Winter Sangria is proof that sangria isn’t reserved for just patios and heat waves. When the weather turns crisp, the fruit gets brighter, and the spices get warmer. Think citrus, apples, pears, pomegranate, and a hint of cinnamon or rosemary, all mingling with wine until it tastes like the easiest kind of winter hosting.
Wait, Can You Drink Sangria In The Winter?
Yes, you can absolutely drink sangria in the winter, and it tastes just as great - if not better - than the summer version. Winter fruit is at its peak, and the flavors you crave this season, like citrus zest and baking spices, blend beautifully with wine.
A winter sangria recipe usually leans into apples, pears, oranges, blood oranges, cranberries, and spices. Instead of feeling beachy, it feels cozy and seasonal.
Traditional winter sangria is perfect for all the gatherings of the season: it’s make-ahead, it’s flexible, and it looks festive without trying too hard.
If you want a big-batch approach that stays fresh over multiple pours, starting with wine that tastes great on day one and still tastes great later is the secret ingredient.
That’s one reason Medly is perfect for mixing sangria for a group - the pouch is equivalent to four bottles of wine - saving you from a bin full of glass and your neighbor’s raised eyebrows as you carry it to the curb.
Winter Sangria Red Wine: A Traditional Winter Sangria Recipe For A Crowd
Okay, first, let’s say that sangria is peak vibe mixing - you don’t have to be perfect on ingredient quantities.
Don’t stress over fruit sizes or if you’ve got exactly a tablespoon of something. Get the proportions close, and you’ll be just fine.
Start with 1 Medly pouch of Organic French Red as your base. It’s already party-sized, and a great make-ahead option for gatherings and slow weekends alike.
Pour the wine into a large drink dispenser or extra-large pitcher that holds at least 5 quarts (1.25 gallons) so you’ve got enough room for fruit and stirring.
Thinly slice your fruits and add to the wine:
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2 medium oranges
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1 lemon, all thinly sliced.
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2 crisp apples
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2 ripe-but-firm pears
If you want the prettiest color and a tart pop, add a cup or so of pomegranate arils, or a cup of fresh cranberries.
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For spice, add 3 cinnamon sticks and 6 whole cloves.
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For sweetness, start with 1/4 cup maple syrup or honey, stir well, and reassess later. Fruit releases sweetness as it sits, so it’s better to under-sweeten at first.
If you want extra warmth, you can add 3/4 cup brandy or 1/2 cup orange liqueur. Both are great, but brandy reads a little cozier, while orange liqueur pulls the citrus forward.
Stir everything together, cover, and chill for at least 4 hours, overnight if you can, so all the flavors can mingle.
Before serving, taste and adjust.
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If it needs brightness, squeeze in 1 - 2 tablespoons of fresh lemon juice.
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If it needs sweetness, add another 1 to 2 tablespoons of maple syrup or honey.
To serve, fill glasses with ice, pour the sangria, then top each glass with 2 to 3 ounces of sparkling water or club soda. If you’re serving a crowd and want to add bubbles to the whole batch, stir in 3 cups of sparkling water right before guests arrive.
If you want it to lean more Mediterranean, add 2 small rosemary sprigs to the pitcher while it chills. It brings an herbal lift that feels elevated without feeling formal.
Easy Winter Red Sangria For Weeknights That Still Feels Special
You don’t need a party to make easy winter sangria. This is the version for when you want something cozy, but you also want to do the absolute least.
This recipe makes 2 to 3 servings, depending on pour size.
Start with about 3 cups of red wine. Using a Medly pouch, that’s perfect here because you can pour what you need today, then keep making small batches throughout the week without the wine losing its charm.
Add 1/2 medium orange, thinly sliced into rounds, plus 1/2 apple, thinly sliced. If you want it a touch brighter, add 2 thin lemon slices, but this is totally optional.
Drop in 1 cinnamon stick and, if you like a little extra warmth, add 2 whole cloves. Keep it light. This batch is meant to be easy, not intense.
If you want a hint of sweetness, start with 1 to 2 teaspoons honey or maple syrup, stir, then wait until after chilling to decide if you want more. Fruit sweetness builds as it sits.
Stir everything together in a jar or small pitcher, cover, and chill for at least 2 hours. If you can swing 4 hours, it tastes even more pulled together, but this is still the weeknight version, so no pressure.
When you pour a glass, add ice, then top with 2 to 3 ounces sparkling water or club soda. It takes the whole drink from flat to fresh, and it makes even a casual Tuesday feel like you have plans, even if your only plan is a blanket and a good show.
Because winter sangria is make-ahead, it also fits the way you actually live. You can prep it while you’re already making an easy weeknight dinner, then it’s ready when you are.
A Bright, Crisp, White Winter Sangria Recipe For A Crowd
White winter sangria is the lighter, fresher winter option, built around citrus, pear, and just enough spice to feel seasonal without getting heavy.
For a winter sangria recipe white using a full Medly pouch of Organic Italian White, you’ll want the following accouterments on hand:
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1 Medly pouch Organic Italian White
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3 medium lemons, thinly sliced
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3 oranges or blood oranges, thinly sliced
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4 ripe-but-firm pears, thinly sliced
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2 cups pomegranate arils
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Fresh ginger: 3-inch knob, sliced into 10 to 12 thin coins
Optional Additions:
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2 small rosemary sprigs
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Honey or maple syrup: 2-4 tablespoons
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Orange liqueur: about 2/3 cup
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32 oz Sparkling water or club soda
How To Make Winter White Sangria:
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Grab a drink dispenser or extra-large pitcher that holds at least 5 quarts (1.25 gallons) so you’ve got room for fruit, stirring, and a little fizz.
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Pour in the wine, then add your thinly sliced fruits.
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Stir in 2 cups pomegranate arils for a tart pop (and that holiday color that makes people hover near the pitcher)
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For bite and warmth, add the sliced fresh ginger.
From here, we are adding optional ingredients:
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If you are opting out, cover and chill your sangria for at least 4 hours, overnight if you can.
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If you want a subtle herbal lift, add 2 small rosemary sprigs while it chills, then pull them out before serving if you don’t want the flavor to keep building.
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Sweetener is optional here. Start without it. After chilling, taste the sangria. If it needs a little roundness, stir in 2 tablespoons of honey or maple syrup, then taste again. Most batches won’t need more than 4 tablespoons total, especially once the fruit juices mingle.
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If you want a little extra warmth and citrus aroma, add 2/3 cup orange liqueur before chilling. It’s enough to add depth without taking over.
Right before serving, add bubbles. You can top each glass with 2 to 3 ounces sparkling water, or stir 4 cups sparkling water into the batch just before guests arrive, then refresh individual glasses as needed.
This makes roughly 12 to 16 servings, depending on pour size and how bubbly you serve it, and it pairs beautifully with salty snacks, roast chicken, seafood, or a cheese board that turns into dinner.
If someone at your table says they don’t like sangria because it’s too sweet, this version is usually the converter.
White Sangria Recipe That Works All Winter Long
A white sangria recipe can stay in rotation through the entire season if you keep the flavor profile clean. Think citrus, pear, maybe a few cranberries for tartness, and one herbal accent like rosemary.
Keep sweetener minimal, or skip it entirely if your fruit is sweet enough. If you want a little extra lift, a small splash of orange liqueur can add aroma without pushing the drink into dessert territory.
This style is also great for brunches and early dinners. It feels bright even when the sky is gray, which is sometimes all you want from a winter cocktail.
Winter Sangria FAQs
What’s The Best Red Wine To Use For Sangria?
The best red wine for sangria is Medly’s Organic French Red. It’s medium-bodied, fruit-forward, and smooth, with enough character to hold its own against fruit and spice. You want richness without heaviness, and you want the finish to stay fresh once the sangria chills.
For a red wine winter sangria recipe, look for a red that leans toward dark berries, cherry, or plum, with gentle tannins. If the wine is extremely oaky or intensely tannic, it can fight the fruit. If it’s too light, it can get lost.
This is where Medly’s Organic French Red shines: velvety fruit, a fresh lift, and enough complexity to taste interesting in a pitcher. It also fits the vibe if you’re aiming for a clean-label pour, since it’s not only certified organic wine but grown on family-owned biodiverse vineyards that focus on sustainability.
If your crowd likes sangria with a little extra warmth, you can add a small splash of brandy or orange liqueur, but you don’t need much. The wine should still be the main character.
Mulled Wine Vs. Winter Sangria: What’s the Difference?
Mulled wine is warm, spiced, and deeply cozy. Winter sangria is usually chilled, fruit-forward, and lighter on the palate, even when it includes spices.
If you want a hot drink that fills the room with aroma, go mulled wine. If you want something you can make ahead, keep in the fridge, and pour whenever people wander into the kitchen, winter sangria is the easy win.
You can also meet in the middle by gently warming winter sangria on low heat for a served-right-now moment. Just keep the heat gentle so the flavor stays bright. Skip sparkling water for the warmed version, then squeeze in a little fresh citrus right before serving.
What Are The Common Mistakes When Making Sangria?
Let’s define the goal: sangria should taste like wine that got a glow-up from fruit and aromatics, not like a fruit salad soup. These are the mistakes that usually derail it.
The first is using wine you don’t enjoy on its own. Sangria adds flavor, but it doesn’t transform a wine you already dislike. Start with something clean, fruit-forward, and easy to drink, like Medly wines, then build from there.
The second is overloading the pitcher with too many bold ingredients at once. Cinnamon, cloves, ginger, and rosemary, can all be delicious, but stacking them together without restraint can turn your sangria into tasting more like your spice rack than a fresh cocktail.
Pick one or two warming notes, then let the fruit do the rest.
Another common issue is citrus bitterness. Thick citrus slices and lots of pith can make the whole batch taste sharp in an unpleasant way.
Sweetness is another trap. Fruit releases juice over time, so sangria gets sweeter as it sits. If you add a lot of sweetener up front, it can taste balanced at first, then cloying later.
Medly wines are sugar-free, but not all wines are. Start small, taste after it chills, and adjust once the flavors have had time to mingle.
Last one: not giving it enough time. Sangria needs a little patience. Two hours in the fridge is the minimum. Overnight is usually the sweet spot, especially for easy winter sangrias, because the effort stays low, but the flavor ends up tasting like you planned it for days.
Make Winter Sangria Feel Effortless With The Right Wine Base
Winter sangria is at its best when it feels approachable, clean, and easy to share. Starting with certified organic wine helps keep the flavor focused, and it aligns with what a lot of people are looking for right now: fewer additives, no added sugar, and a wine that feels transparent.
The organic French red is a natural fit for red wine winter sangria when you want velvety fruit and a fresh finish.
The organic Italian white is ideal for winter sangria recipes when you want crisp, bright energy.
If winter sangria becomes your cold-weather signature, that’s the best kind of tradition: low effort, high reward, and very easy to refill. Medly’s organic wines are built for exactly this style of sipping.
