2 pints (1 lb.) small or medium strawberries
1/4 to 1/2 cup sugar
2 cups dry red wine such as a Merlot or Zinfandel
1 vanilla bean, split in half lengthwise
Hull the strawberries. If any have a white core, cut it away with the tip of a sharp knife. Slice some of the larger berries in half, but leave most of the berries whole.
Combine all the berries in a nonaluminum bowl, sprinkle with the sugar, to taste, and add the wine and vanilla bean.
Cover and refrigerate for at least 6 hours or for up to 24 hours.
Spoon into 6 glass bowls, lightly sprinkle with sugar, if desired, and serve cold.