Fall is a season that brings warm colors, cozy sweaters, and comforting flavors. Inspired by the crisp air and harvest abundance, I created this Fall Sangria recipe to capture the essence of autumn in a glass. Sangria is traditionally a refreshing, fruity wine punch, but this version embraces the rich spices and deep flavors that define fall.

Whether you’re hosting a festive gathering or simply want to unwind on a cool evening, this Fall Sangria invites you to sip on the season’s best. Its blend of fresh fruit, warming spices, and bold red wine creates a perfect harmony that feels both indulgent and soothing. Keep reading if you want to discover how to bring the taste of fall to your table with ease and elegance.

Why I Love This Recipe?

What makes this Fall Sangria so special is how it balances the bright, fruity notes of traditional sangria with the deep, warming flavors we associate with fall. Unlike summer sangria, which often focuses on light, citrusy flavors, this recipe uses autumnal ingredients like apples, pears, cinnamon, and cloves. These elements create a comforting aroma and a subtle spice that lingers on the palate.

I love how versatile this sangria is—it’s as appropriate for an outdoor bonfire as it is for an indoor dinner party. It’s easy enough for casual sipping, yet elegant enough to impress guests. Plus, the slow infusion of spices with red wine allows the flavors to deepen over time, making it even better if you prepare it ahead.

There’s also a beautiful visual appeal to this sangria. The floating slices of fresh fruit and cinnamon sticks make it inviting and festive. It’s a drink that encourages conversation and lingering, perfect for those crisp fall evenings when you want something warming without being heavy.

Ingredients for Fall Sangria

To make this Fall Sangria, you’ll need a combination of fresh fruit, aromatic spices, a good quality red wine, and a few other ingredients to balance sweetness and acidity. Here’s a detailed look at the key components:

Red Wine: Choose a medium-bodied red wine with fruity notes but not overly tannic. Think Merlot, Grenache, or Tempranillo. These wines provide a smooth base that complements the spices and fruit without overpowering them.
Fresh Fruit: The stars here are fall favorites—crisp apples, juicy pears, and sometimes oranges for a citrusy touch. These fruits not only add flavor but also create a beautiful presentation.
Spices: Whole cinnamon sticks and whole cloves are essential for that warm, spicy aroma. They infuse slowly into the wine, bringing depth and complexity.
Sweetener: A touch of maple syrup or honey enhances the fall flavor profile more naturally than plain sugar. It also adds a rich sweetness that complements the fruit.
Brandy or Apple Brandy: Adding a splash of brandy gives the sangria a subtle kick and helps meld the flavors together.
Sparkling Water or Club Soda: To lighten the sangria just before serving, a bit of sparkling water adds a refreshing fizz without diluting the flavor.

Each ingredient is chosen carefully to layer the flavors and create a balanced, harmonious drink that feels uniquely seasonal.

How Much Time Will You Need?

This recipe is incredibly simple but benefits greatly from some patience. The prep itself takes about 15-20 minutes—mostly slicing the fruit and mixing the ingredients.

However, to let the flavors develop fully, it’s best to refrigerate the sangria for at least 4 hours, ideally overnight. This resting time allows the spices and fruit to infuse beautifully into the wine, creating a more rounded and rich taste.

When you’re ready to serve, just add the sparkling water and ice, and you’re good to go. So, while the hands-on time is short, planning ahead will give you the best results.

How to Make This Fall Sangria

Step-by-step, here’s how to bring this autumnal delight to life:

Step 1: Begin by washing and slicing your fresh fruit. Core and thinly slice 2 apples (choose crisp varieties like Honeycrisp or Fuji) and 2 pears. If using an orange, slice it into rounds or wedges, leaving the peel on for visual appeal.

Step 2: In a large pitcher or glass jar, combine the sliced fruit with 2 cinnamon sticks and about 5 whole cloves. These spices will slowly release their warmth into the sangria.

Step 3: Pour in one bottle (750 ml) of your chosen red wine. Add 1/4 cup of brandy or apple brandy for a subtle boost.

Step 4: Sweeten the mixture with 2 to 3 tablespoons of maple syrup or honey. Stir gently to combine, making sure the sweetener dissolves evenly.

Step 5: Cover the pitcher and refrigerate for at least 4 hours or overnight. This resting period allows the fruit and spices to infuse their flavors into the wine.

Step 6: Just before serving, add 1 cup of sparkling water or club soda to give the sangria a refreshing fizz. Add ice to chill it further.

Step 7: Serve the sangria in glasses, including some of the infused fruit and a cinnamon stick for garnish.

The process is straightforward but yields an elegant and flavorful result that feels special with minimal effort.

Substitutions

This recipe is quite flexible, allowing you to tailor it to your taste or dietary preferences:

Wine: If you prefer a lighter red, Pinot Noir works beautifully. For a non-alcoholic option, use a grape juice blend and add non-alcoholic brandy or a splash of apple cider vinegar to mimic complexity.
Sweetener: Maple syrup is preferred for its autumnal notes, but honey or agave syrup are excellent alternatives. You can also use brown sugar dissolved in warm water.
Spices: If you don’t have whole cloves, ground cloves can be used—just a pinch will suffice to avoid overpowering. Star anise can be a lovely addition for a licorice hint.
Brandy: Apple cider or pear cider can replace brandy for a lighter, fruitier sangria. This also reduces the alcohol content.
Fruit: Seasonal fruits like pomegranate seeds or cranberries can add tartness and color. Substitute oranges with blood oranges for a deeper flavor and color.

These swaps allow you to customize the sangria while keeping its signature fall character.

Best Side Dishes for Fall Sangria

Pairing your Fall Sangria with the right food elevates the whole experience. Here are three side dishes that complement the flavors perfectly:

Roasted Butternut Squash Salad: The sweetness and earthiness of roasted squash with toasted pecans and a maple vinaigrette mirror the sangria’s autumnal notes.
Soft Cheese and Charcuterie Board: Creamy cheeses like brie or camembert with cured meats, nuts, and dried fruits offer a savory contrast and satisfy different palates.
Spiced Pumpkin Hummus with Pita Chips: The warm spices in the hummus echo the cinnamon and cloves in the sangria, making for a harmonious flavor pairing.

These dishes keep the meal balanced and seasonal, perfect for casual get-togethers or cozy dinners.

Serving and Presentation Tips

Presentation matters, especially for a festive drink like Fall Sangria. To serve it in style, use clear glass pitchers or large mason jars so the beautiful layers of fruit and spices are visible. The vibrant reds, oranges, and yellows of the sliced apples, pears, and oranges, along with the cinnamon sticks, create an inviting autumnal scene.

When pouring, include a few slices of the infused fruit and a cinnamon stick in each glass. For an added touch of elegance, rim the glasses with a mix of sugar and a pinch of cinnamon. You can also serve the sangria in short, wide glasses or stemmed wine glasses to give it a sophisticated feel.

If you want to elevate the sensory experience, consider adding fresh rosemary or thyme sprigs as garnish. These herbs not only look beautiful but add a subtle fragrant note that complements the warm spices.

Tips and Tricks to Make This Recipe Better

The key to an unforgettable Fall Sangria lies in patience and quality ingredients. Here are some tips to ensure yours shines:

Use quality wine: A good medium-bodied red wine makes a noticeable difference. Avoid overly tannic or heavy wines that can overpower the delicate fruit and spice flavors.
Infuse overnight: While 4 hours is the minimum, letting your sangria sit overnight in the fridge intensifies the flavor infusion, allowing the spices and fruit to fully meld with the wine.
Adjust sweetness gradually: Start with less sweetener, then taste before adding more. Maple syrup or honey vary in sweetness depending on brand and type.
Add sparkling water last: Always add carbonation just before serving to maintain the fizz and avoid it going flat.
Chill all ingredients: Keep the wine, brandy, and sparkling water cold beforehand to minimize the need for ice, which can dilute the sangria.
Experiment with fruit: Try different apple or pear varieties to see how the flavor changes. Crisp, tart apples balance sweetness nicely.

Following these tips will make your sangria taste deeper, fresher, and more balanced every time.

Common Mistakes to Avoid

To ensure your Fall Sangria is a success, avoid these common pitfalls:

Skipping the infusion time: Pouring and serving immediately loses the depth and complexity. Give the sangria time to soak.
Using low-quality wine: Cheap or harsh wines create an unpleasant bitterness that no amount of fruit can mask.
Over-sweetening: Adding too much maple syrup or honey results in a cloying, one-dimensional flavor.
Adding sparkling water too early: This causes the sangria to lose its sparkle and become flat.
Neglecting fruit freshness: Old or bruised fruit can impart off flavors or mushy texture.

By steering clear of these mistakes, your sangria will be delicious and visually appealing.

How to Store It

Fall Sangria keeps well in the refrigerator for up to 48 hours. Store it in a tightly sealed pitcher or jar to maintain freshness and prevent absorption of other fridge odors.

If you prepare it ahead, add the sparkling water only right before serving to preserve the fizz. Leftover sangria without bubbles can be resealed and refrigerated but is best consumed within two days.

Avoid freezing sangria, as the texture and flavor will degrade, and the fruit will become mushy when thawed.

FAQ

Q1: Can I make Fall Sangria without alcohol?
Yes! Substitute the red wine with a high-quality grape juice blend and replace brandy with apple cider or non-alcoholic apple brandy for a flavorful mocktail.

Q2: What if I don’t have whole spices?
Ground cinnamon and ground cloves can be used sparingly—about 1/4 teaspoon each—but whole spices infuse more gently and taste fresher.

Q3: Can I use white wine instead of red?
While red wine complements the fall flavors best, a dry white wine like Sauvignon Blanc can be used for a lighter sangria, though it will change the character of the drink.

Q4: How can I make this sangria less sweet?
Reduce or omit the maple syrup and rely on the natural sweetness of the fruit. You can also add a splash of fresh lemon juice to add brightness.

Q5: What fruit can I add besides apples and pears?
Cranberries, pomegranate seeds, and figs are great seasonal additions that add color and flavor complexity.

Fall Sangria Recipe