Step 1In a medium saucepan (off heat), mix together the grape juice, 3 tablespoons sugar and 2 tablespoons of the rose wine. Sprinkle the gelatin over the surface and let stand 5 minutes.
Step 2Heat the mixture over medium-low heat, stirring gently, until the sugar and gelatin are dissolved, taking care that it does not boil.
Step 3Mix in the remaining rose, then pour the mixture into a shallow glass or nonreactive container to chill for at least 4 hours, or until jelled. (It will not be a stiff jelly, but will be supple and spoonable.)
Step 4To serve, toss the nectarine slices and blueberries with the remaining sugar. Cut the gelatin into half-inch squares. Layer the fruit and jelly in goblets, alternating as you go.