2 cups Chianti wine
1/4 cup turbinado sugar
1/2 teaspoon grated orange zest (from 1/2 orange)
1/4 teaspoon black peppercorns
1/8 teaspoon kosher salt
2 sprigs fresh basil
1 cinnamon stick
1 pint vanilla gelato or ice cream, for serving
Combine the wine, sugar, orange zest, peppercorns, salt, basil and cinnamon stick in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to help dissolve the sugar. Reduce the heat to medium low to maintain a gentle simmer. Cook for 5 minutes. Turn off the heat and allow to steep for an additional 5 minutes. Strain through a fine-mesh strainer into a pitcher.
Divide the gelato among six coffee cups. Pour the warm wine syrup over the top, and serve with demitasse spoons.