Tag Archives: prosecco

On the Seventeenth day of Christmas my wine rack gave to me a Dal Zotto Pucino Prosecco

Yep, you’ve guessed it. Welcome to another sparkling Saturday!

Moving away from France and on to Italy, where it’s home to the Prosecco.

Prosecco is a great, and cheaper, alternative to champagne.
Why? Champagne comes from the champagne region in France, and can place a high price due to the high demand for it.
Prosecco is more widely available, and the process of making the wine is most cost effective, with the second fermentation of the wine occurring in stainless steel barrels.

The Dal Zotto Pucino Prosecco is a winner. Best of all it’s Australian produced. This Prosecco comes from the King Valley which is where many Italian immigrants settled back in the 1880’s. It’s in this location that’s quite similar to the growing conditions for many Italian varieties as it is in Italy.

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The DalZotto Pucino Prosecco has light bubbles, with pear and apple flavours. A creaminess to the wine, it finishes off crisp and dry.

A great way to spend your Saturday is having a Prosecco in the Park. What more could you want with a glass of bubbles in hand, sun shining, and hanging with a great bunch of friends!

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Until next time winos,

Cheers

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The perfect Sunday session – Wine and cheese at Austins & Co. Winery

Sunday Sessions are the perfect way to cap off a weekend, and avoid the dreading weary blues of returning to work on a Monday.

I was one of the 20 lucky people to have attended Austins & Co. Winery’s Sunday Session, hosted by the Austins themselves. The event was an intimate vineyard and winery tour of their property, topped off with wine tasting, cheese and chacturie platters at the end.

Austins & Co. Winery is located near Geelong in the Moorabool wine region, about an hours drive from Melbourne.

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The Tour

To kick start the winery tour, Scott Austin – Managing Director, gave us a run down of the history of the winery.

The property was bought back in 1989, with the purpose of planting Pinot Noir. Fast forward to today, and the winery produces approx 240,000 bottles a year, ranging from Chardonnay, to Pinot Noir, Rose, Shiraz, Prosecco, and even Reisling.

The terrior (procouned ter-wror) of the winery, which is the land, soil and climate where a vineyard is planted, is based on top of a volcanic rock-base, topped with limestone soil, in a cool-climate region. This hardy land-base and cooler climate means that the vines have to work that extra bit harder to produce the fruit for the wine, which ends up producing some cracking vinos.

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Up The Hill

Following the introduction, we then headed up the hill where we took in the great view of the winery, and the dam they occasionally use to water the vineyard, particularly just after harvest time (March), and in early Spring. We also learnt about the pruning and picking of the fruit.

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The pruning machine

Scott explained how to know when a wine is handpicked vs.one that is machine picked:

With handpicking involving many labour intensive hours, anything above a price point of $30-$40 will most likely involve part of that cost going to the handpicking of the fruit – anything below $20 will most likely be machine based picking.

So what are the benefits of a handpicked picked wine?

Handpicked means there is less damage, and more care placed in the handling of the fruit, meaning a better quality wine produced at the end.

While Scott explained all of this to the group, we were happily sipping on a glass of their delicious 6ft6 Prosecco, which came straight from a screw capped bottle! Yep, it’s one of the first wineries to be doing this with a sparkling. One of the key benefits of a screw cap sparkling is that you can screw the top back on, and place it back in the fridge or in the wine bucket, and not lose its sparkly goodness. Genius!

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On top of the hill

After we finished our glasses of Prosecco, we then continued back down the hill to the shed containing the vats.

The Shed

Here in the shed were a variety of different vats and barrels used to house the wine during the wine making process. The types included stainless steel vats, plastic vats, French oak barrels, and even stainless steel barrels.

 

There was one other type of vat that really caught my eye, and that was the concrete vat! or the concrete egg, as Scott had coined it. Such an interesting and cool shape!

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The concrete egg!

I had never seen one of these before. These vats are used in France, particularly for Bio-Dynamic wines. The shape of the vat is in an egg shape, which allows the wine to move around naturally. These vats are used to store the wine for at least 5 to 6 months, and are then transferred to the barrel for ageing and flavour.

Once we had learnt all there was about the vats, it was then off to Scott and Belinda’s home for wine tasting and food.

The wine, cheese and chacturie board

When we arrived to their home, we were warmly greeted by a bubbly Belinda Austin, Scott’s wife, and Marketing Director of the winery. We were handed a glass of Prosecco, and tucked in to some brilliantly prepared cheese and chacturie boards. These boards looked amazing, and were even better than the cheese boards I had ever dreamt about.

 

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What dreams are made of

Following the Prosecco, we then moved throughout the Austins wine range tasting Pinot Noir, Rose, and Shiraz. One of the tastings also included, what they called, their Pinot Project – this involved two separate winemakers, taking the same batch of Pinot Noir grapes back to their work-space, to develop their own signature Pinot Noir’s.

It was amazing to taste the difference between the two wines, which came from exactly the same source:

Wine #1 was somewhat a classic Pinot Noir – light in colour and light bodied, which was a result of the winemaker only using the grapes (excluding the stems) in the wine making process, and storing it in barrels for 16 months.

Wine #2  had a lot more complexity to it – deeper in colour and medium bodied, with medium tannin. Kind of alikened to a Shiraz I felt. This complexity was achieved by the winemaker using the full bunch of grapes complete with stems, and storing it in barrels for 12 months.

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The Pinot Project

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Good wine 🙂

 

Fair to say, we polished off the cheese and chacturie board good-andproper, and were well satisfied with the variety of wines tasted.

With this session being the first one held, I cannot recommend this highly enough to go and jump onto their next session, if they hold another one. Be sure to sign up to their e-news to keep up to date on their events and happenings.

Thanks Scott and Belinda for a great Sunday. Now…back to work I go.

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Bye!

Until next time winos,

 

Cheers!

 

 

 

 

 

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Melbourne Food and Wine Festival – Dal Zotto Wines

In Australia there are over 2,400 wineries. In Victoria alone there’s just over 700 wineries – the most of any state in Australia. Go Victoria! (Sorry other states!)

So many wineries, so many wines to taste!

 

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Thankfully, the Melbourne Food and Wine Festival helped us out in tasting some of Victoria’s best wineries in a one-stop-shop at the City Cellar showcase, on the banks of the Yarra River. While there were many brilliant wineries on show, there was one standout for me – Dal Zotto Wines.

 

 

Dal Zotto Wines is located in the King Valley region of Victoria. This region is approximately a 3 hours drive from Melbourne up the Hume freeway, nestled at the base of the Alpine National Park .

What makes King Valley unique is not only the amazing mountainous region it’s surrounded by, but also it’s migrant heritage. Many Italian migrants settled in the King Valley back in the 1940’s and 50’s. Along with the migrants came many European wine varieties including Pinot Grigio, Tempranillo, Barbera, and the infamous Prosecco. In fact, the King Valley can be considered Australia’s home of the Prosecco.

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There’s no place like home for Prosecco than the King Valley 

 

Dal Zotto Wines prides itself on its family values and heritage. With Dal Zotto founder Otto Dal Zotto being the planter of the first vine of Prosecco in the country, why wouldn’t you be?!

Who better to shine through these family values than Patrick, Dal Zotto’s colourful salesman. As soon as you meet Patrick, his energy and love of wine is infectious. Not to mention his love of food. He took us through each of their wines they had for tasting, and explained the flavour and characteristics of each. He even recommended using their Prosecco to make a mojito! Wow this guy loves to experiment. Something I’ll need to try out.

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Patrick!

 

If you do ever see the Dal Zotto Wines stand at any of the numerous wine shows that pop up in and around the country, be sure to drop by and say hi to Patrick!

 

 

My final take home picks of the day were:

Dal Zotto Wines Rosato 2013

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When you come across a Rosé as good as this one, pick it up and take it home with you. You’ll have no second thoughts or regrets.

 

Dal Zotto Wines Pinot Grigio 2015

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A classic Italian variety that stays true to how a Pinot Grigio should be – Crisp, fruity, with a clean refreshing finish.

 

Until next time winos,

Cheers

 

 

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Your summer is not complete without an Aperol spritz. A summer favourite featuring sparkling wine Prosecco

With just days left of summer, you might as well squeeze in a few glasses of an Aperol spritz.

Over summer I have seen this drink being spruiked everywhere, from rooftop bars to events around town.

Made with Aperol, an Italian liqueur, and Prosecco, an Italian sparkling wine, it is a deliciously refreshing drink! I couldn’t imagine a better place to sip this drink than somewhere outdoors, under the sun.

Aperol Spritz Recipe

  • Ice and thin slice of orange
  • 3 Parts Prosecco
  • 2 Parts Aperol
  • Dash of Soda

Mix and serve in a wine glass.

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And don’t forget to add sunglasses and slop on some sunscreen. Enjoy!

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Until next time winos,

Cheers

 

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Cooking with Brown Brothers Prosecco

Would you like some wine scones?

Wine scones? Now that sounds like my kind of afternoon tea!

Next time you’re having afternoon tea, try out this recipe. It will be sure to give your afternoon delight, that extra delight it deserves.

Typically to make a great scone, the secret ingredient is lemonade. This is what gives a scone that extra fluffiness and sweetness that makes passing up a scone hard to resist. For this scone recipe, rather than using lemonade, it uses Prosecco – Brown Brothers Prosecco.BrownBrothersProsecco

Prosecco is an Italian sparkling wine variety. While its sparkling cousin Champagne is fermented in oak barrels, and can only be named Champagne if it comes from the Champagne region; Prosecco is fermented in stainless steel tanks, and can only be named Prosecco if it uses the Prosecco grape.

With my bottle of Prosecco lined up along side the other ingredients, I couldn’t resist but tip the bottle and enjoy a glass while baking. The taste – Fruity and smooth, with a dry finish. Delish!

 

Ingredients required:

600g Self-raising flour

120g Caster sugar

250ml Brown Brothers Prosecco

250ml Double Cream

1 tsp salt

Milk for brushing

Extra four for dusting.

 

Method:

Preheat oven to 180 degrees.

Sift flour, sugar and salt in to a bowl.

Combine the Prosecco with the double cream and add to the dry ingredients.

Gently mix and kneed until the mix has come together.

Roll out on a lightly floured surface until 1.5cm thick, and cut in to 5cm round discs.

Place on lined tray 2cm apart.

Brush tops with a little milk and place in oven for 14 minutes.

 

Super easy, and quick to make.

Serve up warm with some jam and cream, and a glass of Prosecco on the side of course, and I can guarantee the troops will be happy.

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Until next time winos,

Cheers.

 

 

*Recipe credit to Brown Brothers Epicurean

 

 

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