The Cherry Blossoms have bloomed in DC and springtime is in the air! We decided to celebrate the first taste of spring by pairing a bottle of Couteaux Du Layon with a delightful and refreshing lemon tart. Colleen made a trip to the local wine store, Arrowine for to find the perfect dessert wine for our pairing. A wine specialist helped choose the 2010 Domaine du Pas Saint Martin Coteaux Du Layon bottle. She said this semi- dry sweet wine would pair well with the lemon flavors in our dessert. The light lemon flavors in the wine would create a balance with the tart without being too acidic. She had paired it with cheesecake in the past and said it is a nice wine to simply sip on. SOLD!
Sarah hosted the evening at her house providing a lovely pasta dinner and the baking ingredients.
We used a recipe we found on All Recipes called “The Best Lemon Bars.” Can’t go wrong with a name like that!:
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.|
|3.||Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.|
|4.||Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.|
A couple Sips & Sweets tips with this recipe:
Squeezing lemons: Sarah saw this trick at a Mexican restaurant once and has used it in her own kitchen ever since. Cut the lemon in half, then use a fork to pierce the lemon while squeezing into a bowl or measuring cup. You get more lemon juice out of the lemon than if you only squeeze.
When pressing the crust into the pan, make sure you really press hard! We didn’t in some places, and the bottom of the bars were crumbly and fell apart. User error, but something to keep in mind! They were delicious regardless, and beautiful, as demonstrated below.
Neither of us had ever tried Couteaux Du Layon, but we feel quite fancy adding it to our list of wines we now like! We
had to Wikipedia learned some interesting things about the wine. Couteaux Du Layon is a region in France near the Loire Valley and Loire River, where the wine is produced. It’s made with a Chenin Blanc grape which has a high acidity and is used to make white wine varieties from sparkling to dessert. Couteaux Du Layon wines are never very dry, and vary in sweetness. We added the following notes into our Bottlenotes app (sidenote: We are becoming less impressed with the Bottlenotes app as we continue using it. It’s tough to download on some phones, and it’s difficult to retrieve notes once you’ve entered them. The website is very helpful, though. We may go in search of a new app soon):
The color was bright, rich yellow, and reminded us of lemons! We tasted honey, lemon, and vanilla. It was light and sweet, but not too sweet, which we really liked. It’s a sippable wine and we will definitely have it again!
We had a great time sipping, baking, and brainstorming ideas for our first Sips & Sweets Event! Here is a sneak peek of our invite 🙂
Happy Sipping and Sweet Making!!
xoxo, Colleen and Sarah