CHERRY PIE WINE FULL

Transfer dough to a 9” pie plate, gently fitting the seams by bending sides of dough inward over your finger, then back. Roll one disk of dough into a 12” circle about ⅛ to ¼” thick, using a light dusting of flour as needed to prevent sticking. Wrap each in parchment paper or plastic wrap, then refrigerate for at least 6 hours, preferably overnight. Cut dough in half, then pat each half into a disk. Repeat this process 2 more times to create layers. Pat dough into a round, then split the dough in half and stack them. If your dough is too crumbly and dry, add a sprinkle of the remaining ice water until it comes together. Transfer dough to a clean work surface and gently knead it together until no patches of flour remain. Pour about ¾ of the ice water mixture into dry ingredients and toss again until most of the flour is moistened. Place in the freezer until ready to use.Īdd flour, salt, and yeast to a medium bowl and stir to combine.Ĭombine dry ingredients with grated butter and use two forks to toss until well combined.

Grate cold butter into a large bowl using the large holes on a box grater. Serve this luscious pie with a scoop of vanilla ice cream (and a glass of Imagery Cabernet, of course).įeel daunted by making pie dough from scratch or maybe you're short on time? You can swap in store-bought pie dough in a pinch. I make up for the tart note to this pie filling by adding a few teaspoons of red wine vinegar. I like to use frozen dark cherries because they are widely available and are already pitted! Sour cherries are incredible, but their season is short and are hard to fiind even frozen. Some tricks I employ when making pie are sprinkling some dried fruit into the bottom of the pie dough before pouring in the filling- it helps soak up excess moisture and avoid a soggy bottom! The second trick is to use a glass pie plate so that I can see if the bottom is adequately browned. A small dose of instant yeast fortifies the natural yeasty flavor of the wine and adds a tiny bit of lift to the dough, resulting in flaky layers. Flavorful finish.This cozy cherry pie packs a flavorful punch with one secret ingredient- red wine! Imagery Winery Cabernet was the inspiration for this flavor combination, and I upped the ante with aromatic ingredients like cinnamon, cloves, and vanilla to mimic the tasting notes of the rich cabernet. Round and earthy, with unexpected muscle.”ĩ0 Points James Suckling – “Aromas of raspberries, cherries and sweet spices. Cherry Pie San Pablo Bay Block Pinot Noir is produced from this site.”ĩ3 Points Tasting Panel – “ Robust in body and pleasurable to sip, this French oak–aged Pinot Noir is distinctive, with smoky cedar, sage, black cherry, and black pepper. As a result of this dramatic diurnal shift, the grapes display lush, ripe fruit balanced with bright acidity. Marine influenced by morning fog from the San Pablo Bay just to the south and the cool evening wind gap from the Pacific Ocean farther to the west, the blocks are sheltered in a rolling swale which warms considerably during the daytime. “Tucked within a larger vineyard estate in Napa Valley’s Carneros AVA are several blocks of vines producing singularly distinctive Pinot Noir. The wine was aged in French oak, a portion of which was the same puncheons the wine was fermented in that very year and rested ‘sur lie’ for the entire aging period.” “The fruit was fermented in open top oak puncheons to allow more complexity and variety in the phenolic, aromatic and flavor components of the wine, producing a completely unique representation of the Pinot Noir grape.

CHERRY PIE WINE FULL

This wine is full of verve and will beautifully round out with aging.” The palate is layered with similar fruit notes, along with a depth of pomegranate, macerated strawberries and baking spices with a subtle hint of vanilla that leads to a smooth finish. “The 2019 San Pablo Bay Block is racy with flavors of tart cranberries, red cherries and a delicate perfume of rose petals.

Cherry pie wine