Classic Cellar Collection May 2008 - Mixed - The Wine Society

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Classic Cellar Collection May 2008 - Mixed - The Wine Society

Wine, Events, Education, Corporate Services, Member Exclusive Benefits

The Wine Society

The Wine Club You Can Trust

May 2008 - No. 42

Classics Cellar Mixed Collection

Classics Cellar Mixed Collection Wines

Penfolds Bin 51 Riesling 2007

The Laneway Chardonnay 2005

Foxes Island Sauvignon Blanc 2007

Wild South Mac’s Block Pinot Noir 2006

Heartland Directors Cut Shiraz 2006

Teusner Joshua Grenache Shiraz Mourvèdre 2007

Classics Cellar Collection recipe

See back page

This month’s recipe featured on the back page

is Beef Wellington matched with the Heartland

Directors Cut Shiraz 2006.

SAVE 15%

WHEN YOU RE-ORDER YOUR FAVOURITES

As always, we are offering our Members a special

15% off re-order price when re-ordering your

favourite wines from your Classics Cellar Collection

Regular Tasting Dozen. The Wild South Mac’s

Block Pinot Noir 2006 provides a saving of $24.29

per 6-pack when using your 15% off reorder price

option, and with a saving like this it’s not hard

to see why the Classics Cellar Collection Regular

Tasting Dozen is so popular. To find out more about

our Regular Tasting Dozen programs, don’t hesitate

to call your friendly Wine Advisors on 1300 723 723

today!

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For Order Enquiries:

1300 723 723

orders@winesociety.com.au

www.winesociety.com.au

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Classics Cellar Collection

Penfolds Bin 51

Riesling 2007

Max Schubert believed that Penfolds needed wines crafted in the

image of his legendary Grange. “Not the same,” said Max, “but similar.”

Penfolds had long maintained a system of numbered ‘bins’ in the

cellar where the finest wines, often for the exclusive enjoyment of the

company’s directors, were stored. Max happily used this system to give

clear and well defined identities to the new wines he was planning,

starting with the famous Bin 2 of 1962.

Region: Eden Valley, SA

Colour: Very pale straw in colour with emerging green hues.

Bouquet: The nose shows lively and enticing aromas of lime, lemons and rose

petals.

Palate: Flavours of freshly diced Pink Lady and Golden Delicious apples

combine with complexing notes of ripe fresh fig and mouth watering acid.

Cellar: Up to 2012.

Food match: Salt and pepper calamari.

Wil

Pino

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$24.99 per bottle RRP $26.99 Tick box to re-order with 15% discount

18403 15% off re-order price $21.24 per bottle SAVE $22.49 per 6-pack

The Laneway

Chardonnay 2005

Swings & Roundabouts is based in the Margaret River region and they

produce pure, Margaret River style and West Australian blend wines

from the Swings vineyard and contract growers. Mark Lane and the team

are well credentialed winemakers who have, according to writer Ray

Jordan, won a “staggering list of awards”. Margaret River’s micro climate

is now well recognised as having a great advantage for super premium

wine crafting... unique soils, warm summers with cooling afternoon sea

breezes make this region grape heaven.

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Region: Margaret River, WA

Colour: Pale yellow in colour with a golden tinge.

Bouquet: Complex aromas of stone fruit and a slight toastiness

dominate the nose.

Palate: The palate is soft and full with some nutty wood characters

giving the wine structure and complexity. A full flavoured style.

Cellar: Up to 2010.

Food match: Chicken and prawn salad.

$27.99 per bottle RRP $30.00 Tick box to re-order with 15% discount

18662 15% off re-order price $23.79 per bottle SAVE $25.19 per 6-pack

Foxes Island

Sauvignon Blanc 2007

Foxes Island Wines is a family owned wine company producing small

quantities of premium Sauvignon Blanc, Chardonnay and Pinot Noir

from the very heart of the renowned Marlborough, New Zealand

winegrowing region. Owner and Winemaker John Belsham is a

perfectionist and his wines reflect the passion with which he practices

his craft. The philosophy behind Foxes Island Wines is one of quality

and the pursuit of complexity in fine wine style. Consequently, each

release is of very limited production.

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Region: Marlborough, NZ

Colour: Light in colour with slight green hues.

Bouquet: Aromas of herbs and tropical fruits fill the nose.

Palate: Crafted from generously flavoured fruit this wine expresses

itself with ripe herbal and luscious tropical elements. The textural

enhancement from moderate lees ageing offers a very refreshing and

fulfilling glass of Sauvignon Blanc.

Cellar: Drinking well now.

Food match: Grilled jumbo prawns.

$24.99 per bottle RRP $30.00 Tick box to re-order with 15% discount

Hea

Shir

Heartl

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label;

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Kym T

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high p

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Wine

17969 15% off re-order price $21.24 per bottle SAVE $22.49 per 6-pack

To re-order your favourite wines call 1300 723 723

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Code 18731 PRICE $315.00 RRP $367.94 RE-ORDER PRICE $267.75

*Special offers and re-order prices are valid until 30 August 2008, or while stocks last.

Wild South Mac’s Block

Pinot Noir 2006

Wild South’s estate vineyards are situated in Marlborough’s Wairau Valley,

in the lower reaches of the Waihopai Valley. The estate vineyard consists

of 60 hectares of plantings on a classic Marlborough vineyard site of

stones and overlying silts. With its north facing aspect, the vineyard

captures the sun’s heat during the crucial ripening period. The vineyard is

planted predominately with Sauvignon Blanc, including small plantings

of Pinot Gris and Pinot Noir.

Region: Central Otago, NZ

Colour: A brilliant garnet colour.

Bouquet: Classic yet elegant aromas of wild strawberry, herbs de

provence and soft layers of toasty oak are evident on the nose.

Palate: The palate is silky and opulent. Finely integrated tannins

are complimented by rich flavours of cherry stone, mushrooms and

truffles.

Cellar: Up to 2010.

Food match: Venison with roast vegetables.

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$26.99 per bottle EXCLUSIVE Tick box to re-order with 15% discount

17993 15% off re-order price $22.94 per bottle SAVE $24.29 per 6-pack

Heartland Directors Cut

Shiraz 2006

Heartland Wines was created by a small group of leading South

Australian wine identities who are all good friends and share a passion

for making great wine. All Heartland wines are made with fruit from

mature vineyards in the Limestone Coast and Langhorne Creek regions

in South Australia. There are three ranges under the Heartland Wines

label; Heartland Stickleback, Heartland Coast & Creek and the flagship

Directors’ Cut Shiraz.

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Region: Langhorne Creek, SA

Colour: Opaque purple colour with dark purple hues.

Bouquet: Superb, complex aromas of violets, chocolate and a cigar

box lift show on the nose.

Palate: Lashings of cassis, briary fruit flavours and spiced plum are

followed by back palate flavours of spice, liquorice and white pepper. Fine

grained, the soft tannins and perfect balance of this wine are followed by a

very long lingering finish with hints of blackberry and plum.

Cellar: Up to 2013.

Food match: Beef Wellington (See recipe).

$26.99 per bottle RRP $30.99 Tick box to re-order with 15% discount

18409 15% off re-order price $22.94 per bottle SAVE $24.29 per 6-pack

Teusner Joshua

Grenache Shiraz Mourvèdre 2007

Kym Teusner graduated from the University of Adelaide with a Bachelor

of Science (Oenology Major) in 2001. He was focused upon returning to

the Barossa and experimenting with Rhone varieties that grow so well

there. Once finished his studies, this drive led him to work with several

high profile producers of Rhone style wines whilst working on the

launch of his own label. In 2007 Kym won the Gourmet Traveller Young

Wine Maker Of the Year.

Region: Barossa, SA

Colour: Deep ruby red in colour.

Bouquet: The nose is rich with fresh summer berries and sweet

spice, complexed by earthy forest floor aromas.

Palate: The medium bodied palate reflects the nose with peppery

spicy berry fruits and a long complex earthy finish. Tannins are gently

supportive without intruding.

Cellar: Up to 2012.

Food match: Traditional cottage pie.

$25.99 per bottle RRP $38.00 Tick box to re-order with 15% discount

18681 15% off re-order price $22.09 per bottle SAVE $46.79 per dozen

For Order Enquiries:

1300 723 723

orders@winesociety.com.au

www.winesociety.com.au

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Wine Education - from Albarino to Zinfandel

Wine is wonderful – it typifies our culture and joyously reflects the

vibrant multiculturalism of Australian life. A rise in the awareness of

new and commercial varietals, cellaring techniques, wine faults and the

wonderful rewards of food and wine matching has seen an exponential

trend in the number of people looking to educate their palates. The

return on investment for these proactive consumers is priceless, helping

connoisseurs and beginners alike to make better, more informed decisions

about the wines they drink. After all, wine is probably the cheapest luxury

item you’ll ever treat yourself to, so why not learn how to make the most of

it!

The Wine Society is renowned for their fun and informative short courses

and is the leader in providing intensive wine education in Australia.

Hosted by industry professionals and recognised educators, these

spectacular courses offer a dynamic environment where your enjoyment is

their inspiration and gaining wine knowledge is all part of the game.

The Introduction to Wine Level 1 course is the ideal platform for beginners

or those with a basic knowledge of wine. We’ll teach you how to taste and

appreciate wine, by sampling approx 48 different wines over the duration

of the course! You’ll also discover how to spot (& sniff out!) a faulty wine,

find out if dollars really do make a difference and tackle wine lists with

greater confidence - choosing better wines to match with different cuisines.

Introduction to Wine Level 2 is suitable for wine lovers with an

intermediate level of wine knowledge, which looks closer at the art and

science of wine. Taste Australia’s favourite styles matched against wines

from the parts of the world that made those varieties famous. Again, you

will taste approx 48 wines in this fun and informative 8-hour course.

The Wine Society host wine courses in most Australian capital cities, and

are typically available to attend on either 4 weeknights or an intensive

Saturday session. Bring a friend and discover the wonderful world of wine!

My notes:

Beef Wellington

Ingredients

400g Beef fillet

400g Flat mushrooms

4 slices Parma ham

English mustard for brushing meat

200g puff pastry

2 Egg yolks

8 New potatoes

1 Clove garlic, crushed

1 Sprig thyme

2 large silver beet

Salt and pepper

Olive oil

Directions

• Pre-heat the oven to 200˚C.

• Heat some oil in a large pan and quickly fry the seasoned beef

all over until it’s brown. Remove and allow to cool. The point of

this is simply to sear the beef and seal all those juices in, you

don’t want to cook the meat at this stage. Allow to cool and

brush generously with the mustard.

• Roughly chop the mushrooms and blend in a food processor

to form a puree. Scrape the mixture into a hot, dry pan and

allow the water to evaporate. When sufficiently dry (the

mixture should be sticking together easily), set aside and cool.

• Roll out a generous length of cling film, lay out the four slices

of Parma ham, each one slightly overlapping the last. With

a pallet knife spread the mushroom mixture evenly over the

ham.

• Place the beef fillet in the middle and keeping a tight hold of

the cling film from the outside edge, neatly roll the parma ham

and mushrooms over the beef into a tight barrel shape. Twist

the ends to secure the clingfilm. Refrigerate for 10 -15 minutes,

this allows the Wellington to set and helps keep the shape.

• Roll out the pastry quite thinly to a size which will cover your

beef. Unwrap the meat from the cling film. Egg wash the

edge of the pastry and place the beef in the middle. Roll up

the pastry, cut any excess off the ends and fold neatly to the

‘underside’. Turnover and egg wash over the top. Chill again to

let the pastry cool, approximately 5 minutes. Egg wash again

before baking at 200˚C for 35 - 40 minutes. Rest 8 -10 minutes

before slicing.

• Par boil the potatoes in salted water. Quarter them and leave

the skin on. Sauté in olive oil and butter with the garlic and

thyme, until browned and cooked through. Season. Remove

the thyme and garlic before serving.

• Wash silverbeet and cut off green leaves (throw away stalks)

and very quickly sauté them in a pan of olive oil with a little

salt and pepper - just enough to wilt them.

• Serve hearty slices of the Wellington alongside the sautéed

potatoes and wilted silverbeet.

For Order Enquiries:

1300 723 723

orders@winesociety.com.au

www.winesociety.com.au

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