Raspberry Sangria

Spanish sangria traditionally uses red wine, but white wine sangria has become a summer classic in its own right. The lighter color and brighter flavor profile let the fresh fruit shine, especially the raspberries here, which would get visually lost in a red sangria but pop beautifully against pale white wine.

The orange liqueur (Cointreau, Grand Marnier, or Triple Sec) is doing crucial work. It boosts the citrus presence and adds a backbone of complexity that prevents this from tasting like simple fruit punch. Don’t substitute orange juice. The alcohol carries volatile flavor compounds that juice can’t.

Muddling the fruit against the sides of the pitcher with a wooden spoon is the technique that releases the fruit oils and juices into the wine. A gentle press is enough. Don’t pulverize the berries or the sangria turns cloudy with pulp.

Make this at least 2 hours ahead, ideally 4 to 6. The fruit needs time to release its flavors into the wine, and the wine needs time to absorb them. Same-day sangria tastes flat compared to one that’s been resting in the fridge.

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Albarino. Sweet wines plus sugar and liqueur create cloying sangria. Dry wine balances the added sugar perfectly.

Bartender Tips

• Add the ice just before serving, not when steeping. Ice melted into the steeping pitcher dilutes the flavors.
• Frozen raspberries actually work better than fresh here. They double as flavorful ice cubes and don’t fall apart when muddled.
• Slice the citrus into thin wheels rather than wedges. They look prettier in the glass and release more oils.
• Top each glass with a splash of soda water or sparkling wine for a brighter finish.

Variations

• Add 1 cup sliced strawberries or stone fruit (peaches, nectarines) along with the raspberries.
• Use rose wine instead of white for a pink sangria with even more visual appeal.
• Stir in 2 tablespoons fresh mint leaves for an herbal note.