Tag Archives: Dolce Napa Valley
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on May 14, 2014
This is a simple traditional French dessert with a little twist. This pain perdu is a livened up French Toast – the secret lies in allowing the bread to soufflé slightly in the oven so it has a wonderful, smooth texture in the center. By crusting the bread with toasted coconut and roasted pistachios, it brings a tropical flavor to the dish that complements Dolce very nicely.
Pistachio and Coconut Pain Perdu
Serves 8; Two halves per person
1 cup pistachios, finely chopped
¼ cup shredded coconut, finely chopped
1 loaf of dense bread or Texas toast, unsliced
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 can coconut milk
2 tablespoons dark rum
1 tablespoon butter
Vanilla or caramel ice cream
Mix the pistachios and shredded coconut and spread onto a dinner plate. Set aside. Slice bread into 1-inch thick slices. Blend together eggs, sugar, salt, vanilla, coconut milk and rum then pour into a shallow bowl. Immerse the slices of bread in the liquid and soak for two minutes, remove, and allow excess liquid to drip off. Press the bread down onto the pistachio and coconut mixture, then flip over and repeat, being careful not to knock off the coating.
In a skillet pan on medium heat, add a tablespoon of butter and coat the pan. Sear both sides of the bread until golden brown, then remove and place on a sheet pan. Bake the bread at 325ºF until the bread starts to puff up or “soufflé” –this should take about six to ten minutes. Allow to cool for several minutes, then slice diagonally and serve with vanilla or caramel ice cream. Enjoy!
Have you tried any of Chef Trevor Eliason’s recipes? Share your creations with us on Facebook or Twitter!
on March 25, 2014
The 2014 vintage is springing to life in the vineyard! Jaunty leaves on gnarled vines greeted us on this early morning visit, while a timid sun peeked over the mountains. Not only are we excited for the wonderfully picturesque scenes of the growing season, but we are especially looking forward to the Semillon fruit this Coombsville location will yield.
Tweet us at @DolceWine with your Napa Valley springtime photos!
on March 17, 2014
With rich flavors of honey, caramel, stone fruit and pineapple, one would think that Dolce is a dessert in itself. This could be true – it may be all you need to end a special meal. Then, the waiter tempts you with fresh bread pudding, or your eyes are drifting to the crème brûlée on the dessert menu. Can you have too much of a good thing? We say nay! Simply remember to keep your dessert less sweet than the wine.
Read on for more tips on enjoying Dolce with desserts that are more luscious than light.
Style & Preparation
Crème brûlée, crème caramel, tiramisu, petit pots à la crème, soufflés, flan, ice cream, bread puddings, ice soufflés, crème anglaise, puddings (try butterscotch).
Eggs combined with milk or cream creates a velvety texture… Delicious with Dolce! However, too much egg or cream in the dessert can overpower the wine and seem heavy.
For a delicate balance with Dolce, create lightly sweet and gently rich desserts. Very sweet desserts that are also rich will seem cloying and dense.
Add fresh fruit, fruit coulis or sauce (such as raspberry, orange, or lemon) to a dessert that is rich. This slight acidic accent will contrast the creamy richness in the dessert and create a beautiful match with Dolce.
Cream & Richness
Avoid garnishing these desserts with additional cream. When measuring and cooking, it is better to have more cream than egg.
Tips & Notes
If the dessert is rich: Use less sugar. Use as little egg as possible, and use natural sugars.
Don’t forget to tweet your Dolce pairing experiences to @DolceWine!
on January 9, 2014
To drink Dolce on its own is a pleasure; as a complement to a delectable dish, it is an experience. With that said, we would like to share with you a series of posts providing a guide to pairing food with our late harvest wine. Transform a simple course into a gastronomical delight!
So far we have only shared dessert recipes from Chef Trevor Eliason, but the balance of rich flavors and delicate acidity in Dolce makes it a wonderful accompaniment to savory bites as well. Impress palates at your next intimate dinner or extravagant soirée with these great tips and tricks:
Foie Gras, Seared, Chilled Foie Gras Terrines, Foie Gras Mousse.
Noble cheese such as: Roquefort, Stilton, Gorgonzola.
Dry-aged, salty cheeses as an accent: Vieille Mimolette, Asiago, Parmesan, Dry-aged Gouda.
Some cured meats: Prosciutto, Bresaola, Coppa, Culatello.
Style & Ideas
Crumbled Blue Cheese with Raspberry Vinaigrette and Hazelnuts.
Chilled Foie Gras Terrine with Wine Gelée. Seared Foie Gras with Mango Coulis.
Fig Wrapped in Prosciutto with Curl of Parmesan.
One Perfectly Ripened Cheese with Dried Apricots and Fresh Pistachios.
When to Serve
As a First Course: Foie Gras or Cured Meats.
As the Cheese Course: Served after the Main Course.
As Dessert: Any cheese course with Dolce can be served instead of dessert.
Notes for Savories
Keep these dramatically contrasting flavors very simple. Use very few ingredients. Avoid cluttered plates. Always taste your creation with the wine before serving them, to ensure a dynamic match!
We’d love to hear about your adventures in pairing with Dolce — send us a tweet (@DolceWine) or comment below with your pictures and ideas. Bon appétit!
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on November 18, 2013
Read on as Dolce Winemaker Greg Allen fills us in on this year’s harvest season:
Gorgeous Semillon clusters from early September this year
Dolce’s growing season was similar to other experiences in the Napa Valley: fruit ripened and had fantastic flavors by early September. Luckily for our grapes, the rains of early October ushered in the first major Botrytis bloom of the 2013 harvest season, blessing about one-third of Dolce’s Semillon crop with the friendly fungus. With the infection in full effect, we began our harvest. Each day yielded a tank of incredibly honeyed and fruitful juice, ranging from 33ºBrix on the first day to 38º Brix on the fourth. Portions of these tanks were blended together to create two unique batches of juice around 35º Brix, inoculated with my favorite strains of yeast, and are presently on their way to becoming the 2013 Dolce!
I’m very excited about the quality of the fruit flavors in the juice batches. We have much to look forward to, however, because about 50% of the year’s crop is still hanging on the vine. A quick accounting of the time required for mold germination, berry shriveling, and harvesting 20 tons of Botrytis-ridden fruit leads me to believe that we could be very busy over Thanksgiving weekend! Well, it is a harvest celebration, isn’t it? We shall see.