A special event held at Cellar Door during the Barossa Vintage Festival.
Fortified wines are steeped in the history of the Barossa and our family. Ron Liebich has built up a reputation as one of the Barossa’s best producers of fortified wines and proud custodians of a collection of fortified barrels spanning over 80 years.
Enjoy Liebichwein’s fortifieds ranging from two to thirty years old from our treasure trove of barrels, matched to divine handmade chocolate truffles.
An indulgent opportunity to compare wines from 4 single grape varieties paired with homemade chocolate truffles.
Muscat — orange, dried apricot, floral
Frontignac — tropical, musk, honey
Semillon — dates, toffee, nuts
Grenache — raisins, fruitcake, spices
15, 16, 17 and 19th April 2015
Select a session between 2pm-5pm
Session runs for 30 – 45 minutes
All tickets $20 per person
Book Now! Call us on (08) 85244543 or email email@example.com
Please note: Cellar Door is closed April 18th 2015 as we take part in the Barossa Vintage Festival Parade and Barossa Comes Home
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.
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:
Classic Muscat – Apricot Frangipane Tart with Jersey cream
Classic Frontignac – Wine-spiced poached pear with cinnamon quince glaze
Classic Semillon – Crème brulee cheesecake with vanilla-infused orange slice
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!
Sunday 18th August 2013
As part of Barossa Gourmet Weekend, a sell-out crowd enjoyed an afternoon Masterclass of dessert wines and scrumptious desserts hosted by Liebichwein.
Fortified History & Winemaking
Fortified wines are steeped in the history of the Barossa and the Liebich family. Ron talked about his early winemaking days at Rovalley Wines and how fortifieds were more popular than table wines until the late 1970’s. Today, the Liebich family are proud custodians of a collection of barrels spanning over 80 years.
Ron then gave an overview of his vineyard, varieties and how naturally ripened fruit is best used in conjunction with clean spirit in the fortifying process.
A series of Frontignac and Grenache of different wine ages (less than 1 year, 5 years, over 20 years old) were compared to show how varietal flavours and woody flavours integrate and develop into complex liqueur wines.
Matching Fortified with Desserts
Ron’s daughter Briony introduced the food pairings and a bit of sensory science. Her work as a Sensory Analyst provided insights into basic taste interactions and why we love sweet flavours. The desserts were selected based on their seasonality and availability of ingredients in the local area. A few key flavours of the wine and dessert were matched to either complement or contrast palate perceptions.
Brown Sugar Meringue with Mulberry Sauce matched with the bright red berry flavours of Ruby Grenache. Thanks to a fabulous freezer find!
Tangy Apricot and Ginger Steamed Pudding served with Classic Muscat highlighted the rich dried apricot flavours of the wine. The delicately spiced ginger custard rounded everything off.
Wine-poached Pear stuffed with Fig & Honey Ricotta served with Classic Semillon to bring out the nutty, honeycomb wine flavours. Roasted walnuts topped it all off beautifully.
Salted Caramel & Chocolate Tart with Grand Tawny. Need I say more!
As this event was so successful we are happy to accept group booking enquiries for similar tasting workshops.
Satisfy your sweet tooth at the upcoming Barossa Gourmet Weekend.
Enjoy classic fortifieds matched with petit desserts featuring local produce. Taste exclusive barrel samples with our winemaker Ron Liebich. Compare fortifieds of different grape varieties and styles featuring Muscat, Semillon, Frontignac and Grenache.
Learn more about describing food and wine flavours with Sensory Analyst Briony Liebich. Savour flavours of candied fruits, honeycomb, chocolate, spices and more.
Sunday 18th August
$25 per person. Bookings essential, limited places.