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Recipe: Caramelised Onion, Fig, Rosemary and Wine Sauce

Caramelised Onion, Fig, Rosemary and Wine Sauce

This quick and versatile sauce is more like a savoury compote. Excellent condiment for using figs, especially when you have had enough of sweet fig-based desserts. Serve as a sauce with roast lamb, baked fish, on pizza bases or like a relish. It’s just as good made with a full bodied red wine or Port style wine.

Prep 10 mins ∙ Cook 25 mins 

INGREDIENTS

2 tbsp olive oil

500g brown onions, sliced thinly

1 cup fresh figs or ½ cup dried figs

¼ cup wine (Liebichwein red wine or Tawny Port)

1 cup stock (chicken or vegetable)

1 tbsp Liebichwein Muscat Vinegar (balsamic vinegar can be substituted)

1 tbsp chopped rosemary or thyme (fresh or dried)

Salt & Pepper to taste

DIRECTIONS

Prepare sliced onions and cut figs into quarters if using fresh figs.

Heat olive oil in large frying pan. Add onions and sprinkle some salt. Cook over medium heat, stirring occasionally, until onions are golden, about 20 minutes.

Stir in figs, wine, stock, vinegar and herbs. Increase heat to high and simmer until sauce thickens, about 5 minutes.

Add salt and pepper taste.

Store in a sealed container in the fridge for 2-3 weeks. Alternatively, freeze in small portions until ready to use.

Enjoy!

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Recipe: Chocolate Drunken Fruit Truffles

 

These quick and easy fruity truffles are delightful to share with loved ones over a cup of tea or coffee. Serve with aged Grand Tawny Port or Classic Muscat for the complete indulgent experience. Perfect to make as gifts for a special occasion.

We have a preference for dark chocolate, but feel free to substitute with milk chocolate or use dairy-free chocolate and cake to make them suitable for vegan diets.

 

 

Prep 20 mins ∙ Standing Time 1 hour ∙ Makes 24 ∙ Difficulty Easy

Ingredients

  • 1 cup dried fruit, chopped
  • 2 tbsp. orange zest, finely grated
  • ¼ cup fortified wine
  • 125g dark chocolate, coarsely chopped
  • 250g (2½ cups) cake crumbs
  • ¼ cup desiccated coconut

Method

  • Put dried fruit in a bowl with some boiled water for 10-15 minutes then strain.
  • Mix fruit, orange zest and fortified wine of your choice.
  • Melt chocolate pieces using a double boiler or microwave in a glass bowl.
  • Add melted chocolate and cake crumbs to the fruit mixture and mix well.
  • Place coconut into a shallow bowl ready for coating truffles.
  • Roll mixture into small even balls with your hands, then roll each ball in coconut.
  • Keep in fridge or freezer until ready to use.
  • Devour!
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Chocolate and Wine Lovers Unite

Winter Warming Fortifieds and Chocolates

Sweet tooths were satisfied at this special event as part of the Barossa Seasons Winter 2018 events held on July 7th-8th.

Fortified winemaking is considered one of our specialties. Liebich family members have been grape growers and winemakers in the Barossa Valley for almost 100 years. We are extremely proud to be keeping Barossa and family traditions alive.

Over 70 people were served a set of Janet’s homemade chocolate truffles matched with the range of premium aged fortified varieties in four tasting sessions in the cosy barrel shed. Ron welcomed everyone and talked about his passion for fortified wines and about how the different flavour profiles and winemaking characteristics make each grape variety so special.

 

 

 

 

 

 

 

Wine and Chocolate pairings were:

Classic Frontignac – White chocolate spiced fruit and orange

Classic Muscat – Milk chocolate roasted almond, apricot and honey

Classic Semillon – Dark chocolate salted caramel ganache

Grand Tawny – Dark chocolate glazed fig and Rare Tawny

Congratulations to our social media competition winner Louise who won a pair of tickets to the event, and also to Cassie who won the draw for a bottle of Rare Semillon for signing up to our mailing list over the weekend.

Everyone thoroughly enjoyed themselves and we appreciate people getting out on a winter’s afternoon to relax in the Barossa.

See more photos here

 

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Winter Warming Fortifieds and Chocolate Truffles

Be taken on a journey of flavour through four varieties of premium fortified wines matched to divine handmade chocolate truffles. Liebichwein’s luscious fortifieds are renowned for quality throughout the Barossa region.

Wines to enjoy are Fortified Classic Frontignac, Classic Muscat, Classic Semillon and Grenache-based Grand Tawny. These award winning dessert wines blended from a selection of barrels over a 25 year time span.

The finest chocolate coated truffles are sweet spiced berries, apricot & roasted almond, salted caramel ganache and a special glazed fig and Rare Tawny truffle.

Bookings essential as seats are limited. Please allow 30-40 minutes for the tasting experience.

Family friendly event with drinks and games suitable for children.

4 session times available

Saturday July 7 & Sunday July 8, 2018

2:00  – 3:00 pm

3:30 – 4:30 pm

Buy Tickets

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Liebich Museum Red Wine Tasting

 

 

 

 

 

 

 

 

We hosted some very special tastings at cellar door during the 2017 Barossa Vintage Festival in April.

Over our 25 years of business, Ron has been carefully stashing away a few cases of each vintage ever produced of our premium red wine range. What a treat it was for us to taste our museum stocks to see how they were travelling. Overall, they are all aging well and the following vintages were selected based on their greater intensity and developed varietal characters. 

Winemaker Ron Liebich’s Comments:

The Darkie Shiraz

Vintage 1999

A relatively cooler year produced a wine with everything you’d expect for Barossa Shiraz. This wine still show great depth of colour, fruit intensity and complexity. Developed fruitcake spice, smoky oak and lovely pepper hints carry through to smooth long palate.

Vintage 2001

A great quality season helped the wines ‘make themselves’ in the vineyard. A concentrated and full bodied Shiraz with magnificent mouth feel. Tight tannins still grip a little, but are nicely balanced with subtle woody notes and cherry jam sweetness. Beautiful development under cork. 2001 is holding up better than the 2000’s. Still has a few years to live.

The Lofty Cabernet Sauvignon

Vintage 1998

A superb quality season. This Cab still shows great depth of colour, fruit intensity and complexity. Palate is spot on with acidity and drying tannins contributing to a tightly structured, persistent palate. Drinking well now.

Vintage 2001

A concentrated Cabernet with super fine tannins and a lack of any aggressive oak characters. The trademark style of Liebichwein Cabernet still comes through with ripe blackberries and intense floral violet notes. Palate is still fresh and amazingly long. Still has a few years to live.