Bulk Ruby Grenache?– Savoury ideas include glazing for caramelised onions, sauce for red game meats. For a sweet cocktail, pour over crushed ice and top up with Chocolade (chocolate flavoured soft drink sold at Liebichwein Cellar Door)
Bulk Semillon / Muscat – Add a dash to custard, dilute 50% with water and add to stewed fruit, ?50% diluted with water, ideal marinade for dried fruits used in Christmas cakes and desserts
Classic Muscat – Serve with fruit mince pies or desserts that feature citrus or stone fruits
Classic Frontignac – Serve with ripe berries or tropical desserts, fruity cheesecakes or pavlovas
Classic?Semillon – Perfect match with sticky date pudding, traditional Christmas pudding and toffee desserts such as cr?me brulee
Grand Tawny – Perfect with?traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts
This grown-up ice cream sundae combines sweet fortified wine and honey into a delicious syrup that plumps up dried fruit, turning a summery dessert into an extravagance. Use your choice of dried fruit and nuts or whatever you have at hand.
Prep 5 mins ? Cook 20 mins ? Makes 6 ? Difficulty?Easy
Ingredients
? cup Raisin Apera
? cup honey
? cup raisins
? cup dried figs, sliced
2 tbsp dried currants
? cup toasted pistachios, finely chopped
6 cups vanilla ice cream
Directions
Heat Raisin Apera and honey in a small saucepan over low heat for a few minutes.
Stir in dried fruit, cover, and remove from heat. Allow to stand for 20 minutes. Stir in toasted almonds just prior to serving.
Divide ice cream into serving bowls and pour sauce over the top.
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
It was exciting to host another sell-out event as part of Barossa Gourmet Weekend. There really are a lot of sweet tooths around!
Over 40 Guests enjoyed an afternoon master class hosted by Ron Liebich and his daughter Briony who took them?behind the scenes of the world of fortified wine. Ron shared his tips for barrel ageing and how different grape varieties develop while Briony led the sensory experience of matching wines to indulgent desserts.
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 most popular pairing was the Semillon and Cr?me Br?l?e.
Here are the wines and desserts served as complementary pairings:
Classic Semillon
Wine:?????????????????????????? Gorgeous burnt toffee, candied nuts and sticky date pudding flavours
Dessert:????????????????????? Honeycomb Cr?me Br?l?e with Blood Orange Marmalade
Classic Frontignac
Wine:?????????????????????????? Irresistible musk perfume and tropical fruits with caramelised flavours
Dessert:????????????????????? Sticky Walnut Tart with Peach Glaze
Classic Muscat
Wine:?????????????????????????? Alluring dried apricots, candied citrus and luscious honey flavours
Dessert:????????????????????? Dark Chocolate & Apricot Roulade
Grand Tawny
Wine:?????????????????????????? Extremely complex spicy fruitcake with a lingering dry, nutty finish.
Dessert:????????????????????? Chocolate Cream Layered Biscotti with Spiced Quince Jelly and Chocolate Glazed Fig
Thanks to everyone who attended and assisted with this true sweet indulgence!
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.
