Peel off a large piece of rind from each and add to the tea. Juice the orange and the lemon and add the juice to the tea.
Add the remaining ingredients and warm the mixture over low heat. Make sure you run the spoon over the bottom of the pan so that the sugar does not stick and burn. As a general rule: the slower the mixture warms, the better - the spices will work their magic and add flavour to the wine best at a lower temperature. Do not boil!
Serve steaming, in mugs.
Which wine you use will depend on your personal preference. We recommend a dry or semi-dry red wine with low acidity content, few tannins and a wine that was not aged in oak (barriques). Use a wine that you have drunk before.