Christine Ferber Pinot Noir Jelly
Christine Ferber’s pinot noir jelly – gelée de vin de pinot noir – is a wine jelly made from the local pinot noir grape. The jelly is the perfect accompaniment to cheeses and cold meats.
Experience the magic blends of fresh Alsace fruits, flowers and herbs with Christine Ferber’s jams. When available, the seasonal fruits are harvested locally from the fields, mountains and forests, and cooked daily in very small batches – never more than four kilograms together in one of her copper cauldrons. All are produced in their small kitchen in the small village Niedermorschwihr nestled in the heart of the vineyards in Alsace. And Christine rises at 5.30am every morning to tend to the fruit herself. Availability of the jams varies season by season.
Christine Ferber is France’s ‘Queen of Confitures’. A world renowned master patissière, Christine Ferber has worked with Alain Ducasse (who serves her jams in his restaurants), the Troisgrois family, and Pierre Hermé, amongst others.
Prepared with a minimum of 68g of fruit per 100g. Once opened, keep refrigerated and consume within 8 days. Ingredients: wine, sugar, apple pectin, lemon juice.