Tag: sensory

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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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Cheesemaker for a Day

We had a ball hosting another?cheese making workshop?in November 2014,?bigger and better than the first.

Our expert in residence was Kate Harbison who helps out in cellar door. Kate brought along her hand-made Camembert cheeses and explained how she had made them. Then we proceeded to make our own Fetta in a really simple process. Some of the Fetta was concentrated on the day and turned into Haloumi which was later fried as part of the lunch menu.

Our delicious lunch spread included spinach and cheese flaky pastry pie, locally smoked salmon from Lyndoch Butcher on Lebanese bread with capers lemon juice and lettuce. ?Of course we left room for dessert – hazelnut meringue with apricot conserve and cream.

Not forgetting the Liebich wines served during the day to complete this unique food and wine experience.

Who would be keen to attend if we held another one next year?

Drop us a line to register your interest on info@liebichwein.com.au

See more photos

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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

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Special Chocolate Truffle and Fortified Tasting

Liebich_truffle_tasting 1 SEvery weekend since?October we have?been?hosting guests for a special fortified and chocolate truffle tasting.

Janet has been busy in the kitchen whipping up delicious truffles with flavours to match each grape variety of fortified we make.

Guests are served?a homemade truffle with each of?our four different varieties of fortified wines – both as youthful wines and?the complex aged styles.

The truffles will change as Janet makes new flavour discoveries, but here?are the current wine and chocolate truffle pairings:

Apricot & Nut Truffles?-?Muscat

Orange & White Chocolate Truffles?-?Frontignac

Salted Caramel Dark Chocolate Truffles?-?Semillon

?Cranberry, Port & Dark Chocolate Truffles?-?Tawny

Customers have been delighted by the tasting and appreciate the homemade touch. Expect us to hold more of these events in the New Year.

We were thrilled to see?this feedback on our Facebook page:

?Thank you for a wonderful chocolate truffle and fortified tasting experience! It was so delicious we couldn’t help but take home 10L of your port, some of the Rare museum tawny, and a bottle of the Lofty Cab Sav so we can continue enjoying it at home!? Lashan

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Barossa Gourmet Weekend: Fortified & Dessert Matching

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.

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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.

The Tasting

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.

Pairing #1

Brown Sugar Meringue with Mulberry Sauce matched with the bright red berry flavours of Ruby Grenache. Thanks to a fabulous freezer find!

Workshop10Pairing #2

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.

Pairing #3

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.

Pairing #4

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.