Sangria is a traditional drink from Spain and Portugal made with red wine mixed with fresh fruit.
People on the Iberian Peninsula have been blending wine with fruit since Roman times, more than 2.00 years ago. The drink reached a global audience after the Spanish pavilion served it at the 1964 New York World's Fair.
Here are the origins, ingredients, preparation method, and variations of sangria.
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What Sangria Is and How It Tastes
Sangria is a wine punch built on red wine, chopped fruit, a little sweetener, and a splash of brandy or liqueur.
The name comes from the Spanish word "sangre", which means blood. Bartenders usually reach for oranges, lemons, apples, pears, peaches, strawberries, and pineapple.
Since the fruit sits in the wine for several hours, its juices slowly dissolve, softening the wine, so the finished drink tastes lighter and sweeter than pure wine.
Because of that, sangria is easier to drink in a long evening. Bars serve it cold over ice, which suits warm weather in a city like Jakarta.
Where Sangria Came From?
Sangria started as a way to stay healthy in places where drinking water wasn't safe. People in the region mix wine with herbs and fruit to make it last longer and taste better.
This practice was passed down through generations, until it became a regular part of family life in Spain and Portugal.
The drink became more popular in 1964 when it was served at the Spanish pavilion at the New York World's Fair. After that, the recipe spread across many countries and evolved to match local tastes.
In Spain, sangria is still popular at summer festivals, family parties, and long shared meals.
The Ingredients of Sangria
A good sangria relies on a few components. Here are the 5 main ingredients in most classic recipes.
1. Young Red Wine
Red wine is the most important part of the drink. Choose a young wine with a clear fruit character, such as Garnacha or Tempranillo, because heavily oaked bottles can hide fresh-fruit flavors.
You can also use white wine, and the result is called sangria blanco.
2. Fresh Fruit
Oranges and lemons are used in almost every recipe because their acidity balances the sweetness. Apples, pears, peaches, strawberries, and pineapple enhance the flavor.
Cut the fruit into medium-sized pieces. This will allow the juice to release without clouding the drink.
3. A Measured Amount of Sweetener
Sugar or simple syrup makes the wine less sour and the citrus flavors more noticeable. Don't use too much sugar because the fruit is naturally sweet. Some traditional recipes use honey instead.
4. Brandy or Liqueur
In Spain, brandy is the most common addition because it enhances the aroma, making it stronger and more complex. Modern versions use citrus liqueur, limoncello, or fruit liqueur to create a more complex taste.
The standard amount is about two ounces for a batch made with one and a half bottles of wine.
5. Soda Water
Soda is added just before serving, which makes the drink taste lighter. Some people prefer it without carbonated water because it was made without it when sangria was first made.
If you prefer a stronger flavor, serve the sangria over ice and leave out the soda.
How to Make Sangria at Home
Sangria doesn't need any special equipment. All you need is a large pitcher, a knife, and enough time for the fruit to blend with the wine. Follow these steps.
1. Pour one and a half bottles of young red wine into a large pitcher or glass container.
2. Wash two oranges and one lemon, then cut them into thick slices with the peel still on.
3. Add pieces of apple, pear, or pineapple to taste, then drop in one cinnamon stick.
4. Pour in a quarter cup of simple syrup along with about two ounces of brandy, then stir gently until everything combines.
5. Cover the container and chill it for at least 2 hours, though an overnight rest yields the best results.
6. Serve cold over ice, then top with soda water for a lighter texture.
7. Finish the batch within two days, because fruit that soaks for too long turns the drink bitter.
Sangria Variations at Bar Luca
Bartenders around the world keep changing the recipe by using new liquors and local ingredients. At Bar Luca, the sangria section of the menu has seven different options, each with its own unique flavor.
1. Classic Sangria blends brandy, citrus liqueur, white wine, orange, apple, strawberry, and peach.
2. Sangria Blanco combines brandy, citrus liqueur, red wine, orange, apple, and strawberry.
3. Sangria Tinta arrives as the deeper-red version with a firmer wine character.
4. Raspberry Wine brings together raspberry-infused red wine, brandy, bitter orange liqueur, rose blossom, and fermented raspberry.
5. Sangria Coffee Highball combines brandy, coffee liqueur, red wine, cinnamon syrup, and cold-brew soda.
6. Limoncello Sangria combines limoncello, aperol, white wine, parijoto syrup, pineapple, and soda.
7. Sangria Milk Punch pulls together tequila, red and white wine, fruit liqueur, jalapeño brine, pineapple, and syrup.
Each glass is priced starting from IDR 120,000++. Make sure you taste several variants to deepen each character.
Free Flow Sangria Every Wednesday at Bar Luca
Bar Luca offers free-flow sangria every Wednesday for IDR 345,000++ per person for a two-hour session.
This offer allows you to sample various blends without ordering them individually.
Moreover, the refreshing taste of the sangria pairs perfectly with Bar Luca’s signature tapas, paella, and other sharing dishes.
Wednesday nights at Bar Luca have a relaxed atmosphere, making the venue ideal for after-work drinks or gatherings with friends.
If you are visiting as part of a group, it is advisable to make a reservation in advance to ensure seating availability.
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Taste Sangria at Bar Luca SCBD!
Sangria is a great way to share wine with friends, and Bar Luca makes it the traditional Spanish way. Bar Luca is a restaurant located at 18 Parc Place SCBD in Jakarta Selatan.
The restaurant serves paella, tapas, and hearty main courses. It also has a wine cellar with more than 200 wine labels.
The room is lively and built for sharing, making it great for group dinners, weekend brunches, and small celebrations.
