Popular dessert, which can be served either as a dessert or as an excellent accompaniment to meat dishes, liver pate and cheese. One of the numerous recipes: 1 liter (or 0.75 bottle) white or red wine, 40 g gelatin, 4 egg whites, depending on the acidity of the wine 200 to 300 g sugar. Heat the wine and sugar, add the gelatine mixed with 1/16 liter of cold water and dissolve in it. Mix the half-beaten egg white with the wine and let it rise briefly. Filter through a cloth, pour into glasses when cold and let them stand in the fridge for three hours.
Alternatively, you can also use brandy. paprika or pepper seasoned. When used as a dessert, it is also common to add fruits such as raspberries, grapes or peaches, which are added to the glass before filling the jelly. Sweet wines like are popular Beerenauslesen. Madeira. port wine and sherry, but also dry made from Gewürztraminer, Pinot Gris, Chardonnay and Riesling. Many wineries also have wine jelly in their product portfolio. See also under Wine with food,