A Viognier Valentine: 2001 "The Terraces" Dessert Viognier

Many people decline to sample a dessert wine.  "Oh no," they say, "I don't like dessert wines."

"Oh," we say.  "Well, we are offering tastes of our white chocolate and macadamia nut brownies with our 2001 Dessert Viognier."  And then we hold up the golden-white morsels on a glass plate of deep blue. 

It's amazing what people will do for a brownie . . .

In our tasting room, we are currently offering tastes of our 2001 Dessert Viognier, "The Terraces".  This light dessert viognier was picked in September of 2001 and features aromas of banana, pear and lemon candy followed by flavors of pear tart, vanilla and nutmeg.  The fruit is from Chequera Vineyard's steep, terraced hillside, which produced under 1 ton per acre in 2001.  Bottle age has mellowed the original exotic fruit into a luscious sweet, bottled in a slender 350 ml bottle.

We developed this recipe specifically for The Terraces, but I'm sure these golden brownies will work with other dessert whites and even late harvest zins or port-style wines. 

So this is our Valentine to you.  Please feel free to copy and share our recipe for these scrumptious blond dessert brownies . . .

White Chocolate and Macadamia Nut Brownies

• 1/2 cup granulated sugar
• 1/2 cup(1 stick) butter
• 2 tbsp. water
• 12 oz. pkg. of Nestle White Chocolate morsels
• 2 tsp. orange extract
• 1 cup + 1/4 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1     2.25 oz  pkg. macadamia nuts, coarsely chopped

Directions:

Preheat oven to 325 degrees.  Lightly grease a 9-inch-square glass or non-stick baking pan.

In a large pan, heat the package of morsels, sugar, butter and water over low heat, stirring constantly, until morsels and butter are melted.  Stir vigorously to incorporate the butter and fat from the chocolate.  Remove from heat and cool until the mixture is warm, but not hot.  Stir in the eggs, one at a time, until thorougly blended.  Add the orange extract, flour, baking soda and salt; mix well. 

I use a large non-stick wok to melt the chocolate mixture and I stir the flour and other dry ingredients directly into the wok.  By watching the chocolate carefully and adding the dry goods directly to the pan I save several steps and a dirty dish or two.

Pour into prepared baking pan.  Bake for 30 minutes until a wooden pick inserted in the center comes out cleanly.  Cool.