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 Cr?me Br?l?e.
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 Cr?me Br?l?e 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!
Liebichwein are excited to be hosting this intimate indulgent treat as part of the 2015 Barossa Gourmet Weekend. Our event will be similar to last year?s sell out?master class.
Just Desserts
Be taken on a journey of flavour with four indulgent pairings of desert and classic fortified wines. Ron Liebich will take you behind the scenes of fortified wine – grape varieties, barrel ageing, food matching and most importantly the sensory experience.
Taste exclusive barrel samples and rare wines aged over 25 year.
Event cost is $30 per person, so why not get a group together and book now.
Grape stomping, street parade, scarecrows, chocolate and wine?indulgence were just some of the variety of activities Liebichwein were involved with over?the five days of the Barossa Vintage Festival?held in April 2015.
Cellar Door was run off its feet with people booking in for the Fortified and Chocolate Experience. Visitors enjoyed a journey of flavour?through four varieties of premium fortified wines ranging from two to twenty years old. Wines were matched to four homemade chocolate truffles. A rare treat!
Once again we?entered a float in the?famous Barossa Festival Parade, the?longest street parade in the southern hemisphere.?Our daughter Briony and son-in-law Damian proudly dressed?the winery float?in a ‘Classic Old Barossa’ theme complete with scarecrow (Grandpa “Gus” Braunack) and classic 1960’s beach buggy. See more photos
Grape juice was flying as the iconic grape treading event returned for its biennial appearance at the?Festival. Young and old climbed into the bins and eagerly stomped the grapes.?Liebichwein have proudly sponsored this event for 10 years.?Ron is now converting the well-stomped Grenache juice into a smooth young Tawny. See results here
This is our favourite event on the wine tourism calendar.?We love the way it showcases the Barossa as a whole be it food, wine, art, heritage or community spirit.
In the Barossa there are big plans and preparations for the upcoming festival held in the April school holidays.
The programme is getting back to its grass roots events, popular?in the early years.?We are happy to see this swing back to the good?times of the past. The vineyards will be dotted with scarecrows, all the wineries will be presenting special feature events including ourselves with chocolate and?fortifieds.
Liebichwein will again be sponsoring the grapetreading? and presenting our wines at Barossa Comes Home, a special event?held after the Festival Parade at Tanunda Oval on Saturday April 18th 2015.
We had a ball hosting another?cheese making workshop?in November 2014,?bigger and better than the first.
Our expert in residence was Kate Harbison who helps out in cellar door. Kate brought along her hand-made Camembert cheeses and explained how she had made them. Then we proceeded to make our own Fetta in a really simple process. Some of the Fetta was concentrated on the day and turned into Haloumi which was later fried as part of the lunch menu.
Our delicious lunch spread included spinach and cheese flaky pastry pie, locally smoked salmon from Lyndoch Butcher on Lebanese bread with capers lemon juice and lettuce. ?Of course we left room for dessert – hazelnut meringue with apricot conserve and cream.
Not forgetting the Liebich wines served during the day to complete this unique food and wine experience.
Who would be keen to attend if we held another one next year?
Drop us a line to register your interest on info@www.bizeezcomms.com/liebichwein
We were excited to be hosting this intimate indulgent treat as part of Barossa Gourmet Weekend.?A?sell-out crowd were taken behind the scenes of the world of fortified wine covering the grape varieties, barrel ageing, food matching and most importantly the sensory experience.
Guests enjoyed an afternoon master class hosted by Ron Liebich and his daughter Briony.
The Tasting
A series of Grenache-based tawnys of different ages were compared to show how varietal flavours and woody flavours integrate and develop into complex liqueur wines. We tasted Ruby Grenache (1 year old), Classic Old Barossa (10 years), 20th Anniversary Tawny (20 years).
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 desserts inspired by French cuisine as Ron and Janet had the privilege of visiting France this year.
Here are the wines and desserts served as complementary pairings:
Pairing #1
Classic Muscat ?- Apricot Frangipane Tart with Jersey cream
Pairing #2
Classic Frontignac ? Wine-spiced poached pear with cinnamon quince glaze
Pairing #3
Classic Semillon ? Cr?me brulee cheesecake with vanilla-infused orange slice
Pairing #4
Grand Tawny ? Choux puffs and port-soaked prune creme anglaise with dark chocolate sauce
Thanks to everyone who attended and assisted with this true sweet indulgence!
