Hot Spiced Pheasant Reserve

Makes 4-6 servings.

• 1 bottle of Pheasant Reserve wine
• 1 orange, sliced
• 1 medium piece of fresh ginger
• 3 cinnamon sticks
• 1/2 t. ground cloves
• 1/3 cup brown sugar, or to taste
• 1/4 cup brandy (optional)

Mix all ingredients in a pot over the stove, heat gently until hot, but do NOT boil. Turn down to the lowest possible heat setting and simmer for fifteen minutes. Serve immediately.