Wine Cellar Sorbets

Nothing says Lovin' like Something from the Oven ...

2010-05-08T09:59:00.000-07:00

Celebrating Mother's Day? Still not set on that special something to show the matriarch in your life how much you appreciate her?

Why not .. brunch?

Have mom over (or go to her) and prepare a brunch that she'll always remember. Here are some of our favorite recipes and pairings to help you say thanks!

Pepperjack Scramble over Cornbread
A recent recipe among us!
Eggs Scramble:
3 tablespoons of butter
4 eggs
1/2 cup of Pepperjack cheese, grated (adjust to your taste)
Salt to taste

Beat eggs in a bowl. Melt butter in your pan/skillet. Throw eggs in, scramble. As eggs become less runny, bring in cheese, and continue scrambling until eggs and cheese are one melted mess. Transfer to corn bread slices (recipe below) and serve!

Here's a great Buttermilk Cornbread recipe from our friends at Whole Foods Market!

Or maybe you're looking for something a little sweeter?

These Dried Cranberry, Walnut and Lemon Scones from Epicurious.com will compliment a Goat Cheese and Zucchini Frittata or a Smoked Salomon Frittata (both from Whole Foods Market too!).

Most importantly, don't forget dessert!

Serve up a trio of sorbets for a light finish (we suggest, Cabernet, Rose and Champagne); whip up a special Rose Parfait or pair your favorite sorbet with a cake!

Cheers to Mom and you!
Spritz up your mimosa or bellini by dropping a scoop of Champagne in it.

Or serve up a Virgin Mimosa to the whole family:
2 parts seltzer
1 part orange juice
2 scoops Champagne sorbet

Serve in a champagne flute for a special presentation!

You can pick up Wine Cellar Sorbets and all the ingredients of a great brunch at Whole Foods Markets, Garden of Eden, Morton Williams and other fine stores -- Search for your local retailer with our Store Locator!

Cinco de Mayo!

2010-05-03T08:40:00.000-07:00

Well, our five days of Cinco de Mayo is being condensed to one .... We ended up having five days of non-stop work here.

As promised though, a Beyond the Bubbly post: Cinco De Mayo Edition!

Cinco de Mayo ....

This time of year, bar banners and tortilla chip sales hail the coming of summer in the US. Cinco de Mayo is actually the anniversary of a great battle between Mexico and the French in 1882. The "Batalla de Puebla" was not won by Mexico nor was it a battle of independence. Mexican independence occured in 1810. The 1850s and 1860s were a tense time in Latin America as the Monroe Doctrine and heavy debts from independence sparked conflicts between the Americas and Europe. Batalla de Puebla became a symbol of Mexican unity against European power.

As America's population expanded to include more and more Latin Americans, Cinco de Mayo came to be a day of cultural celebration. And as with all food and beverage based holidays, soon caught the attention of America's marketing machines. And voila, er, excuse me, presto, an American holiday was born.

Here are a couple ways to celebrate your inner chicano/chincana ....

Tacos, Tostadas, Tequila, Oh my ....!

Amp up the taco station at your dinner or party by offering delectable mains like halibut or pork and pineapple. Our friends over at Whole Foods Markets have more great suggestions that will take your menu from mild to hot!

Tequila!
Hosting a Tequila Tasting party is a great way to celebrate the Mexican liquor. Like all alcohol, tequila has a long history and spectrum of tastes. Tequila, made from the now-popular agave plant, has a history that is deeply intertwined with the history of Mexico. From its earliest appearance in the Jalisco culture, to its more modern appearance in the 17th century thanks to the introduction of a distillation process from the Spanish, tequila has grown and changed with Mexico.

You can research the fine tequilas out there and do a tasting like that - Or just ask friends to bring a different bottle each and pass it all along. Remember to sip, not shoot! Limes and water are good for clearing the palate!

Sangria ...
While not totally a traditional Mexican drink, Sangria has become associated with Cinco de Mayo in America and acts as a lovely accompaniment to any taco, tostada, or chili meal! Sangrias can be made with a red or white wine base and can contain a variety of fruit slices that soak up the wine while releasing their own juices in to the mix.

To dress up your sangria, we suggest adding some sorbet! Our Sangria sorbet can be added to a white sangria to provide a beautiful color contrast in the glass and an extra kick in the sip! The Rose sorbet compliments most red sangrias perfectly.

Happy Cinco de Mayo! Salud!

Taste Williamsburg Greenpoint: Great Food, Great Hood, Great Cause!

2010-04-21T09:29:00.000-07:00

We are thrilled that we were invited to be part of Taste Williamsburg Greenpoint!

We are huge fans of our 'hood (Greenpoint, Brooklyn, NY) and love any opportunity that allows us to hang out with our neighbors - both residents and fellow food makers! The list of participating restaurants is really exciting and the sponsors list includes one of our fave brewing companies and neighbors, Brooklyn Brewery.

North Brooklyn's Best Restaurants Come Together for Outdoor Charity Event
The First Annual "TASTE Williamsburg Greenpoint" will serve up 4-Star Food, Drink, and Music

Date: Sunday May 16th, 2010
Time: 12 – 4 pm
Location: N 11th St. Between Berry St and Wythe Avenue
Tickets: $35 for 6 tastes, $55 for 10 tastes, $95 for 18 tastes
Advance purchase at www.brownpapertickets.com

Tickets will also be available at participating venues and on the day of at the Ticket Booths on North 11th St. (cash only)

TASTE Williamsburg Greenpoint is an outdoor culinary celebration of North Brooklyn’s local food, beverage and community. Enjoy a sampling of tastes from the area’s top restaurants and beverage producers with live entertainment and more.

Enjoy tastes from local favorites An Nhau & Banh Mi, Antek, Aurora Ristorante, Bakeri, Bedford Cheese Shop, Blackbird Parlour, Brooklyn Brewery, Diner, DOC Wine Bar, Dressler & Dumont, Fabiane's Cafe & Pastry, Fatty 'Cue, Fornino, Juliette, Karczma, Le Barricou, Lodge, M Shanghai, Manhattan Inn, Mesa Coyoacan, Miranda, Nita Nita, Pies 'n' Thighs, Rabbithole, Rye, Sel De Mer, Sweetwater, Taco Chulo, Teddy's Bar & Grill, Traif, Van Leeuwen's Ice Cream, Walter Foods, Wine Cellar Sorbets, Wombat and many more…

All proceeds from the event benefit the building of the Northside Town Hall Community and Cultural Center to be housed in the converted historic former Engine Company 212 firehouse, which was the subject of two massive sit-ins, an award-winning documentary and the inspiration to turn around the areas crumbling economy and infrastructure with years of community organizing. The center will be the home of two long time community groups Neighbors Allied for Good Growth (NAG) and the People’s Firehouse, Inc. (PFI), provide affordable meeting space to local groups, and house a first floor gallery space to be maintained by a collective of local art groups. The money raised will go to the project’s capital fund, which needs to reach $1 million by next year to begin the renovations to convert the building into this much-needed resource.

Taste Williamsburg Greenpoint, bringing community to the table.
Please visit www.tastewg.com, www.nthccc.org for more information

Here Comes the Sun ....

2010-04-02T05:53:00.000-07:00

Spring is in full bloom here in NYC. Daffodils have poked their heads, leaves are budding and the holidays this week changed alternate side parking!

We love this time of year, as we gear up for the busy summer season, brush off the WCS Cart for outdoor events and of course, gear up for the return of the New York Yankees!

Whether you're serving a holiday meal this week or just enjoying the longer hours of daylight, we wanted to share some of our classic sorbet recipes. Bring us to dinner or keep us to yourselves for a private happy hour - either way, toast to the new season with some refreshing sorbet!

Pretty in Pink (and Purple):

Adding Pinot Noir and Rose sorbets not only adds a sweet note to whatever you are serving, but also, like all those tulips poking their heads, adds color to your dish or drink!

Sparkling Toasts:
Drop a scoop of Rose into your favorite sparkling white or blush and toast to the colors of spring with some pink fizz. The Rose will sweeten up the drink and impress guests!

Or follow New York Times critic Florence Fabricant's lead by adding a scoop of the subtle Pinot Noir to your rose: I dropped a scoop of the pinot noir into my glass of sparkling rose wine and found perfect harmony after dinner one evening.

Berry Nice!
Enjoy the early berries making their way into the markets. Slice up some strawberries and serve with the Rose -- a quick treat full of color and sweet notes!

Looking for something to share? This no-bake Raw Berry Crisp from Whole Foods Markets will pair perfectly with some Rose or Pinot Noir - serve it a la vino for a great holiday dessert!

Spring Palate Cleansing:
Serving a multi-course meal this holiday? Serve the Pinot Noir in between courses to help cleanse palates. Its subtle flavor and creamy texture make for a special intermezzo!

Neo-Classical Pairing: Pinot Noir and Cheese:
Serving a cheese-based dessert soon? Pair it with a scoop of Pinot Noir! Cheesecakes, Creme Brulees (we might suggest this exciting one: Parmesan Creme Brulee!), and cheese-stuffed fruits all can be dressed up with a splash of purple Pinot!

Have you or are you serving us at your holiday table? We'd love to know!

Send us your recipe and a photo of the finished product for a chance to appear on the blog, be a featured customer on Facebook and Twitter and be entered in a monthly drawing to win a free pint!

Submit recipes and photos to Patrice at patrice@wcsorbets.com !

Somebody's Getting Married .....

2010-03-23T09:05:00.000-07:00

Wine Cellar Sorbets was recently approved for www.soyoureengayged.com's vendor list! We're excited to be counted among the list of fine vendors this site lists and look forward to serving its audience as they plan and celebrate their special days!

Are you or someone you love planning on taking the trip down the aisle? Do you or that someone you love also love wine? And sorbet? Perhaps, wine sorbet? ... Well, we are excited to tell you that Wine Cellar Sorbets can help make your special day just that much sweeter!

Wine Cellar Sorbets has a food service line, available to caterers! Ask your caterer if they carry us. If they don't, send them over to us (here: www.winecellarsorbets.com and here: patrick.spann@wcsorbets.com) and we will be happy outfit them with our sorbets for your celebration.

Are you catering your own day? A DYI wedding? You can purchase us by the pint or contact us for our food service containers too. We are even available locally (New York/Tri-state area) to work your wedding! We to help make a good party great.

Good luck to all your brides, bridesmaids, Maids and Men of Honor out there!

Cheers!

Beyond The Bubbly: And the award goes to ...

2010-03-03T09:52:00.000-08:00

So, you may have heard that the Oscars are coming up. Oscar night is a great reason to have friends and family over for dinner, drinks and dessert and maybe engage in a little friendly betting or film critique-ing ...

We want to help you serve an award-winning meal for the night of stars! Here are some party-planning tips from our table to yours:

Activity:
Serve dinner before the ceremonies and let your guests act as your own academy. Cast votes in each category and see if your academy matches Hollywood.

Theme: Food from the Movies

Julie & Julia and Food Inc. are two movies that deal directly with food up for awards this year, while Avatar hits the environmental button. Try to design a menu that reflects the films in one way or another, here are some ideas:

Julia & Julia: Pick up Mastering the Art of French Cooking and find a recipe that you can handle, in homage to Julia and the film that revived interest in french cooking. We think Slate's guide to this incredible cookbook is a great place to start: http://www.slate.com/id/2105213/

Food Inc: Nominated for best documentary, Food Inc. took us inside the food industry and presented some tough news to swallow. Take a hint from Food Inc. and when shopping for your meat and veggies for your party, try to stop by your local farmer's market. Shake hands with the folks who grow your food and get to know your local ecology! If you can't make it out to one, look for a grocer who stocks free range, vegetarian fed meat and organic veggies. Whole Foods Markets is just one of many great stores out there with a happy food guarantee!

Avatar: Okay, so you can't serve any glowing salads from Pandora. But you can serve this Pandora Superfood Mix that does share the colors of Pandora. Thanks, Kristen!
http://kristensraw.blogspot.com/2010/02/pandora-superfood-movie-snack-avatar.html

Inglorious Bastards: Why not serve some good ol' American Apple Pie alongside some Apple Strudel. Have a taste test to see who wins. It'll be just like Brad Pitt taking down the Nazis ... Okay, maybe not. But if you do choose the snarky route, remember to serve some Riesling sorbet on top of BOTH treats -- And yes, Riesling is originally German.

Okay, so this year wasn't a shining year for food - no Big Nights or Ratatouille's - but you can still serve some red-carpet worthy food ...

Menu Ideas:

Wine Sorbet and Cheese ..... Change up your usual wine and cheese serving by offering your guests Pinor Noir sorbet and cheese. We suggest a slightly aged Manchego. Cube the cheese and serve it on a platter. Scoop tiny scoops of the Pinot Noir sorbet into small bowls or glasses and instruct your guests to nibble the cheese with the sorbet. The texture contrast is sure to wow!

Champagne Floats ... For a classy cocktail, scoop the Wine Cellar Sorbets Rose, Champagne or Sangria sorbet into glasses of sparkling wine. We suggest lightly powdering the flute rims, scooping the sorbet and topping with the wine. Each will add a special highlighting flavor. Pairing a dry Brut with the Champagne sorbet will play off the yeastiness of each while a Prosecco served with Rose is a sweet treat to toast your favorite films with!

Rose Parfait ... Gather some fresh (or frozen made fresh, we know its winter here!) berries - strawberries, raspberries, blueberries, blackberries and mix in a bowl. Spoon out berries into a champagne flume or parfait glass, layering with Rose sorbet. Bon Appetit!

Mimosa Split ... a grown up's sundae! In a sundae dish, split a banana lengthwise. Scoop three scoops of Mimosa sorbet along the banana. Garnish with strawberries and other favorite fruit. Drizzle with a strawberry reduction and serve. Want more flavors? Throw in a scoop of Rose for a lift!

Do you have award-winning recipes, pairings or presentations of Wine Cellar Sorbets? Send them to us (with photos) and be featured on our blog and become a featured Facebook Fan!

Cheers folks - and may the best of the best win!

The World in the Word "Sorbet" ...

2010-02-24T05:08:00.000-08:00

We here at WCS (obviously) love food. What we also love is brain food - books!

Currently I am reading Muriel Barbery's Gourmet Rhapsody (translated by Alison Anderson), a truly delicious book. At the heart of it is the human experience of and relationship with food; and it is, like Barbery's other work, pure Poetry. I had to share the protagonists' reminiscing on sorbet, as I think it is a beautiful meditation on that special dessert we create:

In the simple word "sorbet", there is an entire world. Try saying this out loud: "Would you like an ice cream?" then immediately following with "What about a sorbet?" and notice the difference. It's a bit like saying, as you open the door, in an offhand hand way, "I'm going out to buy a cake" whereas you could very well, without being so casual or banal, have ventured, "I'm going to get some patisseries" (and mind you detach each syllable: not "patisseries" but "pa-tis-se-ries"), and, with the magic of a somewhat outdated, precious word you can create, at lesser cost, a world of old-world harmony. Thus, if you suggest "sorbet" where others might merely be thinking "ice cream" (which, very often, for the layman includes preparations made from milk or water), you have already opted for lightness, already chosen refinement, you are offering airy vistas while refusing land-bound trek with closed horizons. Airy indeed: sorbet is airy, almost immaterial, it froths ever so slightly as it makes contact with your warmth and then, vanquished, squeezed, liquified, it evaporates down your throat and all it leaves on the tongue is the charming reminiscence of the fruit and water which once flowed there ...

... Later, in the half darkness, I asked Marquet in a whipser, "How do you do it, your sorbet, the sorbet a l'orange?"
She turned halfway on the pillow; light locks of hair curled around my shoulder.
"The way my grandmother does," she answered, with a brilliant smile. (pgs 136-138)

Barbery's recognition of the history of sorbet - both the austere, refined (the "old world harmony") and familial, generational one - reminds me too of the beautiful and varied history of wine. I love that are bringing together two old foods in a dessert that has all of those qualities - both the old world harmony and the exciting familiarity of Sorbet and the wines we choose for each of ours.

Barbery's poetic, sensual explanation of sorbet also reminds me of why we brought wine to the dessert. Certainly each flavor, each vintage of wine has its own equally beautiful, sensual profile. Marrying the two makes for a truly Romantic, truly poetic dessert.

... and finally the sorbets, the triumphant synthesis of ice and fruit, robust refreshment that evaporates in your mouth in a glacier's flow.

- Patrice

Beyond the Bubbly: Carneval/Mardi Gras Edition

2010-02-16T08:36:00.000-08:00

Happy Carneval / Mardi Gras / Fat Tuesday friends!

Few things say Mardi Gras or Carneval louder than, well, booze. We hope that for those of you hosting or attending gatherings this evening, our last minute tips and tricks will add to your revelry!

If you are attending a party ....

1. Don't forget a mask! Masks, beads and other decorations have their roots in almost every fat Tuesday / Carneval celebration, from Europe to New Orleans.

2. Don't forget the Wine Cellar Sorbets! WCS makes a great contribution to any party you're attending. You can suggest uses that range from the refined appetizer to the extreme Sorbet-Shot shooters .....

Appetizer:
If your host is serving hard cheese as a starter, our Pinot Noir pairs excellently and is a great way to wake up everyone's palates before dinner.

Dessert::
All of our sorbets make excellent additions to any dessert table. Whether served on their own or accompanying pies, cakes and even truffles, the sorbets are a special way to perk up dessert.

Drinks::
For an "adult float" we suggest placing single scoops into wines or liquors. Pairings that always dazzle the tastebuds include:

* Sauvignon Blanc wine with a scoop of Riesling sorbet
* White Sangria wine with a scoop of Sangria sorbet
* Red Sangria wine with a scoop of Rose sorbet
* Prosecco or any sparkling white with a scoop of Rose or Champagne
* Cointreau with a scoop of Sangria (best served as an apertif, before dinner, or digestif, after dinner)

If you're doing more shots than sips this Mardi Gras consider our Sorbet Shooters:

Serve each in a shot glass and drink as a shot. Bottoms up!

*The Sake Bomber: One shot vodka with one scoop Sake sorbet
*Zurra Zut!: Shot's worth of white sangria with a scoop of Riesling or Sangria sorbet

*The Sangria Punch: One shot's worth of red sangria with a scoop of Rose sorbet
*Senorita Rose: One shot of tequila with a scoop of Rose sorbet

If you're hosting a party ....

1. Don't forget the beads!

2. Don't forget the Wine Cellar Sorbets ...
In addition to the above-mentioned uses of our sorbets, they can also be worked into your Fat Tuesday feast - whether you're serving New Orleans mean cuisine, a European feast of meats and desserts or something inbetween!

Pancake Tuesday ...
If you're serving up traditional pancakes for Pancake Tuesday, we suggest dressing them to the nines! Throw on some whipped cream and strawberries and finish off with some Mimosa Sorbet!
(See our "Match Made in Brooklyn ... Mimosa" post for more pancake ideas!)

If you're serving crepes, we suggest topping them with the Ruby Port sorbet for an extra decadent dessert.

And if you're serving a Swedish semla (with almost paste) - a small bit of Sangria or Ruby Port will kick up the almond paste.

New Orleans and Creole Classics ...

If you're serving Twelth Night or King's Cake (we do suggest this fine recipe: http://www.epicurious.com/articlesguides/holidays/mardigras/mardi_gras_recipes/recipes/food/views/Twelfth-Night-or-Kings-Cake-103104 ), we do urge you to consider topping it off with the Ruby Port sorbet, for a truly royal feast.

Banana Pudding is a southern staple. If you're serving some up (such as the exquisite recipe by David Guas here: http://www.epicurious.com/articlesguides/holidays/mar digras/neworleansdessertrecipes/recipes/food/views/Banana-Pudding-356830), we suggest adding just a scoop of Rose sorbet. The strawberry undertones of our May Wine Rose will heighten the fruitiness of the dessert.

Flight of the Sorbet ...
Fat Tuesday celebrations tend to be full of rich, decadent dishes. We suggest helping your guests enjoy each round of delish dishes by breaking up the courses with flights of sorbet as palate cleansers. Serve scoops in champagne flumes or wine glasses for extra flair. The Pinot Noir, Riesling, Champagne and Mimosa are excellent ways to cleanse and perk up tasebuds.

Party on!

A Match Made in Brooklyn ....

2010-02-14T09:17:00.000-08:00

Yes, yes, we do realize that sugar-driven season of Valentines is over, but it is presidents day. What goes together better than Lady Liberty and Mr Washington? We're so glad you asked ....

The Sorbet: Cabernet Sauvignon
Cabernet Sauvignon, aka "Cab", is by the far the boldest flavor of the nine from WCS. Cab has a deep, berry and grape-forward flavor and dark purple color. A favorite among wine enthusiasts, Cab needs a pairing that is warm and flavorful, but does not override its fruit forwardness.

The Match: Chocolate Souffle
This single-serve classic dessert is hard to go wrong with. Served in small cups, souffles are served warm, allowing the moist chocolate to melt in your mouth. This warm dessert is exquisite on its own, but a cool, clean finish is a great way to top off a fine dessert.

Oh say can you taste ... :
Serve the souffle warm and scoop a single scoop of Cab on each one. The sorbet will begin to melt, so dig in carefully and quickly. As the sorbet melts into the chocolate, the dessert will become a melting pot of rich flavors.

We recommend this souffle recipe, compliments of Gourmet via our favorite, Epicurious:
http://www.epicurious.com/recipes/food/views/Chocolate-Souffle-106173

However, we know souffle making can be time-consuming. Luckily, our friends over at Heavenly Souffle have done all the hard work for you. Their classic Chocolate Souffle is the perfect match to our Cabernet Sauvignon! Check them out here: http://www.heavenlysouffle.com

Why it works:
To start, the warmth of the souffle with the coolness of the sorbet creates an exciting contrast. As the temperatures play off each other, so do the deep flavors of both the chocolate and the Cab. The chocolate allows the Cab's fruit-forward flavor to shine through, while the dry finish of the Cab brings the out the light moist texture of the chocolate.

This is exactly how some of the Wine Cellar Sorbets crew unwound after the hectic Valentines Season - we flipped on The African Queen and enjoyed the sweet perks of the dessert world, namely Souffle and Sorbet!

Happy President's Day - Stay tuned for our special Beyond the Bubbly: Mardi Gras edition!

A Match Made in Brooklyn ....

2010-02-13T07:22:00.000-08:00

Today's match is the breakfast of lovers ...

The Sorbet: Mimosa
Coolly refreshing, this special hybrid sorbet slyly delivers the sweetness of orange juice and the bubbly tartness of champagne. With its light acidity and bubbly nature* Mimosa was made to be the sweet finish to a full dish!

The Match: Buttermilk Waffles and Bacon
This match comes in a variety of recipes, ranging from the simple to the complex. We suggest the Bacon Buttermilk Waffles with Blackberry Syrup, compliments of Gourmet via Epicurious (check it out here: http://www.epicurious.com/recipes/food/views/Bacon-Buttermilk-Waffles-with-Blackberry-Syrup-14241) or the Buttermilk Waffles with Crispy Prosciutto also compliments of Gourment via Epicurious (found here: http://www.epicurious.com/recipes/food/views/Buttermilk-Waffles-with-Crisp-Prosciutto-100933)

If you're going plain and simple, buttermilk waffles and crispy bacon are a tried and true pair full of savor, and a contrast of crisp and soft bite.

It's a decadent dish that was missing its finish ...

Whole Lotta Love:
Prepare the waffles and bacon combo of choice. If you're going a tried-and-true route, we suggest topping the waffles with fresh blueberries, blackberries or strawberries and pure maple syrup.

Scoop the Mimosa sorbet on top and let your taste-buds say "Good Morning!"

Why it works:
The delicious fattiness of the buttermilk and bacon is cut by the cool, light texture and the slight acidity of the sorbet. The champagne adds a kick and will play off the berries nicely, as the orange juice cuts through intensity of the bacon and waffles. The sorbet will leave your palate (and your stomach) feeling clean - its a great ending note to a fine brunch.

The recipes listed above are two great specific matches for the sorbet -- the waffles made with bacon will be complimented so well with the sorbet, you'll wonder what you did for brunch before this. And the crispy prosciutto will add a great texture contrast to the meal.

While serving a mimosa seems the natural drink of choice, we suggest mixing it up a little. Try an unsweetened fruit tea to finish off the meal and warm you up. The bitterness inherent to teas will keep the sweetness of the meal in check! We suggest teas from our friends at Elmstock Tea!

Remember, nothing says "Thank you for last night ..." or "Thank you for loving me for x-amount of years, months, weeks, days ... " like a good BRUNCH! ;-)

Cheers!

* ps: While we do have the most advanced wine sorbet facility in the universe**, we are not able to actually capture the bubbles in champagne. due to our super-secret-sorbet ways, the bubbles that tickle your nose from your flume disappear as we spin the sorbet. The use of "bubbly" here is to imply a personal characteristic of the sorbet; it is not the literal, culinary use of the word. :-)

**to our knowledge. we apologize to any maritian, resident of Titan, Pandora or anywhere else if your facility surpasses ours.

A Match Made in Brooklyn ....

2010-02-10T12:12:00.001-08:00

Today's match is full of rustic romance ....

The Sorbet: Riesling
A cool white with sweet notes of apples and pears, our Riesling transports you to the German countryside, full of fruit. Riesling was just waiting for the right compliment to bring out its sweet notes without washing out its delicate fruit flavors.

The Match: Pear-Cranberry Tarts
A not-too-sweet choice that plays to lovers of fruits and berries, this country bumpkin of a treat was just waiting for the right dressing up (its glass, or ice, slipper if you will ...).

Bippity-Boppity-Mmmm ... :
Serve the tarts warm from the oven and scoop the Riesling on each - serving them "al a vino". Spoon up quickly and enjoy the melting sorbet with the warm berries and pears. A magical experience!

Why it works:
The cranberry in the tarts provides a great tangy contrast to the juiciness of the pear and the sweet notes in the sorbet. Instead of overpowering your palate with sweetness, this pairing gets all your taste buds working. The contrast of flavors allows each of them to play off and enhance each other, carried out smoothly with the warmth of the tart and coolness of the sorbet. A juicy, exciting experience - not bad for some country fruit and berries!

We have recently fallen in love with this recipe, compliments of Bon Appetit on Epicurious:
http://www.epicurious.com/recipes/food/views/Rustic-Pear-Cranberry-Tart-357233

If you are tight on time or out of cranberries, check out your local bakery for some tarts that you can warm in the oven.

Prost!

A Match Made in Brooklyn ....

2010-02-07T17:04:00.000-08:00

This post features a decadent flavor match that is sure to be the perfect dessert for Valentines' dinners .... or any night you need a little indulgence.

The Sorbet: Ruby Red Port
With its ruby hue and a flavor that slowly announces itself, unraveling from simply sweet to an intricate black cherry under-toned port, Ruby Red Port is a bit of a deep sorbet.

The Match: Chocolate Truffles
The contrasting textures of truffles make for a special way to experience chocolate. For this particular match, we're looking at dark chocolate truffles. Intricate and often intense, a good dark chocolate truffle will only mesh with the perfect match.

How to get the sparks flyin':
For presentation, we suggest placing four truffles on a plate in a small square. Scoop one or two scoops of the sorbet in the middle of the square. To eat, try cutting the truffles in half and eating the sorbet with a truffle half.

Why it works:
The combination of texture will delight any dessert lover - as the textures play off of each other, the flavors will too. The dark chocolate will enhance the deep cherry undertone of the Ruby Red Port; while the cool, wet texture of the sorbet will contrast nicely with the hard outer shell and creamy inside of the truffle.

For a great truffle recipe, we suggest Epicurious' listing of Jacques Torres recipe (the photo of above, courtesy of the recipe site) here: http://www.epicurious.com/recipes/food/views/Chocolate-Truffles-233316

The Grand Marnier in these will play off the dark cherry in the Ruby Red Port superbly!

Not ready to whip up homemade truffles? We suggest the following for purchase:
Jacques Torres: http://www.mrchocolate.com/locations.aspx
Charles Chocolate: http://www.charleschocolates.com/
Christopher Norman Chocolates: http://www.christophernormanchocolates.com

If you are not able to check out the above, your favorite will do too!
Feel free to suggest your favorite truffle recipe or shop in the comments!

Cheers!

A Match Made in Brooklyn ....

2010-02-01T10:35:00.000-08:00

Whether you're coo-coo for Cupid or spend the day playing video games & munching on denial via those candy conversation hearts, there is no denying that Valentine's Day is a great day for dessert.

Recognizing such, we'll be running a Valentines pairing series, A Match Made in Brooklyn, for the beginning of the month. Each post will feature one Wine Cellar Sorbet and pair it with a tried-and-true food or beverage. Perfect for that romantic dinner you're making your Valentine .... or that couch-fest you and the roomies are planning.

Today's Match Made in Brooklyn ....

The Sorbet: Pinot Noir
With its light flavor and subtle finish, Pinot Noir was destined to complement the thicker, creamier desserts of the sweets world.

The Match: Italian Cheesecake
With its creamy texture and rich flavor, Italian Cheesecake was just waiting for a cool dessert to come along and highlight its depth of flavor.

How to Make the Magic Happen: On slices of Italian Cheesecake, scoop the Pinot Noir on top, serving the cake, "a la vino".

Why it works: The ricotta that Italian cheesecake is made with (for more on cheesecakes, see below) will add depth and allow the Pinot Noir sorbet's subtle berry flavor to pop. The sorbet's cool smooth texture paired with the cheesecake's creamy texture allows the focus to be on the interplay of flavor as they melt in your mouth. In addition to the flavor play, the natural purple color of the pinot noir sorbet on the creamy yellow-white of the cheesecake will look as beautiful as it tastes!

Cheesecakes: New York vs Italian vs ...

There's some small debate over what makes the cheesecakes distinct. The definite distinction is the cheese used. Italian cheesecake always calls for ricotta cheese, and sometimes others. New York cheesecake tends to be cream-cheese based. There is some debate over the other differences - but the cheese is the big one. For more on cheesecakes, check out this great article:
http://www.joyofbaking.com/Cheesecake.html

If the Italian cheesecake isn't your style, the New York style cheesecake and Pinot Noir sorbet pair beautifully as well, just a slightly different play on flavor.

Bon Appetit!

We like to party!

2010-01-25T09:21:00.000-08:00

Did you know that Wine Cellar Sorbets is available for events and catering too?

If you're planning that next corporate party, hosting a reception for an art or theater opening or (gulp!) planning a wedding - we're available!

Event planners, caterers and anyone else can contact us about our Food Service and Event Programming options. In the New York Tristate area, we're available to come and scoop for the event. Outside of the tristate area, we can send our sorbet to you.

If you're interested in having us at your next party, festival, or wedding, contact us at Comments@WCSorbets.com!

Skylight One Hanson's Place's "It's All About Brooklyn" was a great event we recently scooped at! Serving up the Rose to hundreds of guests in the historic Williamsburg Savings Bank in downtown Brooklyn! Check out the press release here: http://www.prnewswire.com/news-releases/skylight-one-hanson-hosts-its-all-about-brooklyn-to-officially-launch-the-event-space-and-give-nyc-event-industry-a-taste-of-brooklyns-high-end-potential-82154677.html

Photos to come!

Do rainy days and Mondays always get you down?

2010-01-04T06:07:00.000-08:00

First of all, Happy New Year everyone! We hope this will be a delicious decade for you and your loved ones. The past decade has been a roller coaster ride to say the least, so we raise a pint (ah ha, get it?) to everyone's journeys and to a bright new year.

Of course, that means getting back into your grind, probably today. And probably right about now -- yes, we here at WCS do work in the mornings too.

Here are some quick tips to help you embrace your week back:
1. Eat breakfast! It's called the most important meal for a reason. If we could make a yogurt and granola sorbet, we would, but until then, get the real thing.

2. Make sure you're getting enough H2O -- and we're not just saying it because it's the #2 ingredient in sorbet. Most of the times we're sluggish or hungry, we're really just thirsty. So keep that (reusable, recyclable) water bottle handy and full.
Cool water fact: Drinking ice cold water not only hydrates you but also helps burn a couple of calories! And you thought that resolution was going to the dogs this week ....

3. If you sit at a work most of the day or tend to stay in one place, take a walk every couple of hours and include a little stretch. This will help your circulation and wake you up a bit! When you sit back down, be aware of your posture - poor posture hurts backs and necks.

4. On your way home, stop by your local fine grocer and pick up some Wine Cellar Sorbets. Bowls and trappings optional, for we suggest kicking back and watching one of the new episodes on tonight (Secret Life ..., Heroes, The Bachelor) or a great movie (Favorites around here lately: Aliens, Terminator, Casablanca and Little Miss Sunshine). Always better shared (pets count, though we do not recommend or endorse feeding wine sorbet to your pet!)

Nervous about the Wine Cellar Sorbet indulgence because you vowed off sweets, extra calories, etc? Have no fear!
- Wine Cellar Sorbets are (naturally) fat free!
- Compared to leading sorbet brands, Wine Cellar Sorbet is much less caloric AND has much less sugar. Just take a look next time you're in the freezers!
- The alcohol is 99.5% gone (we are .5% by volume, equal to a non-alcoholic beer, cooked wine sauces, and other non-alcoholic wine, beer and liquor-based products) - so you're not reminding your liver of any New Year's Eves parties.
- Pair with a healthy snack like berries to start your new year on a strong snacking note!

Cheers!

Beyond the Bubbly: Part 3: A Simple New Year's

2009-12-31T08:30:00.000-08:00

There's a lot of stuff and options out there for parties. For New Year's, especially in city-areas like our fair New York, it's easy to get overwhelmed in planning. This year having been one of the hardest years in our economy in a very long time, a simple New Year's party may be just the answer. So, we're offering some guidelines to keep your costs done, but your party classy.

Break out the China .... well, don't actually break it. And it doesn't have to be China. Using your everyday dishes and glassware can be a great time, money and environment saver. For your morning-after clean-up, dishes can be soaked or just popped into the dishwasher. And while paper plates are cheap, it's an additional $10-40 in your pocket when all (dishes, glassware, utensils) is said and done. That's enough for another bottle of champagne! And the bigger payoff is of course that now you have less garbage to haul out the next morning - oh yeah, and Mama Earth appreciates that too.

Everyday dish and glass -ware doesn't have to be boring, by mixing up dishes and collections, you keep the party colorful and interesting.

Want to go one step further? Consider dusting off Mom or Grandma's linen napkins. Many have great patterns (either terribly retro & amusing or truly beautiful) or colors and once again, you're keeping your trash level down. Toss them in your next load of laundry and call it a party.

The Munchies .... Your menu does not have to be elaborate or impossible. A shopping list of basics will allow you to mix and match textures, colors and tastes in a spread for your guests.

Picking up a variety of breads, cheeses, fresh meats, veggies and fruits found in your local grocery is simple and affordable. The key is variety! The more colors, textures and shapes you put out on the table, the more delectable your spread.

Menu Tip: Serving a soup will help nourish any guest's hunger and warm them up! Throw the soup (such as a tomato or chicken vegetable) and half-cooked pasta (it will cook slowly in the soup) in a crock pot (aka your slow cooker) and set out the bowls.

Like to make your own soups? Head over here for some great soup recipes!

Here are some unique pairings you may want to consider for your party. Working with solid party basics, our sorbets will dress up the evening!

For starters ...
Serve hard, slightly tangy cheeses such as an aged cheddar, edam or fontina with the Wine Cellar Sorbet Pinot Noir -- the texture and tastes play off of each other!

A berry "salad" (blueberries, blackberries, strawberries, cherries) with a "dressing" (a scoop or two) of WCS Rose.

On the Sweet Side ...

Cheesecake (Italian or New York) served "a la vino" with a scoop of the WCS Ruby Port.

Poached pear or baked apples and the WCS Riesling.

A Flourless Chocolate Cake served "a la vino" with scoops of WCS' Cabernet Sauvignon .... okay, this isn't simple per se, but we love the texture play here. The darker your chocolate cake, the richer the interplay between the berry undertone of the sorbet and the bitterness of the chocolate. Yes, the Cabernet Sauvignon also pairs lovely with a regular, flourfull chocolate cake too!

Slightly off the beaten path ...

Serving anything with lychee? This Asian fruit has been growing in popularity all over the US, notably in drinks like lychee martinis. Lychees are found in Asian groceries as well as in more and more stores throughout the country ...

If you're thinking of adding the lychee to your spread this New Year's, we suggest making a Lychee Compote, served with WCS' Sake or Champagne Sorbets .... (and yes, you can also scoop the Sake into that martini!)

Ingredients:
1 lb fresh lychees or 1 (15-oz) can, rinsed and drained
1/2 cup sugar
1/2 cup water
1 1/2 teaspoons lemon juice, or to taste

1/2 pint raspberries

Directions:
1. Peel lychees. Make a lengthwise split in each and remove pit, leaving pulp as in tact as possible.
2. Heat lychees, sugar, water and lemon juice in a small saucepan over moderate heat, stirring, just until sugar is dissolved. Transfer to a medium bowl and chill at least 2 hours.
3. Transfer lychee to serving bowl and mix with raspberries.
4. Serve with one to two scoops of Sake or Champagne Sorbet.

We hope that whatever you are doing to ring in 2010, you invite us to the table, we love being there! Happy Cooking!

PS: Not sure where to get Wine Cellar Sorbets? The folks who carry us also carry beautiful cheeses, meats, breads, wines and all sorts of New Year's goodies -- Check out our store locator to do everything in one trip!

Beyond the Bubbly: Blue Moon, You Saw Me Standing Alone ...

2009-12-30T10:15:00.000-08:00

Once in a blue moon - there is one! And lucky for you star gazers, there will be a blue moon this New Year's.

What is blue moon? It's the second full moon in a month, an extra full moon for the year. It doesn't occur all that often (about every two to three years) and New Year's ones are even rarer. No, they're not actually blue (well, not usually), but the song is catchy ...

You can read more on Blue Moons here:
http://news.yahoo.com/s/ap/20091230/ap_on_sc/us_sci_blue_moon
http://en.wikipedia.org/wiki/Blue_moon
http://science.nasa.gov/headlines/y2004/07jul_bluemoon.htm

In honor of the Blue Moon appearing on New Year's, we're passing along some party-planning tips and blue-recipes that are sure to be hits at your celebration this week!

Black and Blue?
There's an event-planning tradition of hosting "Black and White" parties for New Years. With a blue moon, why not switch up the theme of your party and host a black and blue night? Barring the actual black and blue, encourage guests to wear creative black and blue-themed outfits and bring a blue dish, cocktail or party favor. It's a great way to have your guests re-think their arrival and planning -- and your photos will stand out against your other new years too.

Hint: Black and blue doesn't have to look dark and depressing! Many party favor stores have plenty of blue star cut outs and other fun decorations or favors in lighter hues of blue. Throw in silver or yellow as a fun accent color. Take some inspiration from a painting, such as Van Gogh's Starry Starry Night:

Pacific Blue:
Our take on the classic Blue Hawaiian - it brings east and west together! (Note: This is a single serving!)

Served in: Any glass will do, but we suggest a stem glass such as a martini or margarita glass to show off the colors!

Ingredients:
2 fl ounces pineapple juice
1 fl ounce blue curacao
1 1/2 fl ounces coconut rum
One scoop WCS Sake Sorbet

Directions:
1. Put all fluid ingredients into a cocktail shaker over ice.
2. Shake until the outside of the shaker has frosted.
3. Strain drink into glass.
4. Scoop one scoop Sake sorbet into glass.

Bluebarb Pie

This is a summer recipe, but you can find blueberries and rhubarb frozen year round!

Ingredients:
3 cups diced rhubarb
1 1/2 cups blueberries
1 pinch salt
1/8 teaspoon ground nutmeg
1/2 teaspoon lemon juice
1 1/3 cups white sugar
1/3 cup all purpose flour
1 double crust ready to use pie crust
2 tablespoons butter, cut up
1 tablespoon white sugar
1 pint WCS Rose Sorbet

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter. Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Place the pie tin on the prepared baking sheet.

3. Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

4. Cut up slices and serve unto individual plates.

5. Scoop WCS Rose over the pie for a special "A la Vino" treat!

Blue Rose Parfait

Served in: a champagne flute, sundae glass or other vertical, stemmed glass or bowl

Ingredients (per serving)

Half cup blackberries

Half cup blueberries

3 scoops WCS Rose Sorbet

Mint leaf, whipped cream or strawberry slice for garnish

Directions:

1. Begin layering with about 1 ounce black and blue berries, follow with a scoop of WCS Rose Sorbet.

2. Repeat layering until top scoop is placed.

3. Garnish with mint leaf, whipped cream or strawberry slice.

Bon Appetit & Cheers!

Beyond the Bubbly: Part One

2009-12-30T06:23:00.000-08:00

Hey Everyone --

After a busy fall and holiday season, we're dusting off the blog so that we can give you some smashing recipes to welcome in the new year with! Our week is going to be dedicated to "More than Champagne" - we'll help you ring in the new year with special drinks that go behind the bubbly!

Looking to ring in 2010 with a punch? Check out the Mimosa Punch Below!

Ingredients:
1 Quart Champagne or Mimosa Sorbet (that's two pints, math wizzes)
2 quarts Fresh Orange Juice
2 liters Ginger Ale (we suggest something all natural, like GuS or the 365 Sodas!)
2 bottles of Champagne, chilled
Strawberries, optional

Served in:
A Large punch bowl with ladle,
serve into low-ball cups or whatever's around!

Instructions:
1. Be sure all ingredients are chilled, and the sorbet frozen!
2. Place the sorbet in the middle of your punch bowl.
3. Pour the orange juice over the WCS Sorbet. Repeat with the ginger ale. Finally, pour both champagne bottles in the bowl (that's right, the fancy two-handed way!).
4. Stir to even out, top of punch should be frothy like a smoothie.
5. Garnish with Strawberries if desired!

Love this but want a little more kick? Experiment with the sorbets - we suggest trying the Sangria and Rose next.

Let us know what you think and if you've tweaked this recipe by commenting below!

Cheers!

We Want You: To Share Your Recipes!

2009-08-21T12:44:00.000-07:00

Hey fans -

We know that the sorbet makes a great accompaniment to just about anything: cheese, dessert, or just a good movie and the couch after a long day! All of the flavors are excellent bases for cocktails as well - blended and "on the scoops" alike.

A great cocktail recipe sent in from a fan inspired us to collect all of your favorite recipes. We are asking you to send us your favorite cocktail recipes using Wine Cellar Sorbets so we can compile them into one great user-based database! So, send us your best WCS cocktails!

You can post them as a comment here, on our Facebook page or email them to us at comments@wcsorbets.com Be sure to put "Recipe" in your subject line!

And please include your name and location - we want to give credit where credit is due!

Here are some tips for submitting recipes:
+ remember to list the cocktail in either parts or liquid measurements
+ indicate how much sorbet is used either by scoop, teaspoon, tablespoon, cup or pint
+ suggest the glass: highball, champagne flume, etc
+ give it a catchy name!

Thanks - we can't wait to hear from you!

Incorporating Wine Cellar Sorbets into your summer dinner

2009-08-10T07:41:00.000-07:00

Hi Everyone - Summer is our busy season, so we apologize for not being here more often!

It is no surprise that this summer finds a lot of us opting to cook at home rather than going out (or ordering out) out of economic necessity. Lucky for all of you home chefs, Wine Cellar Sorbets is in your grocery store and makes the perfect at-home dessert. WCS brings a restaurant quality dessert home to you in a pint. All you have to do is resist buying all nine flavors at the same time (we won't stop you though).

And we know all the sorbets are great on their own. We also know that variety is the spice of life, and a recession shouldn't cause a food rut for you or your family. So here are some fun, inventive and delicious ways to serve up Wine Cellar Sorbets at your dinner table as the summer finishes out:

1. Palate Cleanser. Having multiple courses? Light flavors like the Rieseling, Champagne, Mimosa and Pinot Noir make a great palate cleanser. Place inbetween your courses for a fun way to clear your taste buds.

2. Sparkling Floats: Serving a sparkling wine for dinner or after-dinner? A scoop of sorbet will liven up any sparkling drink! To sweeten a drink, scoop the Rose, Riesling or Champagne, to compliment the drink with a dryer accent, scoop the Pinot Noir.

3. Cheese and Sorbet: Serve a hard, tangier cheese with the Pinot Noir scooped on top. We suggest a smoked cheddar or fontina. The sweet/cheesey, hard/soft, cold/warm dichotomies turn regular hor d'evoures into a new texture experience!

4. A la vino!: Top your favorite cake or pie with a scoop of Wine Cellar Sorbets for an added pop, "a la vino". We suggest the following pairings: For rich and dark chocolates and cakes, scoop the Cabernet Sauvignon; for cheesecakes, the Rose; for fruit cakes on the citrus side, the Sangria; for appley or tart desserts (apple cake, key lime pie, etc) the Riesling.

5. Dessert Parfaits: this is a great time of year to enjoy delicious local berries. In a champagne flute, scoop the Rose sorbet. Add a layer of berries (any will do!). A little bit more sorbet. Top with whipped cream and more berries for a "berry beautiful" (yeah, we went there) dessert!

These are just the start of how you can bring us to your dinner table. Stay tuned for more posts on entertaining at home with us - from themes to cocktail recipes, we're here to help you enjoy entertaining and eating at home (not loathe it!).

If you have great ideas or stories about how you bring us to your table (or your friends tables), let us know at comments@wcsorbets.com - We'll post your story!

Cheers!

Bret On Fox Business News

2009-08-03T16:18:00.000-07:00

Hi All,

Watch my interview on Fox Business New's "Your Questions, Your Money". It aired August 1st.

Follow the Wine Cellar Sorbet Blog On Twitter

2009-07-15T08:05:00.001-07:00

Hi Folks,

We've linked up our blog to the @winesorbet Twitter account. Any time we update our blog, followers of the @winesorbet will know about it.

Cheers,
Bret

Viva la France

2009-07-12T06:21:00.000-07:00

For those of you who can't come out and play in the sunshine today on East 60th Street, we thought we'd share a wonderful recipe from the New York Times and help you dress it up for Bastille Day with some wine sorbet.

The original recipe is here: http://www.nytimes.com/2009/07/08/dining/081frex.html?ref=dining#

Strawberries With Brown Butter Shortcake

Published: July 7, 2009

Adapted from “DamGoodSweet,” by David Guas and Raquel Pelzel (Taunton, November 2009)

Time: 1 hour 15 minutes, plus cooling

2 pounds (6 cups) strawberries, hulled, quartered if large

Zest of 1 orange

1 1/4 cups sugar

1 1/2 sticks plus 1 tablespoon unsalted butter

1 cup plus 2 tablespoons all-purpose flour

4 large eggs

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup buttermilk

Whipped cream for serving.

1. Pour an inch of water into a large pot and simmer over medium-high heat. Stir strawberries, orange zest and 1/4 cup sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on pot so bowl does not touch water. Reduce heat to low and let strawberries cook for 20 minutes. Remove bowl and refrigerate until chilled. (Strawberry sauce, which will be chunky, can be made up to one day ahead.)

2. Heat oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Grease pan’s bottom and sides with one tablespoon butter, press parchment into pan, then flip paper over, buttered side up. Sprinkle 2 tablespoons flour on parchment and tap to coat bottom and sides of pan; discard excess.

3. Melt remaining butter over medium-high heat. Simmer, whisking often to incorporate any solids that sink to bottom, until butter is a golden-amber color and smells nutty, about 4 to 6 minutes. If it sputters, reduce heat. Set butter aside to cool.

4. Bring the large pot with an inch of water in it to a simmer again over medium-high heat. Whisk eggs and remaining one cup sugar together in a large heatproof bowl and place over pot of water. Again, bottom of bowl should not touch water. Reduce heat to low and whisk mixture until it has tripled in volume, 4 to 5 minutes.

5. Transfer to a mixing bowl and, using a hand mixer or a stand mixer, whip on high speed until mixture is thick and pale, 2 to 3 minutes. Reduce speed of mixer to low and slowly drizzle in warm butter (adding it too quickly will cause batter to separate), using a rubber spatula to scrape browned bits into batter.

6. Sift remaining 1 cup flour, baking powder and salt together. Using a whisk, gently fold one-third of dry ingredients into batter, then half the buttermilk. Repeat, ending with last third of dry mixture. Transfer batter to cake pan and bake until cake sides pull away from pan and center resists light pressure, about 20 minutes. Remove from oven and let it rest for 10 minutes before running a paring knife around edge of pan to release cake. Invert onto a rack to cool completely.

7. Slice into wedges and serve topped with the strawberry sauce and a dollop of whipped cream.

Yield: 8 servings.

--------------------------------------------------------------------------------------------

For a special Bastille Day treat, replace the whipped cream with scoops of Wine Cellar Sorbets Rose or Chamagne sorbet.

The Rose sorbet, a May wine fermented with strawberries in it, will echo the fresh strawberries and add a fruity sweetness to the cake.

The Champagne sorbet will act as a crisp and slightly sweet accent to this savory dessert. Strawberries and champagne - an ideal match!

Mangez du vin!

* a little note about copyright: Wine Cellar Sorbets shares this recipe with you with total respect to the NYTimes and the original authors. In no way does Wine Cellar Sorbets claim rights to this recipe.

Summertime and the livin' is ....

2009-07-10T07:33:00.000-07:00

Well, we hope its easy for you. For the folks over at WCS, summertime is our busy season!

We wanted to keep you all updated on what's going on and where you can find us this month:

Saturday, July 11th: Demo at the Whole Foods Market Metcalf in Overland Park, Kansas. 12:30pm-4pm.

Sunday, July 12th: Selling by the scoop at the French Institute's Bastille Day Celebration, NYC. East 60th Street, Lexington Ave to Fifth Ave. 12pm-6pm. Viva La France!

Saturday, July 18th: Bret Birnbaum, co-founder of WCS will appear on Fox Business News live! Check your local listings for the channel and time. Here in New York, the show airs from 10am-2pm. Bret will be on an hour segment talking about his experience running a small business, the unique story of WCS and taking calls! If you have a burning question for the Wine Cellar Sorbet folks, here is your chance to get it answered!

You can always find our event listings on our site (www.winecellarsorbets.com) and our facebook page.

Are you serving Wine Cellar Sorbets at your BBQs this summer? Dinner parties? Wedding?

We want to hear about it! We love that our sorbets consistently find a special place at the table, they are produced out of a love for sitting down and enjoying special flavors with special people. Share your WCS story here or on our facebook page!

Great Blog Write Up on The Competent Cook

2009-07-07T12:17:00.000-07:00

Take a moment and read a really nice write up on Wine Cellar Sorbets on the blog "The Competent Cook." Thanks to Lauren for such a nice piece.

Fancy Food Show 2009 Wrap Up

2009-07-06T10:22:00.000-07:00

Hi All,

I am happy to say that the Fancy Food Show from June 28-30 was a great success. I am convinced that of the three shows that we have presented in, this was our best yet. We created a buzz (no pun intended) all over the show with our wine sorbets. Our booth was packed all three days of the show. While there are more and more people who know about us, it is amazing just how many people are still unaware of Wine Cellar Sorbets. But, nothing makes me smile more than the look on the face on a person who's trying our sorbet for the first time. The eyes widen and the subsequent, "Oh WOW!" never gets old!

We should see some expanded distribution to new stores in New York and around the country. Remember to check our store locator often to find new stores in your area that carry our sorbets. And please, keep telling your friends about us. I'm hoping our buzz will keep growing!

Before I wrap up, I wanted to mention some our neighbors at the show who also have fabulous products. We always enjoy seeing them at the show and nibble on their tasty morsels. Check out Rick's Picks, Pestos With Panache by Lauren and Schoolhouse Kitchen. Rick's Phat Beets are insanely good. Lauren's Pestos with Panache are savory and delicious and Schoolhouse Kitchen has a chutney that pairs with just about anything. We love hanging(eating) with them!
Cheers,
Bret

And we're live ...

2009-06-21T15:02:00.000-07:00

Wine Cellar Sorbets is finally hip to what most of you have been hip to for some time now. We are bringing the Web 2.0 world our story. We are thrilled to be not only here but also on Facebook and Twitter to keep you up to date on the hottest events, friendliest demos, special coupons, recipes and more from the world of Wine Cellar Sorbets.

So go on, follow us. Read us. Friend us. Tweet back. We want you to be part of our online journey!

Blog: WineCellarSorbets.blogspot.com
Facebook: Wine Cellar Sorbets
Twitter: SorbetSommelier