Bret Birnbaum and David Zablocki of Wine Cellar Sorbets have created a unique, handcrafted product out of their love of wine and food. Their artisanal sorbets preserve the original qualities of the wine with minimal intervention. Each pint container includes the year and region for the wine that made it. The key ingredient in Wine Cellar Sorbets comes from a constantly changing wine list including pinot noirs, rieslings, zinfandels, cabernets, champagnes and more. Not all wines lend themselves to making sorbet and Chef Zablocki searches out the best wines for the job.
We sampled the New York Pinot Noir 2004 and the New York Riesling 2004 sorbets. The Pinot Noir is a gorgeous claret color and had an earthy, sophisticated, blackberry taste. Not too boozy and not too sweet, it had a longer finish and gives a distinct impression of its wine. The riesling sorbet was typically brighter and crisper in flavor and tasted a bit like peaches, with the wine receding more into the background.
Florence Fabricant enjoyed a scoop in her rose, but there are other great ways to eat it as well. Sorbet could be a fresh addition to a salad or served in between courses. It would also be a unique jolt to punch or sangria. As a dessert, I can see Wine Cellar Sorbets served alongside a cheese platter, with fresh or roasted fruit, or garnishing a chilled dessert soup. Standing in front of the freezer eating from the carton works too.
Wine Cellar Sorbets are made in Greenpoint, Brooklyn. Sorbets are for sale in New York and New Jersey (at Whole Foods) as well as in fine Brooklyn establishments such as Bierkraft, The Garden, Bedford Cheese Shop and other locations.
Photo courtesy of Cool Hunting.
Originally published on Until Monday: BrooklynÂ
