I love to serve this sangria in the spring and summer months, varying the fruits depending on what's in season.
Start with this basic recipe and then add or replace fruit each time you make it. Although I used Champagne for this particular recipe, you can definitely use your favorite kind of sparkling wine in its place.
1 bottle Champagne
1/2 bottle white wine
1 cup Midori
6 cups pineapple, honeydew melon, lemons, and limes
Mix the ingredients together and allow them to marinate in the fridge for at least an hour before serving. Pour into glasses with the fruit or without, and add ice if desired.