November 2 0 1 9 | I S S U E N O.8
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Fresh News From The VINES
At Cedar Creek Estate WINES
Welcome all to the SPRING month of November.
A very busy month ahead in Cellar Door! More Wine Club members daily, new harvest wines coming onboard and lots more!
Queensland Wine Centre is constantly changing right now, to make things better for you!
What does this mean for you? Keep reading, keep accepting this newsletter into your inbox, all benefits will be as follows.
Grape Vines are Progressing!
We need rain! Everywhere throughout Qld it is dry… All vineyards will survive; however, their yield of fruit will be lower. Even here on Tamborine Mtn we are dry. Having said this, our vines are bud bursting. To me the new babies are coming alive once more.
November is an exciting month. HOT! HOT HOT!
At Cedar Creek Estate we are between harvests with our wines. Whilst waiting for some of our favourites to come back on board we still have plenty of variety. A wine to suit most palettes.
Call into our NEW look Cellar Door of the Qld Wine Centre and make yourself known to the NEW management team.
See you soon for a wine tasting!
At Cellar Door the Melbourne cup is over and we are gearing up for the Festive season and Christmas!
Next, an update from our vines, our wine, and the new harvest wines coming into Cellar Door! Plus
Tempting Morsels to Delight!
The month of November is all about our wonderful, magical, Wizard White!
This is a late harvest Semillon.
Fruit driven with apricot across the palate. Late harvest Semillon grape. Excellent for cheeses or with hot spicy food. Here, at Cedar Creek Estate, our Wizard White has quite a following. The nose on this wine is very much like apricots, giving you the hint, it may taste fruity! It is a fruit driven white wine that matches well with any food that has a spice, even hot spice. Late Harvest wines will also do well with fruity and nut desserts, nuts, strong cheeses like Roquefort, Blue Cheese, Triple Cream.
Australian Sémillon is fuller-bodied than a white Bordeaux and has more of the warm climate flavours of apricots and mangoes. Although it does go with fish, its fuller body makes it equal to rich sauces, spicy foods and even meats such as chicken and pork. Aged Sémillon tends to develop flavours of toast and honey.
Wine club members can enjoy this lovely wine at 20% off the retail price for 6 or more bottles purchased. Call into cellar door and check out the terrific new range of merchandise at the same time.
RECIPE OF THE MONTH
Spicy Cajun Style Chicken Wings
Steps to Make It
Wash chicken wings and pat dry. Cut wing tips off and discard. Cut the wings at the joint.
In a large non-reactive container, such as a food storage bag or glass bowl, combine the oil, garlic, lemon juice, Worcestershire sauce, ketchup, chopped green onions, Tabasco, thyme, 1 teaspoon cayenne or pepper flakes, brown sugar, and black pepper. Add the chicken wings and coat well. Seal the bag or cover the container and marinate for 4 hours.
Line a roasting pan with foil and place a cooling or broiling rack in the bottom of the pan. You might have to use 2 pans and racks, but be sure to line them with foil to avoid a difficult-to-clean mess.
Heat the oven to 375 F.
With tongs, remove chicken wings and arrange on the rack(s).
Pour the remaining marinade into a saucepan and add 2 tablespoons of honey or agave syrup and 1/2 teaspoon cayenne pepper, if desired. Bake the chicken wings for 50 to 60 minutes, turning about halfway through and basting occasionally with the reserved marinade.
Arrange in a serving dish and sprinkle with fresh chopped green onion, if desired.
Note: Makes about 50 to 60 pieces, depending on the size of the wings.
This recipe will work for most white meats, but is especially great for Chicken Wings
Spicy Cajun Style Chicken Wings
These chicken wings are delicious as is or serve with a mustard mayonnaise sauce or Creole Mayonnaise blend. These flavourful wings can be made as spicy as you like by adding more or less Tabasco and cayenne to this recipe. Feel free to use honey or agave syrup in place of the brown sugar in the marinade.
What this tastes like
Total: 60 mins
Prep: 10 mins
Cook: 50 mins
Marinate: 4 hrs
Yield: 10 servings
What you need
Not very much!
1-2kg of chicken wings
2 tablespoons Canola (or olive oil)
3 teaspoons garlic (minced)
6 tablespoons lemon juice (juice of 2 lemons)
1 tablespoon plus 1 teaspoon Worcestershire sauce
1/3 cup ketchup or tomato sauce
3 green onions (chopped, plus more for garnish, if desired)
1 tablespoon Tabasco sauce
1/2 teaspoon dried leaf thyme
1 teaspoon ground cayenne pepper (or red pepper flakes)
2 tablespoons brown sugar (packed)
1/2 teaspoon ground black pepper
For the Glaze:
2 tablespoons honey or agave syrup
$24 per bottle – for wine club members 6 or more bottles and receive 20% off!
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. We still have a few seats available for this coming Sunday the 24th November for Masterclass- ring the vineyard 0755451666 to pay and book your place!
I hope you all enjoy November and will talk again when December rolls in. With Melbourne Cup behind us it is full steam ahead to Christmas and the Festive Season! Stay Cool! Save your water and drink more wine!
Until next month!
Bye for now. Judi