1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup freshly squeezed orange juice
1 cup fresh pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces peach nectar
Fresh peaches, oranges, and apples sliced

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.