Merlot, Spellbound Recipe

Wine Preparation

1. 1

   Prepare the Merlot Base

   In a large wine decanter or pitcher, pour in the Merlot grapes (750ml). Allow the wine to breathe for at least 15 minutes at room temperature to enhance its flavors.

2. 2

   Infuse Vanilla

   Take the vanilla bean, split it down the middle, and scrape the seeds into the Merlot. Add the whole bean to the wine mixture. Let it infuse for at least 30 minutes.

3. 3

   Make the Cream Brulee Base

   In a saucepan, combine the cream (1 cup) and sugar (2 tbs) over medium heat. Stir until the sugar dissolves, then add a pinch of salt. Remove from heat.

4. 4

   Combine Egg Yolks

   In a separate bowl, whisk the egg yolks (4 large) until they are pale and creamy. Gradually add the warm cream mixture to the egg yolks while whisking constantly to temper the eggs.

5. 5

   Cook the Mixture

   Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).

6. 6

   Combine with Merlot

   Once the cream brulee mixture has thickened, remove it from heat and allow it to cool slightly before combining it with the infused Merlot mixture.

7. 7

   Serve

   Strain the Merlot mixture into wine glasses, making sure to remove the vanilla bean. Chill for an hour before serving. Enjoy the bright tropical fruit flavors with notes of vanilla and cream brulee.