The Spanish wine-based punch that typically contains chopped fruit and a sweetener is sangria.
Traditional sangria is usually made with red wine, chopped fruit, and sugar or another sweetening ingredient. Common additions include orange juice, sparkling water, brandy, or a fruit liqueur, but recipes vary widely by region and household. Peaches, apples, pears, citrus, and berries are all used.
The drink is associated with Spain and Portugal, and the name comes from sangría, related to the Spanish and Portuguese word for “bloodletting,” a reference to its deep red color. Earlier wine-and-fruit drinks existed in Iberia before the modern cocktail became widely known.
Sangria is not the same as tinto de verano, which is generally red wine mixed with a carbonated soft drink and served over ice. Cava is Spanish sparkling wine, while Rioja is a wine-producing region and appellation; either may appear in a sangria recipe, but neither is the punch itself. White-wine and sparkling versions are also common modern variations.