When do you add wine when making sangria?


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When do you add wine when making sangria?

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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