Recipe Ideas with Muscat Barrel-Aged Wine Vinegar

Recipe Ideas with Muscat Barrel-Aged Wine Vinegar

Nov 5, 2022

Fortified wine Muscat barrel aged vinegar Barossa

Liebich Barrel-Aged Muscat Vinegar

Delicious sweet and sour Muscat vinegar made from Barossa Muscat fortified wine aged in oak barrels. This vinegar is obtained naturally as wine ages in barrels by “acetobacter”, which transforms the wine alcohol into acetic acid.

Use this vinegar to enhance food flavours. Use in place of red wine and balsamic vinegar to add lovely fruit flavours without adding darker colour to food and dressings. Perfect for a salad, glaze or drizzle over fruit.

Vinegar bottles are in limited stock, and only available at Liebichwein Cellar Door.

Make a Glaze

A sweet sherry style glaze is perfect to accentuate chicken or salmon flavours or use as a sweet dessert glaze on berries or ice cream.

  • ½ cup light brown sugar
  • ½ cup Muscat wine vinegar
  • 1 tsp water

Mix sugar and vinegar in a small saucepan. Simmer to form a thick syrup and remove from heat. Add one teaspoon of water to thin the syrup slightly.

Rosemary Marinade for Meat

  • 2 tbsp sherry vinegar
  • 2 tsp dried rosemary
  • 1 tbsp good quality mustard
  • 1 tsp garlic powder (optional)
  • 1/4 cup olive oil
  • Salt and pepper to taste

Tangy Fruit Salsa

Finely chop:

  • ½ cup fruit (mango, peach, pineapple)
  • 1 spring onion or ½ red onion
  • 3 tbsp fresh herbs (parsley, coriander, chives)
  • 1 tsp Muscat wine vinegar
  • 1 tsp lime juice
  • Fresh chiles to taste
  • Salt and pepper to taste

Mix all together and serve with wraps and tacos.

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Recipe: Caramelised Onion, Fig, Rosemary and Wine Sauce

Recipe: Caramelised Onion, Fig, Rosemary and Wine Sauce

Mar 2, 2020

 

 

 

 

Caramelised Onion, Fig, Rosemary and Wine Sauce

This quick and versatile sauce is more like a savoury compote. Excellent condiment for using figs, especially when you have had enough of sweet fig-based desserts. Serve as a sauce with roast lamb, baked fish, on pizza bases or like a relish. It’s just as good made with a full-bodied red wine or Port style wine.

Prep 10 mins  Cook 25 mins

Ingredients

2 tbsp olive oil

500g brown onions, sliced thinly

1 cup fresh figs or 1 cup dried figs

1/4 cup wine (Liebichwein red wine or Tawny Port)

1 cup stock (chicken or vegetable)

1 tbsp Liebichwein Muscat Vinegar (balsamic vinegar can be substituted)

1 tbsp chopped rosemary or thyme (fresh or dried)

Salt & Pepper to taste

Method

Prepare sliced onions and cut figs into quarters if using fresh figs.

Heat olive oil in large frying pan. Add onions and sprinkle some salt. Cook over medium heat, stirring occasionally, until onions are golden, about 20 minutes.

Stir in figs, wine, stock, vinegar and herbs. Increase heat to high and simmer until sauce thickens, about 5 minutes.

Add salt and pepper taste.

Store in a sealed container in the fridge for 2-3 weeks. Alternatively, freeze in small portions until ready to use.

Enjoy!

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