Vol 1, No. 14 - November
Hi and welcome to number 14I’m sorry if you got more than one copy of
the last newsletter( one member got four!) but I’m still ironing
out the bugs with our new program and four newsletters are better
than none.
The tasting we had last Friday afternoon with Zilzies alternative varieties was an excellent example of the diverse grape varieties we have in the area and the way Zilzie fashion them into lovely wines is a credit to them. So interesting was the tasting, more than one member said it was the most interesting wine selection they’ve sipped at our Friday arvo tastings since inception. It was a great chance to try the 03 Viognier next to the 04, both sensational wines but quite different with opinion split for a favourite. The Tempranillo and Sangiovese again both terrific wines and again a 50/50 as to a favourite. Myself, I just loved the Rose, I could see my lovely wife and I sitting at a cafe on the Riviera watching the millionaires at play and sipping a bottle or two of this lovely liquid. So excited was I about the Alternative wines on offer over the past few weeks that I’ve made a nice display of all the alternate varieties we have in the shop, and boy do we have some interesting bottles of wine. So if you’re sick of Chardonnay, why not try a Pinot Gris or a gutsy Marsanne and if Shiraz isn’t floating your boat anymore, try a Sangiovese or a Duriff. Or if you just want to stump that wine tosser friend with a new bottle, come and check out the display and try something new, cause that’s what life is all about! I’m pretty excited about the Trentham tour this weekend as it promises to be a fabulous afternoon of getting to know new Club members, winery tour and tasting and a big plus for me is my first boat trip on the river, best pack some grease proof bags just in case! For those of you who don’t know what the hell I’m talking about, the promo follows, there’s room on the boat for some more revelers, so get a group together and pay for your tickets before Friday 7pm. A Slower Boat to TrenthamHeres your chance to indulge in an afternoon of cruising, slurping and munching with a winery tour thrown in for good measure!
On Sunday 21st Nov we will be taking a luxury 40 passenger converted houseboat on a leisurely punt to the award winning Trentham Estate Winery high on the banks of the Murray. We will be taken on a tour by winemaker Anthony Murphy and taste some of his excellent wines, one of which is his 03 Viognier that just took two trophies and a gold at the Inland Wine Show, plus other beauties from their cellars. Once plied with good tidings from our great friends at Trentham, we will make an even more leisurely passage back to the town with nibbles, a few glasses of bubbles and other such beverages, and if you’re really lucky I might be handed a microphone! So if you’re not put off by that last bit, tickets will cost $25ph and are available from us at the Mildura Liquor Dept, you can use cash or card.
Departing from the Rowing Club lawn at 12.30pm and arriving back at about 6pmish, it’s an afternoon you shouldn’t miss. THIS WEEKEND!!! So don’t delay! Book now It’s a guaranteed good time!
BeerAt the moment in our speciality beer fridge we have
the fantastic 5ltr Grolsh kegs; these babies are a must for any party
or xmas day. They come with their own tap so you can do as I do and
leave it on a table with an ice pack on top and a damp towel over
it and just help yourself!!
As well as some terrific draught cans (the self gassing ones) Of course we stock Guinness, we have the fabulously yummy Boddingtons Pub Ale, Beamish Irish stout and Killkenny draught Irish beer. Also, after a long absence we have secured a couple of cases of Pilsner Urquell, the original Pilsner from the Czech Republic. It is probably the most copied beer in the world. In fact we have beers from almost every continent so why not do a global tasting, around the world in under 40 bucks!! So have a look in the premium beer fridge for a great gift idea for that hard to buy for person. DrunkKILAWWARA DUSK Hey fellas grab a couple of bottles, no, make that a carton of this gear put it in the fridge for…, well lets just say its beer goggles for girls, OK. Just ask Kath (my wife) how come one minute she was sitting next to yours truly and just two flutes of this magic tonic later she was cuddling up to George Clooney! For the record I quite enjoyed this strawberry flavoured fizz, it’s a well balanced drink with the strawberry flavour actually tasting like real strawberry’s and not artificial and the mousse didn’t stop, quite the party drink. Now just a nine month wait to see if it should come with some kind of warning label!! Seppelt Victorian Reserve Chardonnay 2003 This is one of those high falutin wines with heaps
of cred and lineage that is just so aloof that it leaves me cold.
And what would I know, James Halliday gave it 90/100 saying it’s
finely tuned and focused, crisp nectarine fruit and subtle oak with
a long finish. Either he was drinking a different wine to me or I’ve
got a lot to learn (Id say that’s the case!) Funny thing is
Kath enjoyed it, go figure! FoodFIG AND WALNUT TORTE
Imagine your having a dinner party and at the last moment the soufflés collapse, do you panic… not as long as you have these four ingredients on hand you’ll have a delicious dessert in no time. It’s a Maggie Beer recipe and I have been using it for many years in my restaurants and catering. Seeing as it’s quite sweet I serve it simply with a dollop of Crème Fraiche. 4 egg whites 120g dark brown sugar 1 cup roughly chopped walnuts 1 cup finely chopped tenderized figs pinch of salt vanilla essence Roast the walnuts (on flat tray in oven 200deg 5-10 mins) and when cool rub off the skins in a dry tea towel (in an emergency you can skip this step). Now in a mixing bowl beat the egg whites with the sugar, pinch of salt and a dash of vanilla essence, mix until stiff meringue consistency then fold in the walnuts and figs ( do this very carefully as not to collapse the meringue). Now line a spring form tin with greaseproof paper, and for extra safety spray with cooking spray oil. Pour mixture into tin and bake at 180 for 30 to 40 minutes. You’ll know when its cooked as it will shrink a bit. When cooked turn onto a cooling rack, this cools very quickly and can be served warm. Try serving it with Trenthams Noble Taminga. Simple eh! TastingThis Friday arvo we are tasting the wines from Pennyfields from the riverland and of course we will have a prize for some lucky taster. Last weeks lucky winner was SHAUN TOMKINSON, you win a lovely bottle of Zilzie 04 Viognier. See you all at the tasting corner Friday afternoon between 4.30 and 7.30.
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