is a white grape grown in cool, wet Atlantic coastal regions of Spain and Portugal. The regions are Rias Baixas (BY shus) in Spain and Vinho Verde in Portugal. The wine is crisp, bone-dry with notes of zesty citrus fruit, stone-fruit and ocean influenced salinity. It pairs well with seafood and is not typically aged in oak. People who enjoy crisp, light-bodied white wines such as Pinot Grigio should try this one.

Albariño recommendations

• Bodegas Vilarino Cambados – A well-known producer of Albariño in the Rias Baixax regions and part of the Martin Codax winery cooperative in Cambados.
• Paco & Lola – a non-vintage Albariño in a cute polka dot bottle.
• Torres Pazo Das Bruxas (BROO shash) Albariño – Familia Torres is a 5^th generation winemaking family. Pazo Das Bruxas means “House of the Witches” paying homage to the ancient Galician manor houses surrounded by forests and vineyards where local folklore says witches conjured magic.

Spanish Sparkling Wine

To make a sparkling version of sangria, use Cava, Spanish sparkling wine from the Catalonia region near Barcelona. It is made in the traditional method of making Champagne from native Spanish grapes including Macabeo (mack a BAY o), Xarel-lo (jar el LO), and Parellada (par ray YAH dah). It typically has flavors citrus, green apple, and some bread notes from aging on the lees (dead yeast cells).

Cava recommendations

• Castell de Vilarnau Cava – One of our favorites. Sometimes comes in the Gaudi-inspired bottle.
• Freixenet (FRESH net) Brut or Extra Dry  – A famous Cava known for its iconic black bottle.