Рецепт Pinotage Wine Tart Recipe
Pinotage is a unique South African wine, best drunk slightly chilled. It is an easy wine to make, according to the wine makers I speak to. Considered a masculine wine, pinot noir (the mother) will show in grapes grown in cooler climates, whereas cinsaut (the father) will show in vintages where the weather is warmer. The grapes are not high maintenance and when left on the vine to go very ripe the wine will be a great colour and have a lot of intensity. There is very little skin contact when making a pinotage, probably a maximum of 36 hours. The skins are only used for their colour and if left too long, the taste will be too aggressive. The grapes can be worked quite aggressively in the tank but not overworked. With the grape created in 1925, the first big vintage was in 1959 making this a relatively new wine on the market. In this new world wine, the legs give an indication of the intensity of the wine. It is a versatile food wine and can handle spice. Most wines are put into oak for 12 to 18 months. For the popular coffee pinotage, the wine is fermented in charred oak. Having a few bottles to hand of pinotage, and wanting to create a recipe using my pastry, I made a pinotage wine tart.
Pinotage Wine Tart Recipe
Adapted from Larousse Gastronomique page 1061
Ingredients:
- 3 eggs
- 100g sugar - I used fructose
- 100mls pinotage (or any red wine)
- Caster sugar for sprinkling - I used fructose
- 15g butter, cubed
Method:
Preheat the oven to 220° Celsius
Beat the eggs and the sugar together until the sugar dissolves
Add the wine and pour into a prepared pastry shell
Bake for 20 minutes
Remove from the oven and sprinkle the top with some caster sugar
Dot the butter around the tart
Return to the oven and bake for a further 15 minutes at 200° Celsius
Serve lukewarm
2.5
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.