August 2 0 1 9 | I S S U E N O. 4

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Welcome all to the WINTER month of August.

WOW! My first month in and it has been a very busy month in Cellar Door! 16 more Wine Club members, new harvest wines coming onboard and lots more!

QUEENSLAND WINE CENTRE IS UNDER NEW MANAGEMENT!

What does this mean for you? Keep reading, keep accepting this newsletter into your inbox, all benefits will be as follows.

GLASSES GLASSES and MORE GLASSES!

As more and more people are coming into cellar door, my team are noticing, like me, people enquiring about our glasses.

As you can see by the picture on the right, there are traditionally different shaped glasses for different styles of wines.

At Cellar door we use a traditionally shaped wine tasting glass. Our shaped glass is the same shape all over the world. It is an international wine tasting glass shape.

I never thought the shape or the glass for that matter would make a difference to the wine tasting experience, but indeed it does.

There is a glass company called Reidel, look them up, the glass enhances your wine tasting experience

Next, an update from our vines, our wine, and the new harvest wines coming into Cellar Door! Plus

THE WINTER        

WARMERS WE

ALL LOVE!          

  Tempting Morsels to Delight!

 

Just in case you missed last month, the New Management Team is here. Judi would like to introduce her team to you!

Aileen

Aileen has been working at the QWC for the past 16 years! She is Judi’s right hand person and has a great persona. She loves sharing the wines of the QWC with anyone who comes through our door.

Her professional manner and warmth exudes and it is indeed a privilege to be working beside her.

When next at the QWC take a great look around the merchandise that Aileen works very hard to keep fresh and beautifully presented. There are always great bargains to be had!

  Jonathon

Jono for short has also been working at the QWC and Cedar Creek property for some time now. Although we have shortened his name, there is nothing short about Jono! He is tall, handsome and with his lovely English accent completes a wine tasting presentation with ease.

His skills also include assisting in keeping our online wine club in great order.

Matthew

Matt brings many skills into the QWC. His professionalism in the bar industry in general is invaluable. He has a clean, courteous manner and willing to assist any customer with their wine questions. He is invaluable to the team.

 

 

Amalia

Marley is the most recent member of our team; she has worked in many areas in hospitality and will be with us on Saturdays and Sundays.

She is efficient and brings great hospitality experience to our Cellar Door.

 

Judi

 

Judi is fully licensed to trade wines and liquors, manage licensed venues and manage and run the Queensland Wine Centre.

Briefly Judi has had a lot of experience dealing with people in many differing situations.

Apart from her licensing in the liquor trade, she owns 2 other companies, is a published author, public speaker and says she know 2 things ~ how to look after people and drink wine!

Her bubbly personality brings fun and a new level of service to the patrons who visit and are wine club members of the Queensland Wine Centre.

To add further to last month and the release of our NEW Harvest of Shiraz! Our new harvest of Syrah has arrived but is still in bottle shock and a bit green. We have laid the bottles in the cellar; it will be an amazing drop! 14.8% ~as you all know, Qld grape growers experienced a very dry season for last vintage.

Some grape varieties just did not happen! However, everyone of the Qld growers agree, the yields were down but the more intense flavours of the fruit that was harvested are up! We will keep you posted as to when our Syrah is back in Cellar Door!

Our showcase grape for the month of August is Cabernet Sauvignon!

Cabernet Sauvignon

a variety of black wine grape from the Bordeaux area of France, now grown throughout the world.

 

a red wine made from the Cabernet Sauvignon grape.

Cabernet Sauvignon is a variety of grape which is considered the best wine grape in the world. It is the most important grape variety in Bordeaux, and is grown extensively all over the world.

Cabernet wines are known for their tannins, dark red color, and their dominant aromas of blackcurrant and cedar, and sometimes green bell pepper.

Cabernet Sauvignon Grapes on the vine

       France, terroir is considered more important than the grape varieties in the wine, and the grapes are not mentioned on the label. Bordeaux wines are predominantly made with Cabernet Sauvignon blended with Cabernet Franc, Merlot, and Petit Verdot grape varieties.

New World wines stress the grape varieties used in making the wines. Wines made from one varietal (ie one grape variety) are labelled as such, and New World wines are usually made from varietals rather than blends, so a wine labelled 'Cabernet Sauvignon' is made with Cabernet Sauvignon grapes. In France blends are the norm rather than varietals.

Cabernet Sauvignon wines go well with red meat, preferably grilled, and black pepper also enhances the wine.

Don't confuse Cabernet Sauvignon (the red grape) with Sauvignon Blanc (the white grape).

Cedar Creek Wines have a Cabernet/Merlot blend. It is 2017 harvest and a 85% Cabernet/ 15% Merlot! I describe this wine as, soft, smooth with a silky long after taste that lingers well on the palette. Easy drinking, a delicious wine.

From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley.

For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s. Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France.

Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and resistant to rot and frost—and to its consistent presentation of structure and flavours which express the typical character of the variety.

Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.

NEXT-

RECIPE OF THE MONTH

Braised Lamb Shanks   YUM!

 

Ingredients

4 lamb
1 tablespoon Bertolli Classico Olive Oil
2 red onion
1 tablespoon fresh ginger (finely chopped)
4 cloves garlic (sliced)
1/2 teaspoon crushed red pepper flakes
2 teaspoons paprika
1 bunch of fire roasted cherry tomato with cabernet sauvignon sauce
2 pounds sweet potatoes (peeled and cut into 2-inch-thick slices)
2 tablespoons lemon juice
1 tablespoon honey
1 cinnamon stick
1 tablespoon soy sauce

Directions

Heat Olive Oil in deep 12-inch skillet over medium-high heat and brown lamb, turning once, about 30 minutes. Remove lamb from skillet and set aside.
Add onions to same skillet and cook, stirring occasionally, 5 minutes or until lighty golden. Stir in ginger, garlic, paprika, red pepper flakes and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in remaining ingredients except potatoes and lamb. Return to a boil over high heat. Reduce heat to low, then return lamb to skillet. Simmer covered 1 hour.
Season lamb, if desired, with salt and pepper.
Stir in potatoes and simmer covered an additional 1 hour or until potatoes and lamb are tender.

Cabernet Sauce

3 tablespoons diced shallots
2 cups Cabernet wine
5 sprigs of fresh thyme
1 sprig fresh rosemary
2 cups veal or beef stock
½ teaspoon whole black peppercorns
Salt and Pepper to taste

In a 2-quart saucepan, place all ingredients and stir to combine. Continue cooking over medium heat until the liquid has reduced by half, or more for a more intense flavor. Strain add salt and pepper to taste.

Here are 10 of our very favorite pairings with Cabernet Sauvignon:

1. Blue Cheese Burgers

Why it works: You can't go wrong with a grilled burger and Cabernet; it's already approaching perfection. But add a little funky blue cheese, and the Cab friendliness goes extreme. 

Photo by Allrecipes Magazine

Rosemary Braised Lamb Shanks

Why it works: Lamb and Cab, it's kind of a no-brainer. (See also, Grilled Lamb Chops and Roasted Rack of Lamb.) What helps vault this recipe over the top is the rosemary. Cabernet just loves it. Truthfully, rosemary makes almost any dish more red wine friendly. 

3. Filet Mignon with Rich Balsamic Glaze

Why it works: Steak and Cab are always a classic combo. But here, the rich sauce (a balsamic vinegar and red wine reduction) takes an already great match and kicks it straight through the uprights of perfection...for the win. Photo by Ani

4. Lamb Tagine

Why it works: Well, for starters, it's lamb. And then, it's a stew. And finally, It's Moroccan. Wait, Moroccan? Yes, it's true, Moroccan spices often go great with Cabernet Sauvignon. Go ahead, give it a try.

 5. Gorgonzola Sauce

Why it works: It’s garlicky, it’s gorgonzola-y, it’s a butter sauce you spoon over steaks. The wine will welcome the richness and reward you with each sip.

Photo by RebeccaD

6. Slow Cooker Beef Stew I

Why it works: This comfort food demands a wine with some edge. And did you know the word Sauvignon derives from the French word for “savage”? This recipe helps tame the beast.

  Photo by Dianne

7. Moussaka

Why it works: Eggplant can be a little bitter. But that's a good thing when you're pairing it with a tannic wine like Cabernet. Together, the bitter veggie and the tannic wine sort of cancel each other out, making the wine rich and smooth. 

8. Pan Sauce Bordelaise

Why it works: This particular wine sauce is named after Cabernet Sauvignon’s spiritual home, Bordeaux. Spoon the sauce over your favorite cut of steak; you can't go wrong pairing it with Cab. It’s perfect in every way.

Photo by Chef John

9. Mushroom Blue Cheese Turkey Burgers

Why it works: Remember a moment ago, when we discussed the virtue of blue cheese on a grilled beef burger? Yes, well, the point is, the burger doesn’t need to be beef. Go all ground turkey on it, add some cheese, and red wine-friendly mushrooms, then call yourself a Cab.

  Photo by DIZ9829

10. Short Ribs Braised with Mushrooms and Tomatoes

Why it works: Well looky here, we saved the (arguably) best for last. This one includes slow braised beef ribs with earthy porcini mushrooms in a rich beef broth featuring a couple Cab-loving herbs, rosemary and bay leaves. It's a perfect pair for good King Cab. 

Photo by mauigirl

How about these recipes!

Once you have tried one these recipes you will be running into our cellar door for more Cabernet Merlot!

Finally, I wanted to let you all know that the last Sunday afternoon of every month I am conducting Master Wine Class in the Heritage Bar of our Cellar door at the Qld Wine Centre. Starting at 3pm SHARP!

What is a Master Wine Class?

At my Master Wine Class there will be a max of 20 people! I will not do the class for 2 people as it is not viable to do so. However! The cost is just $20 per person, it takes approx. 1-2 hours.

The experience is a heightening of the senses! You will receive when you arrive a notebook and pen. Every placing will have a laminated placemat with 6 glasses arranged and wines already poured.

No one will know except me what the wines are.

Until next month!

Bye for now. Judi

PS We still have LIMITED STOCK!