I just had the pleasure of tasting Indian Wells Estate Cabernet Sauvignon. The wine maker describes the wine as: “... our warm climate ripe, jammy “New World” style of Cabernet Sauvignon. The wine really typifies the Wahluke Slope region with up front, dark fruit aromas and flavors with hints of vanilla. Vineyards in the area are more than a decade old now and showing character and complexity.”
I describe this wine as a perfect chance to indulge. Layers of black cherry and black current with a long finish. This wine is a party in your mouth with plenty of structure that is not overcome by the firm but forgiving tannins. I couldn't help but pair it up with a Chocolate Espresso Cake.
1 ½ cup unsalted butter, cut up small
7 oz unsweetened chocolate squares, chopped
4 oz bittersweet chocolate, chopped
2 Tbsp instant espresso dissolved in 2 cups boiling water
3 cups sugar
½ cup + 2 Tbsp Whidbey’s liquor
1 Tbsp vanilla
3 large eggs
1 ½ cups all purpose flour
1 ¼ cups cake flour
1 ½ tsp baking soda
½ tsp salt
Preheat oven to 290F. Line a 10” spring-form pan with parchment paper and spray lightly with pan spray. Wrap the pans with foil as the batter is very thin and may leak out.
Put butter, chocolates, and espresso/water mixture in a mixing bowl and place over a pot of simmering water. Stir often until the ingredients are melted and smooth. Remove from the heat and add the sugar. Stir until dissolved. Cool slightly. Add the Whidbey’s liquor and vanilla mix well and then whisk in the eggs.
Sift the dry ingredients together and add to the chocolate mixture, beat just until incorporated. Pour into prepared pan and place on a baking sheet and then into the oven. Bake about 1 ¾ to 2 hours or until a cake tester inserted into the center of the cake comes out clean. Remove and cool. Serve with white Chocolate Crème Anglaise and fresh raspberries.