Sangria and Tapas

If you have never tried Tapas at a Tapas Bar (say it three time fast, it sounds funny!), I encourage you to do so. Tapas are little appetizer plates served in Spain.
When Michael, Carter and I sampled Spanish tapas at Casa Vicente, we were really impressed. It was as though we had been transported, via our taste buds, to Andulicia. We sampled many little plates and a bit of Sangria. We will have to go back someday for the Paella. Casa Vicente even has Flamenco dancing on Saturday nights....reservations are suggested!
I think that this recipe is close to the Sangria we tried:

Kelly's White Sangria
In a large glass pitcher combine:
1 bottle White Spanish wine (I found Condesa de Sarabella at Trader Joe's - $4.99!)
1 large orange, sliced (peel scored prior to slicing)
1 lemon, sliced
1 cup good brandy
1/2 cup triple sec
1 very ripe peach, diced
1 Granny Smith apple, diced
Cherries, Maraschino are fine, with some of the juice

Refigerate for at least 12 hours.
Just before serving, stir in 2 cups of chopped ice. Serve in stemmed glasses with a bit of the fruit. Salud!