This wintery treat is intensely aromatic, deliciously sweet and also quite versatile — plus it keeps easily in the fridge for a couple of months. So make a batch now to see you through the holidays. (Also makes a great gift!) You can dollop spoonfuls on top of slices of pound cake, over custard or rice pudding, or simply serve spoonfuls of these glistening jewels as part of a dessert buffet. However you enjoy it, the Quady Electra is an easy, delightful (and affordable) match!

Recipe: Spiced Dried Fruits in Riesling Syrup
Makes 3-4 cups

2 cups dry Riesling
1 1/2 cups sugar
1/2 vanilla bean
1 3-inch cinnamon stick
Grated zest of 1 orange
3/4 cup dried apricots (coarsely chop about 1/3 of these, leave the rest whole)
1 cup pitted prunes
1/2 cup golden raisins
1/2 cup Thompson raisins
1/2 cup black currants
1/3 cup dried cranberries

Combine the wine, sugar, vanilla bean, cinnamon stick and orange zest with 2 cups water in a large saucepan; bring to a boil and stir to dissolve sugar. Add the dried fruits (all of them); reduce heat and simmer, partially-covered, for 30 minutes. Let cool – syrup will thicken as it cools. Store in container(s) in the fridge for up to 2 months.

Wine Pairing: Quady 2009 Orange Muscat California Electra ($13). Light (less than 5% abv!), but intensely juicy and flavorful, with a grapey character and mouthwatering tangerine and spice notes that linger on a prettily sweet frame. Ready to drink now. Locate this wine online or in your area.