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Tuesday, October 23, 2012

Editor's Choice — Jaillance Wines

Today’s editor’s choice is a little different. I don’t know about you, but I’m constantly perusing websites to find the best recipes for the holiday season. And, believe it or not, I start looking in mid-October. While my mom prepares Thanksgiving meals and my aunt is the head chef during Christmas, my holiday of choice is New Year’s Eve. So, you can imagine the recipes I’m looking for fall mainly in the libation department.

Recently Jaillance Wines sent a few bottles of bubbly to our office (much to our glee). And, we were about to sample the delicious champagne. One of my biggest qualms with champagne is typically its sweetness. But, Jaillance wasn’t overly sweet or dry. The vintages we tasted were somewhere in the perfect median range. I was equally thrilled when the company forwarded a drink recipe that I’ll certainly be using during New Years’ parties to come. It’s listed below for your perusing (and drinking) pleasure. Include with any purchases of the wine during the holiday season. Your consumers will thank you!

Jaillance Jolly
A spin off of the classic Bellini, the Jaillance Jolly is a quick and easy party cocktail that will delight everyone during the holiday season. Jaillance’s Clairette de Die "The French Moscato Bubbly" compliments the fresh and fruity flavors of peach while adding lovely elderberry floral notes and delicate bubbles (at a much lower price than most other sparkling wines).
• One-third glass of peach juice or pureed frozen peaches (thawed)
• Two-thirds glass of Jaillance Clairette de Die

1. Muddle one whole peach or pour peach juice into champagne flute
2. Tilt the glass diagonally and fill it with Jaillance Clairette de Die
3. Stir with a bar spoon or cocktail stirrer
4. Add your caramelized sugar garnish

For the caramelized sugar decoration:
• 1 cup granulated sugar
• 2 cups water
• 1 Tbsp oil or butter

1. Grease baking sheet thoroughly with oil or butter. Fill a sink or large bowl with cold water.
2. Dissolve 1 cup granulated sugar into 2 cups of water while stirring into a saucepan.
3. Raise the heat and allow the mixture to come to a rapid boil without stirring until golden brown.
4. Remove from the heat and dip the base of the saucepan into cold water for approximately three to five seconds.
5. Use a spoon to drizzle decorations on your well-greased baking sheet. The caramelized sugar will begin to thicken as it sets, so try to make the designs as quickly as possible.
6. Let cool. The decoration should slide easily from the baking sheet.