Pomerol Wine Jelly Recipe

Gelée de Pommerol

[Pomerol Wine Jelly]

I am a religious reader of a handful of carefully selected cooking and women’s magazines. Some I subscribe to, some I buy at the marchand de journaux (self-respecting magazines are not sold at the grocery store in France). New issues are welcomed with a tiny whoop of joy, carrying the promise of relaxing entertainment and a new set of colorful nuggets — the latest fashion, gossip, book, trend, store or recipe.

In women’s magazines, one of my favorite sections is — need I spell it out — the cooking section, usually tucked away in the last pages of the magazine, the perfect place for me because I always work my way from front to back, and I am definitely a save the best for last kind of girl.

One of my absolute faves is a magazine called Biba, a magazine féminin I have been reading for years, without skipping more than a month here and there. I even went so far as to subscribe from the US, even though the issues took weeks to reach me. I strongly suspect they were slipped in bottles and thrown in the ocean, fingers crossed, in my general direction. By the time I got them the hottest news were barely lukewarm and the summer diet made little sense in the fall — but still, each new issue was cherished as a heart-warming little whiff of France, and I would read it slowly, savoring every page. After all, who knew when the next issue would make it across?

Now that I’m back in Paris, even though it’s not quite the same ritual, I am still partial to Biba, in part because of the great cooking section *. In particular, their What do I do with… article, focusing on a different ingredient every month, always proves handy and inventive. In the latest issue (this is when you start to see what in the world I’m getting at), this article was about leftover wine, and offered a recipe for wine jelly, to serve as a condiment with cold meat.

I loved the idea, clipped the article, and when I happened to have a little 1999 Pomerol left from dinner with my family the other night, I gave it a try. The recipe is incredibly easy, and the result is this beautiful ruby jelly, with a deep wine flavor and a surprising tanginess that tickles the palate. We tried it with leftover roasted chicken and loved it, so I will definitely make it again. I did think it lacked a bit of sugar and was a little too solid, so below is the modified recipe, as I will make it next time.

It would also make a great and unusual food gift for the holidays (although I am not sure how long it will keep).

[* I must however raise my voice in protest against their slacking off in the past few issues, buying content from the British edition of Delicious and translating it rather sloppily.]

Gelée de Pomerol

– 200 ml Pomerol wine (substitute any other wine)
– 2 tsp sugar
– 2 sheets of leaf gelatin (or one half envelope of powdered gelatin)

If you are using leaf gelatin, put the sheets in cold water to soften. Bring the wine and sugar to a boil in a small saucepan, and boil for two minutes. Squeeze the sheets of gelatin dry in your hand, take the saucepan off the heat, and stir in the gelatin until completely dissolved. Pour into a clean glass jar, close the lid, let cool for 15 minutes on the counter, then transfer into the fridge until set — it should take about two hours. Serve as a condiment for cold meat.

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  • maryanne

    It is good to know I am not the only magazine hound! Always have been, I save them and hoard them and parcel them out to myself in small amounts so they last through the month until the next issue comes out. Subjects don’t matter: cooking, style, fashion, home, gardening all keep me happy. Then I tear out the great ideas and scan into folders on my laptop for easy reference! Happy reading!

  • David

    But what on earth is “leftover wine”? I’m sorry Clotilde, the concept eludes me entirely!(giggle)

  • Hande

    exactly! As much as I love such gelees and chutneys and etc., the words “leftover wine” don’t go together…… I don’t understand it! Never had it!

  • Clotilde,
    What a superb idea. I tasted some last time at the salon saveurs and I loved it. I’ll try your recipe next time we don’t finish a whole bottle of red wine (in orther words, next time we have some leftover wine). By the way, I always keep leftover white wine for cooking and I think most french people do that.

  • So Biba is good, eh? This is clearly a gap in my French women’s mag knowledge. And that will JUST NOT DO. I love that you had it sent over when you were living Stateside. I do the same thing in Paris, even though I could get US Vogue almost anywhere here…almost anywhere is not MY mailbox, after all.

  • melinda

    I’m with David…I never have leftover wine!

  • Michelle

    There is a great song by Melanie called Leftover Wine.

  • Jennifer

    Clotilde, you write so beautifully. I always look forward to your essays like this one. I also LOVE magazines, but since I live in Asia, the newsstand price is often triple the cover price ($18 for Martha Stewart??). So whenever I go back home, I make a beeline for the airport bookstores and buy a stack of my favorites. I soon regret adding the extra pounds to my luggage…

  • kitten

    I too am a magazine junkie-even worse I have such difficulty recycling them, they are threatening to overtake my bedroom! Maybe we should start a support group….Anyhow I love the wine jelly idea, am going to try to figure out a way to make it with agar to make a vegetarian version….

  • Alisa

    As I was reading your wonderful article, I thought, “left over wine….do we ever have that? – No!” But perhaps starting out with a new bottle, I will steal away enough, just to make this.

  • melinda

    leftover wine is an oxymoron

  • Caroline

    I’m a big BIBA fan as well and I’m planning to try the chocolate- caramel au beurre salé pie as featured in this month section for New Year’s eve. Have you tried it yet?

  • Erin

    Unless it is sparkling I only buy white for cooking. I have only recently developed a taste for Sauvingnon Blanc. But left over red wine, I don’t understand?

  • bettina

    Does anyone know if I can replace the gelatin with agar-agar? Or if there is vegetarian gelatin available these days?

  • Dug

    Are the ‘fiches-cuisines’ in Elle magazine still any good?

    I remember learning to cook with them as my only guide. In classic Seventies fashion it was always ‘reserver les viandes au chaux’ followed by a flambé, ecumer le jus and then wrapping the bloody dick in tin foil. Years later I realised the folly of it all, but I still get a kick out of suggestive photographs of ‘bleu’ rib of beef (well, ‘saingnant’ [sp.] actually) and absurdly raw lamb kidneys…

    Have you done any of the recipes in Jérôme Dumoulin’s “Cuisine Brute”? I bought it on the Fnac website but haven’t had the courage to delve.

  • Dug

    That was supposed to be “duck”, not “dick” (obviously)

  • Yes you can replace gelatine with agar agar! You can get the agar agar made from seaweed in long strips fro m Chinese supermarkets. Did you know gelatine is made from the hoofs and horns of animals? Did you know that white processed sugar is processed by passing brown unrefined sugar over a charcoal base of burnt animal bones?
    Just filling in some gaps in your knowledge of the food industry.

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