This Blackberry Sage Red Sangria is one of those drinks that feels fancy but is actually so simple.
It’s fruity, herby, and just the right balance of sweet and bold.
I love making it for small gatherings or just a relaxing weekend at home.
It’s a nice twist on classic sangria that makes it feel a little more grown-up and a little more special.
Why I Love This Recipe
I first tried a version of this sangria at a cozy little winery in Oregon. It was the perfect mix of rich red wine and earthy sage with that burst of tart from the blackberries. I couldn’t stop thinking about it—so I made my own!
- Blackberry and sage is an underrated combo—earthy, tart, and so fresh.
- It’s easy to prep ahead for gatherings.
- It looks super impressive in a pitcher with floating fruit and herbs.
- No added sugar—just fruit and wine doing the work.
- You only need a few ingredients!
What You’ll Need
- 1 bottle (750 ml) dry red wine (like Merlot or Cabernet Sauvignon)
- 1/3 cup brandy
- 1 cup fresh blackberries
- 6 fresh sage leaves
- 1 large orange, thinly sliced into rounds
- 1/2 cup orange juice (fresh or bottled)
- Ice, for serving
Pro Tips
- Gently muddle—don’t mash the blackberries and sage into pulp or it gets bitter.
- Let it chill for at least 2 hours so the flavors blend.
- Use a wine you’d enjoy drinking on its own.
- Add the ice right before serving so it doesn’t water down the drink.
- You can strain it before serving if you prefer a smoother texture.
Tools You’ll Need
- Large pitcher
- Muddler or wooden spoon
- Knife and cutting board
- Measuring cups
- Stirring spoon
Substitutions and Variations
- Swap brandy for bourbon for a smoky twist.
- Use frozen blackberries if fresh aren’t available (no need to thaw).
- Try rosemary instead of sage for a piney flavor.
- Add a splash of soda water right before serving for fizz.
Make Ahead Tips
- Mix everything (except the ice) and refrigerate for up to 24 hours before serving. The flavors only get better with time.
How Many Servings and Time
Servings: Makes 5–6 glasses
Time: 10 minutes prep + at least 2 hours chilling
Macros (Per Serving – Approximate)
- Calories: 190
- Carbs: 13g
- Sugars: 8g
- Fat: 0g
- Protein: 0g
- Alcohol content: Moderate
Why This Recipe Works (Quick Science)
Sage has naturally earthy, almost peppery oils that mellow out when they infuse into alcohol. The acidity of the orange juice and tart blackberries balances the tannins in the red wine. Brandy adds warmth and body, making the whole thing smooth and layered.
Common Mistakes
- Over-muddling the sage—it can release too much bitterness.
- Using sweet wine—this recipe is best with dry red wine.
- Skipping the chill time—flavors need time to blend.
- Adding ice too early—it waters everything down.
What to Serve With
- Cheese and charcuterie boards
- Grilled meats like steak or lamb
- Roasted nuts or spiced almonds
- Dark chocolate squares for dessert
- Savory appetizers like stuffed mushrooms
FAQ
Can I make this without alcohol?
Yes! Use grape juice instead of wine and omit the brandy. Add a splash of apple cider vinegar for acidity.
How long does it last?
Up to 2 days in the fridge. Just remove the orange slices after the first day to prevent bitterness.
Can I blend the blackberries?
It’s better to muddle. Blending makes it too pulpy.
Step 1: Slice the orange
Thinly slice 1 large orange into rounds. You want about 6–8 slices.
Step 2: Muddle the blackberries and sage
In the bottom of a large pitcher, gently muddle 1 cup fresh blackberries and 6 fresh sage leaves. Press just enough to release juices and oils.
Step 3: Add orange slices and juice
Add the sliced orange and 1/2 cup orange juice to the pitcher. Stir gently.
Step 4: Pour in wine and brandy
Pour in 1 bottle (750 ml) dry red wine and 1/3 cup brandy. Stir to combine.
Step 5: Chill
Cover and refrigerate for at least 2 hours so the flavors can meld.
Step 6: Serve over ice
When ready to serve, fill glasses with ice and pour sangria over. Include fruit in each glass.
Leftovers and Storage
- Store leftovers in the fridge up to 2 days.
- Remove fruit after the first day to prevent bitterness.
- Don’t freeze—it messes with the texture and flavor.
Wrap Up
This Blackberry Sage Red Sangria is one of those recipes you’ll want to keep in your back pocket for any time you want something a little special without the fuss. If you give it a try, leave a comment and let me know how it turned out or if you made any fun twists!
