Food Wine Sleep

Making great tasting wine involves a lot of decisions and the small things can have a big impact on the resulting wine. One of the biggest decisions and probably the most critical, is the decision of when to pick the grapes.

In the lead up to the first harvest we spend a lot of time in the vineyard sampling and tasting, predicting when ripeness will be reached and estimating yield to be had. If there is too much fruit the vine will struggle to ripen evenly, too little canopy and the grapes will be exposed and not taste as good. It’s all about balance; balance on the vine will mean a balanced wine.

Keeping one eye on the weather forecast the grapes start to roll into the winery block by block. Harvest dates chop and change as I strive for the best tasting fruit we can possibly get. Harvest half of the block early for fresh acidity and leave the other half to get riper flavours.  Every tonne of grapes has to go through the same small grape press, it is a juggling act and the winery staff play the role of the clowns.

The juice begins to bubble away as the grape sugars ferment into alcohol, the air is filled with beautiful citrus, tropical fruits and heady yeast aromas as different juices slowly become wine. In a few short months it will be crystal clear and neatly packaged into bottles to enjoy with food and friends.

Bimbadgen – 790 McDonalds Road, Pokolbin NSW 2320

http://www.bimbadgen.com.au/

Bimbadgen

Bimbadgen

Bimbadgen

As the days start to get hotter and the food on our tables is lighter, Rosé is fast becoming the wine of the season at Esca, Bimbadgen and the Bimbadgen Ridge 2010 Rosé is one of my favourites. After much success during the 2011 Wine Show season, diners of Esca are finding that nothing can surpass sitting on Esca’s balcony taking in the view and the vines with a Riedel of Bimbadgen Rosé.

This Rosé is an ideal accompaniment to a wide range of food from antipasto or wood-fired pizza through to a Sunday afternoon BBQ with friends.  Its fresh fruity flavours balanced by crisp acidity make the perfect accompaniment to the cured salmon, orange butter sauce, horseradish crème and savoury tuille on the Esca Summer menu. As much as we love the 2010 Rosé, the upcoming release of the Bimbadgen Ridge 2011 Rosé is a cause for much excitement – young, fresh and bursting with flavour it is definitely one to keep an eye out for!

Esca Bimbadgen Winery Restaurant

P: 02 4998 4666 E: esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm. Dinner Thursday, Friday and Saturday nights from 6pm.

Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin NSW 2320
www.bimbadgen.com.au

Bimbadgen Ridge Rosé

Bimbadgen Sparkling NV Rosé

Cured salmon, orange butter sauce, horseradish crème and savoury tuille

Summer is a fabulous time, especially in a region like our home in the Hunter Valley. The dormant grape vines of winter have come alive with colour during Spring and the fruit of a new vintage. At Bimbadgen however, it is not only the vines to keep a watch over in Spring and Summer. The Esca Bimbadgen restaurant vegetable garden is alive with the flavours of the new season. For the summer menu, one of my favourite dishes is the ‘Salad of Summer Vegetables’ from which we have created with the fresh season produce we grow in our very own garden.

Asparagus should be just poking through the ground in tender, pencil sized spears. Dutch carrots are small and bursting with sweet flavour – but don’t plant too close as we found out! Peeling curly carrots can take some time! Baby Beetroots are also a great inclusion and growing well now for harvest.

For inspiration, below is a recipe of my ‘Salad of Summer Vegetables’ dish currently on the Esca menu:

Salad of Baby Summer Vegetables

Walnut Dressing:
100g toasted walnuts – chopped
500ml olive oil
Salt & pepper
50g brown sugar
200ml red wine vinegar

1. In a saucepan, warm the vinegar with the sugar, salt & pepper on a low to medium heat. Over-heating will cause the vinegar to burn.
2. Remove from heat and whisk in the oil.
3. Let cool to room temperature and then add walnuts.

Vegetables:
6 whole baby red beetroots
12 micro turnips
12 purple dutch carrots
12 chanteray carrots
12 micro truss tomatoes
12 asparagus spears

1. Bring a pot of water to a rapid boil, blanch all vegetables separately in the following order. Refresh all vegetables in ice water – this will help them maintain their colour.
- Turnips
- Chanteray Carrots
- Purple Dutch Carrots
- Whole baby beetroots
Test with a skewer, vegetables should remain slightly firm.

2. Remove vegetables from ice water, peel and set aside.

3. Bring a fresh pot of water to the boil and blanch the asparagus for approx. 30 – 40 seconds. Place immediately into ice water.

4. Place the truss tomatoes into a small baking tray. Drizzle olive oil over the top, and season with salt and pepper. Place in a medium oven for 5-10mins or until they begin to soften.

To serve:

1. Quarter or halve baby beetroots & turnips depending on size. Slice carrots in half length ways.
2. Place all vegetables together in a bowl, sprinkle a small amount of extra virgin olive oil, salt & pepper.
3. Lightly toss the vegetables.
4. On the plate arrange the vegetables to your liking.
5. Break the labna in ½ and re-roll to a ball and place 3 pieces around the plate.
6. Drizzle the plate with walnut dressing.
7. Garnish with micro shiso (Micro herbs).

Esca Bimbadgen Winery Restaurant

P: 02 4998 4666 E: esca@bimbadgen.com.au

Open 7 days for lunch 12pm – 4pm. Dinner Thursday, Friday and Saturday nights from 6pm.

Located within Bimbadgen Winery – 790 McDonalds Road, Pokolbin NSW 2320
www.bimbadgen.com.au

Salad of Baby Summer Vegetables