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Ricetta A Grape Terrine with Moscato Wine

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This is an elegant and very easy dish sure to impress and delight your guests. Moscato wine and lemon zest bring a sparkle to the dish that really enhances virtually any protein.

This is vegan, vegetarian-friendly and totally gluten free. It's lovely dish to serve at a casual luncheon for friends, or a formal dinner.

While it does have wine, I've yet to know of anyone becoming inebriated eating it, but you must use your good judgement when serving it, because the alcohol does not cook off, although it appears to be reduced while chilling. Not recommended for the kiddie's birthday party...

HEY! WAIT! How about substituting that carbonated grape juice thats packaged like wine for the wine, which would satisfy those who do not imbibe and make it good for the kids!

Tempo Preparazione:
Tempo di cottura:
Porzioni: 8
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Cost per serving $0.32 vedi dettagli
  • 2 pkgs, unflavored gelatin
  • 1/2 C cold water in a small bowl
  • 1/2 C granulated sugar
  • 2-1/2 C Moscato wine, chilled (or carbonated grape juice)
  • 1 tsp lemon zest
  • 2 Tbs fresh-squeezed lemon juice
  • 1-1/3 C black grapes, seedless
  • 1-1/3 C red grapes, seedless
  • 1-1/3 green grapes, seedless [TIP: if you cannot obtain sweet grapes, and are faced with sour grapes, wait to make this dish: sweet matters!]


  1. De-stem all the grapes and mixthem together well. Chilling them won't hurt, but isn't necessary
  2. Sprinkle the gelatin into the 1/2 C of cold watter. The gelatin will absorb the water and soften in about 2 minutes
  3. Heat the sugar in 1 C of the Moscato on medium-low heat in a small sauce pan for about 1-1/2 minutes, until the sugar dissolves completely
  4. Add the softened gelatin to the saucepan, stirring over medium-low heat for about 1-1/2 minutes, or until the gelatin is completely dissolved
  5. Remove the saucepan from the heat
  6. Stir in the lemon juice, lemon zest and the remaining 1-1/2 C of Moscato to combine
  7. Pour the mixture into a 9"x5" mold, or pan
  8. Refrigerate the mixture to 1-1/2 hours to set the gelatin sufficiently, but not firmly
  9. Add all the grapes and distribute them evenly through the gelatin, using a table knife
  10. Cover the mold and refrigerate it overnight to achieve a firm set
  11. TO SERVE:
  12. Place the chilled mold in a bowl of warm water for 5 seconds
  13. Remove the mold from the warm water and dry the mold pan
  14. Place the serving dish on top of the mold, then, grasping the dish and the mold firmly, invert it to allow the terrine to transfer to the dish
  15. Using a serrated knife, carefully cut the terrine into slices and, using a flexible fish spaula,plate each slice on a salad or dessert plate [TIP: This can be done tableside. This can be served with a dollop of whipped cream, or crema fresca]


Nutrition Facts

Amount Per Serving %DV
Serving Size 211g
Recipe makes 8 servings
Calories 166  
Calories from Fat 1 1%
Total Fat 0.08g 0%
Saturated Fat 0.03g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 103mg 4%
Potassium 96mg 3%
Total Carbs 40.58g 11%
Dietary Fiber 0.5g 2%
Sugars 38.31g 26%
Protein 2.0g 3%
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