Some folks use sparkling lemonade or another not-too-sweet soda in place of the sparkling water. But don’t fret about using a fancy wine; for most fortified wine-based drinks, people use the inexpensive stuff, which a chef friend of mine who works with a prestigious Bordeaux château, told me was obligatoire. Speaking of fancy wines, in place of the sparkling water, you could add a sparkling wine instead – a cava, prosecco, or cremant would do nicely.

You’ll noticed I iced my sangria down with a few cubes in the pitcher because I had forgotten to chill the rosé and was planning to serve it shortly after I made it. (Uh, as in, right away!) But it’s best to chill the mixture with the fruit for a few hours to let them meld and macerate, then add ice to individual glasses.