Okay, I’ll admit it. When I first heard Earthy talking about wine sorbet I got excited. I have an awesome electric ice cream maker and I figured it was by far time to use it for something a bit more…adult.

So on a slow Monday night, I pulled it out of the freezer, found a basic recipe online and opened up a bottle of Riesling. As far as the cooking, it was extremely simple. Boil six ounces of water with 1/2 cup of sugar, add 10-12 ounces of wine and let it cool. I should have let it cool more, seriously slowed down the ice cream-izing!

At first, I was alarmed by how long it took to turn slushy but patience is a virtue and after a good 30-40 minutes, I bravely added a chopped up ripe peach, thinking the peach and the Riesling would pair well together. Read the full story

We swirled so many great wines at our last Winettes tasting of Bordeaux, I couldn’t fit them all into one Swirl Girls entry. Last week I gave you my favorite dry white and a few tasty reds from the Right Bank. This week, we head to the Left Bank, pick our favorite wine of the night, and finish off with a fantastic dessert wine. Read on for the hightlights: Read the full story