For the last few years, Steve and I have been enamoured with premium Rosé and we are not alone. If you have ever been to the south of France, you’ll know what we mean and if not, trust us, they’re delicious!
The wines we are talking about are Rosés for grown ups – dry, savoury and gluggable. The variety doesn’t matter, it is all about style.
We feel that these wines suit the casual Australian lifestyle perfectly and go well with so many different foods. So there is an opportunity to spread the message about these delightful wines.
Hence Rosé Revolution.
So what is the Rosé Revolution about?
It is about some like-minded Australian and international wineries joining forces to spread the word on dry, textural Rosé.
What better way than to have a big party to spread the word.
To kick off the Rosé Revolution celebrations and just in time for summer, there is a taste and tweet on the 10th November. With 20+ venues around Australia hosting their own events it is a good chance to jump right in and see what all the fuss is about.
Check out our website http://rosewinerevolution.com/events.html for events that may be happening in your area.
Most of the free Rosé tastings will take place from 5-7pm AEST and then Rose Soiree parties will kick off from about 7.00pm. Dress in pink if you like, and taste away…..just don’t forget to use the hashtag #roserev when tweeting!
If you can’t make it to one of the parties, you can still participate. Just buy a bottle (or two) of Rosé to share with some friends and jump onboard twitter to join the chatter on all things pink! Click here for some of the 30+ participating wineries http://rosewinerevolution.com/supporters.html
So, be bold and give Rosé a go, you could be very pleasantly surprised.
Leanne De Bortoli
Activities will be happening throughout summer so continue to check out the official website http://rosewinerevolution.com/ Also check out the Rosé Revolution facebook page www.facebook.com.au/rosewinerevolution and twitter page www.twitter.com/rosewinerev
Now that the weather is starting to warm up, it’s yabby time.
I remember as kids, the fun my brothers and I would have heading down to the channel banks to go yabbying. We would tie up chunks of meat with string, throw them in…..and wait for the yabbies to come feasting. It was always a competition to see who could scoop up the most yabbies in one go.
Another favourite past-time of my brother would be to get the biggest, meanest looking yabby with the biggest claws imaginable and chase after me. I’ve never been much of an athlete but I reckon I could have given Cathy Freeman a run for her money.
Head chef, Heath Dumesny has added yabbies to our restaurant menu so for a feast of something truly local you can’t get better then that.
Click here for 40 second video. (The yabbies were a little shy when the cameras were rolling, but trust us, there are plenty there).
Visit Locale restaurant and you can try them for yourself; Yabby and Tomato Bruschetta with Garlic, Basil and Lemon Oil. Yum yum!
The restaurant is open Thursday through to Monday for lunch and Saturday night for dinner Ph (03) 5965 2271
This weeks blog is by Richard Thomas, as he explores the history of Washed Rind Cheese.
Hastily denied by the French, but by the assurance of the legendary Keith Floyd of “Floyd on Food” TV series, it is probable that the cheese, known as ‘washed rind’ was a style introduced to mainland Europe by the monks of Ireland.
Floyd explained that many of the monks and abbots of Europe were wiped out during the plague. Those who were isolated from the spread of the disease by the natural barrier of the Irish Sea, ventured across to continue ‘the work of the Lord’ and also continue the traditions of the Trappist cheese-, wine- & beer-makers of continental Europe.
The style was based around the Irish variety ‘Molines’. A stinking, but delicious little soft ripened fellow, that once relocated, took on the distinctive character of its new home. Pont l’Eveque, Livarot and Maroilles in Normandy, Epoisses in Burgundy, Limburg in Germany, Chimay from Belgium and the Italian Taleggio are some of these styles but there are many more.
Curiously, the bacteria which flourish on the rind of these milky-cream to bright red, pungent cheeses are said to be the same species filtered out of the waters of the Great African Rift lakes, by Flamingoes, giving them their pink colouring.
So, what wine to drink with Washed Rind cheese?
Pinot Noir with a little age is good (Estate Grown, Riorret or Gulf Station) A fruity and light beer like William’s Pale Ale or a pear cider.
But perhaps best of all, why not try it with (a not too chilled) Noble One or Deen DeBortoli Vat 5 botrytised Semillon. (Visit the De Bortoli cheese shop at our Yarra Valley Cellar Door. Open Daily from 10am to 5pm)
Some months ago, Steve and I were given the rather onerous task of visiting some Champagne houses in France, all in a quest to find a good quality grower Champagne to import to Australia.
We visited Veuve Fourny & Fils, which is a grower Champagne house in Vertus in the Côte des Blancs. Brothers Emmanuel and Charles-Henry Fourny are fifth generation vignerons, having been at the helm of Veuve Fourny since 1993. Their ancestors first cultivated the land in 1896 and they have produced Premier Cru Champagne from Vertus since.
But enough of the history lesson. We met with Charles who took us through a few of their wines and showed us around their beautiful old cellars. We were immediately impressed with their general attitude towards terroir, detail and quality. The fact that we thought the wines were pretty scrumptious too, had something to do with our ultimate selection.
Our first shipment arrived a few weeks ago with three of their non-vintage wines; the Veuve Fourny Blanc de Blancs Brut, Grande Réserve Brut and the Cuvée ‘R’ de Veuve Fourny Extra Brut. We feel these wines hit way above the mark in terms of quality and drinkability…. just in time for Spring and of course the Spring Racing Carnival. So if you are after a rather fancy accessory to go with the frock and fascinator, why not give give our Veuve a try.