Place the wine, sugar, orange juice, water, lemon peel, cloves, cinnamon and nutmeg in a large pan.
Heat gently until the sugar has dissolved and the wine is just simmering. Simmer for 5 minutes.
Allow the mixture to cool completely. Strain into a shallow freezer proof container and freeze until the edges are frozen but the middle is still slushy.
Whisk the egg white until just beginning to hold it shape.
Scoop the sorbet out into a large mixing and whisk to break up the ice crystals. Add the egg white and whisk again.
Return to the container and freeze. The alcohol content stops the sorbet from freezing solid, so scoop into glasses straight from the freezer and serve immediately.