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Barossa Gourmet Weekend 2015: Just Desserts @ Cellar Door

Sunday 16th August 2015

It was exciting to host another sell-out event as part of Barossa Gourmet Weekend. There really are a lot of sweet tooths around!

Over 40 Guests enjoyed an afternoon master class hosted by Ron Liebich and his daughter Briony who took them behind the scenes of the world of fortified wine. Ron shared his tips for barrel ageing and how different grape varieties develop while Briony led the sensory experience of matching wines to indulgent desserts.

Matching Fortified with Desserts

Briony works as a Sensory Analyst and provided insights into basic taste interactions and why we love sweet flavours. The desserts were prepared by local chef Kate Harbison using as many local ingredients as possible. The most popular pairing was the Semillon and Crème Brûlée.

Here are the wines and desserts served as complementary pairings:

Classic Semillon

Wine:                           Gorgeous burnt toffee, candied nuts and sticky date pudding flavours

Dessert:                      Honeycomb Crème Brûlée with Blood Orange Marmalade

Classic Frontignac

Wine:                           Irresistible musk perfume and tropical fruits with caramelised flavours

Dessert:                      Sticky Walnut Tart with Peach Glaze

Classic Muscat

Wine:                           Alluring dried apricots, candied citrus and luscious honey flavours

Dessert:                      Dark Chocolate & Apricot Roulade

Grand Tawny

Wine:                           Extremely complex spicy fruitcake with a lingering dry, nutty finish.

Dessert:                      Chocolate Cream Layered Biscotti with Spiced Quince Jelly and Chocolate Glazed Fig

Thanks to everyone who attended and assisted with this true sweet indulgence!

Fortified Wine and Dessert Pairings

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