In a small bowl, add vegetable oil. Place in freezer for about 30 minutes. Do not over freeze or it will solidify. In a small pot, add wine and gelatin agent. Heat on medium-low heat and stir constantly until it comes to a boil. Once boiling, turn off the heat and allow to cool to about 120-130 degrees Fahrenheit. Remove cold oil from the freezer and fill a syringe or eye dropper with the wine mixture. Drop the wine mixture into the cold oil, making small spheres. Don’t worry about being gentle, the spheres will not pop. Remove the wine spheres from the oil using a strainer. Rinse the wine spheres in a cold-water bath. Strain water and serve on a charcuterie board, dessert or as desired.
*Substitute port wine for wine or liquid of your choice.
What are two of the fanciest things you can think of? If you said wine and caviar, we have a recipe that may reach ultimate luxury. ABC Fine Wine & Spirits’ Mary is preparing a wine caviar and teaching you how to make it. Learn the recipe and her tips and tricks on how to elevate your charcuterie with this innovative dish.
