Hot Wine

• 6 cups (about 2 bottles) robust, fruity, acidic wine (Beaujolais, cabernet sauvignon, merlot or zinfandel)
• 1/2 cup sugar
• 1 large lemon, cut into 6 wedges

1. Place the wine in a saucepan with the sugar and heat the mixture slowly until just below a boil.
2. Meanwhile, squeeze a wedge of lemon into each of six mugs and drop the wedges into the mugs.
3. Divide the wine among the mugs and serve immediately.

robust, sugar, lemon

Taken from cooking.nytimes.com/recipes/3938 (may not work)