Recommendations
Chicory salad with Rutte Paradyswyn 100% Maltwine Genever
On the flat platter lie loose chicory leaves with watercress, fresh raspberries and slices of smoked duck breast, sprinkled with balsamic glaze and olive oil. Set against it is a jenever made entirely from malt wine and aged on oak in Rutte's paradijzen, with the grain and nut depth that can carry the smoked duck.
From the shelf
The bottle
Rutte Paradyswyn 100% Maltwine Genever comes from Rutte in Dordrecht. It is a malt wine jenever of 38% vol in a 70 cl bottle, made from one hundred percent malt wine: a blend of various ages that has lain on oak in the house's wood-ageing rooms, the so-called paradises, with special botanicals added. There is therefore no exact ageing period, because it is a blend of ages. Malt wine is a grain distillate distilled three to four times in the pot still; with one hundred percent malt wine, the neutral grain alcohol is entirely absent.
The combination
Why this works together
This salad looks light but is not. Chicory and watercress bring a clear bitterness, the raspberries a sharp fruit acidity, the balsamic glaze a caramelised acidity and the smoked duck breast salt, fat and smoke. A young genever would only sharpen the bitterness of the chicory. A genever of one hundred percent malt wine works differently: without neutral grain alcohol everything in the glass is grain, and aged malt wine brings a nutty, lightly caramel roundness that absorbs bitterness the way a vinaigrette with honey does. That roundness at the same time meets the smoke of the duck and the balsamic glaze, and the botanicals give the juniper note the watercress can tolerate. At 38% vol there is enough alcohol to dissolve the duck fat. That way the glass lifts the salad instead of making it sharper.
At the table
The dish
- For 4 people
- Ready in 10 minutes
- Type starter
What you need
- 4 heads of chicory
- 75 g watercress
- 225 g fresh raspberries
- 200 g slices of smoked duck breast fillet
- 1 tablespoon balsamic glaze
- 2 tablespoons extra virgin olive oil
- freshly ground pepper
How to make it
- Separate the chicory leaves and remove the hard core.
- Remove the hard stalks from the watercress.
- Divide the chicory and the watercress over a large flat platter.
- Spread the raspberries and the slices of smoked duck breast over it.
- Drizzle everything with the balsamic glaze and the olive oil.
- Sprinkle with freshly ground pepper and serve immediately.
In the glass
Serving
Pour the Paradyswyn at room temperature into a tulip glass, filled to the rim. With one hundred percent malt wine this is not a choice but a requirement: the nut and caramel notes from the oak only open up at around 18 °C and cannot be found when chilled. Because the salad is cold, keep the glass small and pour more between bites.
Everything about Rutte Paradyswyn 100% Maltwine GeneverBack to Recommendations from ’t Bockje
Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18