This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
News
Winery promotes wine-popsicles
New Zealand winery Kim Crawford has come up with one way to stay cool as temperatures spiral – iced-wine-lollies.
The winery has released recipes for frozen Sauvignon Blanc and Pinot Noir lollies which help keep the wine’s flavour profile more or less intact.
The Pinot Noir recipe requires 1.5 pounds of ripe blackberries, four ounces of dark cane sugar, four fluid ounces of water and six to eight fluid ounces of Pinot Noir.
Dissolve the sugar in the water while gently heating it and then leave to cool. Lightly puree the blackberries and then add the sugar water and wine.
Kim Crawford has said that the tartness of the blackberries will “highlight the natural fruit notes of Pinot Noir leaving a slightly tannic finish”.
Pour the solution into moulds, add sticks and freeze for four to six hours.
The whole image is akin to, but not quite as spectacular as, the television character Bernard Black’s own “ice lolly” that he has on a hot day in Black Books – a frozen bottle of rosé. He smashes the glass to reveal a perfectly solid wine-shaped lolly underneath.