In a large pitcher or punch bowl, combine the entire bottle of the Shiraz with the pear nectar, mandarin orange syrup, vodka, plum brandy, and balsamic vinegar. (Save the orange segments for use in a salad or other recipe during the holiday.) Squeeze the juice from the lemon quarters into the punch, disposing of the rinds. Stir. 

 Add ice and chill punch to desired temperature, then float lemon slices on top as garnish. Serve with sparkling water if desired

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW