Raspberry Wine 2 (12 ounce) bags frozen unsweetened raspberries, thawed 1 cup granulated sugar 4 cups red Bordeaux wine 1/2 cup Armagnac Toss berries with sugar in large, heavy glass or enamel saucepan. Cover and let stand 2 hours at room temperature. Add wine and bring to boil, stirring occasionally. Remove pan from heat. Cover and let stand overnight. Line sieve with double thickness of dampened cheesecloth. Strain wine mixture through sieve. Mix in Armagnac. Pour into large bottle. Cover and refrigerate until well chilled. Can be prepared 1 month ahead. Serve cold.