Douglas Todd's Summer Sangria

1 small ripe peach, peeled, pitted and cubed
Freshly squeezed juice of 1 lime
1 orange, quartered lengthwise and thinly sliced
1/4 cup Cointreau
1 1/2 cups fresh blueberries
1/2 cup hulled and sliced, fresh strawberries or whole raspberries (may substitute frozen berries)
2 cups ginger ale
1/4 cup agave syrup
1 (750-milliliter) bottle viognier

In a large pitcher, combine all the ingredients, except the wine. Mash fruits gently with back of a wooden spoon to release their juices. Add wine and stir to combine. Cover and refrigerate for at least 8 hours and up to 48 hours (the longer it sits, the fruitier it will be). Divide among ice-filled wineglasses.

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