Wine Slushes!!! - Whatever next?

Now I had always thought of the people at Joseph Barnes Wines in Saffron Walden as pretty serious, but enthusiastic types when it comes to wine innovation. But, as it is not April 1st, I am assuming that an article in their latest newsletter is factual! As I am one who tends to feel quite offended if anyone dares to dilute a glass of wine even with a jig of water, this idea sounds ghastly - but who knows maybe I’m just too traditional to even consider descrating wine in this way!

Disbelievingly, we decided to find out for ourselves and as a result here is the JBW guide to Wine Slushes:
The most appealing slushes contain a dry, yet fruity white or red wine - Pinot Grigio, Sauvignon Blanc or Merlot will do. Add a combination of fresh fruit juice and frozen fruit puree of your choice and blend until smooth. Freeze until the desired consistency is achieved. (The alcohol in the wine will prevent the mixture from freezing solid). Serve in colorful acrylic tumblers or Margarita glasses.
But do they taste any good? Well, we hate to say it, but wine slushes are indeed refreshing and wouldn’t be out of place at a BBQ or summer party. However, don’t expect us to revisit the subject any time soon.

Maybe thinking of it as a cocktail may make it easier to swallow.

There are more seriously good bits in the Joseph Barnes Wines newsletter (June 2008) such as an offer on one of my favourite reds - Pic St Loup AC in the Languedoc - plus Italian Prosecco (now there’s a proper summer wine drink), ideas for Fathers Day and a recipe.

Joseph Barnes Wines