Cabernet Sauvignon is believed to have originated in the 17th century after an accidental cross pollination between Sauvignon Blanc and Cabernet Franc in the southwest portion of France. This theory was proved to be true in 1996 by scientists at UC Davis. It quickly became one of the most popular Bordeaux grapes and began to spread across the globe in the 18th century.
Our Cabernet Sauvignon is a balanced, aromatic single varietal. It features aromas of potpourri and cherry. Our Cabernet Sauvignon has a medley of red and black fruits on the palate with lingering chocolatey tannins in its long textural finish.
Who doesn't love a nice warm slice of berry pie? A bright, jammy fruit filling with a hint of
cinnamon highlights the fruit and aromatic notes in our Cabernet Sauvignon. While I did want to highlight the fruit notes, I also didn't want the pairing to be solely sweet, fruit forward. This is why I decided to switch out the usual buttery pastry for a dark chocolate crust to cut through the sugar and blend with the chocolate finish of the wine!
· 1 1/4c all-purpose flour
· 1/2c Hershey’s Special Dark Chocolate Cocoa Powder
· 1/2tsp salt
· 1/2c powdered sugar
· 10TBS cold butter
· 5TBS ice water
· 1c blackberries
· 2c pitted dark sweet cherries
· 1c blueberries
· 1c raspberries
· 1c sugar
· 6TBS butter
· 1TBS lemon juice
· 1/4tsp cinnamon
· 4TBS Cornstarch
Preheat oven to 350F.
Whisk together dry crust ingredients in a mixing bowl.
Cut butter into tablespoon sized pats. Using a pastry blender, cut butter into dry ingredients, leaving pea sized pieces of butter unincorporated.
Add 4TBS of ice-cold water to the mix and blend until dough just comes together, add additional water if needed. **You should still have streaks of unmixed butter throughout the crust, this will ensure a flaky texture.**
Roll dough into a disk on a floured surface and chill until ready to use.
To make the filling, melt butter and sugar in a saucepan on medium heat, stirring occasionally.
Once butter has melted, wash all berries and place in the pan with the rest of the ingredients, minus the cornstarch.
Cook down until sugar dissolves and berries start to split, stirring occasionally.
Stir in 4 TBS cornstarch and allow to thicken.
Roll out pie crust and place in a pie dish. Using a fork, poke sparse holes in the bottom of the crust.
Add in pie filling and crimp and trim the edges. (Feel free to brush egg wash over the edges of the pie crust for a shiny finish!)
Bake for 45-50 minutes or until crust is fully baked.
Suggestion: You could also double the crust recipe and create a lattice design on top for more flare. You can also pair this pie well with a number of our red wine blends like our GoGo Girl or Grinning Fox