Tasting…

…out of the steel tanks before the wine is bottled is part of the winemaking process and part great adventure!

The winemaker tastes periodically to assess how the wine is progressing and can then decide when bottling needs to take place.  Of course the adventure part is when the brothers taste just to see if they like the current vintages.

A month or so ago my husband told me we were going to be releasing a new wine called Clementine.  WOW was my response!!  Well, recently I had the opportunity to taste the Clementine out of the chilled steel tank and it is delicious!   This is the adventure part at its best!!

As soon as the glass bottles and labels arrive there will be major bottling activity going on.  I’ll let you know when the Clementine is released!

Until then I have a Clementine Cake recipe to share with you thanks to Nigella Lawson.

Clementine Cake

Ingredients

4 to 5 clementines (about 1 pound total weight)

6 eggs

1 cup plus 2 tablespoons sugar

2 1/3 cups ground almonds

1 heaping teaspoon baking powder

Directions

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375 degrees F.

Butter and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don’t like using the processor for this, and frankly, you can’t balk at a little light stirring.

Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you’ll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it’s made, but I don’t complain about eating it anytime.

I’ve also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners’ sugar mixed to a paste with lemon juice and a little water.

Cheers!  Leslie

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