Sep 19, 2014 | Barossa Valley, Customised Gifts, Fortified Wine, News and Views, Personalised Tastings, Red Wine
Unique Gift Ideas
In the lead up to Christmas you, your company or social club may be looking for gifts or fundraising ideas with a difference.
Liebichwein are proud to offer a personalised service to save you time and hassles. We’ve got everything you need to make a long-lasting impression for a variety of special events – wedding, birthday, family reunion, sports club premiership, anniversary…
It’s really simple: Choose your wine, bottle type and label. It could be a premium red or any kind of fortified blend. Bottle sizes range from?50mL to 1.5L.?To enhance your custom wine we?can prepare a specially designed label just for you. We can also provide?easy-to-handle cardboard carry packs (1-, 2- and 3-bottle)?plus cellophane single bottle bags and personalised greeting cards.
There is?no minimum?quantity required.
Orders can be?sent to any address in Australia?for our usual freight rate.
Please discuss your requirements with us.
Aug 21, 2014 | Barossa Food Flavours, Barossa Valley, Cellar Door, Events, Fortified Wine, News and Views
Sunday 17th August 2014
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!
Jul 9, 2014 | Barossa Food Flavours, Cellar Door, Events, Fortified Wine, Personalised Tastings
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.
Read about similar events
Mar 27, 2014 | Barossa Food Flavours, Fortified Wine, Recipes, Red Wine
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.
Dec 12, 2013 | Barossa Food Flavours, Fortified Wine, Recipes
These are so simple to make and match perfectly with Classic Muscat.
Makes approximately 30 truffle balls if you can help yourself from tucking in while you make them.
Ingredients
1 cup whole, unsalted, roasted nuts (almonds, macadamias or pecans)
2 cups dried apricots
1 tsp cinnamon
1 tsp pure vanilla extract
2 tbsp honey (strongly flavoured)
? cup desiccated coconut
Method
- Combine the?first five ingredients in a food processor and combine until mixture forms a dough-like ball.
- Using your hands, firmly roll into small balls, then roll the balls in the desiccated coconut.
Alternatively, dip the rolled balls into melted milk or dark?chocolate for richer flavours.
Jun 18, 2013 | Barossa Food Flavours, Barossa Valley, Cellar Door, Reviews and Awards, Travel
We are always asked to provide tips for tourists and visitors to the Barossa. There is a great list featured in the winter issue of Barossa Living Magazine. It offers more to see and do than just activities for?vinophiles. You can?take friends and family a bit off the main tourist trail and show off areas of natural beauty with amazing lookouts, it also covers foodie and cultural hangouts.?We must thank the crew from Lyndoch Hill for the mention too!
