News

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.

What's Quintus you ask?

 

 

 

 

Quintus is a carefully structured blend containing five varieties, Saperavi, Tempranillo, Tannat, Merlot & Cabernet Sauvignon. this seamless wine had been blended so as to hide the notable characteristics of each variety, whilst allowing all varities to add to the complexity and interest of the blend, such that the whole is greater than the sum of the parts. This blend is 30% Sapervai, 30% Tempranillo, 15% Tannat, 13% Merlot and %12 % Cabernet. Each variety adds it own complexity to the blend resulting in a truly original wine blend that has no peer anywhere else in Australia if not the world!

Quintus is a wine with the elegance and structure to compliment a range of foods. It has sufficient acidity, tannin and fruit persistence to go with a juicy steak or a traditional oven roast, whilst it is not too overpowering for a meat based pasta dish or equivalent.

Enjoy Quintus with a range of robust meals with the confidence that it will age well over the next ten years.

 

Saperavi - The Georgian Wine

Saperavi is originally from the Republic of Georgia where it is easily the most widely planted variety. Saperavi means "pigment" or "dye" in the Georgian Language and refers to the extraordinarily deep colour of the variety. This intense colour combined with the variety's naturally high acidity and tannin levels produce a structured, powerful wine with the capacity for extended ageing.

 

Dan Traucki review from 20 FebruarySYMPHONIA 2008 KING VALLEY SAPERAVI
Purple colour that is awesome for its age, gentle aromas of tea leaves, gorgeous mouth filling flavours with a tight finish.
This is definitely a food wine- the richer the better. AMAZING