Clif Family Wine Jelly, With Fine Wine You Can Taste & Smell - The Nibble Webzine Of Food Adventures Clif Family Wine Jelly, With Fine Wine You Can Taste & Smell
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Clif Family Wine Jelly, With Fine Wine You Can Taste & Smell

We have always enjoyed a nice jar of wine jelly, but no matter which brand we tried, we were always left with the thought: Shouldn’t “wine jelly” taste more like wine?

After 20-some years since tasting our first wine jelly, our question has been answered by Clif Family, and it’s no surprise why:

Clif Family makes its own wine from its California vineyards and it’s organic, too: Cabernet Sauvignon, Chardonnay, Grenache, Grenache Rosé, red blends, Sauvignon Blanc, Viognier, Zinfandel, and a Petit Sirah dessert wine.

From these, the winery makes three wine jellies, which are also certified organic:

  • Red Wine & Cracked Black Pepper Jelly
  • Rosé Wine Jelly
  • White Wine Jelly, made with Clif Sauvignon Blanc
    A good wine jelly is made with a concentration of real wine; the better the wine and the more wine in the jelly, the better the wine jelly.

    A top wine jelly will taste like a glass of wine in jelly form, as the jellies from Clif Family so beautifully illustrate.

    Each wine jelly is a gem on a cheese board or a fine cheese sandwich—say, Brie on a baguette, blue cheese and prosciutto, fine Cheddar or Gouda, and dozens of others, including grilled cheese!

    The jellies also add flavor and excitement to cheese and charcuterie boards and have many more uses, which we detail in the next section.

    In addition to their deliciousness, these jellies are feel-good gifts.

    That’s because Clif Family is a B Corp Certified business, which means it prioritizes the highest standards of positive social and environmental impact (the owners began by founding Clif Bar).

    Here’s more about B corps.

    Not just for yourself, but as Thanksgiving favors and holiday gifts: You can select single jars or a gift box of all three.

    Head to

    You’ll see other yummy items produced by the family, including other small-batch specialty foods that are enjoyable on their own or can be used to make tasty dishes:

  • Honeys
  • Nut Mixes
  • Preserves
  • More Goodies
    If you find yourself in the Napa Valley, visit the Clif Family tasting room in St. Helena. In the interim, here’s:
    > The history of jelly.

    > The history of wine.

    > The different types of jelly and jam: a glossary.

    > Cheese condiments: pairing jelly and more with different cheeses.

    When you open your first jar and the lovely aroma of wine wafts upward, you’ll want to dip into it with a spoon—and that’s a fine way to enjoy your first taste.

    But, use it any way you would use jelly or preserves. In addition to your own creations, may we suggest:

    As A Condiment

  • Atop canapés and crostini, with or without cheese or other ingredient
  • Atop ice cream, parfaits, sundaes, and sorbet (microwave into a sauce if desired)
  • Mixed into Dijon mustard or mayonnaise
  • Mixed into yogurt
  • On a cheese or charcuterie plate
  • On a sandwich (cheese, cheeseburger, ham, hot dog [yes!], turkey, PB&J, etc.)
  • On toast and grilled bread
  • With an omelet or scrambled eggs
  • With fish, lamb, pork, poultry (and to baste them, too)
    As An Ingredient

  • Added to a baked apple or pear (place in the center before baking)
  • As a glaze atop a fruit tart or underneath the fruit (i.e. atop the crust)
  • Atop a block of cream cheese or a log of goat cheese, served with breads or crackers
  • Blended into a sauce with sour cream*, crème fraîche, or Greek yogurt, plus Dijon mustard and capers
  • In a vinaigrette or marinade
  • Melted or whisked into sour cream*, crème fraîche, or Greek yogurt as a topping for baked potatoes, fish, other vegetables, and grains
  • Mixed with cream cheese, goat cheese, or mascarpone to fill crêpes
  • Mixed into the ricotta for blintzes or dessert ravioli
  • Mixed into sour cream or Greek yogurt as a dip
  • Microwaved into a sauce as a drizzle for angel food/pound cake, pancakes, waffles
  • Place a dab atop a bowl of porridge
  • Spread atop a baked Brie
  • Spread over the top of a cheesecake (after baking and cooling)
  • Turned into a pan sauce by de-glazing the pan (here’s how)
    *Sour cream is sensitive to heat and can easily curdle if heated or reheated at a high temperature. Do not microwave. Crème fraîche can be heated without curdling or splitting. Regular yogurt will separate when heated, but Greek-style yogurt which is double- or triple-strained won’t.


    A Jar Of Cliff Family Rose Wine Jelly & A Glass Of Their Rose Wine
    [1] Rosé wine jelly with a glass of rosé wine (photos #1 through #4 © Clif Family).

    A Jar Of Clif Family Red Wine Jelly With Cheese & Dried Apricots
    [2] Red wine jelly. The jellies are sold individually and in a gift box with all three varieties.

    A Jar Of Clif Family White Wine Jelly With Cheese & Dried Apricots
    [3] White wine jelly, made with Sauvignon Blanc.

    A box of three Clif Family Wine Jellies
    [4] The lovely gift box with all three flavors.

    Fancy Peanut Butter & Jelly Sandwich
    [5] Clever canapes with peanut butter and wine jelly (photo © Jif).

    Cheese & Charcuterie Board With A Bottle Of Wine
    [6] These wine jellies are a great addition to a cheese or charcuterie board (photo © Castello Cheese).





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