ROSEMARY-SPICED ZINFANDEL

ROSEMARY-SPICED ZINFANDEL

Makes about 3 cups

1 bottle (750 ml) white zinfandel wine (3 cups)
1 t. dried rosemary leaves, crushed
1 t. whole cloves
1 bay leaf, broken
Small sprigs grapes, optional

In medium-sized saucepan over medium-low heat, combine wine, rosemary, cloves and bay leaf. Simmer, covered, 5 minutes.

Strain out spices.

Pour into covered container. Refrigerate until ready to serve.

Serve in wine glasses, garnished with small sprigs of grapes.