The History of Sangria – Spain’s Iconic Drink with a Story to Tell

A Timeless Beverage with Ancient Roots

Sangria is far more than a colorful summer refreshment—it is a cultural symbol deeply embedded in the fabric of Spanish identity. Its origins date back over 2,000 years to Roman times, when people commonly mixed wine with water, herbs, and fruits. This practice was partly practical—wine acted as a disinfectant for often-contaminated water—and partly gastronomic, enhancing both flavor and drinkability. These early infusions were the humble ancestors of modern sangria.

Over time, as viticulture expanded across the Iberian Peninsula, winemaking techniques improved, and access to local fruits and spices diversified. By the Middle Ages, variations of wine punch had become part of regional culinary customs across Spain, particularly among rural communities who used the ingredients at hand—lemons, oranges, apples, or even stone fruits—to craft a drink meant for sharing during family meals and social gatherings.

The Meaning Behind the Name

The term “sangria” is derived from the Spanish word sangre, meaning “blood,” a reference to its deep red color when made with traditional red wine bases. Although the drink itself predates the name, “sangria” came into common usage in the 18th century. The bold visual and vibrant flavor made it a symbol of Spanish warmth and hospitality.

Classic sangria is typically made with red wine—often Garnacha or Tempranillo—paired with chopped fruit and sometimes fortified with brandy or liqueur. In warmer regions or coastal areas, white wine or sparkling cava is often used as a lighter alternative. There is no single “authentic” recipe; rather, sangria reflects local preferences and available ingredients.

Regional Variations and Ingredients

While red wine sangria is the most iconic, different regions of Spain offer their own twists. In Catalonia, sangria de cava is a festive version using sparkling wine. In southern regions like Andalusia, sangria is often enhanced with citrus, cinnamon, or vermouth, showcasing Moorish influences on flavor combinations. Some recipes lean sweet with added sugar or fruit juice, while others favor the bitterness of liqueurs like Triple Sec.

Typical ingredients include:

• Base wine: Garnacha, Tempranillo, or cava
  
• Fruits: Oranges, lemons, apples, peaches
  
• Liquors (optional): Brandy, orange liqueur, vermouth
  
• Additions: Sparkling water or soda, cinnamon sticks, sugar
  
• Serving: Always chilled, ideally prepared several hours before serving so flavors can meld
  

What unites all versions is the spirit of community—sangria is made to be shared.

Sangria Goes Global

Sangria’s international popularity skyrocketed after Spain featured it at the 1964 World’s Fair in New York, where it became a surprise hit among American visitors. It was soon adopted by restaurants around the world as a “Spanish specialty,” though often in heavily modified forms—overly sweetened, pre-bottled, or disconnected from its artisanal roots.

Despite its global fame, sangria in Spain remains a drink for special occasions, not a daily staple. Spaniards typically reserve it for social gatherings, barbecues, festivals, or summer evenings. It’s not just a drink—it’s an experience that evokes relaxation, hospitality, and cultural pride.

The Role of Sangria in Andalusian Culture

In Seville and across Andalusia, sangria reflects the region’s vibrant social life and historical blending of cultures. From Moorish ingredients to Mediterranean hospitality, sangria brings together centuries of influence in a single pitcher. It is often enjoyed at family meals, local ferias (festivals), or as part of a tapas spread on a sunny afternoon.

To taste sangria in Seville is to participate in a tradition that is both historical and alive. Here, it’s not just about refreshment—it’s about slowing down, savoring, and sharing.

Join a Local Food Experience in Seville and learn to prepare—and enjoy—sangria the way locals have done for generations.