Wash the peaches and orange thoroughly. Thinly slice the peaches and orange, or cut the orange into attractive wedges, then place the fruit in a large pitcher with the raspberries or strawberries if using.

Pour the chilled white wine, peach schnapps, brandy if using, and optional orange juice into the pitcher. Stir gently so the fruit begins to mingle with the liquid without breaking apart the berries.

Taste the mixture before sweetening it. Add 1 to 2 tablespoons of granulated sugar or simple syrup only if the wine and fruit need extra sweetness, stirring until the sugar dissolves.

Cover the pitcher and refrigerate for at least 1 to 2 hours. For a deeper fruit flavor, chill the wine-and-fruit mixture for several hours or overnight, but avoid keeping very delicate fruit in the sangria much longer than overnight.

Just before serving, pour in the chilled club soda, sparkling water, or lemon-lime soda. Stir once or twice very gently to preserve the carbonation.

Fill glasses with ice and spoon some of the infused fruit into each glass. Pour in the peach sangria and finish each serving with a peach slice or orange wedge.