Every weekend since?October we have?been?hosting guests for a special fortified and chocolate truffle tasting.
Janet has been busy in the kitchen whipping up delicious truffles with flavours to match each grape variety of fortified we make.
Guests are served?a homemade truffle with each of?our four different varieties of fortified wines – both as youthful wines and?the complex aged styles.
The truffles will change as Janet makes new flavour discoveries, but here?are the current wine and chocolate truffle pairings:
Apricot & Nut Truffles?-?Muscat
Orange & White Chocolate Truffles?-?Frontignac
Salted Caramel Dark Chocolate Truffles?-?Semillon
?Cranberry, Port & Dark Chocolate Truffles?-?Tawny
Customers have been delighted by the tasting and appreciate the homemade touch. Expect us to hold more of these events in the New Year.
We were thrilled to see?this feedback on our Facebook page:
?Thank you for a wonderful chocolate truffle and fortified tasting experience! It was so delicious we couldn’t help but take home 10L of your port, some of the Rare museum tawny, and a bottle of the Lofty Cab Sav so we can continue enjoying it at home!? Lashan
?Janet’s Tour Diary – November 2013
I am just back from China since we couldn?t refuse an invitation to meet our importer and share a cross-cultural experience. I travelled with a friend to Foshan in Guangdong province while Ron stayed home to manage cellar door.
Our tour diary was jam-packed from 10am-9pm visiting wine shops, meeting family members and being guest of honour at a few dinner parties. Alas, no time for shopping!
It was exciting to see The Darkie and Premium Fortifieds featured on shop shelves and to meet the buyers and sellers and even their families.
We were escorted to places of cultural interest, served tea and visited a famous house and garden of ancient times. As you can imagine, the food was amazing. In a village restaurant, we got to net the fish and shellfish we were going to eat, then we picked out the green vegetables, and then it was served at our table and continued to cook on a hot plate in the middle. The Chinese like their fish fresh! In terms of wine, they loved the off-dry Gewurztraminer Riesling.
At the dinner parties we played guessing games – like how old the old vines are, what animal we see in the vineyard etc.
It was a privilege to get this opportunity. Next time I hope to take someone else in the family.
Meet ?Tigger?, a Cairn Terrier, who is currently in training to become our new cellar door dog. His utter cuteness and cheeky personality has taken us all in.
Why the name “Tigger”? Inspiration from this song struck a chord as he bounces through the vineyard.
He’s waiting to meet you!
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.
Satisfy your sweet tooth at the upcoming Barossa Gourmet Weekend.
Enjoy classic fortifieds matched with petit desserts featuring local produce. Taste exclusive barrel samples with our winemaker Ron Liebich. Compare fortifieds?of different grape varieties and styles featuring Muscat, Semillon, Frontignac and Grenache.
Learn more about describing food and wine flavours with Sensory Analyst Briony Liebich.?Savour flavours of candied fruits, honeycomb, chocolate, spices and more.
Sunday 18th August
$25 per person.?Bookings essential, limited places.