3 cups seedless red grapes, stemmed
2 oranges, cut crosswise into ½-inch wheels
lemons, cut crosswise into ½-inch wheels
2 bottles (750 milliliters each) rosé
8 ounces simple syrup
8 ounces brandy
Light a hardwood charcoal fire. Put the grapes on a perforated grill sheet or in a grill basket and grill over high heat, tossing occasionally, until they just start to burst, about 6 minutes. Transfer the grapes to a plate to cool completely. Meanwhile, grill the orange and lemon wheels over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a plate to cool completely. In a large pitcher, combine the wine with the simple syrup, brandy, and grilled fruit and stir well. Refrigerate until the sangria is chilled and the flavours are blended, at least 1 hour and up to 8 hours. Serve the sangria over ice. Serves: 6-8.