How to make the best sangria, according to Joe Polenta

Sangria, that drink that embodies the spirit of parties and gatherings, is a refreshing cocktail perfect for warm days. In Argentina, it has a special touch: it’s prepared in pitchers, full of color, ready to share with a group and toast to a special day. It is not a drink for solitude, but for laughter, conversations, and moments that taste better in company.

Although the classic recipe combines red wine, fruits, sugar, and a touch of liquor, sangria recipes can vary as much as the fruits available at a market. There are various ways to prepare it, but in the land of sun and fine wine, those made with Malbec wine or white wine versions, known as "clericot," are always a hit.

Where Did Sangria Originate?

The origin of sangria is a subject of debate. Some theories trace its roots back to the 18th century when British colonists in the Caribbean began mixing wine with fruits, spices, and honey to fight the tropical heat. This drink, known as "sangaree," was later adapted in the French and Spanish colonies, gaining local variations and new names.

In Spain and Portugal, one hypothesis suggests that 19th-century farmers mixed wine with fruits like melon and citrus to make use of seasonal produce. Due to its deep red color, inspired by the word "blood," this cocktail was named sangría, although it could also derive from the Portuguese word "sangue."

Another theory points to the French Caribbean, where the expression "sang-gris" identified a similar drink, albeit more grayish due to the spices and black powder that pirates added to the wine. This link with the Caribbean reinforces sangria's global nature, blending European and American influences.

Regardless of its origin, sangria has become a tradition in the popular festivals of Spain. It is associated with sunny summers, outdoor terraces, and simple cuisine.

Despite its popularity, sangria has not always had a good reputation. For decades, it was seen as an informal drink, relegated to beach bars and rarely present at formal events. However, in 2014, the European Union recognized its cultural value by granting it a designation of origin limited to Spain and Portugal, establishing that any imitation outside of these countries must be labeled as "wine-based flavored drink."

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Today, sangria has transcended its original recipe. While traditionally made with red wine, versions with white, rosé, or even sparkling wine are becoming more common. Cider sangria, popular in northern Spain, and mixes with liquors or spices show its ability to reinvent itself.

The fruits added also vary by region and season. Apples, oranges, melon, berries, and even fresh herbs like mint are part of the repertoire of ingredients that give each sangria its personal touch.

Three Sangria Recipes by Joe Polenta, Mendoza Bartender

Joe Polenta is a Mendoza bartender with a decade of experience. He started in bartending while studying graphic design to cover his expenses, working behind the bar of a nightclub. There, he discovered a world full of learning that led him to specialize through courses and practical experiences. With a passion for gastronomy, Joe entered the world of wines and spirits, developing his own style that represents Mendoza.

He has worked in renowned restaurants like Soberana and Azafrán, where he found inspiration and mentors. Additionally, his travels have allowed him to learn about cultures and techniques that enrich his work.

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Currently, he represents Mendoza in the Grand Bartender reality show and collaborates with various brands. He dreams of opening his own bar and launching a vermouth that reflects his identity and passion. Here are the three recipes to honor sangria on its day.

Summer Fresh Sangria

Ingredients:

• 1 orange
• 1 grapefruit
• 1 apple
• 1 pear
• 120g sugar
• Juice of 1 orange
• 500 cc of Malbec red wine

Procedure:

1. Macerate the slices of orange, grapefruit, apple, and pear with the sugar and orange juice.
2. Add the wine. Let it rest for one hour.
3. Serve in glasses with plenty of ice. Top with soda.
4. Garnish with pear, orange, and a sprig of rosemary.

Tip: The longer you let the mixture macerate, the better.

Red Ink Sangria

Ingredients:

• 10 strawberries
• 100g blueberries
• 50g cherries
• 120g raw sugar
• 500 cc of Cabernet Sauvignon red wine

Procedure:

1. Macerate the fruits with the raw sugar and wine, then let it rest for 1 hour.
2. Serve in a glass. Add plenty of ice and garnish with red fruits and lemon peel.

Chin Chin Sangria

Ingredients:

• 200g pineapple
• 500 cc of rosé wine

For the syrup:

• 100g sugar
• 100cc water
• Petals of 1 jasmine flower

Procedure:

1. Prepare a light syrup in a pot over medium heat with sugar and water, let it boil, and then turn off the heat.
2. Once the heat is off, add the jasmine petals, previously cleaned, along with the pineapple cut into cubes.
3. Place in the refrigerator until cold. Once done, remove the petals and add the mixture to a pitcher with the wine.
4. To serve, pour into a glass with plenty of ice and top with soda. Garnish with pineapple and fresh jasmine petals.

Tip: This recipe is perfect for toasts.