Tuesday, February 2, 2016

Talk is good when wine is fine!

It was time for our monthly wine social once again.  Actually we take off November and December, so I guess it's really not monthly, but close enough.
Stone and I were the first to arrive, bringing the desserts of Triple Berry Pie, Baklava and lastly Chocolate Pie.  This chocolate pie is my mother-in-laws favorite of pie's.  As Ms. Betty says, "who doesn't like chocolate."  She also says there is something wrong with those who do not like chocolate, that its just not normal.
Soon the others arrived bringing their assigned dishes that had been prepared.  The food is always excellent.  And as they say, "The Best Wines are the ones we drink with friends."

    Wine Social 

Swanson Merlot 2011 (Oakeville, Napa) 14.6%  $ 33                                     WW 91 Immediate appeal, with vibrant garnet color and robust aromas of freshly-crushed red and black cherries. Notes of sweet blackberry, coffee, red currant, and allspice add further complexity. Excellent depth; medium bodied, zippy, and lively on the palate with dry, nice acidity, good balance, and medium finish.
Potro di Piedra 2012 (Curico Valley, Chile)  14.7%   $ 30
Deep red color. Bold, spicy, and robust, but not overbearing. Great finish, silky smooth. Very good pairing with beef and lamb.

Justin Cabernet 2013 (Paso Robles)  14.9%   $ 30                                                      av. 89
Clear with a dark ruby purple core lightening at the rim. Aromas of ripe black cherry, blackcurrant, and berry fruit with vanilla, cinnamon, and dried fall leaf accents. Blackcurrant, cherry fruit, and baking spice flavors on the entry. Sweet tobacco and savory herbal notes on the mid palate, along with beautifully balanced tannins, providing a structure that supports the wine through its clean finish.

Buil & Gine Baboix 2012 (Montsant, Spain)  15%   $ 26                                              av. 91
Pronounced aromatics on the nose. Great fresh fruit on the palate with a crisp bite too. Dark berry aromas, with some herb action. Medium body, with solid minerality on the mid-palate, with the dark berry moving to the background. Long dry finish, with the fruit coming back into play.

Saggi 2013 (Columbia Valley, WA)  14.9%   $ 55                                                           V 93
Proprietary blend of Sangiovese, Cabernet Sauvignon, and Syrah. Bright ruby red. Aromas of cherry, strawberry, and licorice. Plush and glyceral, offering superb depth to the flavors of red and darker berries, spices, and mint – a wave of fruit on the palate. Broad and pliant, with vibrant acidity, building dusty-but-sweet tannins and outstanding length.

Elu St. Supery Meritage 2012 (Napa)  14.5%   $ 68                                          RP 94  JS 91
72% Cabernet Sauvignon, 13% Merlot, 10% Malbec, 3% Cabernet Franc, 2% Petit Verdot blend.  Deep ruby/purple color.  Sweet licorice, tar, blackcurrant, plum, graphite, and blackberry notes.  Dense, full-bodied, voluptuously textured personality. Fresh acidity and tannins, flavorful finish. A complex wine that shows style and energy.  

RP/WA – Robert Parker for Wine Advocate
JS – James Suckling
V – Vinous (Antonio Galloni)
WW – Wilfred Wong of Wine.com
av. - average

There are really only two food groups: chocolate and fruit - now if your fruit is covered in chocolate then you're set for the day.

Wine Social
Chocolate Pie

1 pie crust, baked and cooled.
1 1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 egg yolks, (from large eggs)
6 1/2 ounces, Bittersweet Chocolate, chopped finely.
2 teaspoons vanilla extract
2 Tablespoon butter
Stabilized Whipping Cream, for serving, (optional)
Raspberries (optional) 


Roll pie crust and place in a pie pan.  Prick bottom with fork to keep crust from bubbling up.  Bake 375' until brown, about 20 minutes.  Let cool completely.

Combine the sugar, cornstarch, and salt in a medium saucepan.  Stir or whisk together.

Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less,  maybe more; just watch it!)  The second it starts to bubble and thicken (note it should be thick like pudding!)  remove it from the heat.  Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Pour the pudding into the cooled pie crust, (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.  Or eat it right then and there, you know you want to! 

Cut into slices and serve with stabilized whipping cream.  Recipe from: http://thepioneerwoman.com/cooking/chocolate-pie/