""When you let sangria rest overnight, the fruit, wine, and any added spirits have time to exchange flavors in a way they simply can't on the clock," Lavenue said. "The acidity from citrus softens, the sweetness from fruit seeps deeper into the wine, and aromatics bloom - all of which elevates the overall balance.""
""In scientific terms, maceration allows the water-soluble and alcohol-soluble flavor compounds in the fruit to fully extract into the liquid," he told us. "Letting it chill gives a richer, rounder, more harmonious profile that feels far more sophisticated than the sum of its parts.""
Sangria is wine—often red—mixed with fruit, sweeteners, and sometimes spirits. Allowing sangria to rest overnight or up to 24 hours enables maceration, letting water-soluble and alcohol-soluble flavor compounds from fruit extract fully into the liquid. During this time citrus acidity softens, fruit sweetness penetrates deeper into the wine, and aromatics develop, producing a richer, rounder, and more harmonious overall profile. When time is limited, accelerating extraction through gentle muddling of citrus and keeping the mixture chilled can yield a drinkable, flavorful punch more quickly, though overnight resting yields superior balance.
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