- In a saucepan, bring all the ingredients to a boil. Simmer over medium heat for about 20 minutes or until the wine is slightly syrupy.
- Strain and let cool. Cover and refrigerate until completely chilled, about 3 hours. Add water, as needed, if the syrup seems too thick.
- Pour about 30 ml (2 tablespoons) of syrup in a champagne flute and fill with champagne or sparkling wine.
This syrup is delicious on a chocolate cake, ice cream, or vanilla panna cotta.