Cellar Door Fest is the event for all South Australian wine lovers.?We?re excited to be back pouring Liebichwein wines at?Cellar Door Fest 2019?- a popular favourite food, wine, beer and spirits festival held over three days ? 15-17th March in the city centre.
Adelaide is a Great Wine Capital of the World?with outstanding wines and this huge?event is your chance to sample all your favourite styles from all over South Australia at the Adelaide Convention Centre with easy public transport options.
Liebichwein will have a range of wines, exclusive offers and daily prizes. Lovers of sweet wines will be attracted to luscious barrel-aged fortifieds. People who enjoy silky smooth cellared reds will be in for a treat as we are pouring some wines over 10 years old.
It’s a wonderful opportunity to be amongst fellow wine lovers all in one convenient location.
These quick and easy fruity truffles are delightful to share with loved ones over a cup of tea or coffee. Serve with aged Grand Tawny Port or Classic Muscat for the complete indulgent experience. Perfect to make as gifts for a special occasion.
We have a preference for dark chocolate, but feel free to substitute with milk chocolate or use dairy-free chocolate and cake to make them suitable for vegan diets.
Prep?20 mins ? Standing Time?1 hour ? Makes?24 ? Difficulty?Easy
1 cup dried fruit, chopped
2 tbsp. orange zest, finely grated
? cup fortified wine
125g dark?chocolate, coarsely chopped
250g (2? cups) cake crumbs
? cup desiccated coconut
Put dried fruit in a bowl with some boiled water for 10-15 minutes then strain.
Mix fruit, orange zest and fortified wine of your choice.
Melt chocolate pieces using a double boiler or microwave in a glass bowl.
Add melted?chocolate?and cake crumbs to the fruit mixture and mix well.
Place coconut into a shallow bowl ready for coating truffles.
Roll mixture into small even balls with your hands, then roll each ball in coconut.
Sweet tooths were satisfied at this?special event as part of the Barossa Seasons Winter 2018 events held on July 7th-8th.
Fortified winemaking is considered one of our specialties. Liebich family members have?been grape growers and winemakers in the Barossa Valley for almost 100 years. We are extremely proud to be keeping Barossa and family traditions alive.
Over 70 people were served a set of Janet’s homemade chocolate truffles matched with the range of premium aged fortified varieties in four tasting sessions in the cosy barrel shed. Ron welcomed everyone and talked about his passion for fortified wines and about how the different flavour profiles and winemaking characteristics make each grape variety so special.
Wine and Chocolate pairings were:
Classic Frontignac – White chocolate spiced fruit and orange
Classic Muscat – Milk chocolate roasted almond, apricot and honey
Classic Semillon – Dark chocolate salted caramel ganache
Grand Tawny – Dark chocolate glazed fig and Rare Tawny
Congratulations to our social media competition winner Louise who won a pair of tickets to the event, and also to Cassie who won the draw for a bottle of Rare Semillon for signing up to our mailing list over the weekend.
Everyone thoroughly enjoyed themselves and we appreciate people getting out on a winter’s afternoon to relax in the Barossa.
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
This grown-up ice cream sundae combines sweet fortified wine and honey into a delicious syrup that plumps up dried fruit, turning a summery dessert into an extravagance. Use your choice of dried fruit and nuts or whatever you have at hand.
Prep 5 mins ? Cook 20 mins ? Makes 6 ? Difficulty?Easy
? cup Raisin Apera
? cup honey
? cup raisins
? cup dried figs, sliced
2 tbsp dried currants
? cup toasted pistachios, finely chopped
6 cups vanilla ice cream
Heat Raisin Apera and honey in a small saucepan over low heat for a few minutes.
Stir in dried fruit, cover, and remove from heat. Allow to stand for 20 minutes. Stir in toasted almonds just prior to serving.
Divide ice cream into serving bowls and pour sauce over the top.