Blanc de Blancs
When we visited Luís Pato’s site, we found a phrase that says a lot about the producer, the brand and the man.
“For us, creating wines isn’t only a passion, it’s also a pleasure”.
Luís Pato is back to the Mystery Box after scoring top marks with his BAGA Natural in November’s edition.
The best of the best whites, but Brut.
It’s with this sparkling wine whose name is said bursting with pride that the BAGA Prince proposes a toast to ending this crazy year.
Drink extremely chilled, of course, preferably in celebration of something – Christmas, the end of the year, a relevant milestone or the beginning of something extraordinary.
It’s up to you.
As for us, now that we’ve said our piece, we’ll just hang around and wait for your thoughts, ok?
May the celebration be a joyful one.
Varieties: Maria Gomes and Sercialinho
The Wine: Created with Maria Gomes (95%) and Sercialino (5%) varieties fermented separately in temperature-controlled stainless-steel vats for two weeks. The second fermentation occurred in the bottle to maintain the floral, fruity aroma of the main variety. This is a Summer wine but also one for conviviality.
Staging: Stainless-steel vats
Curd Cheese Mille-Feuille with pumpkin jam and pine nuts
2 sheets puff pastry
400 gr curd cheese
20 gr icing sugar
40 gr pine nuts
2 sheets of baking paper
1 kg of pumpkin
600 gr sugar
40 gr pine nuts
1 cinnamon stick
Start by cutting the puff pastry in 4 cm x 10 cm rectangles. You should be able to cut 12 pieces. Place them on an oven tray covered in baking paper and prick with a fork.
Sprinkle 5 gr of icing sugar over the puff pastry pieces and cover with another sheet of baking paper. Place another tray on top to weigh down the pastry in a uniform fashion.
Bake in a hot oven for 15 minutes until the pastry becomes golden and crisp. Take out of the oven and let cool off on absorbent paper (kitchen roll, for example).
Bake the pine nuts in a medium-heat oven for 10 minutes, take out and let cool. Mix the curd cheese with the help of a hand/stick blender until creamy. If the curd cheese is too hard, you may add some cream to help soften the texture. Reserve.
Peel the pumpkin and cut into 1 cm cubes, add the sugar and cook together with the cinnamon and orange juice and peel.
Let cook on medium heat for 45 minutes. Take out the cinnamon stick and the orange peel and blend with the hand/stick blender.
Prepare 4 plates by placing one piece of puff pastry in the centre of each. Cover with the beaten curd cheese but leave a small hole in the centre. Fill the hole with pumpkin jam and cover again with curd cheese. Sprinkle toasted pine nuts, place another puff pastry piece on top and repeat the process. Sprinkle the last piece of pastry with left-over icing sugar and decorate as desired.