Blueberry Pie Rosé Champagne

Posted on 14.12.202213.12.2022 by admin

Which wine to drink with a blueberry pie? Opt for a subtle pairing with the finesse of a Rosé Champagne that will perfectly enhance the texture and flavours of this dessert. Discover our recipe and the cuvée chosen by our wine experts.

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BLUEBERRY PIE RECIPE

PREPARATION: 30 MINS | COOKING: 25 MINS | SERVES: 6

For the shortbread dough:

250g flour
1 bag of vanilla sugar
1 pinch of fleur de sel
110g icing sugar
150g cold butter
1 egg

For the pastry cream:

500ml milk
½ vanilla pod
4 egg yolks
80g sugar
60g cornstarch

For the filling:

500g fresh blueberries

Start by preparing the shortbread dough. Sift the flour into a large bowl. Add the vanilla sugar, fleur de sel and icing sugar. Mix everything together with your fingertips.
Then add the cold butter cut into cubes. Knead to a lumpy texture. Add the whole egg and mix to form a ball. Cover with cling film and chill for 30 minutes. Preheat the oven to 180°C.
Continue with the preparation of the pastry cream. In a saucepan, heat the milk with the scraped seeds and half a vanilla pod over low heat.
In a mixing bowl, beat the egg yolks vigorously with the sugar until the mixture turns white.
Then pour in the cornstarch a little at a time while continuing to mix so as not to form lumps.
Pour in half the vanilla milk while stirring gently with a whisk. Then add the remaining milk, stir, and pour back into the pan. Put back on low heat and stir continuously until the pastry cream thickens. Transfer to a dish, cover with plastic wrap and place in the freezer for 20 minutes.
Take the shortbread pastry and spread it between two sheets of baking paper. Line a tart tin with it, removing the excess. Cover the bottom with a sheet of baking paper. Add large beans or baking balls.
Put the pastry in the oven for 15 minutes. After this time, take the pastry out and remove the baking paper with the balls or beans. Return to the oven for another 10 minutes. Remove the shortcrust pastry from the oven and allow to cool completely.
Then proceed to assemble the pie. To do this, pour the pastry cream into a bowl, whip it to soften it, then fill the base of the pie with it.
Arrange the blueberries in a good layer on the cream. Set aside in the fridge until ready to eat.

ROSÉ CHAMPAGNE

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BLUEBERRY PIE, A FRESH AND DELICIOUS DESSERT

After a short hike in the mountains to pick blueberries, there’s nothing like a good homemade pie to appreciate these sweet, tart berries. A typical dessert from the Haute-Savoie region, the blueberry pie is perfect to finish a convivial meal. Although its recipe varies from one region and one family to another, the same fundamentals are used: a crispy pastry, a smooth and delicious cream, and fruit that melts in the mouth.

In our recipe, the blueberry pie consists of a crunchy and tasty shortbread crust. It is filled with berries that retain their freshness and tangy flavour. The blueberries are placed on a bed of pastry cream that adds roundness and smoothness to this dessert. This homemade blueberry pie offers a fabulous mix of textures that will tickle your taste buds.

But which wine should you use to enhance it? Opt for a wine that does not overwhelm the taste buds and allows the freshness of the berries to be appreciated. Choose a wine that will not overwhelm the flavours of this fruity tart, but rather enhance them.

CHAMPAGNE

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ROSÉ CHAMPAGNE, IDEAL WITH FRUITY DESSERTS

For a sweet gastronomic pairing that combines finesse and lightness, Rosé Champagne is perfect with a blueberry pie. Its pink colour, as dynamic as it is delicate, is a perfect match for the craze for coloured bubbles.

Combined with a very sweet dessert, Rosé Brut Champagne becomes harsh and unpleasant in the mouth. The association with bitter flavours such as chocolate is also not recommended. On the other hand, this type of Champagne goes well with fruity desserts, not very sweet and with a touch of acidity. With the tart flavour of fresh blueberries just placed on a bed of pastry cream, a Rosé Champagne will create a delicious pairing with this pie.

To sublimate a fruity dessert without fading, Rosé Champagne must have a beautiful aromatic amplitude, necessary for a successful association of flavours. The chosen cuvée also needs to have a smooth texture that gently envelops the density of the food. Finally, the Rosé Champagne must be powerful and structured so as not to overwhelm the dessert, but on the contrary, to enhance it. Champagne made from Pinot Noir is the secret of this alchemy. When properly vinified, this grape variety gives roundness and fullness, flattering the palate in terms of texture.

As a reminder, Rosé Champagne is made using two main methods:

Blended rosé: this technique consists of adding a small proportion of red wine recognised by the Champagne AOC to a white wine base before bottling and setting the foam.
The rosé of maceration (saignée): this technique consists in letting the juice macerate in contact with the skin of the black grapes (Pinot Noir and/or Pinot Meunier) for a few hours. A coloured juice is obtained thanks to the natural pigments contained in the skins of the berries.

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WHICH ROSÉ CHAMPAGNE TO SUBLIMATE A BLUEBERRY PIE?

CHAMPAGNE BOLLINGER – BRUT ROSE

To accompany a blueberry pie, opt for the freshness of a Rosé Champagne which will wonderfully enhance its acidulous notes. To enjoy this dessert, which is not too sweet, but resolutely rich, appreciate the finesse of this structured cuvée due to the blending with red wine.

With its unique style, Bollinger’s Rosé Brut Champagne can be enjoyed with a homemade blueberry pie. This cuvée has a beautiful colour with the intense depth of a great red wine with golden highlights. On the nose, we find the nobility of small red fruits, perfect with a fruity dessert using the same fruits. In addition to notes of redcurrant, cherry and wild strawberry, this Rosé Champagne reveals a little spicy touch, in keeping with the style of Spécial Cuvée. This nectar offers a lively and structured palate with a tannic side and a beautiful power thanks to the addition of red wine. This blended rosé seduces with its fine, velvety bubbles that blend perfectly with the roundness of the pastry cream. The palate is also full of wild red fruit flavours.

Bollinger’s Rosé Brut Champagne is a testament to its expertise in Champagne, starting with the cultivation of grape varieties. It is made from 62% Pinot Noir, 24% Chardonnay and 14% Pinot Meunier. The grapes come from parcels of Premiers and Grands Crus producing great wines to create great Champagnes. Only 5-6% red wine is added, due to its strength, when making this rosé blend. To appreciate the unique style, bouquet and aromas of this Bollinger Rosé, it is recommended to drink it at a temperature of 10°C to 12°C.

To please amateurs and delicate palates, discover without delay this subtle marriage between blueberry pie and this Rosé Champagne, on sale at Vinatis, honouring the Bollinger style.