Jul 242015
 

 

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This evening Aussie Wine Guy cracked a clean bottle from Canberra Region producer Lark Hill.  This solid dessert wine is a 100% biodynamic wine, locally grown and bottled.

This noble variety is produced in somewhat small quantities due to meticulous handpicking.  There are delicate flavours to be found inside even a small glass of this liquid gold – citrus, a hint of lime, apricot/peaches and a slight mineral aftertaste make this an excellent pairing with very sweet desserts or a well stocked cheese plate.

 

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Jul 242015
 

 

IMG_2687_Medium

This evening Aussie Wine Guy cracked a clean bottle from Canberra Region producer Lark Hill.  This solid dessert wine is a 100% biodynamic wine, locally grown and bottled.

This noble variety is produced in somewhat small quantities due to meticulous handpicking.  There are delicate flavours to be found inside even a small glass of this liquid gold – citrus, a hint of lime, apricot/peaches and a slight mineral aftertaste make this an excellent pairing with very sweet desserts or a well stocked cheese plate.

 

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Jul 072015
 

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Last Friday Aussie Wine Guy and his associates dined at one of Canberra’s prestige restaurants, Courgette, which is located on Marcus Clarke street in the city, provides a central and accessible location.  The establishment is well appointed with a relaxed but refined ambiance.

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Service was prompt and courteous, providing us with a superlative menu of options for our lunch.  The restaurant also has quite a formidable wine menu, although as a party on the whole we decided to leave the wine paring to our capable hosts.

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AWG decided, after much agonizing, on an entree of chicken liver parfait, brioche, quince onion jam, sultanas and winter flowers.  This was paired rather boldly with a Sauternes style Darlington Point botrytis Semillon, lusciously thick, viscous and sweet with just the right mix to compliment the salty, savoury tones of the parfait – an inspired paring which was the envy of the table.

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For the main, AWG went with Dutton park confit duck leg, red cabbage, parsnip puree, roasted chestnuts finished with a port and thyme glaze.  This was paired with an unsurprisingly refined French Grenache, which featured a slightly spicy aftertaste well paired to the delicious flesh of the duck leg; the port and thyme glaze providing the smooth flavour bite after bite.

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To finish up, AWG’s dessert selection was a serving of baked chocolate mousse, banana fritters, honeycomb with salty nutty ice cream.  This was paired with a tasty Italian dessert wine, consisting of the more unusual Carmenere and Oseleta grapes.  It proved to be an excellent companion to the sweet mousse and coolness of salty ice cream.

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The enjoyable lunch was the highlight of the week, no contest,  Canberra is blessed with an array of fine dining options, and Courgette proves to be a top competitor in the market.  The staff were exceptionally helpful and welcoming, the menu was simply delectable and the depth of the wine range very impressive.

One day, Aussie Wine Guy would love to return and place an order for a bottle of Chateau Petrus, which AWG understands is a feature of Courgette’s very well appointed and comprehensive cellar.

Lastly a big thanks to Mike H for taking the lead on booking a superlative lunchtime option.

May 202015
 

IMG_1666Sometimes it’s easy to forget there’s more beyond the bottle.  Aussie Wine Guy recently acquired a small cache of wine cases, and it reminded us of the art emblazened on the side of a simple case of wine and how elegant and refined  it can be..

We have an interesting collection of name brands; Penfolds, Jim Barry, Peter Lehmann in addition to some less well known names.  Of course now we have the interesting problem of what to do with these cases, but we’re sure it’ll be interesting!

Stay tuned for more.

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