In a saucepan, combine wine and sugar and simmer over medium heat for 10 to 15 minutes to cook off some of the alcohol.
In a large mixing bowl combine gelatin with 3 tablespoons of water to bloom the gelatin. Let stand for 5 minutes and stir. Pour hot red wine mixture into the bowl to combine with gelatin and whisk. Add the chopped shallot, peppercorns, mint leaves, and lemon juice.
Allow to steep for 15 to 20 minutes. Strain out solids and pour into an oiled mold. Allow to set up overnight in the refrigerator. To serve, unmold onto a plate and drizzle with extra-virgin olive oil, salt and freshly ground black pepper. Garnish with some chopped fresh mint.
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