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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 crème brulee

Grand Tawny – Perfect with traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts

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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

 

 

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Adelaide Cellar Door Fest 2016

We are excited to be part of this very popular event where the finest South Australian producers will be on show over a whole weekend in Adelaide.

Meet, taste and discover over 180 wine, beer, cider and food producers from every corner of the state. Loose yourself chatting to producers and tasting wines from over a dozen regions in the cool Adelaide Convention Centre. March is the best time to be in Adelaide with the Fringe Festival in full swing for some evening entertainment.

What we will bring to the Cellar Door Fest…

We will bring something to suit every palate. We are likely to attract sweet tooths for our luscious aged fortifieds made from four grape varieties. People love the 10 year old Semillon which tastes like sticky toffee pudding. Lovers of quality red wines will be in for a treat as we are pouring a special museum 2008 The Darkie Shiraz and 2006 The Lofty Cabernet Sauvignon. Be the first to taste these our newly released fortified wine Raisin Apera.

Why we take part…

Being open 6 days a week doesn’t leave a lot of time to venture off the property to spend time in the city. This event provides an opportunity to meet a wide range of wine lovers all in one convenient location. We’d like to share our passion for food and wine and the amazing lifestyle we are blessed with in South Australia. We have thoroughly enjoyed past events we were involved with.

Tickets on sale now!

www.cellardoorfestival.com

February 26, 27, 28 2016

Adelaide Convention Centre

 

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Barrel Shed Winter Warmer 2015

Liebichwein invites you to get cosy in the Barrel Shed for a warming meal over a glass of wine on a casual Sunday afternoon. 

music – food – wine

26 July 2015
Noon to 4:00pm
Liebichwein Barrel Shed, Rowland Flat

Live music by Mike Roberts. Food includes artisan cheese platters, gourmet pies and homemade chocolate truffles.

The winner of the Home Barrel Competition will be announced at 2:00pm. Winemaker Ron Liebich will host a museum barrel tasting at 2:30pm (tickets available on the day).

$10 entry includes a glass of wine. Children free. Activities for children.

Food and wine available to purchase.

Bookings essential for catering purposes.

(08) 85244543
info@liebichwein.com.au

SBA Ron Muscat barrel

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Recipe: Baked Pears in Spiced Wine

A quick an easy dessert to showcase any seasonal fruit such as pears, apple or figs. Roasting the fruit in a sweet spiced syrup makes it melt in the mouth.pear red wine 2 S

Degree of difficulty: easy

Preparation time: 10 minutes

Cooking time: 30 minutes

 

Ingredients:

4-6 pears depending on size

2/3 cup Barossa red wine

2/3 cup Ruby Grenache or Tawny Port

3 tablespoons castor sugar

1 pinch cinnamon

½ lemon or lime

½ orange

½ vanilla bean or ½ teaspoon essence

Method:

Step 1

Place fruit in a shallow baking dish. Add red wine and port then sprinkle over sugar and spice.

Step 2

Cut citrus fruit into quarters, slit open vanilla pod and scrape out the seeds. Place citrus and vanilla seeds around the pears.

Step 3

Bake in the oven for 30 minutes at 200°C.

Step 4

Serve the pears with some of the syrup and a creamy topping (yoghurt or mascarpone)….and an extra glass of Tawny.