1 lg. bottle Chablis
1/2 bottle Triple Sec
1 liter (or less) unsalted seltzer water
2 navel oranges, in quarter slices
1 lime, in quarter slices
1/2 fresh pineapple, in chunks
2 Golden Delicious apples, cored and sliced into eighths
Several red maraschino cherries
2 bananas, sliced
Several strawberries, halved
1 kiwi fruit, peeled, in quarter slices (optional)

Start off with 6 cups of wine at room temperature in the punch bowl. Place oranges, lime, and pineapple into the bowl. Macerate slightly with wooden spoon to release some juices and fruit flesh into the wine. Add apples, cherries, bananas, and berries and let set for a while.

Have rest of wine, Triple Sec and seltzer well chilled, so little ice will be needed. Add cold liquids to the punch bowl just as guests arrive.

Keep punch bowl setting in a bowl of ice. You can make ice molds of 1/2 wine, 1/2 seltzer and add fruit for decorating, but the object is not to dilute the drink any more than necessary. Dip sangria into cups with pieces of fruit; serve with long ruffled toothpicks so guests don't miss the "fruit course".