Strawberry Wine Made with Sunrise Merlot

1 ½ cups ripe strawberries, hulled and sliced into small cubes (3/4 pound) or raspberries, slightly crushed
About 5 tablespoons sugar, depending on sweetness of fruit
2-inch piece orange zest
3 cups Sunrise Merlot
2 tablespoons orange liqueur (optional)
4 orange slices or mint sprigs, garnish

Combine all the ingredients, except the orange slices, in a glass jar, and steep in the refrigerator for 2 to 6 hours. Serve chilled. Decorate the glasses with a slice of orange.

Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.

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