COOKING IN HARMONY
A Refined Pairing for the Alto Estate Blend 2022
Great wine has a magical ability to take a meal from good to something truly spectacular, and when shared with the right company, those moments become truly unforgettable. The Alto Estate Blend 2022 is exactly that kind of wine, crafted with mastery, layered with character and destined to be savoured alongside exceptional food and meaningful conversation. Its sophisticated blend of Cabernet Sauvignon, Shiraz and Cabernet Franc offers a sensory journey from the very first swirl, with aromas of fynbos and pencil shavings, touched by a gentle maritime freshness.
A wine of this calibre invites a dish that can match its depth while offering its own kind of elegance. This recipe, featuring herb-scented shortcrust pastry filled with a silky chicken liver parfait, was created with this harmony in mind. The parfait’s velvety intensity mirrors the wine’s plush notes of plum, blackcurrant and dried fig, while the plum jelly offers a subtle sweetness that lifts the palate and echoes the wine’s lingering fruit.
When assembled, each tart becomes a beautiful balance of savoury, sweet and aroma, reflecting the very qualities that make the Alto Estate Blend 2022 such an exceptional vintage. This pairing celebrates the pleasure of good food, great wine and the unforgettable company that brings it all to life.
Try it for yourself.
SAVOURY HERB SHORTCRUST, CHICKEN LIVER PARFAIT, PLUM JELLY, CARAMEL GLASS AND CRISPY ROOT VEGETABLE CHIPS
For the shortcrust pastry
225 g flour
110 g cold butter, cut into 1 cm × 1 cm blocks
2.5 ml salt
15 ml fresh thyme leaves, finely chopped
30–35 ml cold water
For the chicken liver parfait
400 g chicken livers, cleaned
200 g butter
1 small shallot, finely chopped
1 clove garlic, minced
1 sprig thyme
30 ml brandy
30 ml port
30 ml cream
5 ml salt
Freshly ground black pepper
For the plum jelly
100 g store-bought plum marmalade
10 g gelatine powder
45 ml cold water
For the root vegetable crisps
1 carrot, washed and peeled
1 beetroot, washed and peeled
1 sweet potato, washed and peeled
20 ml olive oil
Sea salt
For the caramel glass
200 g sugar
For the shortcrust pastry
In a large bowl, combine the flour, salt, and chopped thyme leaves.
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Sprinkle in 2 tablespoons of cold water and mix with your hands.
Add more water, a teaspoon at a time, until the dough just comes together.
Flatten the dough into a disc, wrap in biodegradable wrap, and chill for at least 30 minutes.
Form the dough into greased tart cases. Using a fork, dock the pastry and chill for an additional 15 minutes.
Line each case with baking paper and fill with baking weights. Blind bake for 15 minutes in an oven preheated to 180°C, then remove the baking weights and baking paper.
For the chicken liver parfait
Trim the chicken livers of sinew and pat dry.
In a medium frying pan over medium-high heat, melt 25 g of the butter.
Gently sweat the shallot, garlic, and thyme until soft but not coloured.
Add the chicken livers to the pan and cook for about 3–4 minutes on each side.
Season with salt and pepper.
Deglaze with the brandy and port.
Cook for 1 minute.
Transfer everything to a food processor.
Add the cream and blend until smooth.
With the motor running, gradually add the remaining butter in chunks until completely incorporated and silky.
Pour into the baked shortcrust tart cases.
Tap gently to remove air bubbles.
Cover and refrigerate for at least 4 hours or overnight.
For the root vegetable crisps
Using a mandolin, thinly slice the vegetables to 1–2 mm thickness.
Pat the slices dry with paper towel to remove excess moisture.
Toss the slices in a bowl with the olive oil and sea salt.
Line baking trays with baking paper and lay out the slices in a single layer, not touching.
Bake for 20–30 minutes in an oven set to 160°C, flipping halfway.
Let the crisps cool on a wire rack — they will crisp up further as they cool.
For the plum jelly
Add the gelatine powder and water to a small bowl and leave for 5 minutes.
Place the bowl in the microwave for 30 seconds to melt the gelatine.
Mix the melted gelatine into the plum marmalade.
Transfer the mixture to a shallow dish that has been lightly greased with cooking spray.
Allow the jelly to set in the fridge for 4 hours.
Carefully remove from the container and cut into 1 cm × 1 cm blocks.
For the caramel glass
Place the sugar in a small saucepan over medium heat.
Allow the caramel to reach a dark amber colour.
Remove from the heat and allow to sit for 2 minutes.
Pour drops of caramel (about 30 ml each) onto baking paper or a Silpat mat; the caramel will spread and form circular shapes.
Allow to set.
To assemble
Top each tart with a few blocks of plum jelly, then place a caramel glass lid on top. Finish with more plum jelly cubes, root vegetable crisps, and fresh thyme leaves.
Pair with a glass of Alto Estate Blend 2022.