Part sangria, part punch, this is a refreshing and lightly alcoholic way to quench the thirst of a large group Danielle Wecksler, a cooking instructor in South Carolina, created it for an outdoor Lowcountry boil in Charleston It highlights local peaches and berries, and was created to counter the stifling Southern heat. I found a very inexpensive Chardonnay I have been using and everyone loves it. It makes the Sangria light not sweet. You will LOVE this recipe. DOUBLE it !!