Gently drop the peaches into a pot of boiling water and blanch for 20 seconds. Remove from water, drain and peel the peaches, using a paring knife. Slice the peaches; discard the pit.
Clean the strawberries and slice. In a large bowl, cover the strawberries and the peach slices with 1/2 cup sugar; let stand for 15 minutes.
In a medium saucepan, over medium heat, simmer 1 1/2 cups of the wine with 1/2 cup sugar, cinnamon sticks, and orange zest, for about 10 minutes; remove from heat and let cool.
Place the prepared peaches, strawberries, raspberries, blueberries, grapes, and the lime zest in a large glass bowl with the spiced wine and the remaining wine from the bottle. Cover with plastic wrap and refrigerate for approximately 2 hours.
Serve in champagne flutes garnished with a slice of lime and a sprig of mint.
Makes 8 servings.