Go to a Spanish market and buy all the oranges, lemons, and limes you can carry. Breathe in their beautiful scent and smile. Next, pour the merlot and triple sec into your desired container, such as a wide mouthed pitcher or a pretty, little punch bowl. Slice the fruit in rounds, leaving a chunky bit from either end unsliced (see photo below). Squeeze these chunky end bits into the wine mixture for added fruitiness (discard after squeezing). TIP: If you’d like your Sangria sweeter, you can squeeze up to an entire orange.