Barossa Vintage Festival 2015 Wrap Up

Grape stomping, street parade, scarecrows, chocolate and wine?indulgence were just some of the variety of activities Liebichwein were involved with over?the five days of the Barossa Vintage Festival?held in April 2015.

Cellar Door was run off its feet with people booking in for the Fortified and Chocolate Experience. Visitors enjoyed a journey of flavour?through four varieties of premium fortified wines ranging from two to twenty years old. Wines were matched to four homemade chocolate truffles. A rare treat!

 

20150415_153855

 

 

 

 

 

 

 

 

Once again we?entered a float in the?famous Barossa Festival Parade, the?longest street parade in the southern hemisphere.?Our daughter Briony and son-in-law Damian proudly dressed?the winery float?in a ‘Classic Old Barossa’ theme complete with scarecrow (Grandpa “Gus” Braunack) and classic 1960’s beach buggy. See more photos

 

 

BVF15 float 3 S

 

 

 

 

 

 

 

 

Grape juice was flying as the iconic grape treading event returned for its biennial appearance at the?Festival. Young and old climbed into the bins and eagerly stomped the grapes.?Liebichwein have proudly sponsored this event for 10 years.?Ron is now converting the well-stomped Grenache juice into a smooth young Tawny. See results here

 

 

BVF GT tread 3 teams

 

 

 

 

Recipe: Muscat-soaked Raisin Semifreddo

A perfect, refreshing dessert with a light creaminess and the characteristic flavours of Muscat grapes. A softer, creamier version of ice cream.image

 

Degree of Difficulty: Easy

Preparation Time: 20 minutes

Freezing Time: 4-6 hours

 

Ingredients

1 cup pre-soaked raisins or sultanas in Muscat
3 eggs
2 egg yolks
1 cup castor sugar
1 teaspoon vanilla essence
1 ? cups pouring cream
? cup toasted nuts (optional)

Method

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.

 

 

Recipe: Janet’s French-inspired Custard Tart

A quick and easy dessert to?showcase Liebich Drunken Fruit or any seasonal fruit such as apricots or peaches in summer.custard tart fruit 2

 

Degree of difficulty: easy

Preparation time: 60?minutes

Cooking time: 30 minutes

Ingredients

For the pastry

  • 140g butter
  • 100g caster sugar
  • 250g plain flour
  • 25g ground almonds
  • 1 egg, beaten

For the filling

  • 1 jar Liebich Drunken Fruits (or dried apricots pre-soaked in Semillon at least 24 hours)
  • 175mL (1 small glass) Liebich Fortified Semillon (or any sweet fortified wine)
  • 100g caster sugar, plus 4 tablespoons extra for toffee topping
  • 1 vanilla pod, split and seeds scraped
  • 300mL cream
  • 4 eggs

Method

  1. For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 minutes. While the pastry is chilling, drain 1 jar Liebich Drunken Fruits.
  2. In a saucepan bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
  3. Heat oven to 220?C/fan 200?C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with blind baking beans. Bake the tart for 20 minutes until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more minutes until the base starts to brown. Remove the tart from the oven and lower the heat to 160?C/fan 140?C/gas 3.
  4. While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk again, then mix the drained liquid from the fruit jar in with the vanilla cream and the eggs to make custard. Pull the fruit apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 minutes until the filling is just set. Remove the tart from the oven and leave to cool.
  5. Just before serving, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve.

As there are so many lovely flavours in the tart already it needs no accompaniment except a glass of Liebich fortified of course!

 

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 ? Cr?me 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

Winter: Chocolate Truffle & Wine Tasting

fortified tray choc 1 SJoin 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!

Truffle pairings:
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.

Read about similar events

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.

Liebichwein Logo

MORE INFO

Privacy Policy
Terms of Use
Shipping & Returns

Liquor Production and Sales Licence 57601506.

You must be over the age of 18 to purchase from
this website.

CONTACT US

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

Barossa - Australia

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

0