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In a small food processor or blender, purée green grapes until they are the consistency of loose jam.
Combine grape purée, sugar, 1/2 cup water and rosemary in a small saucepan and bring to a simmer over medium heat, stirring occasionally until sugar is dissolved, about 5 minutes. Cool syrup completely and remove rosemary sprigs before serving. Makes about 1 cup simple syrup; refrigerate in an airtight container for up to 2 weeks.
To serve, divide red grapes among 6 flutes. Pour 1 to 2 tablespoons simple syrup into each flute and top with sparkling wine. Garnish each with a rosemary sprig.