Here's an excerpt from a blog entry I wrote last August, tongue planted firmly in cheek:
Last night I made my world-famous peach melba sangria. It is delicious when it is first made, but it turns the most gorgeous color after a few hours in the fridge. This time I let it macerate for a whole day.
I fudged on the quantities, as usual:
Dry white wine (I used a Bordeaux blanc)
Raspberries (I used frozen)
I dug a little deeper and found the actual recipe, which I adapted from this Sheila Lukins cookbook:
White Peach Melba Sangria
3 or 4 ripe peaches (yellow peaches are okay)
1/2 cup to 1 cup fresh raspberries
1 750 ml. bottle of dry or semi-dry white wine
1 oz. triple sec
2 cups sparkling water, chilled
Fresh mint sprigs, for garnish
Peel, pit and finely chop the peaches (Oops. I didn't peel mine). Place the peaches and berries in a large glass pitcher. Pour in the wine and triple sec. Let stand at room temperature for an hour or two. Before serving, add the sparkling water. Serve in wineglasses over ice and garnish with mint sprigs.
Lukins suggests a Chenin Blanc for this sangria. I've used a Sauvignon Blanc and a cheapie Bordeaux blanc, both with good results. (I'm not very good about following recipes).
Fresh raspberries are very dear in France, so I have always used frozen ones for this. However, frozen raspberries disintegrate when they thaw. My suggestion is that if you are serving the sangria to guests, use fresh raspberries or add frozen ones at the last minute. It won't be such a lovely color in that case, but at least there won't be raspberry niblets floating around in the pitcher!