Posts Tagged ‘Australia wine’

Australian Shiraz Bonanza!

Posted by Debbie

Friday, August 24th, 2012
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When I say: Australian wines…what automatically comes to mind? BIG knock-em-outta-the-park-blockbuster Shiraz red wines.  Right?  There are so many Shirazes to choose from and most of us have our favorites, that at a recent Sommelier led wine tasting I hosted featuring wines from Australia, I chose 3 very different Shiraz wines.

And if a bottle or two of these wines don’t tempt your tastebuds to book a flight to Australia, then come with me to Taste your way around Australia – a 23 day food & wine tour in March 2013.  Get ready to pack your bags!

 

Campbell Winery Shiraz Durif

Victoria, Australia
$16.95 – on sale (regular $18.95)
VINTAGES 243592, 14.0% Alcohol

The Campbells are one of 12 family-owned wineries that make up Australia’s prestigious First Families of Wine. Together, this distinguished group represent 16 regions across 4 states with a combined working experience of more than 1200 years.

Today, two brothers Malcolm and Colin are the fourth generation to carry on the Campbell tradition started by their great grandfather John Campbell in the renowned region of Rutherglen in 1870. Malcolm as viticulturist while Colin is the winemaker.

Savvy Sommelier Tasting Notes: What is Durif? You might know it as Petit Syrah. Blended in to weave in the dark inky colour, earth & spice notes to the Shiraz characteristics of black cherry, blackberry & plums.  It is well balanced with good tannins, chocolate & black licorice finish. Durif is grown & used for blending primarily in Rutherglen wine region.

Suggested Food Pairings: This wine is begging a BBQ steak or lamb.

 

Ladies who Shoot their Lunch Shiraz

Victoria, Australia
$34.95
VINTAGES 243592, 14.0% Alcohol

If the name doesn’t grab you the outstanding taste will!  The Fowles family are committed to living off their land – farming & hunting the property. The previous vintage of this wine won the distinguished Great Australia Shiraz Challenge – setting this wine as a benchmark for all of Australia.

Savvy Sommelier Tasting Notes: This premium wine is crafted with 96% Shiraz & 4% Viognier grapes matured in 100+ year old 5000 litre casks. It is notably lighter than most Shiraz wines. Deep garnet in colour with pepper, black cherry & plum with warm spices laced into light acidity & tannins that carries into a long finish.

Suggested food pairings: Serve with game of course!

Jip Jip Rocks Sparkling Shiraz

Australia
$16.90
LCBO 212472, 13.0% Alcohol
Sparkling red wine makes a striking impression when poured into a glass. It has become an Australian classic. Located in South Australia, the Bryson family have had this winery since 1851.

Savvy Sommelier Tasting Notes: Dry & medium bodied, this charming sparkler has lovely aromas of sweet dark fruit (black cherry, plum & fig) with a thread of cinnamon & toffee. The violet coloured mousse has a lively texture with some toasty, chocolaty notes. Hints of spice & cocoa linger on the very finish that is reminiscent of wild blackberry & raspberry.

Suggested food pairings: Flavourful & fun, this is a great wine to enjoy by the barbeque on a warm summer day or with a rich chocolate dessert!

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Which wine to serve with beef tenderloin?

Posted by Patti

Saturday, March 14th, 2009
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Does the menu come first or selecting the wine?  I am often asked this question.  Hard to say as there is no real rule.  My interest in wine stems from my love to cook, so more often than not, for me, the food comes first. In my blog postings, you can count on me to share my favorite recipes and provide suggestions of wine pairings.  At any time, feel free to send me an email with a recipe that you would like a wine suggestion.

Let’s get started!

When the Savvy team got together to chose the wine selection for a wine tasting to feature Natalie MacLean & her new book, Red, White & Drunk All Over, I took one sip of the Katnook Founder’s Block Cabernet Sauvignon from Australia ($18 at LCBO) and I knew that I had the perfect beef recipe to pair with this big bold wine.  Enjoy!

Beef Tenderloin with Port, Mushroom & Stilton Sauce
¼ cup butter
½ tsp. coarsely ground pepper
1 tsp. minced fresh garlic
2-3 lb. beef tenderloin, trimmed and tied

Reduction Sauce
1 tbsp butter
4 oz. crumbled Stilton cheese
1 cup beef broth
¼   cup Maderia wine
1 cup sliced mushrooms
½   cup chopped pecans, toasted
½   cup pine nuts, toasted
1/3 cup green onions

Heat oven to 400 degrees. In a skillet melt ¼ cup butter until sizzling; stir in pepper and garlic. Place tenderloin in skillet. Cook over medium high heat until browned on all sides (7 – 9 minutes). Remove from pan; reserve pan juices and browned particles in skillet. Line a 13 x 9” baking pan with foil; place tenderloin in pan. Bake 35 – 50 minutes or until meat thermometer reaches 160 F (medium). Remove from oven and let rest, tented for 5 – 10 minutes.

Meanwhile, melt 2 tbsp. butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally until cheese is melted (4 – 5 minutes). Stir in beef broth and wine; add mushrooms. Continue cooking, stirring occasionally until mushrooms are tender. Stir in remaining sauce ingredients. Serve over carved tenderloin.

 

 

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