Sangria wine cooler
1 small can sliced or crushed pineapple
Rhine wine or chablis
In a big 4qt saucepan place the fruit, all sliced thin, with seeds removed.
Add a half cup sugar syrup and half cup brandy.
Stir and let marinate for an hour or so.
Add 3 qts or liters of chilled white wine and place in the fridge with a cover for several hours.
When ready to serve, decant into a lg. picture w/o fruit.
Check for sweetness and add sugar syrup if desired. Pour over ice into glasses and serve.