The Loire Valley in France is my second favorite wine region, the first being Alsace, France. This vast wine region houses some the most exciting versatile grape varietals around. This region knows what it likes and knows what it does well, Chenin Blanc (Vouvray and Savennieres) and Sauvignon Blanc (Sancerre and Pouilly-Fume). Not to mention the red varietal Cabernet Franc (Chinon). True, you have to know a little about French wine region names in order to know which grape variety your getting, but that's part of the fun, unless of course the wine bottle actually says Chenin Blanc like the one above. This Chenin Blanc is from India. I bought it about a year ago at a Korean food store. I love going into those types of ethnic food stores because I never know what exciting wine I'm going to come home with. I remember my first thought after seeing the bottle..."India does Chenin Blanc"? Thinking now, how could they not? Chenin Blanc is a climate adaptable grape. It can be dry or sweet depending on the climate it grew in. I knew that since India was warm that the wine would probably taste like my favorite Savennieres....stone fruit with a touch of honey. I was right. What a yummy wine! It had the right balance and acidity and went very well with my Pumpkin Pie Brulee.
enjoy
Flaky Crust
• 1 15-ounce can pure pumpkin
• 3/4 cup plus 4 tablespoons sugar
• 3 large eggs
• 1 1/4 cups whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• 1/4 teaspoon salt
Preparation
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F.
Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.
Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.
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