Sparkling Wine With Salted Dark Chocolate Tart

Get ready for something delicious, something scrumptious and something toothsome, we be making, eating and pairing a Salted Dark Chocolate Tart, with a wonderful Vintage Slovenian Sparkling Wine from the Winery of Medot.

The history of Chocolate Tarts is more of a recent tale, Chocolate throughout the centuries has been a rather exclusive commodity, it is only in more recent times that the likes of Chocolate Tarts have become famous and often baked in the everyday household.

At first Chocolate Tarts were only for the rich, one recipe featured in a 19th-century book, used lemon peel and cinnamon, but this recipe is thought to have first been in print during 1770.

The Sparkling Wine

The Medot estate lies across three hectares in the heart of Goriška Brda, the wine tradition of the Simčič family goes back to as early as 1812. If you’re interested in finding out more about this unique Slovenian Sparkling Wine then check out A Visit To Slovenian Sparkling Wine Medot.

The Goriška Brda region in Slovenian hasn’t always been a top-quality wine region, back in 1812, the region was poor, and people were struggling to make ends meet, but with the hard and relentless work from families like the Simčič family, working the ground and overcoming the challenges of nature, but even when the region started producing wine, it was hard to sell, and it would take years to gain recognition for the work they all were putting in.

Zvonimir Simčič, otherwise known as ‘Bric’ studied at one of the most prestigious international oenological schools in Italy, upon his return to Slovenia, he brought the required knowledge back with him, and took notice of the Goriška Brda region and saw a new potential route that the Slovenian Wine industry could take, he took the chance and planted a substantial amount of the Rebula Grape, awarding him the nicknamed ‘the Father of Rebula’ this decision ended up gaining attention and the region grow in popularity and started to flourish, becoming the region we know today.

Medot – Millesime 2013 – Tasting Notes

Aroma 👃 “A lovely glazed apricot tart greets my nose at the start, you get to explore a wonderful display of yeasty, oaky and citrus notes on this Slovenian Vintage.”

Flavour 👅 “The taste of this Sparkling Wine is dry, closing the mouth, with citrus and yeasty notes, plus some added yellow stone fruits in the length.”

Gold Oaky & Toasty at the Glass of Bubbly Awards 2021

Sparkling Wine and Salted Dark Chocolate Tart

Tasting Notes – “The Sparkling Wines comes in and cleanses the palate initially, the smooth and crunchy chocolate flows through your taste buds again after the midlength, with added delicate apricot and peach flavours from the fizz.”

Recipe

200g biscuits
3 tbsp cocoa powder
90g butter (melted)
200g 70% dark chocolate
150g milk chocolate
300ml double cream
50g butter

Preheat the oven to 180ºC.

For the Biscuit Base

Crush or blend the biscuits, add the cocoa powder and melted butter and mix well to combine. Place in a non-stick tart pan and press down firmly to form the base. Bake the base in the oven for 6 minutes, then allow to cool completely.

For the Chocolate Filling

Break or chop all the chocolate into small pieces and place into a bowl. Add the cream and butter to a saucepan and slowly bring to the boil. Remove the cream mixture from the heat and immediately pour it over the chocolate. Let it stand for 1 minute and then mix gently to combine. Pour the mixture into the baked base. Put in the fridge for at least 2 hours to set.

To serve sprinkle with Maldon salt.