Clericó is an Argentine summer drink that combines white wine with fresh fruit, similar to sangria, ideal for celebrations and summer gatherings.
Its name was hispanicized to “clericó” when the custom became popular in Argentina, Uruguay, and Paraguay, and today it’s an essential classic of year-end holiday parties.
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Argentine Clericó
- Prep Time: 2 hours 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Argentine
Ingredients
- 750 ml of white wine, well chilled (one standard bottle)
- 2 of peaches, cubed
- 1 cup of grapes, halved
- 1 of apple, cubed
- 1 cup of pineapple, cubed (optional)
- 1 of lemon, juiced
- 3 tablespoons of sugar
- to taste of ice (optional)
Instructions
- Prepare the fruit, wash and cut all the fruit into even cubes or halves.
- Macerate, place the fruit in a large pitcher together with the lemon juice and sugar, letting it release its juices.
- Let it sit, let the fruit macerate for at least 30 minutes at room temperature.
- Add the wine, pour the well-chilled white wine over the macerated fruit.
- Stir, stir gently to blend all the flavors.
- Chill, refrigerate the pitcher for 1 to 2 hours before serving.
- Serve, serve with ice in individual glasses, including some of the fruit.
Tips for getting it right
- Macerating the fruit with sugar and lemon before adding the wine boosts the drink’s flavor.
- Using seasonal fruit improves the flavor and freshness of the clericó.
- Chilling the pitcher well before serving is key to enjoying it at its best.
- It can be made several hours ahead, since its flavor improves as it rests.
Traditional variations
- There’s also a red wine version, similar to sangria, known as clericot.
- Some recipes add a splash of orange liqueur for a more aromatic touch.
How to serve
Clericó is served well chilled, with ice and pieces of fruit, in individual glasses.
It’s a classic at year-end holiday parties and summer gatherings in Argentina.
Recommended sides
- Cheese platter
- Nuts
Did you know?
The name “clericó” came from the hispanicization of a custom that became popular in Argentina, Uruguay, and Paraguay after British immigrants arrived in the region.
It’s considered the Argentine equivalent of Spanish sangria, but traditionally made with white wine instead of red.
Frequently Asked Questions
Clericó is traditionally made with white wine, while Spanish sangria usually uses red wine; both share the technique of macerating fruit in the wine.
Macerating the fruit with sugar and lemon helps it release its natural juices, boosting the drink's final flavor.
It's recommended to chill it for 1 to 2 hours before serving, so the flavors blend and it's well chilled.
Yes, there's a red wine variant called clericot, similar to sangria, though the white wine version is the more traditional one in Argentina.
