White Wine Foam

Preparation info

  • Difficulty


  • Yield:

    1¾ cups

    liquid; twice as much when converted into foam

Appears in


By James Peterson

Published 1991

  • About

Most wine used in the kitchen ends up being exposed to heat, which destroys its identity and character. Wines used in cold dishes, however, do not require heat, and so their individuality is retained.

Wine alone in a cold dish usually tastes sour, which may be fine if you’re serving the foam with shellfish or delicate seafood. Sugar attenuates this acidity and brings out the flavor of the wine. The sugar in this foam may need to be adjusted. This foam also contains xanthan gum to help stabilize it. When this foam is released from a whipping siphon, it has the consistency of shaving cream.


sugar ½ cup 125 ml (or as needed)
hot, but not boiling, water ½ cup 115 ml
gelatin, preferably sheet 6 g
xanthan gum 0.4 g
white wine (see note) cups 300 ml


  1. Stir the sugar into the hot water until it dissolves; if it has trouble dissolving, heat the mixture as needed. Set aside until barely warm.
  2. Soften the gelatin in a bowl of cold water for about 5 minutes, then wring out excess water. (If you’re using powdered gelatin, combine it with 2 tablespoons [30 milliliters] cold water and let it “bloom” for 10 minutes.)
  3. Blend the xanthan gum into the sugar-water mixture until dissolved. Add the wine and gelatin. If necessary, warm the mixture, while stirring, just enough to dissolve the gelatin. Don’t let it get too hot or you’ll compromise the foam’s flavor; the wine should never get much hotter than body temperature. If the liquid is still warm, let it cool to room temperature.
  4. Transfer to a siphon; charge with 1 to 2 cylinders for a pint (500 milliliter) siphon. Chill overnight for best results before piping to serve.