Put water, wine, sugar and salt in a 3 or 4 quart sauce-pan and bring to a boil for 10 minutes. Separately, in a cup, mix 1/2 cup water with the flour, beat until there are no lumps and set aside. Add the berries to the boiling liquid and bring to a boil again. As soon as the berry mixture begins to roll at the edge, turn the heat to lowest possible setting and simmer 10 minutes without stirring. Next, add the lemon juice and stir the berry mixture without pressing or mushing the berries. Then, take the pot off the fire, mix the flour/water mix to get the flour fully dissolved from the bottom of the cup and dump the flour mixture into the berry mixture. Carefully stir the flour mixture into the berry mixture and return to heat. Turn the heat up and continue carefully stirring until the mixture comes to a full boil. As it boils, it will thicken to a runny, juicy consistency. Take the pot off the heat, cover and allow to set for 10 minutes. At this point you can use the topping for breakfast or you can transfer it to your containers of choice and refrigerate it until ready to use. Reheat on high for a minute or so in a microwave to reheat when ready.
You may find that you need to adjust the amount of sugar and flour depending on the fruits you use. I’ve tried using strawberries, but have not liked it as well as with blackberries and raspberries. For a different take, try mixing 1/2 cup of whipping cream into some of the compote just before going to table and you’ll have a topping close to cobbler ice cream in flavor, but hot too.