Heat the wine, lemon juice and two tablespoons of caster sugar ina saucepan over a high heat, boiling until reduced by half.
Melt the remaining sugar in a frying pan and the almonds. Stir well to make sure they are thoroughly coated with the sugar, remove from heat and pour out onto a baking sheet to cool and set.
Dip the ginger biscuits into the wine reduction and coat thoroughly.
Place a spoonful of cream and a few grapes onto a biscuit, and then top with another biscuit to make a sandwhich. Repeat with the remaining biscuits and cream.
To serve, pour any remaining wine sauce over the biscuits and sprinkle the remaining almonds and grapes over the top.