Winter (January) 2012 Cellar News
We hope that you and your family enjoyed a wonderful Christmas
season.
We are pleased to start off 2012 with our annual Happy New Years Sale!
In addition to our monthly Featured Wines, Carafe is offering an outstanding collection of Limited Edition wines to add to your wine cellar. Information available under our Wine tab.
Thank you so much for your continuing support.
Happy New Year
Don & Catherine
Wine & Dessert!
There are a lot of good dessert recipes that use wine but you're likely to ask: Why waste the wine?
Well, alcohol does evaporate at 170F (77C), so even before a dish hits the boil, the buzz has vanished. However, there are myriad flavours in wine - acids, sugars, tannins, esters (which are fruity) and diacetyl (a buttery note) - all concentrated by cooking. You just can't find that stuff on the spice shelf. It's dead simple to use, and it only takes a few glugs to give a dish flavour. You can still drink the rest while you're cooking.
Take drab old tapioca. "Fish eyes and glue" to most kids; it screams for added flavour. A Brazilian dish called sagu de vinho uses a Bordeaux-style red to turn tapioca into a flamenco of flavour. Instead of cooking it in water alone, you use a two-to-one mix of wine to water. Serve it with cheesecake.
Few people have good things to say about custard, either. But Sicilians added Marsala and called it zabaglione. Marsala, like sherry or port, is a frequent choice for dessert.
If sagu de vinho is a flamenco, zabaglione is the pas de trois from Swan Lake. Its origins go back centuries, possibly as far as 9th century Turin. Maybe the Shroud of Turin was actually a napkin some guy used to wipe the zabaglione off his chin. All you do is whisk egg yolks, Marsala and sugar in a double boiler. The custard triples in volume, frothing into something rich and addictive.
Over in the UK there's the English trifle. So named because it's a fraud, invented to use up stale cake. It works like this: Aunt Edna shows up for dinner with a sponge cake she's been keeping in plastic for a little over six months. What to do? You get out a meat cleaver, hack the cake into bite-sized chunks and soak it in sherry. Fold in any or all of the following: fruit, more sherry, jello, whipped cream, ice cream, custard, more sherry and almonds. And you top it with Drambuie. With no cooking involved, the alcohol remains. Hence it's other nicknames: Tipsy Cake, Tipsy Parson and Tipsy Hedgehog.
If you Google "wine in dessert" you'll get scores of simple recipes, all part of a noble effort to keep the whole meal lubricated. Cheers!
…. By John Challis
WarmUpYourWinter With Carafe’s Annual New Year’s Sale.
This year we are featuring these two great Classics:
Cabernet Sauvignon
Considered thenoblest of all grapes, our Cabernet Sauvignon has a rich and flavourful intensity. This dry red is nicely rounded with a smooth oak finish and notes of cherry and black current.
Sauvignon Blanc
This is the perfect choice to accompany your fish and seafood dishes. It is a crisp white wine with refreshing, delicate flavour. You will love its subtle aroma and almond bouquet.
Make 1 Wine...
Save $15.00
Make 2 Wines...
Save $35.00
Available in both 4 and 6 week 23 Litre Batches
Offer valid until January 30, 2012 & not in conjunction with any other offers.
Prices include our full service, all taxes, corks & shrink capsules.
Announcing our 2012 Featured Wines
Each month, Carafe WineMakers features both a Red and a White six week wine at $10.00 OFF each 23 Litre batch.
FEBRUARY 2012
Pinot Noir - A medium-bodied red wine with plenty of fruit and a deep, complex aroma with a hint of fresh pepper. Excellent with hard cheeses or served slightly chilled to accompany chicken or duck.
Riesling Auslese – An intensely flavoured, slightly off-dry German style white wine with luscious flavours of green apple, peaches and tropical fruits. Great to serve with spicy foods and cold meat snacks.
MARCH 2012
Cabernet / Shiraz – This blend marries the hearty flavour of Cabernet Sauvignon with the brilliant qualities of Shiraz, creating a lush, full-bodied red wine with a light oaky nose that ages well.
Unoaked Chardonnay–This full bodied Chardonnay showcases its balance between fresh fruity flavours and vibrant acidity. The lack of oak allows you to focus on a stunning array of flavours that reflect citrus and peach and its soft, buttery mouth feel.
APRIL 2012
Amarone – A full flavoured red wine well structured with an earthy aroma backed by notes of spice and vanilla. Pairs well with ribs, rich tomato sauced pasta and full flavoured cheeses.
Pinot Grigio – Pinot Grigio has become widely popular due to its refreshing citrus character with a back note of juicy, fresh peach. Serve chilled as an aperitif or serve with your favourite chicken or fish dish.
_
We are pleased to start off 2012 with our annual Happy New Years Sale!
In addition to our monthly Featured Wines, Carafe is offering an outstanding collection of Limited Edition wines to add to your wine cellar. Information available under our Wine tab.
Thank you so much for your continuing support.
Happy New Year
Don & Catherine
Wine & Dessert!
There are a lot of good dessert recipes that use wine but you're likely to ask: Why waste the wine?
Well, alcohol does evaporate at 170F (77C), so even before a dish hits the boil, the buzz has vanished. However, there are myriad flavours in wine - acids, sugars, tannins, esters (which are fruity) and diacetyl (a buttery note) - all concentrated by cooking. You just can't find that stuff on the spice shelf. It's dead simple to use, and it only takes a few glugs to give a dish flavour. You can still drink the rest while you're cooking.
Take drab old tapioca. "Fish eyes and glue" to most kids; it screams for added flavour. A Brazilian dish called sagu de vinho uses a Bordeaux-style red to turn tapioca into a flamenco of flavour. Instead of cooking it in water alone, you use a two-to-one mix of wine to water. Serve it with cheesecake.
Few people have good things to say about custard, either. But Sicilians added Marsala and called it zabaglione. Marsala, like sherry or port, is a frequent choice for dessert.
If sagu de vinho is a flamenco, zabaglione is the pas de trois from Swan Lake. Its origins go back centuries, possibly as far as 9th century Turin. Maybe the Shroud of Turin was actually a napkin some guy used to wipe the zabaglione off his chin. All you do is whisk egg yolks, Marsala and sugar in a double boiler. The custard triples in volume, frothing into something rich and addictive.
Over in the UK there's the English trifle. So named because it's a fraud, invented to use up stale cake. It works like this: Aunt Edna shows up for dinner with a sponge cake she's been keeping in plastic for a little over six months. What to do? You get out a meat cleaver, hack the cake into bite-sized chunks and soak it in sherry. Fold in any or all of the following: fruit, more sherry, jello, whipped cream, ice cream, custard, more sherry and almonds. And you top it with Drambuie. With no cooking involved, the alcohol remains. Hence it's other nicknames: Tipsy Cake, Tipsy Parson and Tipsy Hedgehog.
If you Google "wine in dessert" you'll get scores of simple recipes, all part of a noble effort to keep the whole meal lubricated. Cheers!
…. By John Challis
WarmUpYourWinter With Carafe’s Annual New Year’s Sale.
This year we are featuring these two great Classics:
Cabernet Sauvignon
Considered thenoblest of all grapes, our Cabernet Sauvignon has a rich and flavourful intensity. This dry red is nicely rounded with a smooth oak finish and notes of cherry and black current.
Sauvignon Blanc
This is the perfect choice to accompany your fish and seafood dishes. It is a crisp white wine with refreshing, delicate flavour. You will love its subtle aroma and almond bouquet.
Make 1 Wine...
Save $15.00
Make 2 Wines...
Save $35.00
Available in both 4 and 6 week 23 Litre Batches
Offer valid until January 30, 2012 & not in conjunction with any other offers.
Prices include our full service, all taxes, corks & shrink capsules.
Announcing our 2012 Featured Wines
Each month, Carafe WineMakers features both a Red and a White six week wine at $10.00 OFF each 23 Litre batch.
FEBRUARY 2012
Pinot Noir - A medium-bodied red wine with plenty of fruit and a deep, complex aroma with a hint of fresh pepper. Excellent with hard cheeses or served slightly chilled to accompany chicken or duck.
Riesling Auslese – An intensely flavoured, slightly off-dry German style white wine with luscious flavours of green apple, peaches and tropical fruits. Great to serve with spicy foods and cold meat snacks.
MARCH 2012
Cabernet / Shiraz – This blend marries the hearty flavour of Cabernet Sauvignon with the brilliant qualities of Shiraz, creating a lush, full-bodied red wine with a light oaky nose that ages well.
Unoaked Chardonnay–This full bodied Chardonnay showcases its balance between fresh fruity flavours and vibrant acidity. The lack of oak allows you to focus on a stunning array of flavours that reflect citrus and peach and its soft, buttery mouth feel.
APRIL 2012
Amarone – A full flavoured red wine well structured with an earthy aroma backed by notes of spice and vanilla. Pairs well with ribs, rich tomato sauced pasta and full flavoured cheeses.
Pinot Grigio – Pinot Grigio has become widely popular due to its refreshing citrus character with a back note of juicy, fresh peach. Serve chilled as an aperitif or serve with your favourite chicken or fish dish.
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