Heat the red wine slowly in a pot over medium-high heat.
Put the cardamom, cloves, star anise, cinnamon, peppercorns, and ginger in a spice bag (or cheesecloth satchel tied with kitchen twine) and add to the pot. Stir in the sugar until it dissolves.
Remove the pan from heat and let cool, approximately 2 hours.
Add the cognac to the pan and place over medium-high heat. Heat until just before mixture reaches a boil. Add raisins and almonds. Remove the spice bag and ladle into eight large glass cups with little spoons, scooping up raisins and almonds.