In a one-quart pot, combine the cider, ginger slices and one cinnamon stick. Bring to a boil, then turn off the heat and let the mixture stand for 30 minutes to infuse. Chill if desired. Remove the ginger and cinnamon stick, and stir in the white wine. To serve warm, place the mixture over low heat and warm just to desired temperature. Pour into two mugs and garnish with a fresh cinnamon stick and star anise.