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Have Some Cabernet Franc On International Cabernet Franc Day

Pouring a glass of Cabernet Franc red wine
[1] Pouring a glass of Cabernet Franc from Napa Valley (photo © Ashes & Diamonds Winery).

Clusters of Cabernet Franc grapes on the vine
[2] Clusters of Cabernet Franc grapes (photo © Mauro Lima | Unsplash).

A charcuterie board of sausages and cheese with a glass of Cabernet Franc
[3] A charcuterie board with Cabernet Franc (photo © Gamble Family Vineyards).

A glass and bottle of Cabernet Franc from Ashes & Diamonds Winery in Napa
[4] Ashes & Diamonds Winery is known for producing wines that are influenced by ‘60s and ‘70s Napa wine-making techniques. The boutique winery makes just 6,000 cases annually (photo © Ashes & Diamonds).

A bottle of 2022 Chateau Ausone from the St. Emilion area of Bordeaux
[5] A bottle of Chateau Ausone. The 2022 vintage is going for $739.98 per bottle pre-arrival† and is best held for 15 years or longer before drinking (photo © Wine Exchange).

 

The date of International Cabernet Franc Day, December 4th, was selected because it’s the date of the passing of Cardinal Richelieu*, December 4, 1642. Why he is so honored, you’ll see in the history of Cabernet Franc, below.

Cabernet Franc is one of the great red grape varieties of Bordeaux. But it doesn’t get the attention of its “neighbor” grapes, Cabernet Sauvignon and Merlot.

In fact, it’s a family member. A 1997 DNA analysis revealed that Cabernet Sauvignon is the progeny of Cabernet Franc and Sauvignon Blanc. Cabernet Franc is also one of the two parents of Merlot and Carménère.

Cabernet Franc is a medium-body wine: lighter-bodied than Cabernet Sauvignon but more full-bodied than Merlot. The wines are known for good acidity and notes of red fruits, green bell pepper, and earthiness.

Depending on the region and style of wine, additional aromas can include tobacco, graphite, raspberry, green olive, cassis, and violets.

Cabernet Franc has long been used as a blending grape in Bordeaux wines, contributing finesse to blend with the more robust Cabernet Sauvignon.

It can also stand on its own.

  • The great Premier Cru Bordeaux Wine Cheval Blanc (Saint-Émilion) is a blend of 53% Merlot, 46% Cabernet Franc, and 1% Cabernet Sauvignon (2022 vintage).
  • Château Ausone (Saint-Émilion) is another great wine that has a majority of Cabernet Franc, with Merlot in the blend and smaller percentages of Cabernet Sauvignon and Petit Verdot.
  •  
    These are some of the most highly valued wines in the world (check the price under photo #5).

    The grape variety is known for producing high-quality wines, leading winemakers across the globe to showcase the varietal’s characteristics by producing wines that are 100% Cabernet Franc (or more than 80%).

    > The history of Cabernet Franc is below.

    >Food pairings with Cabernet Franc are also below.
     
     
    BEYOND BORDEAUX: WHERE TO FIND CABERNET FRANC

    Some regions that are known for producing varietal Cabernet Franc wines:

  • Argentina: Some Argentine winemakers are making 100% Cabernet Franc wines in regions such as Mendoza. These wines can offer a unique expression of the grape with a New World flair.
  • Loire Valley, France: Cabernet Franc is a major grape variety in the Loire Valley, and wines from regions such as Chinon, Bourgueil, and Saumur-Champigny often feature 100% Cabernet Franc. These wines are typically medium-bodied with floral and red fruit notes.
  • North America: In the U.S. and Canada, particularly in places like the Finger Lakes in New York, California (such as Napa Valley and Paso Robles), New York’s Finger Lakes and Long Island regions, and Washington. In Ontario Canada, you can find wineries producing 100% Cabernet Franc wines.
  • South Africa: In regions like Stellenbosch and Paarl, you can find producers making varietal Cabernet Franc wines, sometimes blended with a small percentage of other varieties.
  •  
    Good Cabernet Franc is also produced in Austria, Bulgaria, Chile, Croatia, Hungary, Italy, Kazakhstan, Ukraine, and Uruguay. Check out some recommendations here.
     
    Cabernet Franc grapes can be used to produce many wine styles: everything from light red wines to rosé wines.

  • Cabernet Franc wines from cooler climates generally have higher acidity, while wines from warmer regions are more feminine, with jammier, more fruit-driven flavors.
  • Cabernet Franc has a characteristic aroma of bell pepper that is usually easy to recognize [source].
  •  
    To try the varietal, look for 100% or 80% Cabernet Franc wines and explore wines from different regions. Perhaps a Cabernet Franc tasting party with a charcuterie spread or dinner?

    Or, check out the food pairings in the next section.
     
     
    HOW TO PAIR CABERNET FRANC WITH FOOD

    Due to its naturally high acidity and softer tannins, Cabernet Franc is an ideal wine for pairing with a wide variety of foods. Some natural pairings:

  • Aged cheeses
  • Charcuterie
  • Grilled meats, burgers, and sausages
  • Grilled vegetables
  • Herbal-crusted foods, or vegetables with herb sauce
  • Red meats such as beef, game, and lamb (for a fuller style)
  • White meats such as chicken or pork (for a lighter style)
  • Tomato-based dishes, including pasta and pizza
  •  
     
    THE HISTORY OF CABERNET FRANC

    The origins of Cabernet Franc appear to lie in the Basque country of the western Pyrenees in Spain, which shares a border with southern France.

    It is believed to have been planted in the Libournais region of southwest France (which borders Bordeaux) during the 17th century.

    Cardinal Richelieu is credited with transporting cuttings of the vine to the Loire Valley. They were planted at the Abbey of Bourgueil, a Benedictine monastery in Anjou, under the care of an abbot named Breton, whose name became associated with the grape.

    By the 18th century, plantings of Cabernet Franc were found throughout the Bordeaux regions of Fronsac, Pomerol, and Saint-Émilion [source].

    In the 19th and 20th centuries, as European settlers traveled and established vineyards around the world, Cabernet Franc was introduced to the countries noted above.

    Today Cabernet Franc has earned recognition as a distinct and valuable varietal, not just as a blending grape.

    Like many other grape varieties, it has been part of a broader trend towards sustainable and organic viticulture.

    With the challenges of climate change, the grape has also shown itself to be very adaptable. We raise a glass to Cabernet Franc!

     
    ________________
     
    *Armand Jean du Plessis, 1st Duke of Richelieu, known as Cardinal Richelieu, was a French statesman and clergyman. Why his birthday, September 9, 1585, was not selected as International Cabernet Franc Day, we have been unable to determine.

    †Wines bought pre-arrival go for a lower price than landed wines. That’s because the wine merchant gets the money up-front for better cash flow.

     
     

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    Beyond The Holidays: Uses For Nutmeg & Nutmeg History

    Nutmeg is one of the so-called warm or sweet spices, delivering a subtle blend of sweet and spicy notes.

    Nutmeg grows on trees but it’s not a tree nut. Rather, it’s the seed of a fruit of an evergreen tree. If you have a nut allergy, fear not.

    While it’s a year-round asset in your kitchen, here’s why many people pull out nutmeg for the holiday season.

    Below:

    > Below: Different uses for nutmeg.

    > Below: The history of nutmeg.
     
     
    NUTMEG & CHRISTMAS

    Nutmeg is often associated with the Christmas holidays because it’s used in many traditional holiday recipes.

    During the holiday season, Europeans traditionally have used nutmeg in recipes for foods such as eggnog, pumpkin** pie, gingerbread cookies, and various other desserts—and savory dishes, too, such as nutmeg sausage.

    The spice’s rich and earthy flavor and fragrant aroma add depth to these dishes and contribute to the overall festive atmosphere of Christmas.

    One reason that most people reserved nutmeg for the holidays was the expense*** of the spice, before its wide availability in the 19th century.

    Most spices were once considered luxury items and were associated with special occasions and celebrations. As a result, the tradition of using spices like nutmeg in holiday recipes has been passed down through many generations.
     
     
    DIFFERENT USES FOR NUTMEG

    Nutmeg is used in cuisines worldwide, adding flavor to both sweet and savory dishes with its warm, sweet, and slightly nutty flavor. Here are some common uses for nutmeg:

  • Baking: The sweet, slightly peppery undertones of nutmeg add a layer of sophistication to baked goods, including pies (apple pie, pumpkin pie), cakes, cookies, and pastries. It pairs well with flavors like cinnamon, cloves, and ginger in traditional holiday desserts.
  • Beverages: Nutmeg is a popular addition to hot drinks such as chai tea, eggnog, and mulled wine. It can also enhance the flavor of coffee and hot chocolate.
  • Breakfast: Add some nutmeg to pancake, waffle, and French toast batter; add some to coffee and hot chocolate; garnish your oatmeal.
  • Cheese Dishes: Nutmeg is a classic addition to cheese-based dishes like macaroni and cheese, gratins, and creamy pasta sauces. If you haven’t tried them in these ways, give it a shake or two the next time you cook.
  • Desserts: Nutmeg is often used in custards, puddings, ice cream, and other sweet treats to add depth and warmth to the flavor profile.
  • Meat and Poultry: Nutmeg can be used in spice rubs for meats and poultry, especially in combination with other warm spices, which include mace†. Mace is the lacy red membrane that surrounds the nutmeg seed (photo #6). It is also found in some sausage recipes.
  • Sauces and Soups: Nutmeg is used in creamy sauces like béchamel and Alfredo, as well as in creamy soups like parsnip and potato, to add a subtle, warm flavor.
  • Spice Blends: Nutmeg is often used in spice blends, including curry powder, garam masala, pumpkin spice, and ras el hanout.
  • Vegetables: Nutmeg complements the flavors of certain vegetables, especially spinach and winter squash. Grated nutmeg can be sprinkled on roasted or steamed vegetables for added depth.
  •  
    When using nutmeg, use it in moderation, as its flavor can be quite potent. Freshly grated nutmeg often has a more vibrant flavor compared to pre-ground nutmeg, so some people prefer to buy whole nuts and grate them as they need them.

    Medicinally, nutmeg is known as an anti-inflammatory and anti-thrombotic, and has anti-rheumatic, carminative (relieving flatulence), and stimulant properties.

    In pregnancy and lactation, nutmeg is used in traditional medical practice for antenatal and postnatal treatment [source].

    Nutmeg also yields an oil known as nutmeg butter. This creamy yellow butter is semi-solid and is used in many balms. It’s thought to soothe joint pain, elevate mood, and even treat the symptoms of colds.

    Plus, thanks to its delicious scent, nutmeg is often found in beauty products—moisturizers, perfumes, and soaps—and dental products.
     
     
    THE HISTORY OF NUTMEG

    For millennia, the only people who knew about nutmeg were the residents of Indonesia, where the spice originated.

    Nutmeg is spice that comes from the fruit of the Myristica fragrans evergreen tree (photos #4 and #5), native to the Moluccas, or Spice Islands, in Indonesia.

    Nutmeg is not a nut: It is the seed of a fruit the size of an apricot (photo #6). The fruit, which is edible, has a single, large seed. This type of fruit is botanically known as a drupe (as are apricots and other stone fruits).

    The name nutmeg is derived from the Latin nux muscatus, meaning “musky nut.”

    The spice has long been highly prized for its aromatic and flavorful properties and has played a significant role in the global spice trade.
     
    Origin and Discovery

    The earliest evidence of the use of nutmeg comes in the form of 3,500-year-old potsherd residues from the island of Pulau Ai, one of the Banda Islands in eastern Indonesia. These islands were the only source of nutmeg and mace production until the mid-19th century [source].

    The ancient Romans are believed to have known about nutmeg. Around the first century, C.E., the Roman author Pliny wrote of a tree that bore nuts with two flavors—presumably mace and nutmeg.

    In the sixth century C.E., nutmeg use spread from Indonesia to India, then further west to Constantinople (modern Istanbul, Turkey).

    By the 13th century, Arab traders had discovered the origin of nutmeg but kept the location a secret from European traders.

    They introduced the precious spice to the West, bringing it to the Middle East and Europe.

    During the Middle Ages, nutmeg was prized in Europe for use in medicine and as a preserving agent.

    Wealthy nobles (or rather, their servants) used nutmeg graters to grind up the spice and add it to alcoholic drinks to show off their affluence [source].
     
    Control Of The Spice Trade

    Nutmeg played a crucial role in the colonial expansion of European powers. It was highly sought after for both culinary and medicinal purposes.

    The demand for nutmeg and other spices drove European exploration and colonization efforts.

    Christopher Columbus was trying to find a route to the Spice Islands when he discovered the Americas instead [source].

    In the 15th century, the Banda Islands were facing invasion by the Portuguese. Explorers were sent on an expedition in 1512 by commander Albuquerque of the Portuguese fleet stationed in Malacca, Malaysia, to get the spice denied to them by the Turks.

    The fleet’s mission was to locate the so-called “spice island.” Locate they did, that same year, and the commander of the boats, Francisco Serrao, became the first European to gather nutmeg and cloves from the archipelago.

    At this point, the Portuguese gained control of the islands. Their reign made nutmeg more affordable and available in Europe—at least until the Dutch ousted them in the early 17th century.
     
    The Portuguese Oust The Arabs

    In the 16th century, the Portuguese expelled the Arabs and gained control over the Spice Islands trade.
     
    The Dutch Expel The Portuguese

    By the early 17th century, the Dutch managed to gain a monopoly over the nutmeg trade, establishing control over the Banda islands.

    They destroyed nutmeg trees on other islands to limit production and create a lucrative spice monopoly.

    They defended their monopoly fiercely, starting a brutal war. In 1621, they began to massacre and enslave many of the Banda natives. The Dutch ruled with an iron fist, destroying plantations and creating strict laws that were enforced by the death penalty.

    Then the English arrived. The English and the Dutch East India Company engaged in conflicts over control of the Spice Islands.

    It ended when the two countries signed the Treaty of Breda in 1667. Among other things, the Dutch handed over control of New Amsterdam (New York City) to the British in exchange for the Dutch retaining control of the nutmeg-producing Banda Islands.
     
    The French Steal Plants

    The Dutch held control of the islands for another hundred years or so. But in the 18th century, the French managed to smuggle nutmeg plants out of the Spice Islands.

    During the Napoleonic Wars, French spice traders smuggled nutmeg trees out of Banda and over to Zanzibar, an island in the Indian Ocean off the coast of east-central Africa, and the Caribbean island of Grenada.

    Thus commenced the downfall of the Dutch nutmeg monopoly and the affordability of nutmeg to consumers worldwide.

    Today, Indonesia remains the largest producer of nutmeg, with Grenada a significant producer of nutmeg—so much so that it has been nicknamed “The Isle of Spice” and the country’s flag bears a nutmeg.

    Other significant producers include India and Sri Lanka.

    Nutmeg continues to be a popular and versatile spice in kitchens worldwide: in Indonesia, India, the Middle East (it’s an ingredient in the spice blend ras el hanout), Grenada and other Caribbean islands, European (France, Italy, and the Netherlands, the U.S., North Africa (particularly in Morocco and Tunisia, Malaysia and Singapore.
     
     
    ________________
     
    *Pink Squirrel ice cream cocktail recipe: In a high-speed blender, combine 3 ounces crème de noyaux (an almond-flavored crème liqueur—you can substitute 1 part pomegranate juice and 3 parts amaretto), 3 ounces crème de cacao, 2 ounces heavy cream, and 3 scoops (9 ounces) vanilla ice cream. Blend on high until smooth. Divide the Pink Squirrel between 2 coupe glasses. Garnish with freshly grated nutmeg.

    **Pumpkins and other squash were brought to Europe from Central America at the turn of the 16th century.

     

    Nutmeg Nuts With A Grater
    [1] Nutmeg nuts and a grater (photo © Pixabay | Pexels).

    A Small Dish Of Ground Nutmeg
    [2] Ground nutmeg (photo © Pereg).

    A pretty ed cup of egg nog
    [3] Egg nog with a garnish of nutmeg (photo © All White Egg Whites).

    Unripened nutmeg fruit on its tree
    [4] Unripe nutmeg fruit on the tree (photo © Sandy Galabada | Unsplash).

    Ripe nutmeg fruit on a tree
    [5] Ripe nutmeg fruit, ready for harvest. When the fruit fully matures, it splits in two (photo © Tyler Gooding | Unsplash).

    Ripe nutmeg fruit showing the lacy mace covering the nut
    [6] The harvested fruit, showing the lacy membrane (the aril) over the nut (the seed of the fruit). It will be dried and turned into the spice mace. The inner nutmeg seeds are dried for six to eight weeks and turned twice daily before being sold whole converted into a powder or converted into a powder. The pericarp (fruit covering) is used to make jam or is finely sliced, cooked with sugar, and crystallized to make a fragrant candy (photo © Satyabrata Maiti | Pexels).

    Mulled wine infused with nutmeg, cinnamon, cloves, and orange peel
    [7] Mulled wine is infused with nutmeg, cinnamon, cloves, and orange peel (photo © Edward Howell | Unsplash).


    [8] Grating nutmeg onto a Pink Squirrel ice cream cocktail. The recipe is in the footnote below (photo © Gelsons Markets).

    Different Gingerbread Shapes
    [9] Nutmeg is an ingredient in gingerbread (photo © Lydia Matzal | Unsplash).

    Gingersnaps
    [10] Nutmeg joins ginger, cinnamon, and molasses in gingersnap cookies (photo © Splendid Spoon).

     
    ***In the 17th century, the monopoly on the spice caused it to be worth more by weight than gold. The contemporary 1.5-ounce bottle of nutmeg you have in your kitchen would be worth $2,800.00 at today’s prices [source].

    Mace is the spice made from the reddish seed covering (the aril) of the nutmeg seed. Its flavor is similar to nutmeg but more delicate. It is used to flavor baked goods, fish, meat, and vegetables, and in preserving and pickling. In the processing of mace, the crimson-colored aril is removed from the nutmeg seed that it envelops and is flattened out and dried for 10 to 14 days. Its color then changes to pale yellow, orange, or tan.

    The sweet spices include allspice, cardamom, cinnamon, mace, and nutmeg.

     
     

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    Mezcal-Flavored Chocolates From MarieBelle & Del Maguey

    A box of Marie Belle Chocolates made with Del Maguey Vida Mezcal
    [1] A special holiday treat: Sip artisan mezcal with bites of artisan chocolate (photos © Pernod Ricard).

    Marie Belle chocolates made with Del Maguey mezcal
    [2] If you live in a warm climate, enjoy your mezcal and chocolate pairings outdoors.

    Mezcal cocktails with a bottle of Del Maguey VIDA mezcal
    [3] Mix your favorite mezcal cocktails with the rest of the bottle. Check out the recipes on the Del Maguey website.

    Four of the 10 Del Maguey mezcal expressions.
    [4] Here are four of the 10 unique expressions of Del Maguey mezcal. Each expression is crafted in artisanal or methods and presents its own unique flavor profile.

     

    Here’s a very special holiday gift for an epicure who loves both fine chocolate and fine mezcal.

    Del Maguey, the leading Mezcal brand in the U.S., and one of our favorite gourmet chocolatiers, MarieBelle, have teamed up to create a box of cocktail-inspired mezcal-infused chocolates.

    The first-of-its-kind, the limited-edition MarieBelle x Del Maguey VIDA Puebla chocolate cocktail box features seven cocktail-inspired flavors, all twists on bar classics.

    The chocolates are made in flavors that include Mai Tai, Mezcal Last Word, Negroni, Puebla Margarita, Puebla Old Fashioned Puebla Paloma, and Vida Carajillo.

    These boozy chocolates have a slight A.B.V.*, so you’ll be able to taste rich mezcal flavor in each bite.

    And each bite will transport you to Puebla, where mezcal and chocolate are among the most traditional delicacies.

    Food Trivia: Both chocolate and mezcal are native to Central America.
     
     
    > The difference between mezcal and tequila.

    > The history of mezcal.

    > The history of chocolate.
     
     
    ABOUT DEL MAGUEY VIDA MEZCAL

    Del Maguey VIDA Puebla San Luis Del Rio is an artisanal, organic mezcal from the single village of Puebla.

    VIDA Puebla shines with its Single Village® taste of place (terroir): a gentle minerality from volcanic soil and notes of roasted agave, white peach, and candied pine.

    Del Maguey (pronounced ma–GAY), Single Village Mezcal was founded in 1995 as the first 100% certified organic, artisanal mezcal.

    Through deep cultural relationships with Zapotec Mexican Indian producers in the remote villages of Oaxaca, Mexico, Del Maguey’s tequila is made with ancient, implicitly organic processes.

    Combining these methods with varying micro-climates and terroir gives each of Del Maguey’s 10 expressions its own unique, rich, sweet, and smoky character.

    Every expression in the Del Maguey collection is made by individual family palenqueros (producers) in old-style villages.

    The brand is the first producer to credit each product after the village where the mezcal is made.

    There is no city called mezcal, by the way—hence, the opportunity to create Single Village expressions. More than 90% of mezcal is made in the Mexican state of Oaxaca.

    The word mezcal comes from the Nahuatl (Aztec) word “mexcalli,” meaning oven-cooked agave. The Spanish conquerors taught distilling techniques to the Mexican natives around 400 years ago (and made themselves tequila).
     
     
    GET YOURS!

    The Del Maguey x Mariebelle chocolate cocktail box is available for purchase on ReserveBar.com.

    At $75, each chocolate cocktail box is bundled with a bottle of Del Maguey VIDA Puebla, perfect for pairing.

    If you’re in New York City, you can visit MarieBelle’s retail store in SoHo, at 484 Broome Street.
     
     
    ________________
     
    *A.B.V. is alcohol by volume. You double the A.B.V. to get the proof. Del Maguey Puebla is a 40% A.B.V., or 80 proof. But don’t worry—the chocolates aren’t!
     
     
     
     

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    FUN GIFT: Entry Level Cake & Cupcake Kits From Damask Cakes

    If you know someone who has professed an interest in learning how to bake, or how to cook in general—but hasn’t gotten around to it yet—this yummy and handsomely-packaged cake kit from Damask Cakes should be a welcome gift.

    Just pick a cake mix and a frosting mix, and you’ll provide a delicious adventure for a lucky novice baker.

    There are regular and gluten-free kits for:

  • Cakes
  • Cupcakes
  • Cake Pops
  • Frosting
  •  
    The line is all-natural and non-GMO.

    There are also cake decorations, specialty candles, and baking tools, so you can also add cake pans and other items to the order.
     
     
    PICK YOUR CAKE

    There are no gift cards as yet, so it’s up to you to select a cake and frosting pairing. We made a lovely Chai Tea Cake with cream cheese frosting.
     
    The Cakes

  • Chai Tea Cake
  • Chocolate Cake
  • Cinnamon Sugar Cake
  • Espresso Cake
  • Peanut Butter Cup Cake
  • Red Velvet Cake
  • Vanilla Cake
  •  
    Most of these are available in gluten-free options, along with a gluten-free Confetti Cake.
     
    The Frostings

  • Cinnamon Frosting
  • Chocolate-Espresso Frosting
  • Confetti Frosting
  • Cream Cheese Frosting
  • Dark Chocolate Frosting
  • Peanut Butter Frosting
  •  
    Head to DamaskCakes.com to place your order.
     
     
    HOW DAMASK CAKES BEGAN

    Several years ago, Denisse Horan and her two young children set out to bake dad a chocolate cake for Father’s Day. But Denisse wasn’t an experienced cake baker and had no idea what chaos would ensue. Everything that could have gone wrong, did go wrong that day.

    Son Tristan accidentally whisked in the sugar before the milk-and-butter mixture reached room temperature. Daughter Arianne added too much flour into the mixing bowl. Denisse tried to “fold” a batter mixture that was rapidly beginning to resemble concrete.

    Despite it all, dad Chris absolutely loved that cake, but Denisse knew there had to be a better way.

    Of course, a better way can be found in any grocery store. Many of us have bought cake mixes and added an egg and oil to the dry ingredients.

    But Denisse thought there should be something better than a supermarket mix cake. She partnered with a team of pastry chefs to create high-end pre-measured baking kits.

    So give the gift of baking to a cake enthusiast. She or he will create something delicious and also foolproof.

    And hopefully, and some point there will be a slice in it for you.
     
     
    > The history of cake.
     
     
    > The history of cake pans.
     
     
    > The different types of cakes: a photo glossary.

     

    An iced Chai Tea Layer Cake.
    [1] Chai Tea Cake with cream cheese frosting (all photos © Damask Cakes).

    Damask Cakes Kit
    [2] The packages have all the ingredients you need.

    Damask Cakes chocolate cake.
    [3] The most popular flavor—no surprise—chocolate.

    Peanut Butter Cup Cake
    [4] Peanut Butter Cup Cake includes Justin’s peanut butter and peanut butter cups.

    Red Velvet Cake on a cake stand.
    [5] Red velvet cake crumbs are included to garnish the frosting.

     

     
     

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    Stocking Stuffer: Mochi Gummies, Natural, Vegan, Delicious

    Mochi Gummies Vegan Gummy Candy
    [1] Pillowy, chewy nuggets of strawberry Mochi Gummies (all photos © Issei Mochi Gummies).

    Mochi Gummies Vegan Gummy Candy
    [2] Each package is 1.76 ounces (50 grams).

    Mochi Gummies Garnish On A Cupcake
    [3] Use mochi gummies to decorate cakes, cupcakes, and ice cream.

    Mochi Gummies garnish an ice cream cone.
    [4] Mochi Gummies garnish an ice cream cone.

     

    Mika Shino, creator of Mochi Gummies (pronounced MOE-chee), explains why she made her all-natural, chewy gummy candies, that are vegan, gluten-free, soy-free, gelatin-free, nut-free, dairy-free, non-GMO, and certified kosher by KOF-K.

    Her kids love gummy candies: gummy bears, gummy worms, sour gummies.

    But Mika was frustrated by the junk ingredients: “Chemical and artificial laden candies made with animal-derived gelatin did not make me feel good as a parent,” she says.

    “I thought there had to be a better way for my children to have something they loved—a chewy candy without all the bad stuff.”

    So she made her own!

    “I started to experiment with the time-honored tradition of [Japanee] mochi cakes at home, baking them longer, adding different ingredients, drawing from my own Japanese heritage, and relying on the chewy texture of rice flour,” she relates.

    She then brought in professional food scientists.

    “We did hundreds of trials to carefully create our Issei Mochi Gummies with the best and cleanest ingredients so that you can feel good treating yourself and your family with a snack.”

    Kids or no kids, these gummies are addictive. As a fan of all the gelatin-based gummies—worms, bears, sharks, anything—we are happy to switch to Mochi Gummies.

    They were a huge hit with her kids and their friends, and Issei Mochi Gummies was born.

    As an adult and a foodie, we appreciate the softer, craveable chew and the natural flavors: Mango, Strawberry, and Vanilla.

    The company name, Issei, refers to the first generation of Japanese immigrants to come to the U.S.

    “I hope these little morsels will bring joy to you and to your family,” says Mika.

    They do!!

    They’re packaged in single-serving sizes, perfectly portioned, great for stocking stuffers, party favors, and snacks on the go.

    The packages are elegant, and fit into a pocket.
     
     
    GET YOUR MOCHI GUMMIES

    Head to the company website or to Amazon.
     
     
    > National Snack Day is March 4th.

    > National Mochi Day is August 8th.

    > National Candy Day is November 4th.

     

     
     

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