A bonfire night fizzer.
Banrock Station's Shiraz Mataro, with its blackcurrant and cherry flavours, is a good choice.
Ingredients: 1 x 3 litre box Banrock Station Shiraz Mataro, 2 litres of water, 3cm piece of fresh ginger, 1 cinnamon stick, 1tsp juniper berries (optional), 1tsp fennel seed or 1 star anise, 1tsp allspice berries (or 1tsp allspice powder), 12 cloves, 12 cardamon pods, 1 orange, 1 lemon, approximately 4tbsp sugar.
Method: Peel the ginger and almost slice it through several times to expose the middle. Lightly crush all the spices in a pestle and mortar. Peel the orange and lemon, reserving the flesh for later.
Put the peel and spices in a big pan (preferably stainless steel). Pour over the wine and water and bring to a simmer. Then take off the heat and cover the pan, leaving it for a few hours or even over night so that the spices infuse.
When ready to serve, pour the steeped wine through a sieve into another pan. Bring the wine to a gentle simmer, do not boil, and then remove from the heat.
Stir in sugar to taste. Cut the oranges and lemons into neat slices and add to the wine. If desired, pour in some brandy or port before serving.
Banrock Station Shiraz Mataro, pounds 4.79, from Stockists, ASDA, Co-op, Safeway, Sainsbury, Somerfield,Tesco, Waitrose.