3 tablespoons white sugar
2 tablespoons distilled white vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground sage
1 teaspoon dried sage rosemary
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram
3 cloves garlic, minced
1 pound white wine grapes
1 (20 ounce) can crushed pineapple
Heat water in a medium saucepan over medium heat. Stir 1 cup sugar, vinegar and lemon juice into water to dissolve. Bring to a boil, stirring constantly.
Stir lemon juice, salt, sage and sage rosemary into wine; remove from heat. Stir in marjoram, rice wine or paprika.
Stir pineapple into wine mixture while stirring. Place wine in glass jars, tightly sealed.
Drain wine from wine jars using a metal spatula, and place onto serving plate. Serve immediately or chill wine in refrigerator.