I have nothing to add other than that there sounds delicious, and I will help you drink it.

Ron

I've made a few different sangrias, all received well.

Basic:
2 gallons wine (Zinfandel, usually)
1 c brandy
1/2 c Cointreau
2 quarts orange juice
2 c lemon juice
1 c superfine sugar
2 quarts chilled club soda (or ginger ale)
3 oranges, thinly sliced
3 lemons, thinly sliced

Dissolve sugar in orange/lemon juice. Mix wine, brandy, cointreau together. Add juice mixture and stir. Chill overnight. Before serving, add soda and ice. I've added the fruit slices before and after chilling. Both have worked pretty well.

If you like peach, this is a nice alternative recipe.

Prosecco Sangria:
1 each~ peach, nectarine, apricot
5 oz peach brandy
1 bottle prosecco, chilled
1 c peach nectar
superfine sugar, to taste

Pit the fruit and cut into wedges. Stir in the brandy; let sit from one hour up to overnight. Stir in prosecco and peach nectar.

A friend on another board offered this:

- 750 mL bottle of Concha y Toro Merlot
- (1) Frozen Lime Juice cylinder, like Minute Maid
- (1) 2liter bottle of Orange Pop, Sprite, or 7UP
- Rum to taste (@ 4 shots).
- 12 oz can of drained, diced pineapple (NOT the kind in syrup)
- Fruit (diced Apples, Oranges, Peaches)

for those with a taste for a little carbonation.

Some nice tasty sounding recipes here. Never made sangria.