John Hailman notes in his book “Thomas Jefferson on Wine” (Pages 32 - 35) a list of beverages offered in a tavern in Middlesex County, Virginia. “A Quart of Madeira Wine made into Sangaree or Lemonade with White Sugar” (the cost 4 Shillings – 6 Pence). Hailman states, “in no record does Jefferson mention Sangaree, or Sangria as we know it today, but it was widely popular in his day, so he no doubt tasted it, and it deserves a mention in light of its popularity in our own time.”

“Sangria, or Sangaree, comes from the Spanish word sangre, meaning blood. Not a very appetizing name at first, it means simply that the drink originally was made from red wine. Today it is still normally made from red wine with either orange or lemon juice and sugar added, as well as spices and all manner of other ingredients. Since its purpose was to make a not-very-good base wine more palatable, it was a natural for the eighteenth century when, according to the Oxford English Dictionary, it began its evolution:

• 1726 - Mr. Gordon, a Punch-seller in the Strand, has devised a new Punch made of strong Madeira wine and called Sangre.
• 1796 - Sangaree = water, Madeira wine, nutmeg and sugar.

During the “1964 New York World’s Fair”, Americans rediscover[ed] Sangria while visiting the “The Spanish pavilion…and the open-air "Taberna Marisquerra" featured Spanish snacks, seafood and pitchers of sangria (red wine and soda with lemon and orange slices. (From the Westland.net website http://www.westland.net/ny64fair/map-docs/bestoffair.htm. Retrieved June 4, 2008.)