Matching Food and Fortified Wine

Fortified Wine and Dessert Pairings

Fortified Wine and Dessert Pairings

 

 

 

 

 

 

 

 

 

 

 

Ideas for serving Liebich fortified wines

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

Recipe: Ice Cream with Raisin Apera Sauce

ice-cream-sundae-fig

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.

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

 

 

Barossa Gourmet Weekend 2015: Just Desserts @ Cellar Door

Sunday 16th August 2015

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!

Fortified Wine and Dessert Pairings

Barossa Gourmet Weekend 2015: Just Desserts & Fortified

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.BG14 event 3a SBGW 100 x 200 (2)

Sunday 16 August 3:00 ? 4:30pm

Liebichwein Barrel Shed

Steingarten Road, Rowland Flat

Email your interest to Janet at info@www.bizeezcomms.com/liebichwein or call direct on 85244543

Seats are strictly limited.

 

THE TASTING MENU

Classic Semillon ? Honeycomb Cr?me Br?l?e with Blood Orange Marmalade

Classic Frontignac ? Sticky Walnut Tart with Peach Glaze?????????

Classic Muscat ? Dark Chocolate and Apricot Roulade

Grand Tawny ? Creamy Chocolate Meringue with Spiced Quince Jelly and Chocolate Glazed Fig

 

ADDRESS

151 Steingarten Road,
Rowland Flat,
South Australia 5352

POSTAL ADDRESS

P.O. BOX 916
Rowland Flat SA 5352

VISIT US

Our Cellar Door is open Friday through to Monday 11:00am to 5:00pm.
Other times are welcome by prior appointment.

CLOSED – Christmas Day , Boxing Day, New Year’s Day.

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MORE INFO

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CONTACT US

T: 08 8524 4543
E: info@liebichwein.com.au

Barossa - Australia

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