Barossa Wine Show 2017 judging was held in September. Liebichwein are very proud to report that their fortified wines received the following awards:
- Gold medal and overall Trophy for Best Museum White Fortified – Liebich?Rare Semillon
- Silver medal? – Liebichwein?Classic Muscat
See all results from the competition here.
Here is a recipe for a spiced fig compote to use the beautiful fruits we are picking from our four black fig trees that grow?by the creek.
Preparation Time: 15mins
450g/1 lb Fresh Figs, halved
100g/4 oz Sugar
150ml/5 fl.oz Water
150ml/5 fl.oz Sweet Sherry or Fortified Semillon (our bulk wine is perfect for this)
1 stick of Cinnamon
- Pare the rind from the orange and squeeze out all the juice.
- Put the orange rind, juice, sugar, water, sherry and cinnamon stick into a saucepan and stir over a low heat until the sugar dissolves.
- Bring to the boil, stirring occasionally. Add the figs and simmer for 5 minutes. Discard the orange rind and cinnamon.
Serve ?hot with rice pudding, custard or cream and a glass of Liebichwein aged fortified such as Classic Semillon or Muscat
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
1 cup pre-soaked raisins or sultanas in Muscat
2 egg yolks
1 cup castor sugar
1 teaspoon vanilla essence
1 ? cups pouring cream
? cup toasted nuts (optional)
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.
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.
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:
Classic Muscat ?- Apricot Frangipane Tart with Jersey cream
Classic Frontignac ? Wine-spiced poached pear with cinnamon quince glaze
Classic Semillon ? Cr?me brulee cheesecake with vanilla-infused orange slice
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!
Join us for a flight of warming fortified wines matched to handmade chocolate truffles. This indulgent, hands-on experience is available for small groups.
Be taken on a journey of flavour through four varieties of premium fortified wines ranging from two to twenty years old. A rare treat!
Apricot & Nutty Milk Chocolate – Muscat
Orange & White Chocolate – Frontignac
Salted Caramel Dark Chocolate – Semillon
Cranberry & Tawny Dark Chocolate – Tawny
When Sunday 27 July?& Sunday 31 August?2014?
Cost?$15 per person (includes discount on bottled wine purchases)
Bookings are essential. Please allow at least 30 minutes to enjoy the experience.
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