South Australian beauties

Thursday, July 29th, 2010 at 4:24 am

Sunday Roast by the open fire with friends & stellar wines at Jess’ estate was a winter treat. On show were yummy jammy South Australian reds, also bio dynamic, organic and preservative free. This was an exciting tasting, powerful wines that proved both elegant and lush. Traditional varietals were disguised by their organic methods. Shiraz showed plumy jam and cassis characters and just the slightest touch of pepper, namely Kalleske’s Greenock Shiraz .The Veritas Winery Shiraz-Mataro was my favourite, subtle fruit, finesse and aroma, plus well balanced tannin. Mataro aka Mourvedre is one to watch on winelists, and popular in blends. On the list I devote a whole section to blends of this nature and I urge you as wine buffs to step out of your single varietals zone and explore new combinations. Mataro, Shiraz, Grenache are brilliant, so watch out for South Australian producers who are mixing their own unique combinations. A huge thanks to Jess, Madame V and Mollyand that cheesecake.

PS. For those of you who read Tuesday’s Epicure, the Vin Santo I matched was the 2002 Antinori Tenute Marchese Vin Santo from Toscana, made from primarily Trebbiano with some Malvasia. The grapes are sourced from the three Antinori estates in Chianti Classico and undergo a similar process to Amarone, whereby the grapes are spread by hand on straw mats in the appassitoio, a large, airy loft situated on the estate of Tignanello, and left to dry until pressed. The result is a rich and sherry fresh wine with honey, roast almond and raisin flavours.

Dig in kids!!

Roast Lamb at Yeringberg

Monday, May 24th, 2010 at 6:02 am

Glorious sunny autumn weather at Yeringberg Vineyard in the Yarra Valley on Sunday, made sampling their new vintages exceptionally easy. Breathtaking views of the valley’s hills were enjoyed whilst lunching on legs of lamb roasting on the coals. The standout wines were the 2008 Chardonnay, 2008 Marsanne Rousanne, and their stellar 2008 Yeringberg (a fine Bordeaux blend). Personally the Yeringberg will really benefit from some time in the cellar however the sumptuous balanced red is fragrant and plumy with soft vanilla spice-enjoyable to drink now. Masani’s cellar currently offers the Chardonnay and Marsanne Roussanne which I suggest with our new winter dish of veal tenderloin with imported porcini, mmm…by our open log fires. Stay tuned for the addition of the Yeringberg Bordeaux blend to our cellar. Thank you to Guill also for showing us the barrels down below.

Happy Easter

Tuesday, April 6th, 2010 at 6:41 am

Easter Sunday was a day of feasting with friends & family on the Mornington Peninsula.

Leigh Houliston of Willow Creek Vineyard hosted an exciting tour of this picturesque vineyard as well as a sensational lunch. The vineyard specializes in Pinot Noir and Chardonnay, situated on manicured plains that enjoy the sun and the peninsulas maritime cool breeze. Perfect growing conditions really do show in their wines.

After a behind the scenes tour: the barrel room, the homestead, the press and vats, open fermenters bubbling with goodness, we set off to taste the wines we would then savour over a long lunch. The standouts were the 2008 Tulum Chardonnay all estate grown fruit, well balanced, hints of jasmine, straw and ripe citrus, dry to finish. And the 2007 Benedictus Pinot Noir, fruit selected from their Red Hill vineyard, rich Burgundian style with raspberry red fruits and soft spice. The Benedictus in my opinion will really benefit from cellaring. These wines made for a sensational luncheon on the seaside deck.

Feasting on Johns Flinders lobster, Richards Western Victorian lamb (on our new menu coming out mid April!), Leslies crumbed eggplant, Lucianas Venetian beans and lastly my version of Cassata. Thanks to all for a very lively afternoon and especially Leigh & John for having us and sharing such hospitality. Special thanks to Willow Creek Vineyard for their wines. Enjoy the Tulum Chardonnay now at Masanis over Autumn. Happy Easter, Kara.

Dinner with Yeojin Bae

Wednesday, March 17th, 2010 at 5:48 am

Last Thursday was an exciting foodies meets fashionista event at Comme. The highlight, apart from meeting the stunning and savy designer herself was the 2005 Yarrabank Cuvée Brut (Yarra Valley), with sea scallops and anchovy vinaigrette. Salty creamyness with fleshy scallops was a perfect match for the crisp Brut. Lovely green fuitiness, so… it’s on by the glass at Masani and it’s a perfect aperitivo or with Richard’s crustacean spaghettini. T’ll next, cheers to good fashion!! Thanks again Yeojin xx kara

March 2010

Tuesday, March 2nd, 2010 at 9:49 pm

Hi there and welcome to the first journal post, March 2010.

2002 Perrier Jouët Belle Epoque Rosé, Epernay

Belle époque indeed! An exquisite grande champagne to salute the summer. Perfect on the palate, expressing the flavours of Sydney rock oysters with salmon pearls, as well as the rock lobster my mother dressed with a white truffle infused olive oil. The finale was foie gras on olive sourdough. Thought the olives may have overpowered-on the contrary, the oiliness (black olives) and creaminess (foie gras) were an excellent match. The champagne showed beautiful beads and a dry finish allowed the food flavours to linger. It was my birthday – gimme a break !!

2007 Pascal Jolivet Pouilly Fumé, Loire

En anglaissauvignon blanc! New Zealand has a wonderful benchmark of Sav b’s but the French were there first, and yes I had forgotten. This Sauvignon Blanc from the Loire Valley was a standout, especially as I have not been tasting them for a while. There is the landmark passionfruit skin, ripe tropical fruits bouquet, but the palate offers more complexity-I can taste the fruit, the soil not just booze. For this wine I matched it with Richards goat’s curd stuffed zucchini flowers, which he serves tempura style. The pouilly fumé cleansed the palate of the batter and the tartness of the cheese and left a lovely warm finish. My top pick for Sauvignon Blanc till winter arrives. Un peu plus s’il te plaît.

Lastly, as a reviewer recently noted my sherry’s list is pretty amazing – we have it all, manzanilla, tio pepe, oloroso, san domingo… and the seductive pedro ximénez. Enjoy them at Masani with Richard’s regional provisions (antipasti), he never pre-prepares and yeah you need to wait a little – but it’s a standout, so fresh and selective and it gets the appetite going. Sherry is a brilliant starter to dining. Olé.

Grazie and buon appetito till next.

Stay tuned for my suggestions and food and wine pairings for Mothers Day PS. Landing into our cellars this month will be Californian Pinot Noir, and Nebbiolo from Peimonte, namely Prunotto if I have my way!

welcome to kara’s wine journal

Wednesday, February 17th, 2010 at 12:49 am

Greetings fellow foodies, wine lovers, sommeliers and amici. My wine journal will track wines, dishes, places, faces and events that i encounter in my role as Masanis sommelier.

Please check back frequently to see all the latest additions to the Masani cellar.