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In two separate saucepans, bring white and red wines to a boil.
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Add one cup of olive oil to each.
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Simmer for 5 minutes.
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In another small saucepan, heat cream, honey, brandy, and rum to barely simmering.
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Add 1/2 cup brown sugar to white wine and 1/2 cup brown sugar to cream-honey mixture.
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Continue simmering.
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When the five minutes are up for the wines, remove red wine from heat.
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Remove white wine once it reaches simmering temperature after the sugar is added.
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Stir together the salt and water and add to the cream-honey mixture.
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Wait until mixture simmers again.
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Add basil, rosemary, dill, thyme, and curry to the hot red wine and stir.
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Let this set for awhile.
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Add garlic powder, black pepper, sugar, poppy seeds, and anise seed to the cream-honey mixture.
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Simmer cream-honey mixture for 10 minutes.
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Pour white wine into cream-honey mixture and continue to simmer.
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Take a small bowl and measure baking soda into it.
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Prepare vinegar in a measuring cup.
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Very quickly, pour vinegar over baking soda, stir vigorously, and pour into the red wine.
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If the vinegar is mixed with the baking soda for longer than 15 seconds before it hits the wine, throw it out and try again.
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Let red wine-vinegar mixture set for 5 minutes.
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Pour red wine-vinegar mixture into the cream-honey-wine mixture and continue to simmer for 30 minutes.
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Remove from heat, and beat on high speed for 10 minutes.
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Chill till time to serve.
