Stepping outside of the box can be really rewarding. ¬†It used to be that when I thought of fruit wines, it brought to mind my parents’ disastrous flirtation with winemaking when I was a child. ¬†They decided that they would make a batch of cherry wine. ¬†The memory that lingers is the smell and as a result, I resisted venturing into fruit wine territory. ¬†Thanks to wineries like Forbidden Fruit and Rustic Roots in recent years, those traumatic memories have been replaced by much more pleasant sensory experiences.
Luke and I tasted the 2010 Rustic Roots Peach Nectarine table wine together. ¬†Oh the places this wine could go! ¬†I love it when I taste a wine and the culinary possibilities that leap to mind are not limited to one culture or food group. ¬†It was so hard to figure out what I was going to make to go along with this one, simply because I can’t choose. ¬†The nose on this wine is divine; all sunshiny and golden. ¬†( I realize that those descriptors are not officially smells, but that’s the only way I can really express how it made me feel and after all, wine is an evocative sensory experience!) ¬†The palate was packed with honey and a very distinctly ripe apricot flavor. ¬†It wasn’t sweet though, which is what makes this such a divine wealth of dining options!
After much thought and consideration, I realized that the simplest answer is probably the best.
Our recipe for this delightful wine is a baked brie with a twist. ¬†Since summer is now upon us, we’re going to bake our brie on the bbq! ¬†The list of ingredients is as follows:
- 1 Wheel of Brie (you might want a big one)
- A handful of dried apricots
- Chili flakes
- Walnut pieces
- A knob of butter
- An open bottle of the Rustic Roots Peach Nectarine
In a small saucepan, melt the butter. ¬†Add the chopped apricots, honey, chili flakes (we’re going for a bite here, not a searing heat), walnut pieces, salt & pepper. ¬†Cook slowly, creating a candied, chunky, awesome smelling flavor combination. ¬†As you’re cooking, add a little wine from time to time to keep the consistency like that of loose relish. ¬†Once the nuts have toasted a bit, the apricots have absorbed some of the moisture and the wine has reduced a tad, remove the mixture from the heat and pile it on your wheel of brie.
I bet you were wondering what we were going to do with the prosciutto. ¬†All will be revealed! ¬†Separate your slices of prosciutto and use them to wrap your topped brie up like a tasty and exciting present. ¬†Your bbq should be preheated, but make sure it’s not too hot. ¬†We want the prosciutto to be crisp, not burned. ¬†Place your cheesy package on the grill away from direct heat. ¬†Grill until the prosciutto achieves the aforementioned crispness and the cheese has reached that magical temperature of runny goodness. ¬†Remove it before the rind of the cheese bursts though, because it’s a sad thing when the cheese escapes into the bbq burners.
Serve with a selection of crackers & crusty bread and another bottle of the 2010 Peach Nectarine and enjoy thoroughly. ¬†Don’t think about the fat when you’re eating this. ¬†Think about all the calcium you’re getting.