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Bring 1 cup water to a boil. Pour over tea bags in a heatproof bowl and let steep for 10 minutes.
Meanwhile, purée pineapple and half of the wine in a blender until very smooth.
Strain through a fine sieve into a large pitcher; discard any solids.
Discard tea bags and add tea to the pitcher, along with remaining wine.
Stir, pour over ice and top off with soda.
Garnish with pineapple and serve.