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

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

 

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

? lemon or lime

? orange

? vanilla bean or ? 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.

Recipe: Apricot and Nut Truffles

These are so simple to make and match perfectly with Classic Muscat.fruit coconut truffle balls

Makes approximately 30 truffle balls if you can help yourself from tucking in while you make them.

Ingredients

1 cup whole, unsalted, roasted nuts (almonds, macadamias or pecans)
2 cups dried apricots
1 tsp cinnamon
1 tsp pure vanilla extract
2 tbsp honey (strongly flavoured)
? cup desiccated coconut

Method

  1. Combine the?first five ingredients in a food processor and combine until mixture forms a dough-like ball.
  2. Using your hands, firmly roll into small balls, then roll the balls in the desiccated coconut.

Alternatively, dip the rolled balls into melted milk or dark?chocolate for richer flavours.

Where do you take visiting friends in the Barossa?

We are always asked to provide tips for tourists and visitors to the Barossa. There is a great list featured in the winter issue of Barossa Living Magazine. It offers more to see and do than just activities for?vinophiles. You can?take friends and family a bit off the main tourist trail and show off areas of natural beauty with amazing lookouts, it also covers foodie and cultural hangouts.?We must thank the crew from Lyndoch Hill for the mention too!

 

Steingarten Rd view 1