1.Stir sugar and the water in a medium saucepan over medium heat until sugar is dissolved. Cool to room temperature.
2.Process peaches until smooth. Strain through a sieve into a large bowl. Stir in sugar syrup, wine and juice.
3.Pour mixture into a 3-litre (12-cup) dish. Cover; freeze 6 hours, scraping the mixture with a fork every hour.
4.Scrape granita with a fork; spoon into glasses.