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Recipe: Caramelised Onion, Fig, Rosemary and Wine Sauce

Caramelised Onion, Fig, Rosemary and Wine Sauce

This quick and versatile sauce is more like a savoury compote. Excellent condiment for using figs, especially when you have had enough of sweet fig-based desserts. Serve as a sauce with roast lamb, baked fish, on pizza bases or like a relish. It’s just as good made with a full bodied red wine or Port style wine.

Prep 10 mins ∙ Cook 25 mins 

INGREDIENTS

2 tbsp olive oil

500g brown onions, sliced thinly

1 cup fresh figs or ½ cup dried figs

¼ cup wine (Liebichwein red wine or Tawny Port)

1 cup stock (chicken or vegetable)

1 tbsp Liebichwein Muscat Vinegar (balsamic vinegar can be substituted)

1 tbsp chopped rosemary or thyme (fresh or dried)

Salt & Pepper to taste

DIRECTIONS

Prepare sliced onions and cut figs into quarters if using fresh figs.

Heat olive oil in large frying pan. Add onions and sprinkle some salt. Cook over medium heat, stirring occasionally, until onions are golden, about 20 minutes.

Stir in figs, wine, stock, vinegar and herbs. Increase heat to high and simmer until sauce thickens, about 5 minutes.

Add salt and pepper taste.

Store in a sealed container in the fridge for 2-3 weeks. Alternatively, freeze in small portions until ready to use.

Enjoy!

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Barossa Vintage Festival Grape Stomping Results 2015

Grape juice was flying as the iconic grape treading event returned for its biennial appearance at the Barossa Vintage Festival on 18th April 2015. Liebichwein have proudly sponsored this event for over 10 years.

The treading event differed from previous years by holding all heats and finals on the one day at ‘Barossa Comes Home’ on Tanunda Oval not long after the festival parade wound into town. There were three hotly contested competitions with a total of 20 teams participating in the Winery, School and Open Classes.

BVF GT tread 3 teamsBVF GT Ron 2
Young and old climbed into the bins and eagerly stomped the grapes. The participants got right into it, especially the kids teams who relished having a go. At one stage there were four adult teams in second place who had stomped the same amount of juice. Enthusiastic crowds watched throughout the day, even when the event was almost a complete wash out. Latter teams even got a slight advantage from the rain.

The winery winners received a trophy, a specially labelled magnum of Liebich Ruby Grenache and a mixed box of wines donated by Barossa wineries. The school winners will get their name engraved in the Liebichwein Barrel Trophy.

Special thanks to Australian Cork Company for donating the perpetual winery trophy, Dave Devries for ringside announcements and all the helpers who made the event less sticky for everyone involved. Thanks to Kersbrook Cold Store for use of their cool room for grape storage. Ron, who supplied the Grenache grapes, is now converting this well-stomped juice into a smooth young Tawny.

Grape Treading Results

Winery Winners – The Harvesters – Paul Noack & Steve Schiller 1350mL (Second time winners)

BVF GT winners winery 1

 

 

 

 

 

 

 

 

School Winners – Epping Boys – Noah & Luc Sutton

BVG GT winners school 1 S

 

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Cheese Making Workshop

We love cheese with our wines and have always been curious to find out how to make our own. It was exciting to host our very first cheese making workshop on Saturday 3 May 2014.

Our expert in residence was Kate Harbison who helps out in cellar door.  Kate is also a kitchen supervisor for a school program supported  by the Stephanie Alexander Kitchen Garden Foundation. She led us through a 3 hour hands-on workshop that was highly entertaining and educational.

First we tucked into a cheese platter and had a taste of Kate’s 5 week old camembert and her freshly harvested 2014 olive oil.

After a quick lesson in hygiene, Kate led us through preparing two batches of milk; one for ricotta and one for feta. While we waited for the cheeses to set and drain at various stages, all participants had a hand in preparing a lunch feast. The ricotta was part of our lunch menu in Kate’s version of Indian dish Palak Paneer and the feta was covered in brine to take home.

It was so much fun that we will host another one in Spring 2014.

Drop us a line to register your interest.

See more photos

Cheese make 4 S

Cheese ws 6 SCheese make 12 SCheese ws 1 S platter + wine

 

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Vintage 2013 Overview

Easter will see us well and truly finished with this year’s  harvest! An uncharacteristically early and rapid vintage due to the hot season which affected the setting of the grapes. Our crops have been a lot smaller than we’d normally expect, but they have delivered outstanding quality and we have seen sensational flavours come through!

vine row morning light sml

traminer bunch sml