Mulled wine

When torrents of rain start pounding my window, I like to watch French movies and drink mulled wine.

You will need:

1 bottle Charles Shaw chardonnay, or any fruity wine (e.g. merlot)

For the sugar syrup, you can substitute 2 cups of port, brandy, or sherry. Any sweet fortified wine will do.
1 cup sugar
1 cup water
1 T vanilla extract

These spice measurements are approximate. I usually season to taste.
1 1/2 T cinnamon, or 2 cinnamon sticks + 1/2 T ground cinnamon
3/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cardamom
1/2 tsp black peppercorns

Slice the following into 1/4"-thick circles:
2 oranges
1 lemon

1. Start off by making a simple syrup:
   Bring water to a boil in a 3-quart saucepan. Add sugar and vanilla, then stir to dissolve sugar. Once the sugar dissolves, boil the mixture until it thickens, about 1 minute. If you're using fortified wine instead, bring it to a simmer over medium heat, stirring carefully. Do not boil it, as you will wreck the flavors in the wine.
   
2. While the water is coming to a boil, toast the spices in a dry pan. They're done when you see a little steam come off the pan. They should be quite fragrant.
3. After the syrup thickens (or the fortified wine comes to a simmer), add the spices to it.
4. Add wine to syrup, then bring to a simmer over medium to medium-low heat.
5. Add fruit slices one by one so that they don't stick to each other, then reduce heat to medium-low to low.
6. Simmer 1 hour.
7. Garnish with an orange slice and a cinnamon stick, then serve.