Sunday 18th August 2013
As part of Barossa Gourmet Weekend, a sell-out crowd enjoyed an afternoon Masterclass of dessert wines and scrumptious desserts hosted by Liebichwein.
Fortified History & Winemaking
Fortified wines are steeped in the history of the Barossa and the Liebich family. Ron talked about his early winemaking days at Rovalley Wines and how fortifieds were more popular than table wines until the late 1970?s. Today, the Liebich family are proud custodians of a collection of barrels spanning over 80 years.
Ron then gave an overview of his vineyard, varieties and how naturally ripened fruit is best used in conjunction with clean spirit in the fortifying process.
A series of Frontignac and Grenache of different wine ages (less than 1 year, 5 years, over 20 years old) were compared to show how varietal flavours and woody flavours integrate and develop into complex liqueur wines.
Matching Fortified with Desserts
Ron’s daughter Briony introduced the food pairings and a bit of sensory science. Her work as a Sensory Analyst provided insights into basic taste interactions and why we love sweet flavours. The desserts were selected based on their seasonality and availability of ingredients in the local area. A few key flavours of the wine and dessert were matched to either complement or contrast palate perceptions.
Brown Sugar Meringue with Mulberry Sauce matched with the bright red berry flavours of Ruby Grenache. Thanks to a fabulous freezer find!
Tangy Apricot and Ginger Steamed Pudding served with Classic Muscat highlighted the rich dried apricot flavours of the wine. The delicately spiced ginger custard rounded everything off.
Wine-poached Pear stuffed with Fig & Honey Ricotta served with Classic Semillon to bring out the nutty, honeycomb wine flavours. Roasted walnuts topped it all off beautifully.
Salted Caramel & Chocolate Tart with Grand Tawny. Need I say more!
As this event was so successful we are happy to accept group booking enquiries for similar tasting workshops.