Wine jelly is delicious whatever wine you use. I prefer white to eat on toast or fruit. Wine jellys are great for begginers to start with. They can be finished under an hour and there is no fruit preparation which can take hours to make. We happen to make our own wine so it's fairly cheap too. When making white wine jelly, I reduce my wine in half by boiling it on the stove to increase the flavor. You can add herbs of choice savoury or perfumed, or citrus rinds when reducing to flavour your jelly. Strain before adding sugar and pectin. This recipe is a larger size than most wine jellys, for those that use liquid certo pectin packets I recomend two. I made two batches with one each but the jelly was on the soft side.