To make the gelée:

In a small saucepan over medium heat, combine the GFV Moscato and sugar. Stir until sugar is dissolved. Once the sugar is dissolved, stir the wine mixture as you sprinkle the gelatin into the mixture. Continue stirring until the gelatin is dissolved.

Take the saucepan off the heat, and let mixture cool a bit if hot. Pour the gelée into 4 wine glasses. Cover with plastic wrap and refrigerate overnight.

To make the compote:

In a small bowl, combine the strawberries, sugar, lemon zest, and GFV Moscato. Stir gently. Let stand at room temperature for 30 minutes.

Spoon the strawberry compote over the gelée and serve.