Australian Outback Tasting
Miami, FL
Tasted Wednesday, October 23, 2013 by farinas with 792 views
Introduction
This is the 9th event organized by a group of friends who enjoy world-class wines and exuberant dishes. Each tasting is organized around a theme whether it be a wine region, grape varietal, or a particular cuisine. This 9th rendition highlights old-vine Shiraz from the first-class families of South Australia. We accompanied these greats wines with a Tartare made from Australian Leg of Lamb and served with capers, shallots, and greens in a lemon vinagrette. The main dish was a young fresh Australia Goat (harvested 24h prior to the tasting) slowly braised in wine and accompanied with rosemary potatoes and jasmin rice. For dessert, we showcased the flourishing American artisal cheese industry with Humboldt Fog (CA), a mold-ripened goat cheese, and Marieke Gouda (WI), a smooth cow cheese with fenugreek seeds.
The wines were organized in 5 flights starting with an assortment of Aussie/NZ whites, followed by three gems from South Australia, and finishing with a 30yr old vintage Port. See more details below:
Australia Outback Tasting
Wednesday October 23rd, 7pm
THE FOOD
Lamb Tartare with Quail Egg
Chilindron de Chivo with Spring Vegetables
Humboldt Fog (mold-ripened goat cheese, California)
Foenegreek Marieke Gouda (smooth cow cheese, Wisconsin)
THE WINES
Flight 1: Whites from New Zealand and Australia
Flight 2: D’Arenberg Dead Arm Shiraz ‘99/’02 (McLaren Valley)
Vineyards located in McLaren valley in South Australia, consisting of a Mediterranean climate with plenty of fresh sea breeze that helps moderate temperatures. Dead arm is a vine disease that destroys one arm of the vine while leaving the other to produce more intensified fruit. Planted in glacial deposits, beach sand and limestone and matured in new French and American oak.
Flight 3: Yalumba The Octavious ’99 (Barossa Valley)
Vineyards located in Barossa valley in the northern part of South Australia, consisting of 70-100yr old vines and more extreme temperatures which help concentrate flavors. Oldest family owned since 1849 and matured in French and American octaves 100 liters (smallest in world) and seasoned 5 years before coopered onsite so not to impart too much wood flavor.
Flight 4: Clarendon Hills Piggott Range ’04 (Clarendon)
Vineyard located between McLaren and Barossa consisting of a hillside vineyard (310m) planted in the 1960's. The soil here is notable by its absence, just solid rock and shale prevail on this site and the vine roots have to work very hard to survive. Situated in a natural ampitheatre with 360 degree aspects, this vineyard is dry grown and produces small crops of deeply concentrated Syrah with high tannin levels. This old ungrafted vineyard (prephyloxera) has a unique character which is describe as 'the full meal followed by the cigar'! Matured in French oak only, no American.
Flight 5: Quinta do Noval Silval Vintage Port '83
Flight 2 - McLaren Vale as depicted by D'Arenberg (2 Notes)
Vineyards located in McLaren valley in South Australia, consisting of a Mediterranean climate with plenty of fresh sea breeze that helps moderate temperatures. Dead arm is a vine disease that destroys one arm of the vine while leaving the other to produce more intensified fruit. Planted in glacial deposits, beach sand and limestone and matured in new French and American oak.
Flight 3 - Barossa Valley as depicted by Yalumba (1 Note)
Vineyards located in Barossa valley in the northern part of South Australia, consisting of 70-100yr old vines and more extreme temperatures which help concentrate flavors. Oldest family owned since 1849 and matured in French and American octaves 100 liters (smallest in world) and seasoned 5 years before coopered onsite so not to impart too much wood flavor.
Flight 4 - Clarendon as depicted by Clarendon Hills (1 Note)
Vineyard located between McLaren and Barossa consisting of a hillside vineyard (310m) planted in the 1960's. The soil here is notable by its absence, just solid rock and shale prevail on this site and the vine roots have to work very hard to survive. Situated in a natural ampitheatre with 360 degree aspects, this vineyard is dry grown and produces small crops of deeply concentrated Syrah with high tannin levels. This old ungrafted vineyard (prephyloxera) has a unique character which is describe as 'the full meal followed by the cigar'! Matured in French oak only, no American.
Flight 5 - 30yr old Vintage Port and American Cheese superstars (2 Notes)
Humboldt Fog (mold-ripened goat cheese, California)
Foenegreek Marieke Gouda (smooth cow cheese, Wisconsin)
Closing
In this our 9th rendition of the wines tastings, we have come a long way. There are several key acoomplishments when comparing to our first tasting back in December of 2012. These tastings started with an assortment of hors d'oeuvres and contributions of wines from each participant usually losely following a general theme. Since then, wines are now curated in a specific and conscientious manner in regards to each theme. We have expanded the food portion to include entrees, which are also specific to the theme. And furthermore, added specially-curated cheeses from the specific wine regions and/or highly regarded in the artisanal cheese community. Also worth noting that the entrees have evolved from grocery items to freshly caught fare exotic and unique in typicity and flavors. In this 9th tasting, we featured Australia goat braised in wine, which was as succulent and delectable as any one can find in the finest restaurants. Our prior tasting consisted of roasted whole pig, a dish that takes many of us back to the Cuban countryside and some to Segovia. Other outstanding dishes have been freshly flown in Lousiana crawfish, locally caught Venison, and locally farmed California rabbit.
The cook
The appetizer
The entree before & after
The tasting party
2012 Framingham Sauvignon Blanc 89 Points
New Zealand, South Island, Marlborough
Crisp, minerals, grassy, tangy apricots.
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2010 d'Arenberg The Hermit Crab 90 Points
Australia, South Australia, Fleurieu, McLaren Vale
No tasting note taken.
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