Go to a local gelateria and you’ll get a lovely Cabernet Sauvignon sorbet, but it’ll more than likely taste like wine ice (not to be confused with ice wine, hee hee). That’s not the case with Wine Cellar Sorbets. Owners David Zablocki (Dave hails from Big Sur) and Bret Birnbaum make sorbets where wine is the star. The alcohol content of their sorbets is nearly 5 percent and they focus on six varietals: Rose, Pinot Noir, Champagne, Riesling, Sangria Rojo and Cabernet Sauvignon.

Dave is known as the sorbet sommelier, and works with vintners around the world to find wines that are just right according to vintage and terroir, and would thus make incredible sorbets. Frozen terroir! What wine would you turn into a sorbet? For me, it’d have to be Navarro Vineyards Gewurztraminer.

The sorbets are currently sold in gourmet food shops on the East Coast, but you can order them online as well. A four pack will run you $62 and arrives in about 3-4 days on ice.