3/4 c. sugar
1 (46 oz.) can pineapple juice
2 (25 oz.) bottles champagne
1/2 c. lemon juice
1 (4/5 qt.) sauterne wine
Block of ice

Fresh fruit for garnish, strawberries, mint, orange slices. Dissolve sugar in lemon and pineapple juices. Pour over block of ice in punch bowl. Add sauterne and mix well. Pour in champagne just before serving.

Variation: Add a pint of lemon or pineapple sherbet to the punch by soup spoon amounts.