An ideal pair for Pinot Noir


 

Duck liver, apple, sage brioche and Kristinus Pinot

The following dish is delicious, and though the recipe looks complicated, in fact it is not difficult at all. The new ‘Sommelier Line’ Pinot Noir by Kristinus Wine Estate, South Balaton is a special, elegant wine, which makes a superb company for the noble flavours of the plate.

Duck liver

Clear the duck livers, cut them into approximately 70 gramm pieces, and then put them in the fridge for a while. Later fry them in a heated saucepan with very little oil on both sides. Salt them with Maldon salt, ground pepper and thyme.

Apple strings

Cut the peeled apples into rings, caramelize them, then pour some apple juice onto them and cook until tender.

Apple espuma

Mix 600 d freshly pressed apple juice with 400 g apple puree and heat it until luke warm. Soak 3 sheets of gelatin in cold water, then solve them in 1 dl warm apple juice (do not boil it). When dissolved, mix it with the apple juice–apple puree mix, fill in an ISI cream whipper, and place it in the refrigerator for two hours.

Photo: László Balkányi

Thyme brioche

Mix 500 g flour with 60 g sugar, 2 g chopped thyme and a pinch of salt. Heat 200 g milk until luke warm, crush 25 g yeast in, wait until rises. Add it to the flour with 2 beaten eggs. Cut 150 g butter into small cubes, and gradually add it to the dough, then knead it for 20 minutes. Leave the dough to rise for an hour in a warm place. After one our place the dough in a baking mold, and leave again to rise for a while. Spread the top with egg yolk and bake it at 150 °C. To serve, place a slice of brioche on the plate, then an apple ring, then a slice of fried duck liver, and at the end a splash of the espuma on top. Decorate it with edible flowers.

What to drink it with?

Kristinus Sommelier Line Pinot Noir

Clear and day bright ruby colour with brick coloured reflexes. The viscosity and tearing is high intensity. After some sniffs the wine is changing a lot. Matured and cooked strawberry with jammy character of red fruits and also some forest minerality is coming. Cinnamon, nutmeg and cloves are also strong elements of the wine. Complex nose with warm spices and moderated barrel notes. Pretty much the same on the palate after some air contact in a bigger glass. No regret after the name. A perfect gastro-wine has been born. If there is no chance to decant, let’s try it from a Riedel 001 glass! Great Pinot Noir experience with a huge ageing potential.

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