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.
Grape stomping, street parade, scarecrows, chocolate and wine?indulgence were just some of the variety of activities Liebichwein were involved with over?the five days of the Barossa Vintage Festival?held in April 2015.
Cellar Door was run off its feet with people booking in for the Fortified and Chocolate Experience. Visitors enjoyed a journey of flavour?through four varieties of premium fortified wines ranging from two to twenty years old. Wines were matched to four homemade chocolate truffles. A rare treat!
Once again we?entered a float in the?famous Barossa Festival Parade, the?longest street parade in the southern hemisphere.?Our daughter Briony and son-in-law Damian proudly dressed?the winery float?in a ‘Classic Old Barossa’ theme complete with scarecrow (Grandpa “Gus” Braunack) and classic 1960’s beach buggy. See more photos
Grape juice was flying as the iconic grape treading event returned for its biennial appearance at the?Festival. Young and old climbed into the bins and eagerly stomped the grapes.?Liebichwein have proudly sponsored this event for 10 years.?Ron is now converting the well-stomped Grenache juice into a smooth young Tawny. See results here
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!
Join us for a flight of warming fortified wines matched to handmade chocolate truffles. This indulgent, hands-on experience is available for small groups.
Be taken on a journey of flavour through four varieties of premium fortified wines ranging from two to twenty years old. A rare treat!
Truffle pairings:
Apricot & Nutty Milk Chocolate – Muscat
Orange & White Chocolate – Frontignac
Salted Caramel Dark Chocolate – Semillon
Cranberry & Tawny Dark Chocolate – Tawny
When Sunday 27 July?& Sunday 31 August?2014?
Cost?$15 per person (includes discount on bottled wine purchases)
Bookings are essential. Please allow at least 30 minutes to enjoy the experience.
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.
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.
