Reviewed: May 10, 2004

This was alright. A nice, light, fruity side dish maybe or light dessert. Didn't have a super amount of taste but that can be expected. Wine did complement the fruit nicely though.

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Reviewer:

TRUMANMEG

Cooking Level: Beginning

Home Town: Elburn, Illinois, USA

Living In: Schaumburg, Illinois, USA

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Reviewed: Apr. 17, 2004

made this for a dinner with friends, and it was quick, easy, and VERY well received. i want to try it with champagne.

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KADREATH

Cooking Level: Expert

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Reviewed: Mar. 17, 2004

Didn't measure the ingredients, just eyeballed. Loved the flavor that the wine emparts to the strawberries. Used a New Zealand sauvignon blanc. You don't want a chardonnay because this variental's characteristics would bite with the fruit.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 30, 2004

This was pretty good. I served it over vanilla ice cream.

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ROOKIECOOK99

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Reviewed: Jul. 26, 2003

Maybe I did something wrong ... like maybe a more distinct wine should have been used. We didn't think it was that great.

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Sunny

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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Reviewed: Feb. 14, 2003

This is a great little "dessert". I suggest slicing the strawberries as thin as you can vertically, but not too thin. Also, use confectioners sugar because it will dissolve easier. I have them sitting in Moet and Chandon White Star Champagne. It's not too sweet but it has the kick that soda gives you. GREAT!

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EPASCASIO1

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Reviewed: Jun. 5, 2002

Good Recipe. I used wine that had sugar in it (arbor mist), and I think that helped a lot. The strawberries were better the 3rd day of sitting then they were the 1st however.

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Reviewer:

CARRIE HUBBARD

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Reviewed: May 6, 2002

Not bad. Next time, I will use a sweeter wine (Peisporter maybe) than Chardonnay. It made the strawberries somewhat bitter. Also, I may try using powdered suger instead of granular. The wine was delicous!

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