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
We are excited to present this series of special events as an associated event of Tasting Australia 2016.
Enjoy an intimate taste experience based on the concept of terroir. Be taken on a journey of flavour through four varieties of premium fortified wines matched to divine handmade chocolate truffles. Liebichwein?s luscious fortifieds range from two to twenty years old ? a rare treat!
Wines to enjoy are Fortified Frontignac, Muscat, Semillon and Grenache-based Tawny. Bonus taste of a rare family barrel sample.
Please allow 30 minutes anytime between 2-4pm to relax and indulge.
It was exciting to host another sell-out event as part of Barossa Gourmet Weekend. There really are a lot of sweet tooths around!
Over 40 Guests enjoyed an afternoon master class hosted by Ron Liebich and his daughter Briony who took them?behind the scenes of the world of fortified wine. Ron shared his tips for barrel ageing and how different grape varieties develop while Briony led the sensory experience of matching wines to indulgent desserts.
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 most popular pairing was the Semillon and Cr?me Br?l?e.
Here are the wines and desserts served as complementary pairings:
Classic Semillon
Wine:?????????????????????????? Gorgeous burnt toffee, candied nuts and sticky date pudding flavours
Dessert:????????????????????? Honeycomb Cr?me Br?l?e with Blood Orange Marmalade
Classic Frontignac
Wine:?????????????????????????? Irresistible musk perfume and tropical fruits with caramelised flavours
Dessert:????????????????????? Sticky Walnut Tart with Peach Glaze
Classic Muscat
Wine:?????????????????????????? Alluring dried apricots, candied citrus and luscious honey flavours
Dessert:????????????????????? Dark Chocolate & Apricot Roulade
Grand Tawny
Wine:?????????????????????????? Extremely complex spicy fruitcake with a lingering dry, nutty finish.
Dessert:????????????????????? Chocolate Cream Layered Biscotti with Spiced Quince Jelly and Chocolate Glazed Fig
Thanks to everyone who attended and assisted with this true sweet indulgence!
Liebichwein are excited to be hosting this intimate indulgent treat as part of the 2015 Barossa Gourmet Weekend. Our event will be similar to last year?s sell out?master class.
Just Desserts
Be taken on a journey of flavour with four indulgent pairings of desert and classic fortified wines. Ron Liebich will take you behind the scenes of fortified wine – grape varieties, barrel ageing, food matching and most importantly the sensory experience.
Taste exclusive barrel samples and rare wines aged over 25 year.
Event cost is $30 per person, so why not get a group together and book now.
Since we have over 14 grape varieties to choose from we are faced with a range of options at vintage as to what styles to make. 2014 was an excellent year for our whites so we produced these two aromatic beauties, one in a crisp dry style and the other sweet and succulent.
NEW RELEASE WHITE WINES ? – ??MARCH 2015
2014 Viognier
This Rhone variety is thriving in the Barossa climate. Viognier is?rather vigorous in the vineyard and seems to have taken well to our heavy/clay soils. In recent years Ron has reinvigorated his passion for white winemaking by exploring the limits of this wonderful adaptable variety. The last 2013 vintage was a lighter body low alcohol style with similar tropical and quince flavours that the 2014 has produced.?Ron made the conscious decision to keep it completely unoaked to capture the essence of the variety.?The luscious palate pairs well with grilled seafood and richly flavoured foods.
Taste Notes: A fresh unwooded style?using gentle basket pressing and cool fermentation to capture?the stunning peach, pineapple and quince flavours.
14.5% Alc Vol
RRP: $19/bottle
Case: $205/12 bottles (save $23)
Previous Vintages:?2013, 2012
2014 Riesling Traminer?Late Picked
Our late picked Traminer Riesling has been a staple in our range since 1993 when we released our first version dedicated to Ron’s mother Lorna Liebich (1917-1997) who always appreciated a sweet drop.?This succulent blend of Riesling (66%) with Gew?rztraminer (34%) delivers a beautiful bouquet with a succulent palate. It will reward cellaring and improve in depth, flavour and complexity developing candied citrus and honey flavours.? Enjoy this wine as an aperitif, with a dessert, or with a delicately spiced curry.
Taste Notes: A delicate style with a?perfumed bouquet of musk and citrus blossom. The sweet palate is balanced by low alcohol and fresh natural acidity.
