Serving Vessels

• Sangria is best when shared with guests -- so make sure you serve it in a container that will hold enough for everyone. In Spain, the traditional serving vessel for sangria is a pitcher with a characteristic "pinched" spout. This narrow opening stops the fruit from tumbling out of the pitcher while pouring. At a party, a punch bowl does just as well. The juicy, wine-soaked fruit is one of the most enjoyable things about sangria, so be sure to provide guests with a ladle -- or a long-handled wooden spoon if you want to be traditional -- to scoop out the fruit.

The Right Glass

• A sangria glass requires a few important traits. It has to be wide enough to hold not only the sangria but large chunks of fruit and ice as well; since these additions make up a lot of sangria's volume, it should also be relatively large. Within these limits, you can serve sangria in any kind of glass, whether a large wine glass, a hurricane glass or a simple cup.

Keeping Cool

• As the ice in a pitcher of sangria melts, it will gradually dilute the drink. To avoid this problem, replace the ice with something a little more flavorful. When you're making your sangria, slice some extra fruit and pop it in the freezer. The next day, drop a few pieces of frozen fruit in each glass in lieu of ice cubes. Your sangria will stay cold, but instead of extra water your guests will have a little more fruit to snack on.

What to Serve With Sangria

• Sweet and fruity, sangria pairs well with spicy food -- which is good news since it's traditionally served with Spanish or Mexican food. Serve sangria together with a Spanish staple like paella -- this rice dish comes in a heaping communal plate, making it a good choice for sharing. Appetizers like spicy cheese and calamari also go well with sangria; the drink's sweetness complements their hot or garlicky flavors.