Granache with Panache!!! ;)

2007 Chateau Pesquie "Terrasses", Ventoux AOC (Southern Rhone) Grenache Syrah

Bright medium ruby in color, with a mediumplus nose of red plum and raspberry - preceding nutmeg, and somehow, olive grove? Something vegetal and earthy.
Dry, mediumplus acid with medium tannin and medium weight. The red and black fruit take a backseat to licorice and white pepper. Olives remain in play -- black and savory. Yet, red cherries take the lead for the home stretch of its medium-plus length. Not jolly rancher cherry -- homemade cherry pie filling. Mmm.
The high acid keeps the Terrasses lively amidst its pungent complexity. It ripe fruit and spice don't obscure the unique woodsy character -- there is a harmonious community of flavors asserting itself in this glass. Al dente tannins grip without staying attached... again, acid moistens and balances this firm structure. Conclusion: Fuckin 'Eh.

ps. I drank this bottle (actually, the last of Robin's bottle -- I definitely owe him a replacement) with fusilli in olive oil & greek olives, sundried tomato & basil, onions, garlic and thyme -- and Robin's aged Parmesan wedge, grated. God damn. This is what life is about.

Blueberry Tart

I saw frozen wild Canadian blueberries on sale at Safeway the other day, so I figured they'd be good to have around at $5/600g. Good idea.
Last time I made pastry dough, I made extra and saved it in the freezer. Good idea.
Seeing them next to each other in my freezer last night, and having a craving for desert... led to a good idea.

ACTION! Pulled pastry dough out of the freezer and drank a bottle of wine while I thought about how I'd tackle this problem. By the time I had my gameplan, the dough was ready to be rolled.
With an oven preset to 350, I rolled the dough out (folding it several times, to build flaky layers) and onto a pie pan. Docked and blind-baked.




Step 2: Melted milk chocolate, brushed onto the inner surface of the cooling tart shell.
Aside from the obvious benefits, this layer of chocolate, when cooled, acts as a moisture barrier, allowing a crispy, flaky dough to coexist with a moist, gooey filling.
Step 3: Blueberries with a touch of local wildflower honey and 1tbsp of red wine/cornstarch slurry (to thicken). Brought to a boil and cooled in a pie pan in the freezer to firm up. This filling should be started while the pie shell is cooking, and cooled by the time the chocolate is brushed on.

Give those nice little berries a home.

Step 4: Hallelujiah! There is a Jah! Whipping cream in the fridge. Trader Vic's in the liquor cabinet. Vanilla bean in the pantry. Not only did I scrape the bean, but I chopped it up TINY and threw the whole thing in. The pod has flavor, and vanilla is super expensive, so I don't see the need to be shy with it. Shot of Trader Vic's, and whisk whisk whisk. Pile high, high as she goes. I poured on the remainder of the melted chocolate, because... why not?