In a small saucepan combine 1/3 cup sugar with the water and bring to a boil, stirring occasionally until the sugar disolves.

Whisk together the remaining 1 tablespoon of sugar with the agar-agar and slowly pour it into the sugar syrup while stirring. Boil the mixture for 2 to 3 minutes to activate the agar-agar.

Remove from the heat and stir in the red wine. Pour the sauce into a shallow bowl or baking pan and chill until it is gelatinous, several hours and up to overnight.

Transfer the sauce to a bowl of a blender or vitamix and blend until smooth. At this point the sauce is ready to serve. It can be stored in the refrigerator in an airtight container for up to 2 weeks.