Don’t eat and drive after you’ve had this sorbet. Wine Cellar Sorbet is made from finished wine from California, Oregon and New York, and packs a 5% abv. The brainchild of Bret Birnbaum and David Zablocki, this sorbet comes in varietal specific flavors like Pinot Noir and Riesling, complete with the wine vintage dates on each pint. Do I see a way to make a variation on the good old Ice Cream Soda here?
David first tasted Wine sorbet in Big Sur, CA, where he was a chef, and began making it himself in 2000. Bret loved the product so much, instead of opening a wine bar in New York and incorporating it onto the menu, he pushed to start a company based around wine sorbet. Currently, it is only available at gourmet stores in New York and New Jersey, but they hope to add more locations soon.