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Aromatic red wine jelly made from the best wine from the southern Rhône Valley (AOP Ventoux).
Wonderful with cheese, for delicious sauces and also for glazing surprising sweet pastries.
Red wine jelly is often served with cheese and charcuterie in France. However, red wine jelly is also wonderful for glazing roast pork or poultry and for obtaining a crispy caramelized crust.
The jelly is a practical aid to quickly and easily conjure up a delicious sauce.
The red wine jelly is made in the village of Bedoin, in the Ruchofruit factory run by Anne Marie and Christophe. The two concentrate on turning the best fruit and vegetables from the region into fine specialties. The wine comes from the Vaucluse and bears the geographical seal AOP Ventoux.
More information about the Ruchofruit manufactory can be found at the bottom of this page.
200ml
Ingredients : 52.3% red wine AOP Ventoux (sulphides), sugar, agar-agar, spices
Allergens: sulfides
Christoph and Ann-Marie produce delicious savoury and sweet specialities from local fruit and vegetables in their small factory in Bedoin.
Their small factory is located in Bedoin. The two work as a team and produce in small quantities.
During the warmer months, the area is very busy because the fresh fruit and vegetables are delivered by local farmers and need to be processed.
The fruit and vegetables come exclusively from the region, which guarantees the particularly fresh and high-quality ingredients.
However, this also means that the quantities are very limited and depend on the respective harvest.
In 2021, the fruit harvest was very low due to late frost. This of course has a direct impact on the available quantities of jams, as no fruit from abroad is used.
Anne Marie and Christoph produce classic delicatessen products such as vegetable creams, jams and confits.
But they also let their creativity run free and create sophisticated recipes in which they combine fruit and herbs, for example, or reinterpret classics such as ketchup and vinegar.
