Grapes marinated in wine
8 servings
10 minutes
Wine-marinated grapes are a refined delicacy of French cuisine, rooted in the traditions of gourmets who appreciate subtle flavor nuances. Tender berries infused with the aromas of dry white wine and fresh lemon zest acquire an astonishing depth of flavor: the sweetness of sugar harmoniously intertwines with the light acidity of the grapes, while wine notes add elegance. This dessert can be a standalone delicacy or an exquisite complement to cheeses, meat dishes, and appetizers. Served chilled, it refreshes and surprises with its texture, making any gathering special.
1
Pour wine into a large enamel pot, add almost all the sugar (except for two tablespoons) and stir until dissolved. Cut seedless grapes in half and add them to the wine along with the zest. Leave for at least three hours, preferably a whole day.
- Dry white wine: 750 ml
- Sugar: 80 g
- Grapes: 900 g
- Lemon zest: 1 tablespoon
2
Use a slotted spoon to place the grapes in a bowl and sprinkle with sugar.
- Sugar: 80 g
