Tag Archives: gsm

On the ninth day of Christmas, my wine rack gave to me a Robert Oatley GSM

Welcome Friyay!

Wine number 9 in the advent calendar, and this wine gives me the same happy feels as Friday happy feels – it’s the Robert Oatley 2015 GSM. I’ve featured this wine previously in my blog ‘three wise men, three brilliant wines for Christmas dinner’

Australia is renowned for mixing up the grape varieties, and blending them to make some new and interesting creations. This GSM is no exception. As the acronym suggests it’s a mixture of Grenache, Shiraz and Mourvèdre. Each of these grapes adds it’s character and personality to the wine.This wine blend is like having a party with a great bunch of friends!

Grenache adds the berry and sublte peppery flavours to the wine and the depth of colour. This is like the host of the party that puts on the food

Shiraz adds more of the peppery notes and also throws in some tannin. This friend is more like the one that brings dessert along to go with the food.

Mourvèdre mellows the wine out, and creates a smoothness. This friend is more like the one that creates the rockin dance list for the party.

So. Much. Fun!

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Hailing from Robert Oatley winery, the face behind the wines, Robert Oatley unfortunately passed away earlier this year. This man was a great influence on the Australian wine industry, and introduced many styles and varieties to the market – he’s even been crowed as the ‘father of Australian Chardonnay’.

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“Macerated red fruits and musk from Grenache, structure and longevity via Shiraz, Mouvèdre’s gamey notes and minerality.” http://www.robertoatley.com.au

I hope you enjoy this wine as much as I do, and I hope it gives you those Friday happy feels.

Until next time winos

 

Cheers

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Queens Birthday Long Weekend – Rutherglen Winery Walkabout – Part 1

Wineries, winter sun, bonfires, dancing, eating, dress-up costumes, friends, and lots and lots of wine all on a long weekend!
 
Say hello to the Rutherglen Winery Walkabout. An annual event held over the Queen’s Birthday long weekend. The event attracts over 20,000 people to the Victorian wine region, and is one of the most exciting times of the year. I was thrilled to pop my Walkabout cherry this year, and take part in this event, alongside with some of my best friends.
rutherglen tip the bottle
 
Held over the entire long weekend, Sunday is considered the ‘Big Day’ of this event, with many embarking on the region in fancy dress costume to celebrate all the goodness of what this region has to offer. Oh, and to celebrate the Queen’s birthday of course – Happy 89th Birthday Queenie!
 
Located close to the New South Wales border, the three hour drive to Rutherglen with two other girlfriends passed by quickly, thanks to some beat-rocking-beats, and plenty of road-tripping snacks.
 
road trip tip the bottle

Can you guess our roadtrip soundtrack?!

Once we had arrived at our destination, we stopped off at Valhalla winery for tastings and lunch. Housed in their straw bale constructed winery, their range featured Three Little Birds (a blend of Viognier, Marsanne and Roussanne), Viognier, Marsanne, Moscato, GSM (a blend of Grenache, Shiraz, Mourvedre), The Goat (Shiraz), 2012 Shiraz, The Ranga (a blend of Durif and Shiraz), and a 2012 Durif. valhalla tip the bottle
The stand out for me was ‘The Goat’ – an easy drinking, smooth style Shiraz with berry notes. We purchased a bottle to team up with our gourmet lamb sausages, topped with homemade relish, straight from the BBQ. Delish!
The Goat

The Goat

As the sun went down, we headed across the border to where we were staying in Corowa, with 40 other friends. Along the way, we stopped off at the bottle shop and picked up a local ‘All Saints Shiraz’ for night-time drinking.
 
With a bonfire in the backyard a-blazing, the excitement was definitely building amongst us all, particularly for the host, who immediately got in to character of Ron Burgundy; which was his costume for the Sunday. In true host style, Ron ensured that our glasses were full by sharing a vintage cleanskin red that was found in a mate’s garage when they had moved house. This was then followed by a fortified containing a blend of three different ports all mixed by Ron, the man himself.
Filled with good wine, and marshmallows, it made for a good nights’ sleep before the big day.
Marshmallowy goodness!

Marshmallowy goodness!

Waking on the Sunday morning it almost felt like Christmas.
 
Everyone bounced out of bed, pulled on their costumes, and boarded the bus. Our groups’ costume theme for the day was ‘Around the World’.
 
Stay tuned for my next post, as I take you on what was certainly a trip around the world…or Rutherglen at least!
 
Until next time wino’,
 
Cheers
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Wine and Food Match test – Jamie Oliver’s Beef Tagine & a Shiraz

This week I’ve decided to road test a food and wine match suggestion I recently read about.

 

I came across this suggestion through Foxtel’s Lifestyle Food newsletter, featuring their wine expert Angus Hughson. His motto – ‘Life is too short to drink bad wine’. I couldn’t agree more.

Foxtel Lifestyle Food newsletter

The wine suggestion was the 2012 Angove Long Row Shiraz; an elegant spicy Australian Shiraz, described as being medium bodied, peppery, fruity with dark cherry notes.

 

The food suggestion was Jamie Oliver’s Beef Tagine. For those of you who don’t know me, I must let you know I am a massive Jamie Oliver fan, so this match suggestion had intrigued me from the get-go; yep, that’s me with Jamie Oliver.

Me Jamie Oliver

Armed with the wine suggestion and recipe in hand, off I trundled to my local supermarket to source the ingredients. Unfortunately my local wine seller did not stock this particular wine, however, Angus did suggest a Shiraz, Cabernet Sauvignon or a Grenache as the best wines to pair with Beef Tagine.

Putting my reading glasses on, I scoured the wine racks to find something that would be of similar style to the Angove Long Row Shiraz. What I came out with was a Partisan Trench Coat Vintage 2010 from McLaren Vale – a blend of Grenache, Shiraz and Mourvedre (or commonly known as a GSM wine).

 

Partisan Trench Coat

The label stated the style of the wine to be ‘spicy, complex and brightly fruity’, which I figured aligned well with Angus’ first suggestion of pairing it with an elegant spicy Australian Shiraz – A man in a trench coat is elegant right?

 

 

 

 

 

 

After a long 3 hours waiting for the beef tagine to cook, I could not wait to sink my teeth in to the food and wine.

 

The verdict? Angus you are a star. This was a match made in heaven. The melt in your mouth meat paired perfectly with the spicy and fruity Shiraz – or in my case the GSM.

 

The Partisan was a dream to sip on – peppery on the nose, and spicy on the palate. I could easily drink this wine without the beef, however drinking it with the tagine really did balance out the 100+ spices that went in to the dish.

Jamie oliver beef tagine partisan

If you have a few hours to spare, I highly recommend you to whip up this dish and have your Shiraz on hand to serve up at a dinner party. I can guarantee you will have your friends coming back with their wine glass asking ‘Please sir, I want some more?’

 

Until next time wino’s,

 

Cheers

 

 

Here’s the recipe! Credit to Lifestyle Food channel.

http://www.lifestylefood.com.au/recipes/16634/beef-tagine

Ingredients:

  • 600g stewing beef
  • olive oil
  • 1 onion, peeled and finely chopped
  • a small bunch of fresh coriander
  • 1 x 400g tin of chickpeas, drained
  • 1 x 400g tin of chopped tomatoes
  • 800ml vegetable stock, preferably organic
  • 1 small squash (approximately 800g), deseeded and cut into 5cm chunks
  • 100g prunes, stoned and roughly torn
  • 2 tablespoons flaked almonds, toasted

For the spice rub

  • sea salt and freshly ground black pepper
  • 1 level tablespoon ras el hanout spice mix*
  • 1 level tablespoon ground cumin
  • 1 level tablespoon ground cinnamon
  • 1 level tablespoon ground ginger
  • 1 level tablespoon sweet paprika

 

*Ras el hanout (Arabic for ‘top of the shop’) is a blend of the best spices a vendor has in his shop. The mixture varies depending on who is selling it, but can be a combination of anywhere from 10 to 100 spices. It usually includes nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chilli, allspice and orris root.

 

Method:

1 Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put into the fridge for a couple of hours – ideally overnight. That way the spices really penetrate and flavour the meat.

 

2. When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½hours.

 

3. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½hours. Keep an eye on it and add a splash of water if it looks too dry.

 

4. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

 

 

 

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