Olá from Lisbon,
I’ve been wandering these sunlit cobblestone streets, and everywhere I turn there’s a café calling my name. And of course, I’ve answered—with a glass of the most delightful sangria in hand! Lisbon’s sangria is fruity, bright, and far too easy to enjoy… I’m convinced it tastes better simply because I’m sipping it by the Tagus River.
Today I’m trying the white version with peaches. I may stay here forever at this rate.With love,
Grandma
Portuguese Red Sangria
Portuguese sangria is a bright, refreshing twist on the classic—made with local wine, fresh citrus and berries, and often a splash of port for extra richness. Lightly sweet, chilled, and full of vibrant flavor, it captures the easy, sunny spirit of Portugal in every sip.
WHAT YOU’LL NEED:
- 1 bottle VARA Red Wine
- 500 ml lemon lime soda
- 60 ml VARA Sangre del Sol Brandy
- 30 ml Licor Beirão
- 3 tbsp sugar
- 1 cinnamon stick
- fresh mint
- 1 lemon - sliced
- 1/2 orange - sliced
- 1/2 apple - sliced
HOW TO MAKE IT:
- 1. Place the fruit in a glass jar (with the minimum capacity of 1.5L) add the sugar and a couple of mint leaves. Use a muddler or a wooden spoon to lightly pound the fruit in order to release some of its juice without breaking down the fruit too much.
- 2. Add in the Licor Beirão, brandy, red wine, and the cinnamon stick. Stir thoroughly to make sure the flavours combine. Pop the jar in the fridge for at least 30 minutes.
- 3. Add the ice and soda to the sangria before serving, stirring well.
- 4. Serve and garnish with more fresh mint and fruit.
PAIR WITH:
Celebrating National Sangria Day, December 20th!
Tapas and Seafood
Parties and get-togethers
What I Learned
- Sangria originated on the Iberian Peninsula, with roots in both Spain and Portugal.
- The name comes from the Spanish word “sangre,” meaning “blood,” referring to the deep red color of traditional versions.
- It’s traditionally served very cold, often in large pitchers meant for sharing.
Sangre del Sol Brandy
Our Sangre del Sol Brandy is smooth, warming, and perfect for winding down after a feast. With its deep amber hue and notes of caramel, dried fruit, and spice, it’s a wonderful companion for pecan pie, chocolate desserts, or a classic pumpkin pie.
Have your own take on Grandma’s favorite new treat?
Film it. Tag @varawines.
Let us know.
Your creation could be featured in our next class or card drop.
