The decadence of fine wine meets small-batch preserves in these sweet and savory handcrafted jellies. When Walter and Nancy Warner moved to Vermont they were inspired by the bounty of local breweries and vineyards and decided to transform a variety of vinos into enticingly unique jellies. The traditional ingredients of wine are simmered with complementary spices into delectable jellies that balance the distinctive profiles of the red and white wines used. The perfect addition to your next wine tasting or dinner party, these jams add a distinctive touch to cheese platters, glazed roasts, high-profile cocktails, dressings, and gourmet PBJ's. Handmade in Waterbury Center, Vermont.
Cabernet & Cracked Pepper: Bold Cabernet wine blended with cracked black pepper for a savory jelly that stands up to cooking. Perfect pairing with bold cheddar. Use this flavor to glaze food or use within salad dressings.
Rosemary Garlic Chablis: Delicate Chablis wine simmered with garlic and rosemary makes for a culinary treat. Pair with soft buttery cheeses, glaze, or used to caramelize roasted potatoes.
Burgundy Anise Wine Jelly: Slow simmered star-anise in red wine creates the old world flavor of this bold wine jelly. Perfect for pairing with blue cheeses. Use this flavor to poach pears and bake carrots.
Spiced Wine Jelly: Warm spices like cinnamon and clove make tis feel like the Holidays in a jar. Pair this with soft buttery cheese. Use over baked brie, thumbprint cookies, or on toast.