Géléfine wine jelly, Chateau Virant, 320 g

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.