Another feature in The Takeout for us. We really appreciate that they referred to us so often recently. Here is a synopsis of the article.

The article emphasizes that using expensive wine for sangria is unnecessary and even counterproductive. We explain that sangria is a forgiving, fruit-forward drink where the wine serves as a base rather than the star. Because the wine is mixed with juices, liquor, sugar, seltzer, and fruit, its nuanced flavors are largely masked, so spending more on a high-end bottle doesn’t enhance the final product.

Instead, we recommend using an inexpensive wine. It provides the right balance without overpowering the other ingredients or clashing with the added sweetness and citrus. The goal is to create a refreshing, balanced drink, not to showcase the wine’s complexity. We argue that sangria should be fun, accessible, and economical, and that the best versions often come from simple, well-paired ingredients rather than luxury choices.

Here is a link to the article: https://www.thetakeout.com/1944901/best-wine-for-sangria/