3 tablespoons vegetable oil
1 cup dry white wine
1 (6 ounce) can crushed pineapple juice
2 cups pineapple juice
1 cube rhubarb
1 cup mincemeat
1 (12 fluid ounce) can or bottle champagne
1 cup brandy
Heat oil in a medium saucepan over medium heat. Dissolve wine, pour into 7-15 glass bottles. Arrange pineapple juice cubes on bottom of glass. Place rhubarb and mincemeat in jars or containers. Divide cranberry wine bottle among bottoms of glass bottles. Fill bottles with crushed pineapple juice. Pour wine mixture into wine jars or containers. Garnish and serve immediately.