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Cellar Door Fest 2019

Cellar Door Fest is the event for all South Australian wine lovers. We’re excited to be back pouring Liebichwein wines at Cellar Door Fest 2019 – a popular favourite food, wine, beer and spirits festival held over three days – 15-17th March in the city centre.

Adelaide is a Great Wine Capital of the World with outstanding wines and this huge event is your chance to sample all your favourite styles from all over South Australia at the Adelaide Convention Centre with easy public transport options.

Liebichwein will have a range of wines, exclusive offers and daily prizes. Lovers of sweet wines will be attracted to luscious barrel-aged fortifieds. People who enjoy silky smooth cellared reds will be in for a treat as we are pouring some wines over 10 years old.

It’s a wonderful opportunity to be amongst fellow wine lovers all in one convenient location.

Come and see us in the Barossa Valley region!

15-17th March  2019

Adelaide Convention Centre

FRIDAY:  5.00PM – 9.00PM
SATURDAY:  11.00AM – 6.00PM
SUNDAY:  11.00AM – 6.00PM

Follow us on Facebook and Instagram for a chance to WIN 2 x TICKETS to the SUNDAY SESSION
and see all the latest updates.

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Barossa Gourmet Weekend 2014: Just Desserts & Fortified

Sunday 17th August 2014

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 – Crème 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!

BG14 event 4a S Facebook (10) pear dish S BG14 event 3a S Facebook (23) apricot dish S