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Williamson Wines
Merlot Chocolate Soufflé with Chantilly Cream and Vanilla Ice Cream |
| Williamson Wines Owners Bill and Dawn Williamson |
The first time I met Bill Williamson, my managing editor Alex and I were at his newly opened tasting room just off the square in Healdsburg. He left us with quite the memorable quote: “Wine is grape juice on its journey to vinegar, trapped by a cork.” Bill’s enthusiasm for his wines, coupled with his easy charm, wit and ability to come up with pairing ideas wasn’t lost on us, either.
Hailing from Australia, Bill (who is the winemaker) and his wife Dawn moved to their Dry Creek Valley estate in 1991 from Silicon Valley, where they’d lived since 1980. In the beginning, they sold their grapes to a local winery. But in 2002, they decided to venture out on their own. And good thing they did. The 2003 Amour Merlot is an outstanding example of their estate grown fruit. Part of their “romance series” of wines, it’s deep ruby in color, with a jammy nose and a complement of velvety fruit, vanilla and cocoa flavors. It’s a 100 percent Merlot that truly speaks for itself. Paired here with a chocolate soufflé, who’s to argue this isn’t the perfect combination for romance?
| Chocolate Soufflé with Chantilly Cream and Vanilla Ice Cream
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| 3 tablespoons soft unsalted butter 3/4 cup dark bittersweet chocolate, chopped or chips 4 eggs, separated to yolks and whites Pinch of cream of tartar (or Verjuice) Chantilly cream (whipped cream and vanilla) |
1/3 cup brandy 1/3+ cup caster (fine) sugar 4 tablespoons powdered sugar Pinch of salt Vanilla ice cream |
| Preparation:
Accessories: 4 cup-sized ramekins, an electric mixer, a saucepan and a heatproof bowl that will fit in the saucepan Open Merlot to breathe and pour one glass for the cook. Generously coat the ramekins with soft butter. Dust with caster sugar and shake out the excess. Preheat oven to 375 degrees. Bring water to a boil in a saucepan. Reduce heat to a simmer. Place chocolate and brandy in a heatproof bowl over the saucepan of simmering water and stir occasionally until smooth. Using the electric mixer, whisk egg yolks into the chocolate mixture until it begins to stiffen. In a separate bowl, whisk egg whites, a pinch of salt and the cream of tartar at medium speed until peaks droop slightly at the top (soft peaks). Now add 1/3 cup caster sugar gradually while whisking at high speed until thick and pale and mixture holds a trail (stiff peak). Fold half the mixed egg whites into the chocolate mixture to loosen, and then stir in the second half, folding gently until thoroughly combined (avoid over-mixing). Spoon the mixture into ramekins to within 0.4 inches from the top. Run a knife around the inner edges to help the soufflés rise evenly. Place ramekins on an oven tray and bake in the middle of a preheated oven for 10 minutes or until soufflés have risen. To serve, punch a small hole in top of each soufflé and insert the Chantilly cream. Dust with powdered sugar and serve in ramekin immediately because the soufflé will deflate in less than two minutes. Serve with a side of vanilla ice cream. Serves 4 |
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