While sangria is of Spanish origin, many argue that the Italians perfected this recipe for punch by experimenting with different alcohols and ingredients. Traditional sangria, however, makes use of red wines that are subtle enough to be flavored with fruits and sugars and not taste overbearing or cloying.
Dust the fruit with sugar in large bowl. Gently press the fruit with a wooden spoon, extracting the juices but not pulverizing the flesh.
Drizzle brandy over the fruit.
Allow the bowl of fruit mixture to settle for at least 15 minutes. Give it enough time to absorb the brandy and sugar.
Empty the bottle of red wine into the pitcher.
Spoon the fruit mixture into the pitcher and stir in the vermouth.
Place the sangria in the refrigerator and allow ingredients to settle overnight, or at least 8-12 hours.
Serve with or without ice. Add a drizzle of club soda to glass if desired.