This spicy and sweet hors d'oeuvre gets enhanced by an assertive rose.
Bring 1 cup wine and apricot halves to a simmer in a small saucepan over medium heat; turn off heat, and let steep 3 minutes.
Meanwhile, cook chorizo slices in 1/2 cup wine in a small skillet over medium heat until heated through and wine has reduced, about 3 minutes. Transfer to paper towel. Drain apricot halves; lay cut side up, and top with chorizo slices; secure with a toothpick. Serve warm or at room temperature.