In a small mixing bowl, mix 230 grams of wine and 40 grams powdered gelatin. Stir well.
In a heavy-bottomed saucepan set to medium heat, mix sugar, corn syrup, and remaining 170 grams of wine. Heat to 253 F.
Add gelatin mixture to sugar mixture, stir, and cool to 212 F.
Transfer to the bowl of a stand mixer (or any bowl if you plan to use a hand mixer) and whip on high speed until the mixture is slightly warmer than room temperature and falls very slowly when you lift up the whisk, about ten minutes.
Transfer to cookie sheet lined with oiled parchment paper. Distribute the marshmallow mixture evenly on the sheet.
Top marshmallow mixture with another sheet of oiled parchment paper, oiled side down. This helps both sides of the marshmallow to be smooth.
Leave at room temperature overnight.
Spread powdered sugar on both sides of the marshmallow. The powdered sugar keeps the marshmallow from being too sticky on the outside.
Dip cookie cutters in powdered sugar and cut marshmallows into shapes.
Shake or sift off any extra powdered sugar.
Store in a sealed container at room temperature and eat within two weeks.