PASSING THE INVENTION TEST tWine
‘I told myself that, as long as I didn’t get knocked out in the fi rst round, anything else was a bonus’
Left: An elegant chocolate tart, served with a vibrant raspberry sorbet.
o dine
Wine expert David Austin of Reuben’s Wine Store in Dunfermline picks drinks to accompany Alexandria Hay’s three dishes.
FELIX SAINT-BRIS SAUVIGNON BLANC, 2012, £11.99
Sauvignon blanc, but not as you know it. This incongruous varietal from Burgundy, just on the outskirts of Chablis, is a one of a kind. It has none of the grapefruity punch of its Kiwi cousin, but is a supple and mellow wine, more comparable to a semillon or unoaked chardonnay. The initial zing of the sauvignon complements the pickle and pepper
of this recipe, and some hints of lemon, tropical fruit and green nettle balance the batter of the tempura and enhance the vegetal freshness of the caulifl ower, resulting in a complex fi nish.
LES COTEAUX, COTES DU RHONE VILLAGES, 2011, £9.99 A rich and smooth wine, this blend of grenache and syrah is from 17 classifi ed villages from Southern Rhône. Les Coteaux has suffi cient body to stand up to the opulence of venison and creamy potatoes without becoming overbearing. Dense and complex, its warm fl avours and subtle oak make it a great food wine, ideal with meats and cheeses. The ripeness of the vintage means that it’s still fresh and is packed with cedar, cherries and soft textures, supple enough to bring out the fl avours of the crisp kale and buttery crunch of the pinenuts.
cream together (do not boil). Whisk the eggs into the milk and cream mix, then strain this over the chocolate and stir. Pour over the blind-baked tart case. Place the tart in oven and switch off the heat – the tart will cook with the oven’s residual warmth. Leave in there for 40 to 45 minutes.
Raspberry sorbet 500g raspberry purée 40g glucose 350g stock syrup (175g sugar/175g water mixed together and heated until the sugar dissolves) 90g ice-cream stabiliser (hot) (optional) Method: Mix the raspberry purée, glucose and syrup and heat to a simmer. Remove from the heat then strain into an ice-cream machine and freeze as per manufacturer’s instructions.
FIELD FACTS
Raemoir House Hotel, Banchory, Aberdeenshire AB31 4ED Tel: 01330 824884
www.raemoir.com
RECIOTO DELLA VALPOLICELLA CLASSICO, 2008, £27.99 A rich, ruby dessert wine produced from the same grapes as Amarone. The grapes are left to dry for four months in an aerated loft before ageing in Slavonian oak to be transformed into a delicious sweet tipple. The dark fruit fl avours of plum pudding and cherries, along with fl oral notes of violets and rose petals, perfectly accompany the summer vibrancy of raspberry sorbet. Smooth bitter chocolate and vanilla spice matches the intense cocoa of the tart, with enough retained acidity to refresh the palate.
Reuben’s Wine Store, 14 New Row, Dunfermline, 01383 731475,
www.reubenswinestore.com
WWW.SCOTTISHFIELD.CO.UK 169
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