Sangria wasn't introduced to the U.S. until 1964 at the World's Fair in New York City, where it quickly gained popularity as a summer drink.
Sangria's origins trace back to Spain, where fruit is macerated in red wine, initially for preserving excess fruits from abundant harvests.
Camille Goldstein emphasizes using sturdy fruits like apples and citrus to add sweetness and absorb flavors in sangria, avoiding soft fruits that disintegrate.
Segregating fruits into large slices rather than chunky pieces ensures a better presentation and experience, preventing the formation of a 'chunky fruit salad' in drinks.
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