WINE JELLY

only wine and sugar! without preservation, without additives white wine jelly: It is very fine in the mouth. It can be used to decorate fish papillotes, to deglaze white meat... rosé wine jelly: the sugar stands out a little more in this one. So we use it for pastries: in macaroons, in yoghurts, inside baked apples... red wine jelly: the taste of the wine is a little more pronounced. It is used to accompany goat's cheese, sheep's cheese, to deglaze a duck breast, or to accompany foie gras.