Tag Archives: Clare Valley

July Wine Club Pairing Recipe

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Tasty crispy fried wedges of potato with fresh rosemaryDuck Fat Potatoes

INGREDIENTS:

  • 3.5–4 lbs. potatoes, medium or large, Yukon Gold or Russet
  • 1 tbsp salt
  • 2 tbsp semolina
  • 1.5 tsp kosher salt
  • 7 oz duck fat
  • 2 tsp rosemary, roughly chopped
  • sea salt flakes

DIRECTIONS:

  1. Peel the potatoes, then cut into 3 inch pieces.
  2. Preheat oven to 450°F.

Par Boiling & Roughing up:

  • Add 1 tbsp salt and then the potatoes to a large pot of boiling water. Boil for 10 minutes.
  • Drain potatoes well.
  • After draining the potatoes well, return to the empty pot on the turned off stove and allow to “steam dry” for a few minutes.
  • Add 1.5 tsp salt and the semolina. Place lid on, then shake the pot up and down vigorously 5 to 7 times to rough up the surface.

Roasting:

  • Pour duck fat into heavy based metal roasting pan (not glass or ceramic).
  • Heat in oven for 5 to 7 minutes until it’s shimmering and very hot with little wisps of smoke.
  • Working quickly and carefully, remove pan from oven.
  • Transfer potatoes into the roasting pan (be careful), and turn to coat in fat. Then, arrange the potatoes cut face down.
  • Roast for 25 minutes. Turn potatoes, roast for another 15 minutes. Turn again, then roast for a final 10 to 15 minutes, or until deep golden and super crunchy.
  • Transfer to a warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately.

© Recipe courtesy of Nagi at RecipeTin Eats.

JULY WINE CLUB:

Bold wine Style logoKillermans Run Cabernet SauvignonKilikanoon
Killerman’s Run Cabernet Sauvignon
Clare Valley, South Australia

BOLD WINE STYLE

The aromas of blackberry, mocha, sage and French oak combine sweetly on the nose.  The classic cassis and herbaceous notes carry through from the nose onto the palate, beautifully supported by fine grained tannins. Velvety texture finishing with black pepper and exotic spice.

Varietal: Cabernet Sauvignon
Analysis: 14.0% alcohol / volume
Maturation: 16 months in new and seasoned French oak hogsheads
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Slow Cooked Beef Brisket with a side of duck fat potatoes and greens
Critical Acclaim: 91 pts JamesSuckling.com; 90 pts Wine Spectator; 90 pts Robert Parker Wine Advocate

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The grapes are sourced from the cool climate vineyards of the Clare Valley, South Australia. Hand-selected fruit parcels, maturation in new and older small French oak hogsheads for up to two years and attention to final blending has ensured a wine of great poise and balance.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was originally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

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Kilikanoon Killerman’s Run Shiraz

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grilled chicken wings on a wooden board

Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce

INGREDIENTS:

  • 16 chicken wings, with the two joints attached, tips removed
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup hot sauce
  • ¼ cup soy sauce
  • 1 Tablespoon light brown sugar

DIRECTIONS:

  1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
  2. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

© Recipe courtesy of Ray Lampe on Food & Wine.

JULY WINE CLUB:

Mellow style logoKillermans-Run-Shiraz-bottle-webKilikanoon
Killerman’s Run Shiraz
Clare Valley, South Australia

MELLOW WINE STYLE

There are pronounced aromatics of dark fruits, sweet spices, and forest floor. The palate is welcoming with generous flavors of black cherry, dusted chocolate and plum. It evolves beautifully in the glass, a wonderfully textured wine that finishes on a savory note.

Varietal: Shiraz
Analysis: 14.5% alcohol / volume
Maturation: 15 months in new and seasoned French oak barriques
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Marinated pork spare ribs, BBQ chicken wings or pizza
Critical Acclaim: 91 pts. Wine Spectator; 90 pts. Wine Enthusiast

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Shiraz uses low yielding grapes from premium vineyards, hand-selected from exclusively Clare Valley vineyards. The grapes are then vinified by traditional winemaking methods and matured in small French barriques before careful blending and unfiltered bottling.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, Kevin Mitchell inherited 30 year old Shiraz, Cabernet, Grenache and Riesling vineyards− many of which were planted by his father, Mort, in the 1960’s. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

Kilikanoon Killerman’s Run Riesling

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Caesar salad on the tableCaesar Salad Supreme

INGREDIENTS:

  • 6 cloves garlic, peeled, divided
  • ¾ cup mayonnaise
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 anchovies or anchovy fillets, minced
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste
  • ¼ cup olive oil
  • 4 cups day-old bread, cubed
  • 1 head romaine lettuce, torn into bite-sized pieces.

DIRECTIONS:

  1. Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
  2. Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
  3. Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.

© Recipe courtesy of All Recipes.

JULY WINE CLUB:

Silky styleKillermans Run RieslingKilikanoon
Killerman’s Run Riesling
Clare Valley, South Australia

SILKY WINE STYLE

The nose of this Riesling is intensely aromatic with notes of lemon, lime, orange blossom, and the classic Riesling minerality. The palate is fresh and mouth watering with bright citrus, orange rind and crisp green apple. It has a tangy, dry finish making it a real pleasure to drink.

Varietal: Riesling
Analysis: 12.5% alcohol / volume
Maturation: Stainless Steel
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Fresh seafood such as oysters, scallops and shrimp; or, try with a fresh Caesar Salad.
Critical Acclaim: 93 pts. JamesSuckling.com

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Riesling is fermented at cool temperatures for 3 weeks with an aromatic yeast strain. The ferment was stopped prior to complete dryness to give the wine a hint of additional texture and roundness while still being nicely balanced by naturally retained, crisp acidity. This Riesling was made in a classic Clare Valley regional style primarily from carefully selected vineyards in the Watervale sub region.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Peter Warr joined the winery in late 2018 after traveling the world honing his craft. He is now responsible for carrying on Mort and Kevin’s legacy at this treasured and award winning estate. Kilikanoon is rated by US and Australian critics as one of Clare Valley’s outstanding wineries, producing bracingly intense and long-lived Rieslings, along with powerful, yet balanced Shiraz, Grenache and Cabernet Sauvignon. Learn more here.

© Photo by Kilikanoon Wines
© Photo by Kilikanoon Wines

© Information provided by Old Bridge Cellars.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

Peter Barry’s Roast Chicken with Gravy

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roasted-chicken-recipeINGREDIENTS:
•  1 bulb garlic
• olive oil
• sea salt
• freshly ground black pepper
• 1 lemon
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 5 roasting potatoes
• 1 heaped tablespoon plain flour
• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
• 3.5 lbs (1.6 kg) free range / organic chicken
• 5 oz. of The Barry Bros Shiraz Cabernet Sauvignon
• 1 quart (1 litre) of chicken stock

DIRECTIONS:
Take your chicken out of the fridge 30 minutes before it goes into the oven.  Preheat your oven to 475°F. Wash vegetables and roughly chop. Break the garlic bulb into cloves, leaving them unpeeled.  Pile all veggies and garlic into the middle of a large roasting tray and drizzle with olive oil.  Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Carefully prick the lemon all over, using the tip of a sharp knife (pop lemon in the microwave for 40 seconds to bring out flavor).  Place lemon and bunch of herbs inside the chicken’s cavity.  Place the chicken on top of the vegetables in the roasting tray and put into the preheated over. Turn down the heat immediately to 400°F and cook chicken for 1 hour and 20 minutes.

Prepare potatoes and veggies and place in oven for the last 45 minutes of cooking. Baste the chicken halfway through cooking and if the veggies look dry, add a splash of water to the tray to stop them from burning.  When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.  Cover it with tin foil and a tea towel and put aside.

To make the gravy,  carefully remove 90% of the hot fat from the tray of the chicken/veggie juices, scooping off the fatty layer that settles on top. Put the tray back on stove on high heat.  Add the flour, stir and hold the tray steady with a tea towel in one hand, use a potato masher to mash all the veggies to a pulp and add the wine.  Keep it over the heat and let it boil for a few minutes.  Pour the stock into the tray, or add 1 quart (1 litre) of hot water.  Bring everything to a boil, scraping all the goodness from the bottom of the pan as you go.  Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.  Carve the chicken and serve gravy and roasted vegetables.   Recipe modified from Jamie Oliver.

Barry-Bros-Wine-Bottle-ShotBold_stickerJim Barry
The Barry Bros
Shiraz, Cabernet Sauvignon
Clare Valley, South Australia

Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture.  It is one of Australia’s most prestigious premium wine regions famous for it’s Riesling and Shiraz.  A tiny area accounting for less than 1.5% of the total Australian production.  With it’s beautiful rolling hills, ideal winter rainfall and Mediterranean climate, Clare Valley carries a unique history and winemaking heritage.  “We have taken inspiration from our family’s history to create this wine.  Our two favorite varieties, Shiraz and Cabernet, were blended to deliver a contemporary expression of this traditional Australian Style,” notes Tom and Sam Barry.  

Tom Barry, winemaker

Tom Barry, winemaker

“This wine is a deep purple in appearance.  Dark fruits are the signature of this vintage with scents of cherries, blackberry, blood plum, aniseed and spice.  The wine opens up and displays lifted violet floral notes.  On the palate, there are juicy red fruits of cherry, plum and raspberry, with hints of earth and savory herbs.  This wine displays brightness complemented by supple tannins and a persistent finish.” – Tom Barry, winemaker.

Winemaker: Tom Barry
Appellation: Clare Valley, Australia
Varietal Blend:  58% Shiraz, 39% Cabernet Sauvignon, 3% Malbec
Analysis: 14.2% alcohol / volume, 3.50 pH, 6.0 TA 6/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Lemongrass BBQ Pork with Rice-Vermicelli Salad

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Lemongrass-Barbecued-Pork-with-Rice-Vermicelli-SaladMARINADE  INGREDIENTS:
•  4 large garlic cloves, thickly sliced
• 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
•  2 large shallots, thickly sliced
•  1 ¼ tablespoon sugar
•  3 tablespoons Asian fish sauce
•  2 tablespoons fresh lime juice
•  3 tablespoons vegetable oil
•  2 tablespoons soy sauce
•  1 ¼ pounds boneless pork loin, sliced ½ inch thick

VERMICELLI SALAD INGREDIENTS:
• ¼ pound rice vermicelli noodles
•  4 medium garlic cloves, quartered
•  3 tablespoons sugar
•  3 Thai chiles or 1 large jalapeño, thickly sliced
•  ½ cup Asian fish sauce
•  ¼ cup finely chopped cilantro
•  ¼ cup finely chopped mint
•  ½ cup fresh lime juice
•  1/3 cup water
•  2 large cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise
•  carrot and daikon pickles, for serving

DIRECTIONS:
In a food processor, finely chop the garlic, lemongrass and shallots.  Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste.  In a large shallow dish, coat the pork with marinade.  Cover and refrigerate for at least 1 hour.

In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

In a mortar, using a pestle, pound the garlic cloves to a paste with the chilies and sugar.  Stir in the fish sauce, cilantro, mint, lime juice and water.

Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water.  Cook, stirring, until barely tender, about 1 minute.  Drain the vermicelli.  Rinse the vermicelli in cold water and drain thoroughly.  Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.

Light a barbecue or grill and cook the pork until nicely charred, about 2 minutes per side.  Transfer the pork to plates and serve with the rice-vermicelli salad and carrot and daikon pickles.   Recipe courtesy of Marcia Kiesel of Food and Wine.

JBW-Water-Riesling-High-Res-Bottle-ShotcrispJim Barry
Watervale Riesling
Clare Valley, South Australia

Jim Barry Wines is a family winery based in the Clare Valley of South Australia. Jim Barry was the 17th qualified winemaker in Australia and founded the company in 1959 with his wife Nancy. The company is now owned and managed by Peter Barry, a second generation family winemaker. Following  the legacy of his father and grandfather, Tom Barry was named ‘Young Winemaker of the Year’ in 2013. The tiny village of Watervale (population 246), nestled in South Australia’s Clare Valley, is renowned for the quality of its Riesling.  The grapes for the Riesling are picked from a special part of the Florita vineyard in Watervale.  This famous Riesling vineyard usually achieves full ripeness, with high natural acid levels.

Tom Barry, winemaker

Tom Barry, winemaker

“This wine is brilliant pale yellow in appearance.  On the nose is creaming soda, musk, fresh honeydew melon, lemon tart and bath salts.  The palate delivers ginger, mouth-watering juiciness, crisp granny smith apple like acidity. Generous lime fruit and a touch of fine talc phenolics which lifts the creaminess.”” –  Tom Barry, winemaker

silverstarWinemaker: Tom Barry
Appellation: Clare Valley, South Australia
Varietal Blend:  100% Riesling
Analysis: 12.5% alcohol / volume, 3.0 pH / 7.4 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine