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Barossa Gourmet Weekend 2016: Ageing Gracefully @ Liebichwein

Back vintage red wines & museum fortified barrels

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do yourself a favour and plan to visit Barossa on the first weekend of September for Gourmet festivities.

Chief winemaker Ron Liebich has turned 70 this year. With over 45 Barossa vintages under his belt we decided to share some special wines from his past vintages on Father’s Day. Don’t miss this chance to taste rare wines from our personal cellar!

Wine tasting flights include Retrospective Reds (vintage 2000-2004 Darkie Shiraz, Lofty Cab, Potter’s Merlot) and Forgotten Fortifieds (different grape varieties, some over 20 years old). Wines also available by the glass and bottle. Wine flights are served with savoury or sweet food prepared by local chef Leon. All food is inspired from old Barossa cookbooks like Grandma used to make. Tea and coffee supplied by Hot and Frothy Coffee van. Families will enjoy vintage games and “port” for kids. To top it off we’re spinning classic tunes from Ron’s heyday.

We are looking forward to sharing some blasts from the past. A delightful way to spend a day in the Barossa!

Savoury Food Platter
Pork and Rabbit Brawn, Lamb kibbi, Beef Pepper and Port Sausage Roll

Sweet Food Platter
Quark Cheesecake, Chocolate and muscat Brownie, Raisin Clafoutis

LIMITED TICKETS
Please pre-book tickets for tasting flights and food for catering purposes.
Museum wines available by the glass.
Taste Very Old Rare Tawny.
Kids can enjoy yummy food, “port for kids” and vintage games.

WHEN:            Sunday 4 September 2016 12pm – 4pm

TICKETS:       $39.50 includes a wine flight matched with food

WHERE:         151 Steingarten Road, Rowland Flat

Buy Tickets Here

 

All ticket holders enter the prize draw to win a Red Magnum or Rare Tawny bottle.

 

Check out other events happening that weekend September 2-4

Barossa Gourmet Weekend 2016

 

 

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Barossa…Be Consumed Gourmet Weekend

We are excited to be hosting this intimate indulgent treat as part of the 2014 Barossa Gourmet Weekend. Our event will be similar to last year’s successful master class.

Just Desserts…and Wine

Be taken on a journey of flavour with four classic French-inspired desserts paired with four classic Barossa fortified wines. Taste additional barrel samples with our winemaker and rare wines aged over 25 years.

This master class will take you behind the scenes of the world of fortified wine covering the grape varieties, barrel ageing, food matching and most importantly the sensory experience.

Cost is $30, so why not get a group together.BGW 100 x 200 (2)

Sunday 17 August 3:00 – 4:30pm

Liebichwein Barrel Shed, Rowland Flat

Email your interest to Janet at info@liebichwein.com.au or call direct on 85244543, numbers strictly limited.

 

Menu:

Classic Frontignac – Spiced wine-poached pear with quince glaze & almond biscuit      

Classic Muscat  – Drunken apricot and frangipane tart with Jersey cream

Classic Semillon – Crème brûlée cheesecake with vanilla-infused orange

Grand Tawny – Choux puffs with port-soaked raisin semifreddo & chocolate sauce

 

 

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Recipe: Apricot and Nut Truffles

These are so simple to make and match perfectly with Classic Muscat.fruit coconut truffle balls

Makes approximately 30 truffle balls if you can help yourself from tucking in while you make them.

Ingredients

1 cup whole, unsalted, roasted nuts (almonds, macadamias or pecans)
2 cups dried apricots
1 tsp cinnamon
1 tsp pure vanilla extract
2 tbsp honey (strongly flavoured)
½ cup desiccated coconut

Method

  1. Combine the first five ingredients in a food processor and combine until mixture forms a dough-like ball.
  2. Using your hands, firmly roll into small balls, then roll the balls in the desiccated coconut.

Alternatively, dip the rolled balls into melted milk or dark chocolate for richer flavours.

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Barossa Gourmet Weekend: Fortified & Dessert Matching

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.

Workshop2

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.

The Tasting

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.

Pairing #1

Brown Sugar Meringue with Mulberry Sauce matched with the bright red berry flavours of Ruby Grenache. Thanks to a fabulous freezer find!

Workshop10Pairing #2

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.

Pairing #3

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.

Pairing #4

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.

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Barossa Gourmet Invite: Fortified & Dessert Masterclass

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.

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