Place the vin jaune in a small saucepan. Soften the gelatin in cold water. When soft, squeeze out the water and add the gelatin to the saucepan.
Place the saucepan over very low heat. Stir constantly until the gelatin is melted. Pour the mixture into a small, flat-bottom container so that the depth of the liquid is only a few milliliters. Set aside in a refrigerator to gel.