2 bottles (750 ml each) Cabernet Sauvignon or pinot Noir wine
1 bottle (2 liters) ginger ale
Heat water and sugar in a heavy saucepan over medium-high heat. Add cinnamon sticks, cloves, and vanilla bean. Bring to a boil for 3 minutes; remove from heat and cool to room temperature.
Strain sugar syrup into large pitcher. Add strawberries, lemons, oranges and pineapples. Pour wine over fruit. Chill for a minimum of 6 hours. Remove fruit and add ginger ale just before serving. Use fruit to garnish, if desired.
1 tablespoon vanilla extract may be substituted for the vanilla bean. Add the extract to sugar syrup after cooling.