For the sagu:
2 cups dry red wine
4 cups water
2/3 cup small pearl tapioca
3/4 cup sugar
2-inch piece of cinnamon stick
3 whole cloves
For the vanilla cream:
2 tsp pure vanilla extract
6 egg yolks
1/2 cup sugar
1-1/4 cups milk
3/4 cup heavy cream
Mix the wine and water in a heavy, non-corrosive saucepan. Add the tapioca, mix, and let soak for an hour. Add sugar, cinnamon stick and cloves, and bring to a simmer over low heat; cook, uncovered, until the tapioca is translucent, stirring occasionally, approximately 40 minutes.
While the tapioca is cooking, make the vanilla cream. Set a strainer over a large bowl, and put the vanilla in the bowl (does not have to go through the strainer). In a sauce pan, beat the yolks and sugar until smooth. Add the milk and cream, and stir well. Heat the pan, stirring constantly with a wooden spoon, over medium heat until the custard begins to thicken and coats the spoon. Remove from heat and pour through the strainer into the bowl with the vanilla. Stir and cool to room temperature, then cover with plastic wrap and chill in the refrigerator.
When the tapioca is translucent, remove the pan from heat and let sit until warm. Then, remove the cinnamon and cloves, and spoon the pudding into a serving bowl or into individual glasses. Cool to room temperature, cover with plastic wrap, and chill in the refrigerator.
To serve, spoon the vanilla cream over the pudding.