Step 1In a medium saucepan, combine the sugar, water, vanilla bean (seeds and pod) and red pepper flakes. Heat over medium heat, stirring gently, until the sugar is dissolved.
Step 2Remove from heat and strain through a fine mesh strainer. Set aside until cool, then refrigerate until needed. This makes about one-half cup syrup, slightly more than is needed for the remainder of the recipe. The syrup will keep for up to 2 weeks, covered and refrigerated.
Step 1In a large bowl, combine the wine, brandy, peach schnapps and white peach simple syrup. Stir in the peach, orange, lime and lemon slices. Stir in the seeds scraped from the vanilla bean, discarding the pod.
Step 2Cover and refrigerate for 48 hours.
Step 3To serve, fill a glass three-fourths full with sangria. Top off with soda water or lemon-lime flavored soda, depending on the sweetness desired. Serve immediately.