The fellows from Wine Cellar Sorbets are certainly onto something with their wine sorbets; however, they claim they aren’t doing anything new. “Escoffier wrote about wine sorbets a hundred years ago,” remarked Dave Zablocki, the sorbet sommelier of the two-man team behind the boozy pints. Bret Birnbaum—partner in crime—explained that we are in the “golden age of wine,” and people are ready to experiment and have fun with terroir and tannins.
The Dish gals got the scoop—quite a few actually—on the duos flavors; our favorites were Riesling, which was so smooth that we swore it was gelato, Champagne, which was not cloyingly sweet and instead possessed a sophisticated dryness, and a secret new flavor being kept under wraps until it is perfected. We took a vow in frozen sweets to keep our mouths shut (save gobbling copious amounts of sorbet), but Wine Cellar Sorbet is certainly a company to watch!
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