The optional gin is actually pretty important.  
I would suggest using both the gin and triple sec (1 each)

I think the crushed pineapple is pretty important too.

cut all fruit small enough that it will pour easily but no 
so small that it is tough to drink.  I sometimes cut some 
garnish fruit to top the stuff off with at the end.


Ingredients:
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges 
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsp sugar
Splash of orange juice or lemonade
2 Shots of gin or triple sec (optional)
1 Cup of raspberries or strawberries (may use thawed or frozen)
1 Small can of diced pineapples (with juice)
4 Cups ginger ale

Preparation:
Pour wine into a large pitcher and squeeze the juice wedges from the lemon, 
orange and lime into the wine. Toss in the fruit wedges (leaving out seeds 
if possible) and pineapple then add sugar, orange juice and gin. Chill 
overnight. Add ginger ale, berries and ice just before serving. If you'd 
like to serve right away, use chilled red wine and serve over lots of ice. 
However, remember that the best Sangrias are chilled around 24 hours in the 
frig. - allowing the flavors to really marinate into each other.