The Spanish wine punch made with red wine and fruit is sangria.
Sangria is traditionally a chilled punch combining red wine with chopped fruit and often sugar, orange juice, sparkling water, brandy, or another liqueur. Common fruit choices include oranges, peaches, apples, pears, berries, and pineapple. Spanish Rioja is frequently used, although recipes vary considerably by region and household.
The drink is associated with Spain and Portugal, and the word sangría relates to “bloodletting,” a reference to its deep red color. Precursors made from wine, citrus, sugar, and spices existed in the Iberian Peninsula before the modern cocktail became widely recognized.
A frequent misconception is that sangria must always contain red wine. Sangria blanca uses white wine, while sangria de cava uses Spanish sparkling wine; these are later or alternative styles. Clericó is a similar fruit-and-wine punch popular in parts of Latin America. “Sangarita” is not the standard name for this beverage, and mulled wine is heated and spiced rather than served as a chilled fruit punch.