Picolit Wine Jelly, Cucine di Livio Pesle

Originally, Livio Pesle had dreams of becoming a winemaker in the region of Friuli Venezia Giulia. Luckily, he chose to use his grapes to produce jellies and preserves. Cooking his fruit slowly to avoid losing any of the bright color or powerful flavor, these delicately balanced condiments can be eaten with breakfast, dessert, or with cheese, and can also be used as a glaze for meat or poultry. Made from Picolit grapes, Friuli’s most ancient varietal, this jelly is a tribute to the region. sharing some qualities with the more famous Sauternes varietal, Picolit grapes are quite sweet with a bright acidity to balance them out. Serve this jelly with a rich meat dish and in place of or in addition to dessert wine.