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Wednesday 22nd April 2009

A Black Pearler

Fiasco Wines Black Pearl Pinot Noir

    We have a saying in New Zealand, (forgive me, I’m not sure if it’s used elsewhere or not?)
    “She’s a purler!”
    Meaning; she is a keeper, she looks, sounds, behaves well, she is good!

Last Sunday I had the privilege of being invited to join New Zealand’s first “#TweetbunchNZ”
What on earth is “#TweetbunchNZ” you ask?! Let me explain as simply as possible;

#TweetbunchNZ was coined by a few wine bloggers that I follow on Twitter - the latest microblogging/social networking site taking the internet by storm. When 3 guys (@fiascowines) (@TheWineVault) (@winewanker) in the know offer to send a girl some wine, she doesn’t refuse! (please click here to read the rest…)

Friday 14th July 2006

14 Juillet - Bastille Day

Today, the 14th of July, is ‘Bastille Day’. This is the French ‘Fête nationale’ which originally commemorated the ‘Storming of the Bastille’ (a prison in Paris), marking the beginning of the French Revolution, and the subsequent fall and demise of Louis XVI and the French Monarchy.

Tamarillo Clafoutis

(please click here to read the rest…)

Saturday 20th May 2006

Leek and Brie Tartlets and Vidal Estate Chardonnay

Chardonnay is my J’s favourite vino and soft rind cheeses such as Brie are a personal favourite of mine, so for a Fabulous Favourite to celebrate and (hosted by Lenndevours and Il Forno,) it made total sense to pair them both together and create something delectable!

Leek and Brie Tartlet

  • Leek and Brie Tartlets
  • 350 grams of puff pastry. Filo pastry would work nicely too
  • 4 leeks, washed and finely sliced
  • 30 grams of butter
  • 250 grams of brie
  • some fresh thyme
  • freshly ground black pepper
  1. Preheat your oven to 200 deg C.
  2. Roll out the pastry to fit 4 tartlet tins, approximately 10cm in diameter.
  3. Dock the pastry bases several times with the tip of a sharp knife or fork, to prevent the pastry bubbling up.
  4. Heat the butter in a pan, and gently sauté the leeks until very soft, but not coloured.
  5. Add the stripped leaves of some fresh thyme and a little freshly ground black pepper to the leeks and set aside to cool slightly.
  6. Meanwhile slice the brie into rough slices.
  7. Arrange the leek mixture and brie slices evenly into each tartlet shell and bake for 8 to 10 minutes or until the pastry is cooked through and has some good colour.
  8. Serves 4.

Leek and Brie Tartlets

Vidal Estate Wines in Hawkes Bay is one of New Zealand’s eldest wineries, founded in 1905 by a young immigrant from Spain, Anthony Joseph Vidal. The 2004 Chardonnay’s rich creamy texture complimented the sweet and salty buttery tartlets beautifully, whilst the peach and lemon flavours balanced out with the leeks. A very fine match.

Vidal Estate Hawkes Bay Chardonnay 2004

Enjoy
Bron

Wednesday 8th March 2006

When in Rhone

Wine Blogging WednesdaysThis is my first entry for

Embarrassingly I’m very much a wine novice, although I’m hoping to become a lot more knowledgeable. Unfortunately though, I also have a limited budget to spend on wine, therefore I often stick to Cuisine Magazine’s recommendations for a safe bet. To me there’s nothing worse than forking out for a bottle and not being able to finish it.

So when Jathan of winexpression.com announced this months theme, “When in Rhone” and the list of varietals associated with the Rhone, I went straight to the lastest copy Cuisine. South Australia’s d’Arenberg The Stump Jump 2004 ‘jumped out’ (yes, I hear you all groan!), so off to the store I went. Described as a “Well worth discovering Rhone Valley-style blend of Grenache (50%), Shiraz and Mourvèdre” and given 4 stars.

The Stump Jump 2004

We paid NZ$17 at the local New World, and took the following notes.

  1. Eyes: Full Red
  2. Nose: Blackberries and Vanilla
  3. Mouth: A flavorsome red with berries and soft oak, firm tannins and tartness.
  4. Match: Homemade pepperoni pizza with BBQ sauce.
  5. Verdict: Very enjoyable, although possibly better on its own, the spicy pizza drew out the tannins and gave it a much longer finish.

hic!
Bron

Sunday 26th February 2006

La Bouillabaisse Marseillaise

Group Bouillabaisse This months “Is My Blog Burning?” is hosted by the amiable Cucina Testa Rossa

With her theme “Vive la France!” we were to choose a regional dish and explain its origins. Also, since we are visiting France it would be a crime, if not really silly, to not match a French wine with the dish.

I chose to make Bouillabaisse because I love fish and it would have to be the most famous fish stew of the Mediterranean, if not the whole world!

(please click here to read the rest…)

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