News

May 09, 2017


What do you want in our "Winter Warmer"?

 

We want to make a special 6 pack for Winter. What are your favourite varieties to warm you during the winter season?

Saperavi - a full-bodied and powerful palate with lingering depth. There's nothing like the colour of a Saperavi Red.

Las Triadas Tempranillo - a vibrant and energetic wine with density, complexity and concentration. Tempranillo matches well with game dishes - which we think of during the cooler months.

Winter Warmers are not just about reds - how about a Petit Manseng? Ours has aromas of cinnamon, honey and lemon supported by some nutty notes from the time spent on lees.

Let us know what you want and we will put it together to help you warm up as the cooler days set in.

Tannat and heart health

Its heart week... time to think about your health. Research from the William Harvey Research Institute in London believes ogogomeric procyanindins (OPSs) found in red wines to be the best source of red wine's health benefits... Good news right - but better than that it turns out of all varieties tested Tannat has the greatest concentration. So buy online here and drink up for your heart!

 

April 10, 2017


Cellar Door

 

 

We don't have a permanently opened cellar door, but we are happy to open for group tastings by prior appointment.

We also participate in the "La Dolce Vita" and "Fit for a King" weekends organised in conjunction with Wines of the King Valley.

Contact us via our email info@symphoniafinewine.com.au with any questions or to book.

 

Easter Morning with Prosecco

 

Can you believe Easter is almost here. Where does the time go? What are your rituals around Easter?

Several years ago Delicious Magazine came out with a wonderful Easter edition... ever since then their "Easter Bread Cinnamon Pull Apart" has featured at one of our family sit downs over the Easter period, whether it be for breakfast, morning or afternoon tea. This year we will make again but this time serve it with our Prosecco!

The bread has mixed fruits and rind of orange which will work perfectly well with the zesty, citrus aroma and crisp flavour of our Prosecco.

Our Prosecco has a relatively low alcohol content of 11% - which means there's no harm indulging with a glass or two Easter morning and then later with lunch.

Find the link to the recipe here http://www.delicious.com.au/recipes/easter-bread/d67afae9-d45d-4c7a-a19f-5267c8bb45ac

 

April 03, 2017


Las Triadas Tempranillo - Ole'!!

 

To get elegance and acidity out of Tempranillo, you need a cool climate. But to get high sugar levels and the thick skins that give deep color you need heat. The vineyard of Symphonia in the King Valley more than adequately satisfies these requirements to produce a medium to full bodied wine. Ripe black cherry fruit characters are rounded out by soft, mouth fulfilling tannins derived from the grape and built on during the twelve month maturation in the fine grain French Oak Barriques.

Why not open a bottle after an afternoon siesta on a lazy Sunday and enjoy with some Spanish cured meats!

Ole' to Tempranillo

March 31, 2017


Dont be an April Fool - Get a Discount!

When you order online at Symphonia on April Fools day - you wont be a fool  use code APRIL FOOL at the discount section when checking out to receive 15% off any purchase. Available 1 April 2017

Petit Manseng - 2008 and 2013

 

You may have noticed while shopping/browsing on our website that we have two vintages of Petit Manseng for sale. Both are great drinking now and even further down the track.

Petit Manseng was originally from the Jurancon region of south-west France. it has loose bunches of very small berries with thick skins that allow it to hang on the vine until late in the season.

We like to serve our Petit Manseng with something spicy like Chilli Mud Crab - why not try this recipe from Gourmet Traveller with your own bottle

 

You'll need

2 live mud crabs (about 1kg each) 6 kaffir lime leaves, torn 2 red birdseye chillies, thinly sliced Juice of 2 limes, or to taste 1 tbsp fish sauce, or to taste 1 egg, lightly beaten 1 bunch each coriander and Thai basil, coarsely torn 2 spring onions, thinly sliced   Chilli jam 60 ml (¼ cup) vegetable oil 1 onion, finely chopped 5 garlic cloves, finely chopped 15 gm (3cm piece) each of galangal and ginger, finely grated 3 long red chillies, thinly sliced 80 gm light palm sugar, plus extra grated for seasoning 2 tbsp fish sauce, or to taste

Method

  • 01
  • Place crabs in freezer to render them insensible (30-40 minutes). Meanwhile, bring a stockpot (see note) of heavily salted water to the boil. Add crab, cover and cook until cooked through (15-20 minutes). Drain, then remove top shell from crab, discard gills and coral, quarter crabs, crack claws, set aside.
  • 02
  • Meanwhile, for chilli jam, heat oil in a large wok over medium heat. Add onion, sauté until beginning to caramelise (15-20 minutes), then add garlic, galangal, ginger and chilli and sauté until chilli is tender (5-10 minutes). Transfer to a food processor, process until finely chopped, return to wok with palm sugar and fish sauce and sauté until caramelised (5-10 minutes). Add crab, lime leaves, chilli and 40ml water and stir until crab is heated through (5-10 minutes). Add lime juice and fish sauce and check seasoning, adding more juice, fish sauce and sugar to balance to your taste. Add egg and stir until egg is cooked and crab is well coated (2-4 minutes). Transfer to a bowl, scatter with herbs and onions, serve hot.

Note You'll need a big pot to cook both crabs at once. Alternatively, cook them one at a time.