Red Wine Pearls

Rich and complex, red wine pearls offer bold flavor and elegance for cheeses, meats, and elevated plating.

Ingredients

  • ½ cup (125mL) red wine (reduced or slightly simmered)
  • ½ cup (125mL) water
  • ½ tsp (2g) sodium citrate (optional, for stability)
  • ½ tsp (2g) sodium alginate
  • 1½ tsp (6g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Reduce Wine
    • Simmer wine gently for 3–4 minutes. Cool completely.
  2. Blend Base
    • Mix reduced wine with water (and sodium citrate if using).
  3. Add Alginate
    • Sprinkle in sodium alginate while blending. Blend until smooth.
  4. Rest
    • Let sit for 45 minutes to settle bubbles.
  5. Strain
    • Strain into The Spherificator® through fine sieve.
  6. Prepare Bath
    • Mix calcium chloride in cold water bath.
  7. Form Pearls
    • Drop from 5–6 inches height. Cure 60 seconds.
  8. Finish
    • Rinse and chill. Serve cold or at room temperature.

Expert Tips

Wine Tips
  • Best types: Use dry reds like Merlot, Syrah, or Pinot Noir.
  • Sweeter pearls: Add 1 tsp honey or port.
Color & Clarity
  • Darker color: Reduce wine longer or use concentrated types.
  • Smooth pearls: Strain twice before forming.
Troubleshooting
  • If unstable: Use sodium citrate or reduce alcohol content.
  • If bitter: Mix with juice or sugar.
Serving Ideas
  • Cheese boards: Serve with Brie, blue, or aged cheddar.
  • Gourmet: Top lamb, duck, or charcuterie.
0