Use in making marinades, sauces, and glazes and as a condiment for all kinds of beef (even hamburger!), lamb, pork, duck, and stronger flavored game meats; pair with patés, semi-soft cheeses such as Roquefort and Gorgonzola, and firm cheeses such as Provolone and Romano; also pairs well with the sharp, tangy taste of aged cheeses (Cheddar, mature Gouda, Blue Cheese) on crackers; serve over ice cream (wine jelly sundaes are a personal favorite!) and with desserts.

The Chardonnay grape variety is a classic white wine grape grown around the world. Chardonnay Fine Wine Jelly is made with the Chardonnay Wine of Grande River Vineyards, Palisade, Colorado. Steve Smith and Naomi Sheppard-Smith of Grande River describe the wine:  “a buttery style enhanced with toasted oak and fruit flavors. This award-winning Chardonnay is for those who might prefer a little more fruit-forward taste.” All of these nuances of different flavors are retained in the wine jelly that is made with only three ingredients—wine, sugar, and pectin.

Use in making marinades, sauces, and glazes for veal, chicken, turkey, and seafood (particularly swordfish and lobster); serve as a condiment with grilled chicken, turkey, light fish, and sushi; pair with patés and semi-soft cheeses such as Havarti and Jarlsberg; also pairs well on crackers with the delicate flavors and textures of soft cheeses such as Brie and Camembert; add to dressings for seafood salads; serve over ice cream (wine jelly sundaes are a personal favorite!) and with desserts.

Fumé Blanc Wine has come a long way since 1968 when Napa Valley’s Robert Mondavi Winery began marketing it in the United States as its dry version of Sauvignon Blanc. Fumé Blanc Fine Wine Jelly is made with the Fumé Blanc Wine of Garfield Estates Vineyard and Winery, Palisade, Colorado. Top of the Rocky named Garfield Estates the “Top Colorado Winery of 2004,” and its Fumé Blanc is consistently winning awards, including being named “Best of the Fest” and receiving a Gold Medal at the 2003 Colorado Mountain Winefest. Garfield Estates owners Jeff Carr and Dave McLoughlin describe the wine as “barrel fermented, full-bodied white with a long, complex finish.” All of this complexity is retained in the wine jelly that is made with three ingredients—wine, minimal sugar, and pectin.

Use in making marinades, sauces, and glazes for veal, chicken, and light fish; serve as a condiment with grilled chicken, light fish, and sushi; pair with patés and semi-soft cheeses such as Havarti and Jarlsberg; also pairs well on crackers with the delicate flavors and textures of soft cheeses such as Brie and Camembert; serve over ice cream (wine jelly sundaes are a personal favorite!), and with desserts.

The Merlot grape is a close cousin to Cabernet Sauvignon, but it is lower in tannins and makes wines that mature faster and are softer in texture. Merlot Fine Wine Jelly is made with the Merlot Wine of Grande River Winery, Palisade, Colorado. Steve Smith and Naomi Sheppard-Smith of Grande River describe the full-bodied, award winning red wine:  “raspberries, blackberries in the nose, smooth with a hint of chocolate in the taste.” All of these delightful tastes are retained in the wine jelly that is made with only three ingredients—wine, minimal sugar, and pectin.

Use in making marinades, sauces, and glazes for all kinds of beef (even hamburger!), lamb, pork, duck, and stronger flavored game meats; as a condiment with with all kinds of meat; pair with patés, semi-soft cheeses such as Roquefort and Gorgonzola, and firm cheeses such as Provolone and Romano; also pairs well with the sharp, tangy taste of aged cheeses (Cheddar, Gruyere, mature Gouda, Blue Cheese) on crackers; serve over ice cream (wine jelly sundaes are a personal favorite!) and with desserts; use as a filling for a decadent chocolate cake.

Merlot was historically used as a grape to be blended with Cabernet Sauvignon and Cabernet Franc for Bordeaux-style wines. Since the 1970s, it has become increasingly popular in its own right as a varietal wine. This Merlot Fine Wine Jelly is made with the Merlot Wine of Spero Winery, a family owned and operated winery in Denver, Colorado. The winemaker, Clyde Spero, learned the art of wine making from his father, who came to America at the age of 13 from Potenza, Italy. Clyde and June Spero describe the wine:  “Earthy currant, mocha and wild berry aromas and taste; complex berry flavors and balanced with lots of flavor in the finish.” This complexity of aromas and flavors is retained in the wine jelly that is made with only three ingredients—wine, sugar, and pectin.

Use in making marinades, sauces, and glazes and as a condiment for all kinds of beef  (even hamburger!), lamb, pork, duck, and stronger flavored game meats; pair with patés, semi-soft cheeses such as Roquefort and Gorgonzola, and firm cheeses such as Provolone and Romano; also pairs well with the sharp, tangy taste of aged cheeses (Cheddar, Gruyere, mature Gouda, Blue Cheese) on crackers; serve over ice cream (wine jelly sundaes are a personal favorite!) and with desserts; use as a filling for a decadent chocolate cake.

The Muscat family includes many varieties of grapes that make generally sweet and very floral wines. Muscat Fine Wine Jelly is made with the Muscat Wine of Spero Winery, a family owned and operated winery in Denver, Colorado. The winemaker, Clyde Spero, learned the art of wine making from his father, who came to America at the age of 13 from Potenza, Italy. Clyde and June Spero describe the wine:  “Distinctive floral Muscat aroma; sparkling dessert wine full of apricot with hints of pear.” This complexity of aroma and flavor is retained in the wine jelly that is made with only three ingredients—wine, sugar, and pectin.

Serve over ice cream (wine jelly sundaes are a personal favorite!) and with fresh fruits and fruit-based desserts; pair with patés and semi-soft cheeses such as Gouda, Monterey Jack, and Muenster; use as a filling in crepes, croissants, and cakes.

In France, Sauvignon Blanc is the mother grape. The first cuttings of Sauvignon Blanc were first planted in California in 1878, Also called Fume Blanc, this extremely versatile white wine is now produced in a wide range of styles by vintners from Washington State to New York. Sauvignon Blanc Fine Wine Jelly is made with the Sauvignon Blanc Wine of Grande River Vineyards, Palisade, Colorado. Steve Smith and Naomi Sheppard-Smith of  Grande River describe the award winning white wine:  “A New Zealand-style wine for any occasion, on the soft side with pear and green apple flavors; a crisp citrusy fresh splash...” All of these delightful tastes are retained in the wine jelly that is made with only three ingredients—wine, sugar, and pectin.  

Use in making marinades, sauces, and glazes for and as a condiment with chicken, turkey, veal, ham, fish, seafood, and sushi; pair with patés, semi-soft cheeses such as Mozzarella, and firm cheeses such as Domestic Swiss and aged Feta; add to dressings for seafood salads; serve over ice cream (wine jelly sundaes are a personal favorite!) and with desserts.

The grape from which this wine is made is known as Syrah in France and Shiraz in Australia. In the United States, it can appear under either name depending on the style of the winery.  The grape is thought to be named for a city in Persia (Shiraz) where it probably originated. Syrah Fine Wine Jelly is made with the Syrah Wine of Grande River Vineyards, Palisade, Colorado. Steve Smith and Naomi Sheppard-Smith of Grande River describe the award winning full-bodied red wine:  “Tasting very fruity of black cherry with a hint of tobacco, chocolate, cinnamon and mint....” All of these delightful tastes are retained in the wine jelly that is made with only three ingredients—wine, sugar, and pectin.

Use in making marinades, sauces, and glazes and as a condiment for all kinds of beef (even hamburger!), lamb, pork, chicken, duck, and stronger flavored game meats; pair with patés and semi-soft cheeses such as Roquefort and Gorgonzola; also pairs well with the sharp, tangy taste of aged cheeses (Cheddar, Emmentaler, mature Gouda, Blue Cheese) on crackers; serve over ice cream (wine jelly sundaes are a personal favorite!) and with desserts; use as a filling for a decadent chocolate cake.

Vin Rosé wines are produced with varied wine making techniques, each one giving results with distinct qualities. The production of Rosé wines can be described in general terms as a process that begins as in red wines and continues as in white wines. The normal technique is to take red berried grapes, crush them, and allow the juice to stay in contact with the skins for some length of time. Once the juice picks up some red color from the skins, it is drained off. From that point on, the production of a Rosé follows the white wine process, with a cool fermentation and a short maturation period. Vin Rosé Fine Wine Jelly is made with the Vin Rosé Wine of Garfield Estates Vineyard and Winery, Palisade, Colorado. Garfield Estates owners Jeff Carr and Dave McLoughlin describe the wine:  “…this is a dry European-style Rosé exhibiting the crisp refreshing fruitiness you expect in a classic Provencal-style Rosé.” All of the wine’s characteristics are retained in the wine jelly that is made with three ingredients—wine, minimal sugar, and pectin.

Use in making marinades, sauces, and glazes for veal, chicken, turkey, and light fish; serve as a condiment with grilled chicken, light fish, and sushi; pairs well with patés and on crackers with the delicate flavors and textures of soft cheeses such as Brie and Camembert; serve with desserts and over ice cream.

Planted in Califonia only 20 years ago, the Viognier grape is used in winemaking by only a few vineyards as it is difficult to grow. The rare white grape, however, performs very well in Western Colorado. Viognier Fine Wine Jelly is made with the Viognier Wine of Grande River Vineyards, Palisade, Colorado. Steve Smith and Naomi Sheppard-Smith of Grande River describe the award winning wine:  “…unique floral and spicy aromas…Flavors of pineapple, lemon, kiwi, melon, honey and licorice dominate the taste.” All of these delightful aromas and flavors are retained in the wine jelly that is made with only three ingredients—wine, sugar, and pectin. It is amazing that even this delicate wine is captured in this wine jelly.

Use in making marinades, sauces, and glazes for veal, chicken, turkey, and seafood (particularly swordfish and lobster); serve as a condiment with grilled chicken, turkey, light fish, and sushi; pair with patés and semi-soft cheeses such as Havarti and Jarlsberg; also pairs well on crackers with the delicate flavors and textures of soft cheeses such as Brie and Camembert; add to dressings for seafood salads; serve over ice cream (wine jelly sundaes are a personal favorite!) and with desserts.