Food & Wine Pairing

Peach and Sauvignon Blanc Gelee with Garden Herbs

Peach gelee

Serves: Approx. 12-15


  • 8 oz Peach Juice
  • 4 oz Duckhorn Vineyards Sauvignon Blanc
  • 1/2 tsp lemon juice
  • 1/2 pkg (approx 1 1/4 tsp) Powdered Gelatin
Peaches & Herb Garnish:
  • 1 ea Ripe Peach
  • 1/4 tsp Lemon Juice
  • 2 oz Lemon Verbena Syrup (recipe below)
Lemon Verbena Syrup:
  • 4 oz Sugar
  • 4 oz Water
  • 4 ea Lemon Verbena Leaves (sub lemon thyme, rosemary, mint)


Combine the peach juice, wine, and lemon juice together in a large bowl. In a small pot bring 6 oz of the mixture just up to a simmer. Sprinkle the gelatin over the top of the remaining cold mixture in the large bowl. Let it stand 1 minute.

Add the hot mixture to the cold in the bowl stirring until the gelatin completely dissolves. Strain through a fine sieve and/or cheesecloth into a shallow pan to a depth of 1/2 inch. Refrigerate until firm, approximately 1-2 hours.

Peaches Herb Garnish:

Cut the peach into small dice. In a small bowl toss the peach dice with the lemon juice and the lemon verbena syrup. Keep chilled.

Lemon Verbena Syrup:

In a small sauce pot combine all the ingredients. Bring the mixture to a boil. Remove from the heat and allow it to cool and the flavors to infuse. Refrigerate.

To Serve

With a fork rake the peach gelee in different directions creating small jewels. Place a small mound of the peach gelee on a dessert spoon. Top the gelee with a small amount of the herbed peach garnish. Serve.

Pairing Recommendations - SB

Pairing Recommendations

2017 Duckhorn Vineyards Napa Valley Sauvignon Blanc Image
In Stock
90 Points - Wine Spectator
Add To Cart
/ 750ml
Add To Cart
/ Case of 12