How can I make sugar-free sangria? I love sangria, but I avoid sugars. According to the NCC database, there's 300x as much sugar in sangria as in merlot.

I had this idea to try to make "sangria" with red wine + sugar-free Cool Aid + pure stevia, all blended together. It came out positively disgusting (and I like stevia)

How can I improve this combination so I get something drinkable?
Sangria doesn't have "fizzy pop" of any description in it. 

It has brandy.
That was where it went wrong, long before the sweetener stage.  

Sugar of any description is optional, though personally I'd rather stick my head in a fire than put artificial sweeteners in it, I'd just rather it without anything.  

Rioja - Tempranillo, Garnacha etc
Brandy
Fruit 

You can adjust the sweetness by modifying the fruit mixture if you don't want to add sucrose; though the difference between fructose &amp; sucrose is almost indiscernible 'health'-wise.