Marktree Semillon/ Sauvignon/Chardonnay, Australia
Fresh and ripe with an appley nose, citrus, peaches and even a touch of the exotic guava, are all part of the experience. The wine is a blend of 50% Semillon, 25% Sauvignon Blanc & 25% Chardonnay. A real fruit bomb with a lovely rounded palate. My missus loves it!
Channel: Howto & Style Uploaded: February 19, 2008 at 1:58 pm Author: buythecase
This week we look at a great Red blend in the style of a Cotes du Rhone but from a great Barossa producer, a bargain red worth a long hard look and a brilliant Hunter Semillon from one of Australia's greatest vineyards.
This famous region of Bordeaux specialises making dessert wines from Botrytis white grapes of semillon, Sauvignon Blanc and Muscadelle. Botrytis Cinerea is a fungus that attacks and dehydrates the grapes thus naturally leaving the grapes concentrating on their sugar level. Botrytis doesn't just develop every year with ease but needs the right conditions from mother nature. Recent excellent vintages in Bordeaux are 2001 and 2003. The de Myrat is a second growth from the 1855 classification. The color of the wine is yellow / yellow straw. On the nose, profound honey and candied lemon fruit/ citrus oil came out. This syrupy, oily bodied wine offers more candied lemon, candied pear, candied pineapple, subtle smoke and spice. The finish is long with sweetened bitter lemon rind and great Botrytis characters. The balanced acidity, sugar, concentration and alcohol ensures it's ageability. I look forward retasting this wine with you in 5 and 10 years time to see how it develops. (90-92 points by Michael Lam of the Beverage Review).Just an extra note: when tasting dessert wine. One, primarily, is looking for balance between acidity and sweetness but the most important thing is looking for COMPLEXITY. Winemakers can manipulate and adjust acidity and sweetness but they cannot create natural complexity which comes from the grape. Complexity also develops as the wine ages...the fruit level drops as well as loosing some sweetness but other dimensions like coffee and even subtle spices emerges with a change to a darker colour. You gain some and you loose some!
This week we look at a great Barossa red with a German sounding name which is made in the classic Rhone style. We also look at a brilliant Semillon Sauvignon Blanc blend from a producer well known for their great whites plus a Shiraz which is still exceptionally affordable despite an ever growing list of super reviews than might cause other wineries to raise their prices.
This week we look at a great Shiraz from Victoria's Grampians, a Cab Sav from what many are predicting will be a superb vintage from the Coonawarra and possibly Australia's finest Semillon.
This week we look at three wines that are classics of three of Australia's most renowned grape growing regions. But on top of that, each wine is an absolute bargain at under $20! We check out a Barossa shiraz, a Hunter Valley semillon and a Mornington Peninsula pinot noir - a wine and region normally associated with high prices!
this is an email i wrote to another youtuber who was curious on how i made this food...ok, those are the main things i use for the vegetables: olive oil, italian seasoning and parsley. but, you may want to use salt and, black pepper as well. in the past i have also added balsamic vinegar or soy sauce, but if you do that, just make sure to use very little cause those sauces tend to really over take most of the flavor.i don't know if you already have italian seasoning but if you don't and will be buying one, there is one brand i would recommend. its called "herb patch of vermont" the name is "italian secret". it has a great flavor and you can use it on anything like chicken, or beef i like to use it on pan fried vegetables etc...the vegetables are fun cause you can be creative and add whatever vegetables you like.i used red and green bell peppers, potatoes, small regular mushrooms, garlic, red and white onions, jalapeno peppers (leave them whole, cause they are very hot). i added the boiled egg just for fun. just cook the potatoes first cause they take longer to cook and add the mushroom last, it takes very little time to cook them.ok the rice, i usually cook the onions with olive oil on a pan or pot. when the onions are cooked enough, i add celantro and immediately after, i added the rice. you can use whatever spice you like with rice but i like to keep it simple and only add salt. make sure to mix it everything well as you are adding and don't let it burn. don't stop mixing until you add water. add water to cover the rice to the top and if you need more, you can always add water.i find that long grain white jasmine rice is good for fried rice cause it does not stick together.the wine is "columbia crest 2003 semillon chardonnay". hope you can read and understand my scribbles lol.hey, will you make a video about it? if not, let me know how it goes. MUSIC BY HABIB KOITE. SONG CALLED "I KA BARRA"
This week we look at a wine which uses a closure that might just signal the end of corks on high end wines... and the wine inside the bottle isn't half bad either! As well we look at a great Shiraz with lovely chocolate characters and a semillon/sauvignon blanc from a region known for producing great versions of the blend.
Wine Tasting Clip of Marta's Vinyard Semillon Reserve 2003, from the Virtual Wine Tasting Event, 'Virtual Wine at The Wine Show' held on 30 Sep 2006.WINE: Marta's Vinyard Semillon Reserve 2003VINTAGE: 2003PRODUCER: Marta's VinyardGRAPES: Semillon 100%REGION: MendozaCOUNTRY: ArgentinaONE WORD: CrispTASTING: Fresh citrus and honeysuckle aromas with a clean and succulent palate which is light but surprisingly complexFOOD MATCH: Calamari ripieni stufati al vino bianco (Stuffed Squid) - Marcella Hazan, "The classic Italian cookbook"
a wild turkey or 2, his mate jack daniels, coronas, a bottle of jagermeister and funnels of semillon gave birth to an improv jam with no direction or talent... there was always going to be odd socks at eaglemont drive with it's 3 male occupants and not a girlfriend in sight
Watch as Lesley Stowe - chef, cookbook author and creator of the original Raincoast Crisps - demonstrates to City TV Calgary's Breakfast Television crew a few of her delicious appetizer recipes and creative ideas for throwing a glamorous at-home Oscar party! www.lesleystowe.com Lesley's chocolate phyllo purses makes 6 servings 18 7x7-inch (18x18 cm) squares of phyllo pastry, cut from full-size phyllo sheets 3/4 cup (175 mL) melted unsalted butter 6 tbsp (90 mL) sugar 6 oz (180 g) semi-sweet Belgian chocolate, finely chopped Late-Harvest Sémillon Sabayon (recipe follows) Dutch-process cocoa powder Preheat the over to 350ºF (180ºC). Lay 1 phyllo pastry square on a flat, dry surface and brush lightly with melted butter. Sprinkle with some of the sugar. Cover with another phyllo square and repeat brushing with butter and sprinkling with sugar. Cover with a third phyllo square. Spoon about 1 oz (30 g) of the chocolate in the centre. Gather up phyllo like a little purse and pinch together just above the chocolate. Brush with butter and sprinkle with a little more sugar. Keep refrigerated until ready to bake. Repeat to make 5 more phyllo purses. Bake until the phyllo is golden brown, about 15 minutes.
A classic Rutherford Cab with full violet-ruby color and distinctive local aromas of black cherry, dark olive and mineral, combined with hints of smoky oak and blackberry. The fine flavors echo the nose. Medium acidity and body plus supple tannins. With a fine balance between alcohol, fruit and tannin, this young wine already drinks well and will support 6-10 years aging.
