Imbibe Newsletter Christmas 2015

7/24/2019 Imbibe Newsletter Christmas 2015

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Some like it sweet!!! and thats ok.A large number of our Imbibe club members thoroughly enjoy a

refreshing glass of light and sweeter style of white wine. Moscato - asweet, slightly bubbly wine made from grapes from the Muscat

family, is a great example of this style.Unfortunately, many sweet wine drinkers are nearly apologetic

when asking to taste their preferred style of wine as they feel theyare unsophisticated and not drinking the cool and trendy wines.Reality is, sweet wine drinkers know what they like and thats theimportant thing when drinking any style of wine. Many sweet-wineimbibers are starting out on their exciting journey into the world of

wine and dry-wine drinkers should be careful not be toojudgemental. If they were honest with themselves, dry wine

enthusiasts would remember the sweet wines they thoroughlyenjoyed in their younger days. Most Baby Boomers will have fondmemories of Ben Ean Moselle a significantly sweet Hunter Valley

white that was extremely popular to almost all in the 70s.So to all the sweeties out there stand tall, be proud and enjoy

your next zingy and refreshing Moscato.

Imbibe Christmas 2015

Hunter Valley ResortABN 89 003 384 307Hermitage RoadPokolbin NSW 2320P: 02 49987777 ext 5F: 02 [email protected]

This globetrotting and truly quite

legendary Australian showcontinues to tour the world andthey are coming back to us on the8th December 2015 for just one

night only!

Waited upon by Basil, Sybil andManuel, this is fully immersive, highlyimprovised and site-specific comedytheatre at its best. Only one third of

the show scripted, so anything canhappen as you take a seat in theFawlty Towers restaurantExpect all the best gags, shambolicservice and a 70s style 3-course mealin a hilarious battle of wits, patience,f i re ext ingu i she r s and f inefood (Australian Traveller Magazine,Sydney Opera House). Just dontmention the war! Internationallyacclaimed by audiences and criticsalike.


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Whites LISAMCGUIGANGRUNERBLANC2014.

This absolute stunner is a unique

blend of Hungarian Gruner Veltliner

and Hunter Semillon. It is the

brainchild of the innovative Lisa .The

wine appears very pale straw yellow

with a green tinge. On the nose it is

fresh and clean with a powerful

aroma of lychee and musk, accented

by hints of lemon guava. It is crisp

and zesty on the palate; at once

sweet and tart, the guava and

mandarin flavours with bracing

minerality. On the finish the

mouthfeel is silky and mouth-filling

with a hint of white pepper. Enjoy ital frescoon a warm summer day!

ANDREWTHOMASSEMILLON

SAUVIGNONBLANC2015

Yet another great blend fromAndrew. Pale straw green incolour. The palate has a range offlavours from lemon through to

passionfruit. Finishes with juicyacidity. 60% Hunter Semillon and40% Sauvignon Blanc from Adelaide

Hills

POLIN & POLIN CONVICTS &CATHOLICSVERDELHO2014

With colour of light straw, the winehas an elegant nose of citrus andmelon backed with mineral

characteristics. The palate is soft,crisp and fruity and is supported byseductive acidity. Great structureand length lead to a mouth wateringfinish. A great wine for a hotsummer day sitting on the deck.

Drink now.

MARGANSEMILLON2015

This Semillon shows a soft limegreen colour. Upfront lemon zest isaccentuated by crisp citrus notesand a refreshing lemon sherbet

palate. The perfect balancebetween natural acidity and fruitflavours gives a great mouthfeelwanting you to go back for more.Cellaring this wine for a few yearswill result in a beautifully complexSemillon typical of the Hunter

Valley

DAVIDHOOKDENOVOBIANCO

2013This elegant wine is a complex blend

of Chardonnay, Pinot Grigio,

Sauvignon Blanc and Riesling, grown

on Mount Canobolas, Orange. It has

fresh fruity (grapefruit/stonefruit)

aromas. A rich and complex texture

on the palate due to the oak and the

blend of grapes, with a long lasting

finish. We recommend decanting anhour before drinking to allow the

richness and complexity of the wine

to fully unfold.

MAJORS

LANE

PINOT

GRIGIO

2014These low yielding vines locatedin the heart of Lovedale produce awine that fresh and vibrant. A hintof citrus up the sides of the palletand tropical fruit flavours throughthe middle. This gives the winebeautiful complexity and cleanfinish. Food match-: Antipasto

platter


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Reds MAJORSLANEPEPPERCORNBLOCKSHIRAZ

From the legendary 2014 vintage, is thebest yet? You decide. Medium crimsonwith a purple rim. Vanilla, toffee, andmulberry dominate the rich aromatic

nose, with a hint of whole cloves and abrush of cedary oak in the background.The palate is rich and deep with plumovertones and savoury undertones. Thetannin structure is very soft with aslight lift on the finish. A perfectaccompaniment to a rare steak fresh offthe barbie! If you love this wine asmuch as we do, order a dozen quick; weexpect it to sell out, as usual, by mid-

January!

HELEFAMILYENVYSPARKLINGSHIRAZ

Deep Purple in colour, withwonderful aromas of freshberries with lifted fruit and a

lingering palate of sweetcherries This is the perfect wineto pair up with the honey glazedham this Christmas.

STORMYRIDGETEMPRANILLO2012

Bright glossy red/pink colour - mediumdepth. Nose is very fresh, almost hasPinot Noir aromatics. There is somenice red berry/rose hip. The palate ismedium bodied with fine tannins and

again is reminiscent of Pinot. Lovelybalance and finish with a good fruit/oak/tannin balance. a nice mix of spicyfruit . The palate with flavours ofsalami and pepper, firm tannins and anarray of ripe fruits. A well balancedwine, fresh and varietal.

LISAMCGUIGANVANESSASHIRAZ

2013

100% Barossa fruit dense colourwith high alcohol from theVanessa vale vineyard. Softtannins and a persistent lengthwill insure healthy cellaring.Only being the second vintage bythis talented wine maker we canalready tell it will be a firmfavourite. Drink with roast beef

or bbq meats

DAVIDHOOKCENTRALRANGES

BARBERRA

2013This wine exhibits all the classicvarietal characters of barbera.The wine is deep crimson red incolour This Fragant wine has redFruits and tangy cedar and spicethis carries though on the palatewith blackberries and plums.finishes with a firm acidityaccompanied by fine soft tannins

typical of this variety. Pairsbeautifully with lighter meats.

MARGANMERLOT2014

The 2014 Margan Merlot explodeswith primary fruit characters of ripered berries, spiced plums and cassis.A distinct cigarbox aroma derivedfrom the subtle use of oakaccentuates the earthy palate, whichis rounded out with some savourycharacters and a perfect amount ofspice. The tannins are slightly chalky

with a velvety smooth mouthfeel.


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For reservations, please go to www.hunterresort.com.au

or call one of our friendly reservation team on 02 49987777Remember to mention you are an Imbibe Member to receive

your special 10% discount on the above packages...


5/8

For reservations, please go to www.hunterresort.com.au

or call one of our friendly reservation team on 02 49987777Remember to mention you are an Imbibe Member to receive

your special 10% discount on the above packages...


6/8

=

CHEFSCORNER

PEKINGDUCK& FIVESPICEPIE

Ingredients: 1 Chinese Roast Duck 50g dried Chinese black mushrooms Hot water

50ml Vegetable Oil 1 Brown Onion minced 2 cloves Garlic minced 2 teaspoons minced ginger 200g shiitake mushrooms, finely sliced 3 green onions finely sliced 2 teaspoons Chinese Five Spice powder 2 teaspoons shredded flat leaf parsley 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 pkt filo pastry

Method:1. Soak Chinese black mushrooms in water until

softened (about 15 minutes) then strain and slicefinely. Heat oil in a fry pan and cook onion,garlic and ginger.

2. Stir in black mushrooms and shiitake mushroomsand cook for 15 minutes until softened and liquidhas evaporated.

3. Stir in green onion and cook until just softened.4. Add five spice powder, parsley, salt & pepper.

Allow to cool.5. To make the pies mix equal quantities of

chopped duck & mushroom pieces6. Fold a piece of filo pastry in half and brush with

butter, then fold a second piece in half andplace on opposite angle.

7. Place duck & mushroom mixture in the middle offilo in a log shape. Fold in back and two sides ofthe pastry to meet in the centre. Brush well withbutter and then roll it forward to totally seal it.

lace in a pre-heated oven at 180 degrees Celsius for 18minutes

APPLE& PRESERVEDLEMONSALAD

Ingredients: 1 Green Apple 1 Preserved Lemon 1 Garlic Clove 80ml Extra Virgin Olive Oil Juice of 1 Lemon Sea Salt & Ground Pepper

Method:1. Quarter the preserved lemon,

remove the pith and finelychop the rind.

2. Crush the garlic, add olive oil,lemon juice, preserved lemonrind, sea salt & pepper.

3. Peel and core the green apple.4. Finely slice and mix with lemon

mixture.


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COOKINGWITHWINE. WILLJUSTANYBOTTLEDO?

Wine is used in cooking to add richness flavour and succulence. Rarelyshould it be used to add flavor of the wine itself, but rather to enhance thenatural flavours of the food which it is cooked.

The right variety of wine to drink with a dish is usually the wine to use in its

cooking. Although if you plan to serve a rare old wine with a meal, a morerecent and in expensive wine suffice for cooking . On the whole cookingwine needs to be drinkable so if the dish is to be good enough to eat, thewine should be good enough to drink Below is the most classic wine dishesEnjoy

COQAUVINRECIPEIngredients 250 gm bacon 10 small onions, peeled, or 1 large yellow onion, sliced 2 stick celery 2 medium carrots 1.5 kg chicken thighs and legs, excess fat trimmed, skin ON 6 garlic cloves, peeled Salt and pepper to taste 2 cups chicken stock 2 cups red wine 2 bay leaves Several fresh thyme sprigs Several fresh parsley sprigs 400gm button mushrooms, trimmed and roughly chopped 50gm butter Flour for dusting Chopped fresh parsley for garnish

Method1. Dust chicken in flour. Shake off excess. Spray a flameproof casserole dish with oil.

Heat over high heat. Cook half the chicken for 2 minutes each side or until golden.Transfer to a plate. Repeat with remaining chicken

2. Remove chicken. Keep warm. Simmer liquid on high heat for 10 minutes or untilreduced by half. Add chicken. Heat for 2 minute

3. Meanwhile, cook potato in a large saucepan of boiling water for 12-15 minutes oruntil tender.

4. Drain. Return to pan. Add milk. Mash until smooth


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Mail to: Hunter Valley Resort, Corner Hermitage Road & Mistletoe Lane, Pokolbin 2320Email to: [email protected]

Phone: 02 49987777 ext 5 Fax: 02 49987787

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Imbibe Newsletter Christmas 2015

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