Place the wine, sugar and gelatin in a saucepan over medium low heat (if you want to keep the alcohol in, make sure to keep under 160 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved. (Stir in the pink food coloring if making Rosé gummy bears)

Using a glass measuring cup with a spout, pour the mixture over the gummy bear molds. Use an offset spatula to get rid of the excess and ensure all the molds are filled.

Refrigerate for at least 90 minutes.

When gelatin has set, bears will easily pop out from mold.

Store uneaten wine gummy bears in an airtight container in the refrigerator.