Sauternes is a magnificent sweet wine from the area around Bordeaux. Use the best you can afford or substitute something less expensive such as Montbazillac, Muscat de Baumes de Venise, or fine fino sherry. You can also use a dry wine and add sugar to it to taste.
The alcohol in wine gelées can cause a burning sensation on the tongue and in the nose. This effect is disagreeable when drinking the wine and even more so when the wine is used in a gelée. You can bring the wine to a simmer for a couple of minutes to cook off some of the alcohol (you want to leave some), but this can also affect the delicacy of the wine. A better method is to use vacuum to evaporate off some of the alcohol. The alcohol will boil off before the rest of the flavor components.
|powdered gelatin or sheet gelatin|
|cold water if blooming powdered gelatin or bowl of cold water if blooming sheet gelatin|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.