December 2 0 1 9 | I S S U E N O.8
Fresh WINE ideas delivered straight to your inbox!
Welcome all to the SUMMER month of December.
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.
Happy Amalia always ready to greet you in Cellar Door! Amalia is currently on leave!
Merry Christmas and we look forward to your return.
Jono is coming back from his big trip to the USA!
Another year older, better and just like our popular JP Selection Vintage Port, smoother, refined, so much better with every year that passes.
Next, an update from our vines, our wine, and the new harvest wines coming into Cellar Door!
Plus December recipe of the month.
THE SUMMER TASTERS WE ALL LOVE!
Tempting Morsels to Delight! Starboard, Chocolate Port and Cedar Creme!
These are a remarkable selection, especially for the Festive Season. Each of our Fortified Wines are unique.
We are not allowed to call our ports port anymore. Why? Because Portugal has claimed back the name.
However, Australia was the only country internationally not to sign the agreement. So, this means if this nectar of the Gods stays within our country we can refer to it as a port, but it cannot be exported.
Wine club members can enjoy these lovely ports 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.
NEXT- RECIPE OF THE MONTH Verjuice Glazed Ham Christmas
Ham with Verjuice
Glaze Steps to Make It •
Score or remove the top skin of the
In a medium sized bowl add all ingredience for the glaze of the ham and stir over a gentle heat until reduced and starts to thicken. •
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. Pour warm glaze over the ham and remain glazed half way into cooking time as described below. •
Heat the oven to 375 F. •
With tongs, remove the ham and arrange on the rack(s). •
Pour a small bottle of either Sangiovese or Grenache verjuice (available in cellar door for $10.50 per bottle) into a saucepan and add 1 cup of Coca Cola and 1 tin crushed pineapple. Gentle heat until reduced then pour over the top of the ham that has had the top skin removed, but not the fat layer.
Bake the ham on a slow heat for about 50 minutes, turning about halfway through and basting occasionally with the reserved marinade.
• Arrange in a serving dish and sprinkle with fresh chopped herbs, if desired.
Note: Makes a delicious flavour hot or cold.
Serve with your favourite Christmas side dishes. Merry Christmas. This recipe works for your special Christmas Ham.
What this tastes like - YUM!
• Total: 60 mins
• Prep: 10 mins
• Cook: 50 mins
• Yield: 10 servings
What you need Not very much!
• Large sized Ham
• 1 large tin of crushed pineapple
• 1 can coca cola
• 1 275 ml bottle Verjuice
• Selection of your favourite fresh herbs for garnish