Intricate white smoke and white chocolate up front in the nose. Strawberry jam and cranberry continue with a touch of sweet oak and citrus at the close of the bouquet. Palate offers elegant blood orange flavors, ripe raspberry and a touch of clove in the finish. Balanced and inviting, the nice tannin structure offers aging potential. Triple layer chocolate mousse is the dessert that was made to enjoy with this sweet red wine.
|Varietal Content:||25% Cabernet Sauvignon, 58% Merlot, 17% Malbec, 8% Petite Sirah|
- 1 cup split almonds
- 1 cup hazelnuts
- 1/2 cup candied peeled
- 1/4 cup unsoaked dried apricots
- 1/3 cup candied or crystallized pineapple
- grated rind of one large orange
- 1/2 cup all purpose flour
- 2 Tbsp. unsweetened cocoa
- 2 tsp. ground cinnamon
- 1/2 cup superfine sugar
- 1/2 cup clear honey
- confectioners sugar for dredging
1. Spread out almonds on cookie sheet and toast until lightly browned. Transfer to a bowl. Spread out hazelnuts on cookie sheet and toast until skins split. Transfer to a dry dish cloth and rub off the skins. Roughly chop the hazelnuts and add them to the almonds, together with the candied peel.
2. Chop the dried apricots and pineapple fairly finely, add to the nuts, together with the orange rind and mix well.
3. Sift the flour with the cocoa and cinnamon. Add to the nut mixture and mix evenly.
4. Line a round 8-inch cake pan with parchment paper.
5. Put the sugar and honey into a saucepan and heat until the sugar dissolves, then boil gently for about 5 minutes, or until the mixture thickens and begins to turn a deeper shade of brown. Quickly add to the nut mixture and mix evenly. Turn into the prepared pan and level the top using the back of a damp spoon.
6. Cook in a preheated oven at 300 degrees for 1 hour. Remove from oven and set aside, still in the pan, until completely cold. Take the cake out of the pan and carefully peel off the baking parchment. Before serving dredge the cake heavily with sifted confectioner’s sugar. Serve in very thin sliced.