Jul 1, 2015
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.
Sunday 16 August 3:00 ? 4:30pm
Liebichwein Barrel Shed
Steingarten Road, Rowland Flat
Email your interest to Janet at info@www.bizeezcomms.com/liebichwein or call direct on 85244543
Seats are strictly limited.
THE TASTING MENU
Classic Semillon ? Honeycomb Cr?me Br?l?e with Blood Orange Marmalade
Classic Frontignac ? Sticky Walnut Tart with Peach Glaze?????????
Classic Muscat ? Dark Chocolate and Apricot Roulade
Grand Tawny ? Creamy Chocolate Meringue with Spiced Quince Jelly and Chocolate Glazed Fig
Apr 24, 2015
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
Jan 5, 2015
A perfect, refreshing dessert with a light creaminess and the characteristic flavours of Muscat grapes. A softer, creamier version of ice cream.
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Freezing Time: 4-6 hours
Ingredients
1 cup pre-soaked raisins or sultanas in Muscat
3 eggs
2 egg yolks
1 cup castor sugar
1 teaspoon vanilla essence
1 ? cups pouring cream
? cup toasted nuts (optional)
Method
Have a jar of Muscat-soaked dried fruit handy in the pantry or prepare one a day beforehand. Alternatively, use ? jar of Liebich Drunken Fruit.
Place the eggs, yolks, sugar and vanilla in a heat proof bowl over a saucepan of simmering water and whisk for 5 minutes or until thick and pale. Remove from heat and use an electric beater to whisk for about 8 minutes or until cool. Set aside.
Whip the cream separately until soft peaks form. Fold the cream and egg mixture together and pour into a metal cake tin.
Swirl the fruit mixture and nuts (if using) into the egg mixture.
Cover with foil and freeze for 4-6 hours until firm.
Nov 15, 2014
This red blend brings “The Whole Shebang” to the table from the Liebich vineyard.?The first release was so popular that Ron had no choice but to get back to the blending bench.
Ron has spent many hours perfecting this blend of younger and older wines from five varieties all grown on the Liebich property including Merlot, Tempranillo and Pinot Noir. All blending wines were basket-pressed and unfiltered to retain concentrated flavours.
A sensational value non-vintage red blend that won’t last long in anyone’s cellar.
Taste Notes: The nose is full of dark berries with well balanced spicy oak from older blend components. The palate is elegantly smooth and easy drinking with some refreshing sour cherry flavours.
RRP: $15 per bottle
Special price is $150 for 12 bottles.
Available for tasting at Cellar Door.
Nov 10, 2014
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
See more photos
Oct 31, 2014
A quick and easy dessert to?showcase Liebich Drunken Fruit or any seasonal fruit such as apricots or peaches in summer.
Degree of difficulty: easy
Preparation time: 60?minutes
Cooking time: 30 minutes
Ingredients
For the pastry
- 140g butter
- 100g caster sugar
- 250g plain flour
- 25g ground almonds
- 1 egg, beaten
For the filling
- 1 jar Liebich Drunken Fruits (or dried apricots pre-soaked in Semillon at least 24 hours)
- 175mL (1 small glass) Liebich Fortified Semillon (or any sweet fortified wine)
- 100g caster sugar, plus 4 tablespoons extra for toffee topping
- 1 vanilla pod, split and seeds scraped
- 300mL cream
- 4 eggs
Method
- For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 minutes. While the pastry is chilling, drain 1 jar Liebich Drunken Fruits.
- In a saucepan bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
- Heat oven to 220?C/fan 200?C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with blind baking beans. Bake the tart for 20 minutes until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more minutes until the base starts to brown. Remove the tart from the oven and lower the heat to 160?C/fan 140?C/gas 3.
- While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk again, then mix the drained liquid from the fruit jar in with the vanilla cream and the eggs to make custard. Pull the fruit apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 minutes until the filling is just set. Remove the tart from the oven and leave to cool.
- Just before serving, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve.
As there are so many lovely flavours in the tart already it needs no accompaniment except a glass of Liebich fortified of course!
