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Casillero del Diablo Reserva Shiraz Rosé
A fragrant bouquet, with bright aromas of wild blackberries and raspberries with hints of spices. Bursting with juicy fruit on the palate, full of flavors of berries and plums, with a refreshing acidity and clean finish.
Our Normal RRP: £7.99 now £5.99
Product Description
More than 100 years ago, Don Melchor de Concha y Toro founded Viña Concha y Toro. From the start, he followed the advice of French experts which allowed him to produce high quality wines. In 1987 history repeated itself. This time not only did Concha y Toro produce the finest red wine in Chile, but it also created a Chilean wine of international distinction, comparable to the world’s best wines. The Company’s agricultural and winemaking philosophy is oriented to achieving quality throughout the productive process and in enhancing the distinctive characteristics of each original vineyard. The diversity of soils and climates of its estates has allowed the Company to have the widest diversity of wine varieties in the Chilean wine industry. In addition, an intense dedication to the vineyard and permanent research has allowed the Company to determine the best terroirs for each grape variety and to produce outstanding wines with worldwide acclaim.
Intense strawberry color with bright purple hints. Deep aromas of red berries, blackberries and wild raspberries and marked by spicy flavors. The palate has a pleasant acidity and intense body is maintained on the palate for a good time, accompanied by remarkable blackberry and fresh plums.
Grower: Concha Y Toro
Grape Variety: Shiraz
Style: Fresh and Crisp
Country: Chile
Appellation: Central Valley
Vintage: 2018/19
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Passion Fruit Soufflés with Passion Fruit Sauce
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
knob of butter, plus extra for greasing
75g caster sugar, plus extra for dusting
4 medium egg whites
6 ripe passion fruits, halved
150ml ready-made custard
1. Heat oven to 180C/160C fan/gas 4. Put a baking tray on the top shelf to heat up. Grease 4 x 150ml ramekins with butter and dust the insides with caster sugar to coat.
2. Whisk the egg whites in a bowl until stiff. Add 1 tbsp of the sugar and whisk for 30 secs more until thick and glossy. In a separate bowl, scoop the pulp from 1 passion fruit into the custard, then fold in the whisked egg white. Spoon the mixture into the prepared ramekins and put on the hot baking tray. Bake for 15 mins until risen and golden on top.
3. While the soufflés are cooking, make the sauce. Scoop the remaining passion fruit pulp into a saucepan, add the remaining sugar and simmer gently for 5 mins. Finally add a knob of butter and stir until melted. Pass through a sieve and serve in a jug with the hot soufflés as soon as they come out of the oven. Let your guests break a hole in the centre of their soufflé, then pour in the sauce.
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