Curtis Family Vineyards Cavaliere Cabernet Sauvignon 2015
McLaren Vale, SA
Curtis Family Vineyards
Cheeky and rich winter warmer. Will hold it's own against a McLaren Vale or Barossa Shiraz.
IngredientsServes 4 Beef 4 pieces Beef cheek 1 Carrot 1 stick Celery 1 Onion 2 Garlic 1 Bay leaves 1 Sprig Thyme Salt Pepper 250ml Veal Jus ½ bottle Red wine ¼ bottle Ruby port Mash 2 large Potatoes 100g Butter 10ml Milk Salt Pepper Onions 4 large Onions 75ml Olive Oil Salt Pepper Sherry vinegar
MethodTrim the beef cheeks and seal in a heavy based pan until dark golden on all sides. Remove and reserve and season with salt and pepper. Peel and dice the carrot, celery and onion, crush the garlic and caramelize until golden. Add the beef pieces back into the pan and throw in the thyme, bay leaves, a good pinch of salt and a few turns of freshly milled pepper. Deglaze with a good slouch of red wine and
Lovely, sweet lamb with a lifting crumb. So good, treat it to a nice red and they'll be begging for more and more.
Ingredients(Serves 4) 4 four-bone lamb racks 1kg Jerusalem artichoke 1 cup cream 250g sweet potato, peeled and diced 100g confit garlic 10 tsp garlic herb crumbs 2 sprigs rosemary ½ bunch lemon thyme 2 bunches broccolini
MethodArtichoke Puree: Boil the artichoke until it is cooked through. Roast the diced sweet potato. Using a food processor, blend the artichoke and cream together, before seasoning and adding the sweet potato. Blend until a smooth puree is formed. Confit Garlic: Slowly fry the garlic off in a little olive oil until it becomes soft. Keep the oil for the garlic herb crumbs. Garlic Herb Crumbs: Mix the lemon thyme, breadcrumbs and 1 tsp of the garlic oil from the garlic
A salad that for blokes that think salads are for sheilas. Pair it with your more subtle but robust reds.
Ingredients2 tbs black peppercorns Olive oil 4 x 140g eye fillets steaks 360g kipfler potatoes Sea salt 3 tbs garlic cloves 2 bay leaves 2 sprigs rosemary 6 thyme sprigs 250ml vinaigrette 200g green beans, topped and tailed 1 baby gem lettuce, outer leaves removed 4 tbs baby watercress 100g crème fraiche 1 tbs horseradish relish 2 tsp Dijon mustard Slow Cooked Tomatoes 20ml extra virgin olive oil 2 cloves garlic, finely chopped 1 tsp fresh thyme leaves 1 tsp fresh oregano leaves 4 small gourmet tomatoes Pinch sugar Sea salt and freshly milled pepper
MethodGrind peppercorns in a pestle and mortar until finely and evenly crushed. Tip into a sieve and shake to remove finely ground pepper leaving only the coarsely ground mignonette. Brush
Curtis have been making wine in McLaren Vale since 1973. The family history in winemaking stretches back to Italy, where in 1499 Paolo Curtis was charged by the Cardinal de Medici with looking after the papal lands around Cervaro, including the establishment of vineyards and olive groves. The family still farms in the area today. Part of the family moved to Australia and began making wine in McLaren Vale in the 1970’s. They draw on some serious old vine resources, with Shiraz plantings 60 years of age and Grenache vines a century old in the mix and forming the backbone of the wines we stock from them. We’re definitely overdue a feature on Curtis Family Vineyards as we’ve been stocking their wines for the last 5 years and have been seeing quality improve year on year. We started with
Less than 40km south of Adelaide, McLaren Vale is another one of South Australia's renowned Shiraz producers, accounting for roughly 50% of grapes crushed annually. The climate is markedly different from the Barossa, being much more Mediterranean with four clear seasons and higher rainfalls. McLaren Vale reds reflect this, showing deep complexity and power along with the ability to cellar for decades. While Shiraz grabs the most attention, chocolate-rich Cabernet Sauvignons, Chardonnays and Viogniers are worth sampling.
The climate is influenced by ocean breezes coming in from the Gulf of St. Vincent to the west and the altitude of the Sellicks Hill Range to the south. Soil type is varied, ranging from red-brown loam and sand to dark clay and the often-mentioned terra rosa. A misspell of the Italian phrase "terra rossa" (meaning "red soil"), this ruddy-red stuff is left behind when limestone breaks down, and any viticulturist will tell you it's great stuff to grow vines in due
Cabernet Sauvignon is unmistakably one of the world's most recognised red wine varieties. It is produced in most major wine growing regions across the world, from the banks of the Gironde in France to Lebanon's Beqaa Valley, to the valleys of California where it overtook the Zinfandel variety on it's rise to glory. Since the late 1800s Australia has definitely proven itself in the world of the humble 'Cab Sauv'. Speaking locally, I turn the page on my desk copy of Halliday's 'Wine Atlas of Australia & New Zealand', to read: 'Whichever yardstick one adopts, Coonawarra produces most of Australia's great Cabernet Sauvignon.'
Proud ParentsCabernet Sauvignon was born in the 17th century in an accidental parenting mix-up and is the spawn of a Cabernet Franc and Sauvignon Blanc entanglement which occurred in south western France. (Which reminds of a joke where a Chihuahua and a Pug walked out a bar one day..) Immediately its popularity amongst
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