My dirty, little sangria secret is adding a half cup (ok, a whole cup) of vodka to the to the pitcher (your the only one who knows its there. For a lighter drink, do 1/2&1/2 sangria and soda water over ice. My last tip is make it a day or two ahead so the fruit marinates and gives up its flavors. Enjoy!
Cook's Note: One of my favorite dessert wines, Essensia, is made with muscat grapes.
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