Port is the most recognizable name in fortified dessert wines. In 2007, Brian Carter started a project to produce a great port-style wine in Washington. Working with the Newhouse family on Snipes Mountain in the Yakima Valley, we planted the Portuguese varieties Touriga Nacional, Souzao, Tinto Cão and Tinto Roriz (also known as Tempranillo) - the finest port varieties used to make the great fortified dessert wines of Portugal.
Hailing from the Douro River Valley in northwest Portugal, Port was originally created in the 18th century by the British who experimented with adding brandy to still red wines, fortifying them to stabilize them for the extended voyage across the Bay of Biscay and up the coast of France to England.
Most port-style wines have a semi-sweet to the notably sweet taste profile. Brian Carter Cellars Opulento is no different showing the intensity of fruit with a deep impenetrable garnet color, with aromas of raspberry, cherry, and chocolate with hints of almond and orange peel. On the palate, this wine has opulent flavors of chocolate and berry fruits with a perfectly balanced and satisfyingly sweet finish. The sweetness in the wine comes from the brandy that is added during fermentation, which halts the fermentation process, leaving some sugar behind.
Serve with your favorite dark chocolate dessert, such as our Flourless Chocolate Cake.
Flourless Chocolate Cake
• 8 oz unsalted butter
• 8 oz bittersweet chocolate
• 1 Tbls cocoa powder
• 1 cup white sugar
• 5 eggs, separated
• 1 cup slivered almonds ground till fine or
• 1 cup almond flour
Preheat oven to 350˚F. Grease 9” springform pan with butter or pan spray and set aside.
Melt butter, chocolate, and cocoa powder either in a double boiler over water or in a microwave. Mix together till homogenous. Beat 5 egg yolks with sugar till pale yellow. Add chocolate mixture to egg mixture and mix well. Add ground almonds (or almond flour) and mix.
In a separate bowl, beat egg whites till stiff. Gently fold whites into chocolate mixture.
Pour batter into prepared springform pan and bake at 350˚F for 40-50 minutes or until a toothpick inserted into the center comes out mostly clean. Remove from oven and slide a knife around the inside of springform to separate cake from pan to eliminate center of cake falling. Allow to cool.
When ready to serve, remove the jacket from springform pan and slice into 16 servings, as the cake is incredibly rich. Serve with raspberry purée or fresh raspberries and whipped cream. The perfect dessert served with Brian Carter Cellars Opulento!