From the monthly archives:

August 2009

Big Red

by Maree on August 31, 2009

  TwoHandsLogoCMYK_th For a relatively young winery Two Hands Barossa based winery has gone from strength to strength with consistently good wine reviews placing it as a premium brand.  TheTwohandsvineyard objective at Two Hands is to produce the best  possible shiraz based wines from prized shiraz producing regions of Australia. Wine maker Matt Wenk  captures the terroir of each vineyard  with careful selection and attention to detail.  Showcasing the diversity of Australian Shiraz, the six wines in the Garden Series Range reflect the varietal distinctiveness, of the six renowned shiraz growing regions the fruit is sourced from. My personal pick was the 2007 Lily`s Garden from McLaren Vale.  Bella`s Garden Barossa Valley is also a stand out wine.  Apart from the Garden Series Two Hands produce The Picture Series which includes an Italian style moscato made from White Frontignac grapes which is low in alcohol, slightly spritzy with lovely sweet lush fruit flavours and a sure winner on a hot summer afternoon. The Single Vineyard Series is a Barossa range of wines and then of course their Flagship wines. Presentation is unique and distinctive and you will see more from this company. In the meantime here is wine maker Matt Wenk to tell us all about Two Hands

{ 0 comments }

Wine Road Show

by Maree on August 26, 2009

Coming soon all the news from Fine Wine Partners road show that made its presence felt in Brisbane today. The Old Museum Building at Bowen Hills was a great venue for the event which featured an incredible range. From Bollinger to a delightful Argento malbec  from Argentina, from boutique beers to water  it was all on show and a good time was had by all.  Join the RSS feed (the orange symbol on right hand side of screen) to be sure you get the updates.

oldmuseum001

{ 0 comments }

Recipe from ebb for Glenloth Pheasant Terrine

by Maree on August 24, 2009

Glenloth Pheasant Terrine.

Ingredients

2 Glenloth pheasant (size 9)      

500gm organic chicken breast

120gn sliced prosciutto

220gm fennel cacciatore sausage

200ml thickened cream Ebb Terrine

15gm sea salt

white pepper

Method

Preheat oven 125 degrees Celsius

Line a 30cm rectangle terrine mould with cling film, two layers, set aside.

Bone out the pheasants keeping skin on breasts and set aside.

Remove skin from leg meat and dice, (20mm) set aside.

Remove skin and any fat from chicken breasts, dice, (20mm) and set aside.

Prepare chicken mousseline by processing chicken breast meat with pheasant leg meat with 10 gms of the salt.

Add egg white and process 30 seconds, then gradually add cream whilst motor is running. Stop and scrape down sides when necessary.

Stop when cream has been combined. Season and taste.

Pass with scraper through drum sieve or through a fine meshed mouli. After this cook a teaspoon of mix in boiling water to check consistency and seasoning.

Adjust.

To build your terrine firstly evenly line terrine mould on cling film with prosciutto, leaving lengths hanging over outer top of mould.

Next pipe 2cm chicken mousseline evenly into bottom of terrine, leaving no gaps or air pockets.

Next lay 2 halved pheasant breasts in terrine mould, season lightly.

Place fennel cacciatore end on end in terrine on top of pheasant breasts Waiter imageBrend

Next pipe more mousseline along side cacciatore.

Next lay two halved pheasant breasts in line with first layer of breasts, lightly season.

Next pipe and fill terrine with chicken mousseline, level off with palette knife and fold prosciutto over the top neatly to cover.

Then fold glad wrap over squeezing out any air.

Cook au bain marie for 70 min or until internal temperature reaches 60 degrees Celsius.

Chill for 24 hours before removing from terrine mould.

Slice to serve 

Serve with quince jelly and petit fennel bread.

Recipe courtesy of Matthew Baldock

Executive Chef – ebb – waterfront dining & cellar

{ 0 comments }

Blog Drawings

by Maree on August 23, 2009

Drawings Drawing1 Waiter imageBrend

The great drawings you see at different times on the blog are done by Brendan, contact him at     agrippaco@hotmail.com if you need any art work done

{ 0 comments }

New Zealand Sauvignon Blanc – fire snake

by Maree on August 23, 2009

This is the story of young wine maker Sarah Boyce who started in the industry as a cellar hand. Expanding on  her wine making skills at various sites around the world Sarah experienced different lifestyles and attitudes to wine culture which she has embraced.  Working in New Zealand as a contract wine making Sarah has taken the plunge this year and produced a wine under her own label . With the goal of becoming one of the best wine makers in the Australia/New Zealand region this is a good start for Sarah. Sourcing the fruit from vineyards in the Waihopi Valley the Sauvignon Blanc reflects the quality of the grapes and has a vibrancy and intensity that comes alive in the glass. Having invested her energy, spirit and personality into making this wine Sarah has named and labelled it after her  Chinese astrological sign  the fire snake. I am sure this is the first of many vintages from Sarah under  her own label so keep your eyes open for them. Sarah talks to us about evolving as a wine maker and about some of the challenges.

 

{ 0 comments }

Wine meets surf with Longboard Wines

by Maree on August 19, 2009

Longboard Wines When travelling along the Great Ocean Road Victoria “Drop In” to Bellrae Estate and try the Longboard  range of wines.  Matthew has managed  to combine his passion for both surfing and wine, creating wines that reflect  their cool maritime climate heritage. The labels reflect Matt`s connection and interest in the evolutionLongboard3 of the surf culture  in this area .  These contemporary wines are inspired by the `life on the beach`philosophy and are styled to complement food and a relaxed lifestyle. Matt talks to us about his journey, his wines, the connection between terroir and culture. In the second video Matt tells us the challenges of the 2009 vintage in Victoria.

{ 0 comments }

Barossa Valley Estate (BVE)

by Maree on August 18, 2009

bve_wines Reflecting the Barossa Valley`s  true regionality the E & E Black Pepper Shiraz is an iconic  Aussie wine and  it continues to be one of the Valley`s most recognized.  Wine maker Stuart Bourne talks to us about his passion for what he does, his affinity with grapes, wine and all things Barossan.  Combining tenacity, technology, tradition and  technique  Stuart`s end result is wines with great complexity and depth   also reflects a bit of his personality as well.  The winery itself has an environmental program that ensures waste products are recycled.   Leaves and stalks are used as mulch, waste water is treated and diverted to a re forestation area of the property where native casaurinas have been planted . This is a tree that loves water when it gets it but can also survive long periods when water is not available. This is creating an eco system where there was once a denuded sheep paddock.  Skins and seeds are sent on to a distillers where anti oxidants are extracted and used in the food industry, so there is lots going on behind the scenes that we are generally unaware of, so thanks Stuart for all the interesting information and for making it fun as well.  Stuart talks to us in the video about partnerships, and how combined skills benefit the whole. The closure debate – cork versus screwcap  still goes on and Stuart tells us his very definite views plus much more.This is a video not to be missed so enjoy:-

{ 0 comments }

Zamphire Sparkling Wine from Evans & Tate

by Maree on August 12, 2009

Zamphire E&TSpk Regardless of whatever else has gone on, Evans & Tate have kept on producing wine. Now owned by McWilliam`s Wines we continue to see the Evans & Tate Brand. The the new sparkling wine Zamphire (named after a Western Australian wildflower) is the latest addition to the portfolio.  This non vintage sparkling – blended from four vintages  is  crafted in a  distinctive European style along the lines of Grandin.   Zamphire shows the intense flavour of Margaret River Chardonnay and the freshness and texture of Chenin Blanc.  It is an elegant style with delicate bead. What better way to launch a new product than with a new resealable closure. I am sure many sparkling wine producers will be keeping an eye on this innovative closure that allows you to reset and reseal, locking in the freshness and bubbles – save the rest of the bottle for another day – I guess that must happen sometimes!!!!!. Still delivers the traditional “pop” associated with bubbles, just had to go and try it out at this stage and at first it  seemed a bit of a fiddle – should have just  followed drawings on back of bottle but managed regardless.  The reset and reseal is great and I am sure we will see many more companies using them in the future. Okay may not see them on a bottle of Moet or Krug but there is a huge market out there for these closures. The Zamphire sits around the $2o to $24 range and is going to appeal to many.

Copy of DSCF1192

Technorati Tags:

{ 5 comments }

Wine & Waste

by Maree on August 12, 2009

One part of how we practice biodynamics at Seresin Estate is that we try to treat our vineyards as a ‘closed loop’ as much as possible. We minimize the materials we bring in and we try to recycle our farm’s resources back into our own land as much as we can. This is not about being isolationist or exclusionist – it’s about being self-sustaining. In this way, when we see skins and pips etc after grapes are pressed we don’t think ‘waste’ we think ‘resource’. We look at the gorse, broom, grasses and willows that grow in and around our vineyards the same way – far from being ‘weeds’ these materials are a valuable resource we put back into the land through our composts.

Composting isn’t new and it’s certainly not unique to Seresin, but there is a fundamental compost difference in attitude (and compost quality) between composting grape pressings as a means of ‘waste disposal’ and using these materials as a part of high quality compost. It comes down to a different objective; ‘getting rid of’ skins etc vs. aiming to make the best compost possible.

Grape pressings have a low pH and are very high in Potassium and Nitrogen, so not ideal as the main component of compost, which benefits from greater diversity of materials and, especially, more carbon. High nitrogen means very hot compost, reducing some of the microbial diversity we’re looking for.

We will make approximately 400 tonnes of compost at Seresin this year – about 20% grape marc, 20% old hay specifically grown for this purpose plus some cut from vineyard headlands, 20% old woodchips, 20% fresh woodchips, 20% cut grass all layered together with a slurry of cow manure, lime and rock minerals. As well as making different compost ‘mixes’, each seeded with biodynamic preparations, we have trained staff to analyse the composts under a microscope to ensure we’re getting the desired attributes in each mix.

We use composts in different ways. Some is spread to condition soil and target nutrition to young or struggling vines and olive trees and some is used in our vegetable gardens and orchard.  Each year, about 10 tonnes of woody, fungally rich compost, is mixed with water, aerated (to keep the bugs alive) to make about 300,000 litres of compost tea which is sprayed over our plants and onto the vineyards – putting back into the land, some of the goodness it has provided, keeping nature’s cycle going.

Thank you MJ from Seresin for writing this interesting article for us.

{ 0 comments }

Clare Valley Reds- Shiraz, Cabernet & Blends

by Maree on August 6, 2009

Clare Valley wine maker Julian Langworthy  from Knappstein Wines South Australia talks about some of the great red wines, single varietal and blends that are being produced in as far as wine regions go this relatively small area. The Clare Valley is a renowned Riesling producer and we covered the white wines from Knappstein  on previous blogs so now it is time for the reds with their rich fruits and typical Clare characteristics.  Both Shiraz and Cabernet Sauvignon from Clare are gaining a reputation, gaining market share and have a substantial following so once again over to Julian:-

{ 0 comments }

Whisky/Whiskey Matter

by Maree on August 5, 2009

For many it may be the alcohol they mix with coke and for others a serious affinity to a particular brand or style that appeals on a deeper level. There are many styles to choose from ranging from the delicate and floral styles of  Speyside to the robust and pungentGlenrothes  from the west coast. To be labelled Scotch it has to be made in Scotland and although excellent whiskies are made in many countries they cannot be called Scotch. Premium and malt whiskies seem to have a whole new generation acquiring a taste for them. I am sure reams have been written regarding the cultural and historical significance of  these spirits so will not go into too much detail here. In the Americas barley was a difficult grain to cultivate, so corn, maize and rye became the favoured grains for making whiskey. The unique American sour mash fermentation method and DSCF1039 maturation in new charred American oak barrels, – bourbon eventually became the generic name for this style of whiskey. (must be at least 51% corn)

Phylloxera that tiny insect that devastated vineyards around the world in the late 19th century caused the collapse of theJohnnyWalker brandy industry and hence the emergence of Scotch to fill that vacuum. The production of blended whiskies  combine malt whisky with grain whisky to create the well known brands such  as Johnny Walker.

For the lovers of single malt whisky the west coast of Scotland is the home of many of the worlds finest whiskies. Single malts have been coming out of this area since 1828 and since 1830 at Talisker the only distillery on the Isle of Skye. These are complex regional spirits which  seem to encompass the landscape, the maritime influence, water, peat smoke , all enrich the distinctive flavours. Single malt whiskies are produced from malted barley  in a pot still  and matured in oak barrels for at least three years and must come from a single distillery. Peat is a traditional part of whisky making, during the malting process barley seed is germinated by being steeped in water. As the seed begins to grow its starch turns to sugar to give the plant food. Germination is halted by heat via smoky peat fires hence the distinctive smoky flavour.

When the distilling process is complete the spirit goes into oak casks. In some cases old sherry casks from Spain and more commonly now days previously used American oak casks that have been used for bourbon. The casks impart colour and flavour as most single malts spend at least 10 years in cask.glenfiddichsolarareserve15

In Sydney Monday 31st of August to 6th of September there will be “whisky live” an  expo which will have masterclasses, dinners, tastings and all things whisky. Producers and brand ambassadors will be out in force to educate and entertain. Looks like it will be a great event for not only whisky lovers but for those who may have seen the products on bottleshop shelves but never had the opportunity to try.

                    DSCF1018       DSCF1026 DSCF1010

DSCF1015                                   

   DSCF1037

{ 0 comments }

Best Cabernet Sauvignon in Show

by Maree on August 3, 2009

ChapelHill  To be named “Best Cabernet Sauvignon in Show” at the prestigious International Wine and Spirit Competition (IW&SC) in London is quite an achievement for Chapel Hill Winery at McLaren Vale, South Australia.  This award was won by the 2005 vintage Cabernet Sauvignon at the 2007 show and also led to chief wine maker Michael Fragos being named international wine maker of the year for that year. The Chapel Hill winery was also awarded Australian producer of the year.  Michael was named Winestate Magazine`s wine maker of the year in  2003.  It has been quite a journey for Michael and is a great example of where “going off on a bit of a tangent” can actually lead. ChHill CS Chapel Hill produce an extensive range of wines and here on a rather blustery day on the coast Michael talks to us about wines, his journey in the industry, his mentors and his present favourite food and wine combination

 

 

In this part of the interview Michael tells us about the accommodation at the winery and the state of the art cooking school that is part of the Chapel Hill property. Sounds like a great place to go with some friends. Add a whole new dimension to your getaway byCH Retreat attending the demonstration and hands on cooking classes, wine matching etc. With the obvious attraction many of us seem to have for Master Chef and TV cooking shows this may be a great way to spend a weekend in McLaren Vale. My preference is to have the finished product put on a plate in front of me and the washing up done, so I will dream on

{ 0 comments }