This sangria is no Spanish red wine classic, but rather a German interpretation with apple wine and sparkling wine. The brandy adds depth, the apples provide freshness, and the cinnamon rounds everything off with a warm spice note. Perfect for cozy evenings or as an accompaniment to autumn dishes. No shaking, no stirring – just mix and let it infuse.
And here’s what you need for the Sparkling Apple Cider Sangria
750 ml dry sparkling wine (e.g. Brut or Extra Brut)
480 ml cloudy apple wine (unfiltered)
240 ml brandy
2 apples (tart, e.g. Boskop, sliced into thin rounds)
2 cinnamon sticks (lightly cracked)
Ice cubes (for chilling)
The key points
The trick is in the timing: macerate the brandy and apples first so the fruit releases its aroma without becoming mushy. Add the sparkling wine only at the end – otherwise the fizz will dissipate and the sangria will taste flat. If you like, you can briefly dip the apple slices in lemon water before cutting to prevent browning. But be careful: too much acidity disrupts the balance with the sweetish apple wine.
Variations
- Wintery variation with pear and cloves — Replace the apples with 2 ripe pears (cut into segments) and add 3 cloves. The brandy can be replaced with 120 ml Williams pear brandy – that pairs perfectly with the pear.
- Alcohol-free version — Omit the brandy and replace it with 120 ml apple juice. Instead of sparkling wine, use alcohol-free sparkling wine or sparkling water. Drizzle the apples with a little lemon juice to keep them fresh.
- Herbaceous with Calvados — Replace the brandy with 180 ml Calvados. Add 1 tbsp brown sugar and use the apples with the skin on – this adds more tannins and a rustic note.
Frequently asked questions
Can I use sweet sparkling wine?
Yes, but then the apple wine should be tart, otherwise the sangria will be too sweet. Alternatively, add 1–2 cl lemon juice to balance the sweetness.
How long does the sangria keep in the fridge?
Max. 2–3 hours. After that, the sparkling wine loses its fizz and the apples turn mushy. Better to prepare it fresh and serve immediately.
Can I use other fruits?
Yes, but apples are ideal because they don’t release too much juice. Pears, quinces or even grapes also work – but avoid berries, which break down and make the sangria cloudy.
