Because of the variation in recipes, sangría's strength can vary greatly.
The ingredients in sangría vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation. White wine can be used instead of red, in which case the result is called sangría blanca. In some parts of southern Spain, sangría is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base.
Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredient, the ice and any last-minute ingredients are added and the drinks are poured. In Spain, sangría is served throughout the country during summer, and around the year in the southern and eastern parts of the country.
Bottled sangría can be bought in some countries, but this is considered by some to be less entertaining than making it oneself. In the parlance of EU bureaucrats, such products are referred to as "aromatised wines".
In the United Kingdom and India the attractions of Spain are often summed up by the phrase, "Sun, sea, (sex) and sangría".
Serving
Tourists flock to bars, pubs or restaurants in Southern Spain for what they imagine to be a real taste of Spain. Ironically, Sangria is most typically served at informal social gatherings, much like punch, from a punchbowl with the express purpose of communal enjoyment. When prepared in bars and restaurants, it is often for the benefit of tourists, who may pay accordingly. In this setting, sangría is often served in 1-litre pitchers or other containers large enough to hold a bottle of wine plus the added ingredients. A lid or other strainer for the container helps prevent the fruit and ice cubes from falling into the glass. Sangria is often served with a wooden spoon, used to get fruit out of the bottom of the punchbowl or pitcher.
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