The wine jelly of Chateau Virant, a French wine and olive producer, is made from a traditional Provencal vin cuit dessert wine. Try this very French jelly with goose liver, light meat, game or cheese, for example. Or in a variety of desserts and pastries!
Géléfine wine jelly, Chateau Virant, 320 g
9,50€ incl VAT (29,69€ per kg or per litre)
Description
The French equivalent of blackcurrant jelly is definitely the wine jelly, or gelée de vin cuit. The jelly is made from “boiled wine”, vin cuit, a typical Provencal dessert-type wine made from red grapes. The jelly can be used in many ways as a partner of savory dishes, with cheeses and in desserts. The French jelly is especially suitable for foie gras, light meats, game, cheeses, sandwiches, cakes and apple desserts.
Wine, sugar, gelling agent: pectin. Contains sulphites.
Contains: sulphites.
Nutrition per 100 g
| Energy | 1081 kJ / 254 kcal |
|---|---|
| Fat | 0,1 g |
| of which saturates | 0 g |
| Carbohydrate | 67.8g |
| of which sugars | 63.3g |
| Fiber | 0,7 g |
| Protein | 0.5 g |
| Salt | 0.01g |
Additional information
| Weight | 320 g |
|---|---|
| country of origin | EAN CODE: | 3760081696710 |
| EACH IN A BOX: | 6 |
Ilari Willow (verified owner) -
Excellent with duck breast