1. Set aside 6 attractive berries for garnish. Halve the remaining ones and combine with the wine. Refrigerate several hours.
2. Blend the cheese, vanilla, and sugar to taste. Spoon a little in the bottom of 6 wine glasses. Divide the drained berries between the glasses. Top with more Mascarpone, then the reserved berries. Spoon a little of the wine down the sides of the glasses.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.