In a medium sized saucepan bring to a boil the wine, water and stick of cinnamon. Mix together the sugar with the potato starch and lemon juice until the potato starch is dissolved. Stir in the potato starch mixture into the wine and continue to cook over low heat, stirring constantly until thick and clear. Discard the cinnamon stick and remove the pan from the heat.

In a small clean mixing bowl beat the egg whites until stiff. Fold the stiffly beaten egg whites into a third of the warm, Not Hot, wine mixture. Divide the remaining wine mixture into 4 individual sherbet glasses or 1 large bowl. Top each glass with the fluff mixture or place large dollops of the fluff on the wine mixture in the large bowl. Chill before serving.