Red Sangria

In a large pitcher, combine wine with brandy (or rum). Stir in orange and lemon juices. Serious Eats / Amanda Suarez Add diced orange and apple to pitcher. Twist orange and lemon zests to express oils into pitcher, then add zests to pitcher. Stir to combine, then refrigerate until fully chilled, at least 2 and up to 8 hours (we prefer a roughly 4-hour maceration time; see make-ahead). Serious Eats / Amanda Suarez Gently stir club soda into pitcher. Serious Eats / Amanda Suarez Stir in simple syrup, adding more to taste, 1 tablespoon at a time, if desired. If you only added a portion of the brandy (or rum) earlier, you can stir more in now to taste, if desired, then continue to adjust with simple syrup until desired final flavor is reached. Serious Eats / Amanda Suarez Fill glasses with ice, if desired. Ladle chilled sangria into glasses, garnish with orange wedges, and serve. Serious Eats / Amanda Suarez