How else to end a week of Latin and Latin-inspired food but with sangria? I’ve never made it, so you know that means I had to give it a try! Plus it’s probably the easiest fruit cocktail there is to make. I fell in love when I saw “champagne” in the name because it’s my favorite type of wine (and a great excuse to pop a cork!).
This post was originally published on August 11, 2017. The text and photos were updated on August 11, 2021. The review and rating have not been changed.
Red wine champagne sangria is delicious, refreshing, and perfect for the spring and summer months. This sangria includes juicy, fresh fruit.
I don’t drink wine very often, but I’m a huge fan of champagne. Louis Bouillot is my go-to brand, although it’s technically a sparkling wine since it’s made in the Burgundy region of France. A friend who collects wine introduced me to it several years ago, and it’s all I drink now. I chose the extra dry for this sangria. It’s priced at $20, which is inexpensive for champagnes.
How did I select the red? Well, I did what most people do: I picked the one with a label I liked. I prefer dry reds when I drink non-sparkling wine, but I don’t really know much about them. I thought the name of this was cute (Running with Scissors), and it was priced right at $12.
It doesn’t get much easier than this recipe: Slice and chop fruit, add sugar and wine, chill, top with champagne, and drink. It took 8 minutes to prep plus the 2 hours to chill. Also, I did lightly muddle the fruit with a spoon to release the juices/flavors into the wine.
I chose to top off each glass with a little champagne since I wasn’t going to drink the entire pitcher at once. I worked on it over a couple of nights, making sure the pitcher was covered when I stored it. The taste of the fruit was a little stronger each night, and I was kind of sad to finish it off.
One thing to note: Step 1 starts off, “Add the fresh fruit and sangria…” I assumed that was a typo and should have read, “Add the fresh fruit and sugar…”