Sangria is usually one drink among several — 2 is typical.
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Fruit & extras
The per-serving build
Each serving uses 100 ml wine · 15 ml brandy · 30 ml orange juice · 20 ml sparkling top-up plus macerated fruit — a classic Spanish home ratio rather than the syrup-heavy bar version. A 2-litre pitcher holds about 8 servings with fruit taking up the rest of the space. The wine doesn't need to be good, but it needs to be dry: a €5/$7 Tempranillo makes better sangria than a soft merlot at twice the price.
Mix wine, brandy, juice and fruit up to a day ahead — maceration improves it — and add the sparkling water or lemonade only when serving, per the batch cocktails guide.
How many bottles of wine for sangria for 20?
20 guests × 2 servings × 100 ml = 4 litres of wine ≈ 6 bottles (rounded up). Plus one 700 ml bottle of brandy covers 40+ servings.
What fruit goes in?
Oranges and lemons always; apples or peaches for red, green apple and berries for white. Roughly one orange and half an apple per 4 servings — the calculator scales this.
Does sangria get stronger overnight?
The fruit absorbs alcohol and flavours blend, but ABV doesn't rise. It peaks at 8–24 hours; past two days the fruit turns mushy and bitter.