If at all possible use whole spices. Otherwise they are a pain to get out of the wine again - seriously it's so annoying. If you are using ground spices, put them in a tea bag.

Mix about one fifth of the wine with the sugar and spices in a pot.

Bring it all to a boil.

Take it off the stove and let it sit for five minutes.

Pour it though a sive to strain the spices off.

Pour in the rest of the wine and strain it all though a damp cloth. A few times to get rid of the bits of spices.

I personally leave it till the next day with the spices in - because I like it spicier. But the recipe does not say to do so

Serve it hot or cold. Though cold would be seen as more sophisticated.