De Bortoli Wines

Show Liqueur Muscat NV

Award
Winner Top 100 Fortified Wines
Grape Varieties
Red Frontignac (80%) Riverina, NSW, Australia
Muscat Hamburg (20%) Riverina, NSW, Australia
Country of Origin
Australia
Alcohol Content
18.0% Alcohol by Volume
Wine Type and Oak Treatment
Port, Tawny, Vintage, Ruby, To Fortified with Oak Treatment
Recommended Retail Price
RRP AU $25.00
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“Very lifted. Pure. Loads of floral notes and fruit. Rich, full and complex. A moderate match with the mousse”

“Deep amber core to greening caramel rim. Rich aromas of burnt orange, caramel and cold sweet tea. Intensely exotic and luscious palate of rose liqueur, caramel apple, cold sweet tea lovely acid lift and balanced just warming spirit on the palate. The bitter caramelized orange flavours in the wine is the perfect pairing to the chocolate caramel desert.”

“Pretty nose with cold tea and camomile, aromatic and fresh, good vitality on the palate, elegant and well balanced with a long, fresh finish. A lovely match with the mousse, brings out the chocolate orange hints in both.”

“Bright mid caramel-bronze colour. Distinct raisin/muscat aromas, deep molasses overtones. Bright, lively fruit on palate, great length. With food: Great with the chocolate mousse”

“Deep brown with green hue, musk, cloves and spice aroma, gently sweet with long sweet finish, the orange rind and caramel chocolate accompanies the wine and lifts the Muscat fruit.”

“Mid-deep tawny. Early grey, slightly floral, fresh raisin and toffee. Burnt toffee flavours, nutty rich and warming. Brings our flavours of wine and food.”

“Amber with a slight green tinge. Perfumed lift, rose petal and toast, slight rancio. Sweet up front, slightly cloying, slight donut, with flavour and length. Food: has filled in the palate, and added an extra dimension, slight steely finish.”

The Fortified Wines were judged with

Chocolate Mousse with Candied Orange Peel

Presented by chef Michael Manners

Ingredients

Chocolate Mousse:

  • 100g Granulated Sugar
  • 3 tsp Salted Butter
  • 170g Chocolate 70%
  • ¼ tsp Flaky Sea Salt
  • 180mls Cream (heated)
  • 4 Large Eggs
Candied Orange Peel:
  • Sugar
  • Orange Peel
  • Water
 

Method

Chocolate Mousse:

  1. Make a caramel with a little water and the sugar.
  2. Whisk in the heated cream – making sure that all the caramel pieces have melted.
  3. Add the chocolate. Whisk well and allow to cool.
  4. Add the egg yolks.
  5. Beat the egg whites and add to the mixture.
  6. Top the set pears with the mousse and allow to set overnight (at least 8 hours) in the fridge
To Serve:
  1. Serve with candied Orange Peel, Cream or ice Cream