Curtis Rare 30 Year Old Tawny
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Region
McLaren Vale, SA
Winery
Curtis Family Vineyards
I love a good crème caramel and this version infused with orange, cardamom and cointreau is stunning, taking a simple dessert to a Class A level of wow factor. It’s neither particularly difficult nor expensive to throw together and more often than not, all the ingredients are ready and close to hand for a just-in-time dessert option. To up the ante on the wow factor, my serving suggestions include presenting it with thick farm cream, crème fraiche or Greek style yoghurt coupled with a smattering of either raspberries or blueberries.
The accompanying bevvy: Seppeltsfield’s Para DP90 Rare Tawny with its seductive plump, sticky mouthfeel and warm spice, honey and walnut notes is my choice for a blissful union.
Ingredients
For the crème:
300ml milk (for a richer custard, replace half of the milk with pouring cream) 50ml orange juice tablespoon of Cointreau 100gm caster sugar zest of an orange 3 large eggs 2 egg
Curtis have been making wine in McLaren Vale since 1973. The family history in winemaking stretches back to Italy, where in 1499 Paolo Curtis was charged by the Cardinal de Medici with looking after the papal lands around Cervaro, including the establishment of vineyards and olive groves.
Less than 40km south of Adelaide, McLaren Vale is another one of South Australia's renowned Shiraz producers, accounting for roughly 50% of grapes crushed annually.
