Dark & Stormy Sangria

by Leslee Miller, Certified Sommelier, Amusée, Twin Cities, Minnesota

Makes about 2 quarts

2 cups blackberries
2 cups raspberries
2 cups black cherries, pitted
3 cups red grapes
2 cups blueberries
3 cups strawberries, some whole and some halved
2 cups plums, sliced
4 to 6 whole star anise
¼ cup black and pink peppercorns (mixed)
4 to 6 sprigs fresh rosemary
2 (750-mL) bottles Australian Shiraz or Washington Merlot
Few drops of black cherry bitters (optional)

Combine all ingredients in a large beverage dispenser, pitcher, or jar and let rest overnight in the refrigerator. Serve over ice with fresh sliced fruit for garnish.