Sangria

Mix it 4–8 hours before serving for optimal flavor; the fruit infuses without becoming mushy. You can make it up to 24 hours ahead but the fruit will soften considerably. Add the sparkling water just before serving.

Yes; use a crisp Sauvignon Blanc or Pinot Grigio instead of red wine, increase the sugar to 0.75 ounce, add a peach instead of the apple, and reduce the brandy to 1 ounce to keep it balanced.

Making it with too much sugar or too little fruit; the fruit is essential for flavor. Also, many people forget the brandy, which adds depth and complexity that wine alone cannot achieve.

Pair it with tapas, cheese boards, grilled vegetables, paella, or seafood. The fruity, slightly sweet profile complements cured meats and Spanish appetizers perfectly.

Yes; cover and refrigerate for up to 3 days. The flavor improves on day 2. The fruit will be softer but still palatable. Pour into glasses over fresh ice when serving again.

Brandy adds necessary complexity and depth. If you must substitute, use 1.5 ounces of dark rum or skip it entirely, but the sangria will taste thinner and more like simple wine punch.