My dear friend Claudia is one of those natural cooks, the kind you envy in their effortless way about the kitchen. She?doesn?t need to follow recipes, just cooks by instinct and experience. I could start a food blog for her recipes alone ?Cooking with Claudia? (hmmmmmm, idea engine turning).
When she made this dessert for Christmas Eve dinner, I knew it was one of those recipes I?d make again and again. The color is gorgeous, the simplicity is impressive, the taste is decadent and delicious, and well, it?s made with wine. And since it?s easy, elegant and even somewhat healthy, I begged her for the recipe and am excited to share it?with you now.
First and foremost, don’t skimp on the wine.?The recipe calls for pinot noir, but any light bodied?red with good?acidity will do. I used this bright and exciting WillaKenzie Estate Gamay Noir (full review here), but you could most certainly use a pinot meunier also. If you?re looking for a lighter variation (say for an all seafood dinner), use a dry white wine like Chardonnay or Pinot Blanc. You?ll be missing the lovely color, but none of the flavor.
Ideal recipe for gluten-free, dairy-free and Paleo diets.
Other phenomenal Oregon reds to consider using:
Teutonic Pinot Meunier
The Eyrie Vineyards Pinot Meunier
Brickhouse Gamay Noir
Division Wines Gamay Noir
Chehalem Gamay Noir
Evening Lands Gamay Noir