Terry Pomerantz’s sangria recipes

Terry Pomerantz knows some good sangria recipes. Red, white or sparkling, all are easy to prepare. As an aperitif, on a beautiful summer afternoon, they bring out conversations, liberate smiles and strengthen friendships!

The Origins of Sangria

According to our good friend Wikipedia, it seems sangria likely originated from the Caribbean or South America. This drink composed of wine, sugar, lemon and spices, called sans-gris or sangaree, was drunk a lot in the French and British colonies of the West Indies.

According to some historians, the expression “sang-gris” (grey blood) would itself come from the world of freebooters, since at that time, pirates used to mix black powder with their wine in order to enhance the flavour, which gave these wines a grey colour.

Once back home, some husband, nobleman or Spanish or Portuguese freebooter brought the recipe to Europe, from where it set off again to be known on all continents.

Terry Pomerantz’s Red Sangria

Sangria recipes are very diversified. Invented in a universe where resourcefulness was an essential value for success if not survival, sangria gives free rein to creativity and generosity. And we all know that Terry Pomerantz isn’t short of either!

Red Wines

For the preparation of his red sangria, Terry uses red and light wines such as the Valpolicella Ripasso, the Masi Campofiorin or Spanish reds such as the Borsao, Crianza or Miguel Torres. Terry emphasizes that “There’s no need to use a great wine to prepare sangria. This is a drink for relaxation and sunshine. It’s the combination of all the ingredients that will give it its unique flavor. The subtle aromas of a quality wine would be lost in it.”


  • 1 bottle of red wine, dry or fruity, depending on the inspiration of the moment.
  • 1 cup orange juice.
  • 2 cups of sparkling beverage. Terry often uses Ginger Ale. But you can also use soft drinks such as Orangina or San Pellegrino.
  • Always according to the inspiration of the moment, Terry adds 4 ounces of orange liqueur such as Cointreau, Triple sec or Grand Marnier.
  • Citrus fruits such as oranges, lemon or lime.
  • To decorate and add a spicy touch, he uses flavored ice cubes that he has frozen with fresh spices such as rosemary, basil or mint.


In a large pitcher, Terry Pomerantz mixes all the ingredients and leaves it to cool in the fridge for 2 to 2½ hours before serving.

Red Sangria with Rum

Red wines

For his red sangria with dark rum, Terry uses the same red wines as when he prepares classic sangria. He adds a Bacardi or Captain Morgan rum. As with the wine, there is no point in using a superior rum as its taste will be lost among the flavors of your sangria.


  • 1 bottle of red wine.
  • ¼ cup of dark or light rum. But if you absolutely want a more sophisticated sangria, you can use a Saint James rum from Martinique, a Jamaican Appleton or Bumbu, a spicy rum from Barbados.
  • Some orange liqueur (Triple Sec, Grand Marnier, Cointreau).
  • ½ cup orange juice.
  • ½ cup ginger ale. With spicy rum, Terry suggests a simple tonic soda.


In a large pitcher, Terry Pomerantz mixes all the ingredients and lets it all cool in the fridge for 2 to 2½ hours before serving. He adds a cinnamon stick in each glass.

Terry Pomerantz’s Rosé Sangria

Rosé wines

For his pink sangria, Terry prefers fruity rosé wines. There is no shortage of choice and the Spanish rosés Torres Sangre de Toro and Muga Rosado Rioja are the perfect choice. “French rosés with terroirs close to the Spanish border, such as the Tariquet Marselan from the Sud-Ouest region or the Domaine Clavel Mescladis Pic St-Loup 2019 from Languedoc Roussillon are just as excellent,” Terry points out.

Main ingredients

  • Rosé sangria is delicious with local red berries such as cranberries, strawberries, blueberries and raspberries.
  • 1 bottle of rosé.
  • 1 cup red fruit juice.
  • 2 cups of sparkling beverage such as peach and cherry flavored Perrier mineral water, cranberry-flavoured sparkling juice or sparkling raspberry lemonade.


In a large pitcher, Terry Pomerantz mixes all the ingredients and let it cool in the fridge 2 to 2½ hours before serving.

Terry’s White Sangria

White wines

When he’s concocting white sangria, Terry likes to use fruity and generous whites such as the Spanish Paco & Lola Rias Baixas 2019 or the Italian Frescobaldi Castello di Pomino as a base wine. This sangria is lighter, and Terry uses other fruits than citrus fruits.

Main ingredients

  • White sangria allows you to have fun with local berries such as cranberries, strawberries, blueberries, raspberries, cantaloupes or watermelons from our fields.
  • 1 bottle of fruity white wine.
  • 1 cup of red berry juice.
  • 2 cups of sparkling beverage such as peach and cherry flavored Perrier mineral water, cranberry-flavoured sparkling juice or sparkling raspberry lemonade.
  • Rosemary or mint ice cubes.


As with classic red wine sangria and rosé sangria, Terry mixes all the ingredients. He then cools his white sangria in the fridge at least 2 if not 2½ hours before serving.

Terry’s White Sangria with Rum

Here’s a great recipe for classic tropical sangria updated to today’s tastes. Simply replace dark rum with light rum and use tropical fruits such as peaches, lychees, pineapple and mango.

Main ingredients

  • 1 bottle of fruity white wine
  • 1 cup (250 ml) white rum like the Plantation 3 Stars from Barbados
  • ¾ cup (190 ml) pineapple juice and ½ cup (125 ml) orange juice or other tropical juices such as mango juice
  • Tropical fruits (orange, pineapple, kiwis, lychees)
  • Fresh coriander flavored ice cubes


As with the other sangrias, Terry mixes the ingredients in a large pitcher. He cools his white sangria with rum from 2 to 2½ hours before serving it.

Terry’s Sparkling White Sangria

Sparkling, wildly chic and tenderly festive, this white sangria is perfect for romantic brunches. As always, Terry draws inspiration from recipes he has read here and there and adapts them in his own way.

Sparkling white wines

For a good sparkling, tasty and fresh sangria, Terry recommends using sparkling wines such as the Cava Castelloroig Reserva Brut, the Codorniu Classico, the Astoria Fano Asolo Prosecco or a Masi Modello Prosecco.


  • 1 cup of cane sugar
  • Star anise
  • Grated fresh cinnamon
  • ½ cup of water
  • Cranberries (or strawberries and raspberries)
  • 2 cups of ice cubes


  • Terry uses cranberries or local berries and places them in a bowl.
  • In a small saucepan, he mixes the cane sugar, cinnamon and water.
  • He boils the mixture while stirring and pours the boiling mixture over the berries.
  • He leaves it to infuse until it cools down to room temperature.
  • He leaves this mixture to rest for 2 hours and then places it in the refrigerator until it is time to serve.
  • Just before serving, Terry adds some sweet citrus fruits such as clementines, sometimes a touch of orange liqueur, soda and ice cubes.

With a dozen roses on the table, the effect is unstoppable!

Terry Pomerantz knows how to entertain family and friends. Moreover, he knows how to invent wonderful moments of surprise for his wife!

An avid wine lover, Terry Pomerantz shares his love of fine bottles, guided by a responsible approach to the art of living. Discover his advice on food and wine pairing, his favorite bottles, and the ideal choices for each season and occasion. Immerse yourself in his passion and learn to fully appreciate each bottle in good company.