This recipe is modified from a giant batch recipe shared by Stephen Seibert, the mixologist who created cocktail recipes for Jose Garces' flagship restaurant Amada. The principles are simple — take dry wine, add brandy for proof and heat, triple sec and lemon juice for acid, and simple syrup for sweetness. A lower-quality sweet wine will take less syrup and more acid, so taste and adjust accordingly. Since sangria is typically made for a crowd and poured out by the pitcher, this recipe is based on a 1.5-liter magnum-size bottle of vino. Double it to make a 3-liter boxed-wine batch. You can use any fruit you like, or leave it out entirely. Make sangria a few hours ahead of time and keep it chilled until serving. Pour over ice cubes and top with club soda to lighten it up. Or not. Either way.