easter 2013 newsletter

8/10/2019 Easter 2013 Newsletter

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Not all bubbles are created equal !!!

Most imbibers enjoy sharing a bottle of sparkling wine - particularly withthat special person on those romantic occasions. You get the picture -fine food, soft candle lights, seductive music while wearing somethingcomfortable etc etc .... However, there is an enormous variation in the quality of sparkling winesavailable in Australia with an equal variation in the wine making methodsused to produce the wine.If we buy a bottle of inexpensive bubbles (for sharing with that not so special person) we can be reasonably assured we are buying a

carbonated wine - the process being similar to the making of our favouritesoft drinks. Alternatively mthode traditionnelle sparkling wine is craftedin the manner used in the Champagne region in France. Until recentyears this style of wine produced in Australia was called champagnehowever it is now illegal to name wines based on regions in Europe.Sparkling Wine is now the term most often used.The Mthode Champenoise style is typically a blend of Pinot Noir andChardonnay grapes. After the primary fermentation the wine is bottledwith a little extra yeast and sugar added to encourage a secondaryfermentation in the bottle. The carbon dioxide produced by this secondary

fermentation gives the wine the classic fine effervescence this style isknown for. A process called rummage is used to remove the yeast plugin the neck of the bottle. The bottle is then resealed ready for the fun part

pop the cork and enjoy the bubbles!!!

Imbibe Easter 2013

The warm, dry weather this summer has produced an excellentcrop of grapes that have ripened faster than usual. Vintage startedaround January 12, which was two weeks earlier than normal.Early picked Chardonnay, Verdelho and Semillon has beenharvested and the initial signs are very promising. Great flavour

balanced with nice acidity is already evident in everything picked.You will remember we were not able to pick our reds in 2012 dueto the rain We are thrilled with this years harvest. Indications arefor a sensation years for reds! Yields will vary depending on thesoils where the vines are grown, but generally the crop looks uparound 10 per cent on average.

Cheers.

Hunter Valley Resort ABN 89 003 384 307

Hermitage RoadPokolbin NSW 2320P: 02 49987777 ext 5F: 02 [email protected]


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W h i t e s San Martino 2012 Semillon

35 year old vines from our

cornerstone vineyard. Our Semillon

is unoaked and cold fermented which

maintains its fruit complexion. Lovelyon the nose with exquisite citrus

flavours. Ready to drink now or in next

5years or in a sitting. Would serve

great with smoked salmon tartlet, or a

prawn chilli risotto.

Margan See Saw SSB

Situated on the sandy loam flats of

the Oakey Creek Road vineyard.

These vines were planted in 1999 and

are already starting to show somereal potential. The roots from these

vines are now dipping their toes into

the sandy loam. This gives the wine

mineral and citrus characters. Food

match with oysters and B.B.Q

prawns.

Little Wine Co 2012Gewrztraminer

Banish the thoughts of the sweet,

cloying Traminer of the 70's. This

Gewurz is racy and restrained with a

crisp dry finish. It captures the

flavours of musk, Turkish Delight and

lychees while maintaining a beautiful

line of citrus flavour to the finish.

Perfectly matched with seafood, Thai

food or any dish with a bit of spice.

Convicts & Catholics 2011Chardonnay

The 2011 chardonnay is the first

release in the Convicts & Catholics

range. The wine is in the contemporary

style being more fruit forward and less

oaked than the chardonnays of days

gone by. Generous aromas of melon

and citrus and a light crisp finish. Enjoy

with your favourite chicken or seafood

dish.

David Hook 2012 ChardonnayThis Chardonnay is crafted from

mature low yielding vines grown on

sandy loam soils at Belford in the

Hunter Valley. The grapes were

handpicked early in the season ripe,

flavoursome and in excellent

condition. This lightly oaked style

displays the variety's attractive natural

rich fruit characters and complexity.

Stormy Ridge 2010 VerdelhoOne of the favourites of Cellar Door staff. A

complex wine with very generous mouth feel

and textured finish. The wine exhibits

aromas of honeysuckle and guava. A

beautiful herbaceous style with a hint of

citrus shining through. Not a typical

Verdelho but a well structured wine oozing

balance and quality. Enjoy during lunch with

a creamy chicken pasta salad .


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R e d s Crisford 2006 Cabernet Franc and

Merlot BlendHunter Valley Cabernet Franc with

Mudgee Merlot grapes makes for an

interesting wine. With a medium

body and fruit driven makes for a

great drinking wine on a lazy

Sunday afternoon. With 7 years of

ageing the tannins have softened

and is great drinking now or in the

next 12 months. Best served with

slow cooked beef cheeks with

parmesan polenta.

Thomas 2011 Two Of A Kind Shiraz

A lovely blend of 55% Hunter Valley and

45% McLaren Vale shiraz. The wines are

fermented separately, then blended after

pressing then matured for 2 years. The

earthy flavours of the Hunter Valley

immersed with the rich fruity plum of the

McLaren Vale makes this a lovely wine.

Has a bold yet silky finish perfect on a

cold night in front of the fire. Served with

a roast venison with a blueberry jus or a

beef burgundy pie.

Travertine 2011 TannatBold and rousing. The wine displays

the indigo colour, mouth filling

tannins and rich flavours that define

luxury Tannat. It is a rich blueberry,plum, chocolate with liquorice and

star anise. Match with Duck and

mushroom Ragu.

David Hook 2010 ShirazA fine interregional blend of Shiraz. You

will sense the classical Hunter Valley

earthiness combined with fresh berry

and plum influence from the McLarenVale and Mudgee grapes. Medium

weight on the palate with a good

balance of tannin and fruit. Ready to

enjoy now. Great with duck or salmon .

Margan Wines 2011 MerlotA well balanced fruit driven Hunter

Valley Merlot. The wine has been

lightly oaked in a combination of

French and American barrels resulting

in a fleshy, rounded soft tannin easy

drinking wine. An early drinking style

that will compliment a mid-week

lasagne or your favourite winter timebeef casserole.

San Martino Cabernet SauvignonThe San Martino wines are hand crafted to

our specifications by Andrew Margan of

Margan Family wine growers using premium

quality estate grown fruit. The Cabernet

Sauvignon displays typical blackberry notes

and Hunter earthiness with finely

structured tannins. Take a bottle with you

to the next social BBQ. Your guests will be

impressed.


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For reservations, please go to www.hunterresort.com.auor call one of our friendly reservation team on 02 49987777

Remember to mention you are an Imbibe Member to receiveyour special 10% discount on the above packages...


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For reservations, please go to www.hunterresort.com.auor call one of our friendly reservation team on 02 49987777Remember to mention you are an Imbibe Member to receive

your special 10% discount on the above packages...


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Can we please say a huge THANK YOU for supporting IMBIBE. We now have so manymembers enjoying our teams selection of wines just for you! And I am really pleased tosee so many IMBIBE members and their friends utilizing the IMBIBE benefits to stay withus time and again.

Our pack prices have not increased since we started IMBIBE. That is; $200 for the dozenpack and $120 for the half dozen pack. We have absorbed the modest price rises for thewines we source for you, however the freight costs have just skyrocketed this past year!With this in mind, we have to increase our 12 pack cost from $200 to $225 from the nextOctober / November IMBIBE. The six pack price will remain the same at $120 for the timebeing.

Of course, if you would like to change your membership from the 12 pack to the 6 pack ofpremium IMBIBE wines, please let us know by email/phone and will action your request.

Again, thank you for being part of IMBIBE, and for your support of my familys business.

Philip Hele Owner

Slow Cooked Beef Cheeks With Parmesan Polenta

150g instant polenta1/3 cup grated parmesan1/3 cup olive oil2kg Beef Cheeks trimmed and halved

4 cloves garlic chopped4 bay leaves750ml med or full bodied red wine1 litre beef stock2 onions chopped2 carrots sliced3 sticks celery sliced2 tablespoon chopped rosemary2 sprigs thyme picked1 tablespoon dried juniper berries crushed1 tablespoon balsamic vinegar tablespoon grated nutmeg

2 tablespoon plain flourChopped flat leaf parsley to serve

1. Boil 700ml water slowly add polenta reduce heat and stir for 2mins till thickened stirin cheese and add salt to taste pour into a greased slice pan. Chill for 3-4 hours tillset.

2. Heat 2 tablespoon oil in a casserole dish, season beef and sear off till golden brownmay take 2 batches add garlic and bay leaf and remainder of beef into casserole potpour over wine and beef stock enough to cover, bring to the boil reduce heat to lowand cook for 3 hours when cooked transfer beef to plat and strain cooking liquid.

3. Heat 1 tablespoon oil in pot cook onion, carrot and celery for 6-8 min add rosemary ,thyme, cloves, juniper add vinegar, nutmeg and flour stir in cooking liquid from beefreduce sauce for 30 mins season to taste add beef and reduce further 5-8 mins setaside.

4. Cut polenta heat in oiled non stick pan on low heat for 2-3mins both sides, spoonover beef cheeks and vegetables and sauce and serve with sprinkled parsley.

IMBIBE! prices

Charmaines Chefs Corner


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Mail to: Hunter Valley Resort, Hermitage Road, Pokolbin 2320Email to: [email protected]

Phone: 02 49987777 ext 5 Fax: 02 49987787

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