The Wine: Siete Fincas Sparkling Dulce Torrontés 2012
Mendoza, Argentina 100% Torrontés
Torrontés is the flagship white grape of Argentina. It’s typically lighter and sweeter than Chardonnay or Sauvignon Blanc and usually has nice floral and mineral flavors. This Sparkling Dulce is a fun twist on the Torrontés- fermented in stainless steel tanks preserving the natural sugars. It then undergoes secondary fermentation in a sealed tank with liquor de tirage, and Batonnage and sur lie aged for three months (this is where the bubbles happen). The outcome: 76 g/l of residual sugar- this is one sweet wine!
Sparkling Dulce is an incredibly sweet wine making it perfect with dessert, but you have to be careful to not pair it with a dessert that’s too sweet or you will find yourself overdosed on sugar! Drunk by itself this wine has been dubbed “liquid cotton candy” which is a bit sweet for my taste, so I wanted a dessert that would stand up to it and cut through the sugar. This makes our Apple Pie the perfect companion for the Sparkling Dulce- the tart apples, brown sugar, cinnamon and nutmeg balance out the sweetness of the wine. The wine greets you with aromas of baked apple with floral and lemony hints. It is medium bodied with flavors of candied lychee, dried apricots, and notes of minerality with a sweet finish. The sparkle and crispness of the wine pair perfectly with the tart apples in the pie. The brown sugar, honey, and spices compliment the sugary wine, but also cuts down the sweetness so it’s not overpowering, and the tanginess of the wine is beautifully mellowed with the pie. The flaky, buttery crust becomes a natural foil for the bubbles.
Sparkling Dulce is the great party wine and is so much more delicious when drunk out side in the sunshine. It all made for a lovely afternoon at the park!
For the Crust: 1 batch of crust- 1 3/4 cup flour, 1/4 cup oil, 1/4 cup cold butter cut in pieces, 3-5 Tb. cold water, 1 tsp salt. In a Kitchenaid mix together flour, salt, oil, butter with the paddle attachment, slowly add the water till dough sticks together and is the right consistency. Roll out the dough in a disk, line the bottom of a pie pan. Repeat these steps for the top crust.
For the Pie Filling: 6 cups peeled, cored and sliced apples (we recommend a mix of Granny Smith and Braeburn), 1/2 cup brown sugar, 1/4 cup honey, 1/4 cup flour, 1/2 tsp nutmeg, 1 tsp. cinnamon, 1 Tb. lemon juice, dash of lemon zest, dash of salt. Mix together all ingredients, let sit for a few minutes till it gets juicy, then fill it in the pie crust, cover the top with a lattice crust, or crust style of your choice. Bake for 15 minutes at 425°, then 30 minutes at 375°. Let cool, but serve warm!
~ Your Sommelier Chelsea