Preheat the oven to 150 degrees F (65 degrees C). Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour. Using a spice grinder, reduce the zest to a fine powder. Set aside. Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve. Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine.
Recipe courtesy of Chuck Hughes