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Winemakers report Frankie's Vintage in Marche, Italy
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Monichino wines
assistant winemaker Frankie is putting traditional Italian winemaking
techniques, learnt on exchange to Italy last Vintage, into practise in the
Winery on the Katunga estate.
Villa Ligi, scenery
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Our new sweet wine variety Moscato Bianco (whiteMuscat) will be available early next month. This
variety incorporates techniques Frankie picked up at a small
family-run winery, Fattoria Villa Ligi, north
of Rome late
last year.
Frankie worked at Fattoria Villa Ligi, in the town of Pergola during the
Italian harvest from September to December last year.
During his stay
Frankie picked up new wine filtering methods, as well as acquainting
himself with lighter styles of wine with less tannin and lower alcohol
content than most Australian wines.
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There's a very good reason for Italian wines being lower in alcohol. The Italians drink more wine than we do, it's part of every meal, sometimes even for breakfast!! Frankie said.
With the grape
varieties he needed already growing on the Katunga Vineyard, Frankie
embarked on a process of triail and error to produce the sweet, fruity
Moscato wines he had grown to love in Italy.
At lunchtime, we would have a two course meal, and each person would drink a bottle of wine, so the wine was light and easy to drink. That's something I wanted to bring back with me to Monichino's.
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End
of Vintage Dinner May 9th
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The End of Vintage dinner was held in our new
refurbished function room and Francesca prepared a incredible six course
degustation menu with matching wines. We showcased a wine from Italy,
Vernaculum from the Villa Ligi where our winemaker Frankie, did his first
Italian vintage last year.
Francesca's handmade Antipasto was perfectly matched with the Italian Vernaculum wine, giving our
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guests a
perfect example of the differences in the character of old world wine
varietals and the Australian new world wines.
The dinner
continued using the Monichino Italian selection of wines, Pinot Grigio,
Sangiovese and Barbera. These styles of wine are wines with attitude, more
savoury in character and are a perfect match with the intensity of the
Italian food.
Our winemakers
Terry & Frankie
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were the hosts
and spoke of the differences in winemaking and culture of the European and
Australian continents.
The evening was
such a huge success and enjoyed by all, now we will be holding an End of
Vintage dinner every year.
If you would like to leave your details for next year's event, please contact us on 03 58646452 or email info@monichino.com.au
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Foodbowl Music Festival - Friday, October 16 to Sunday, October 18, 2009
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Celebrating musical diversity, fine local produce and
country hospitality.
Numurkah isn't just the centre of Victoria's Foodbowl where 30% of the state's agricultural goods are produced.
It's also the hub of a vibrant musical scene a community where decades-old choral societies and brass bands thrive alongside pub rock bands, bush bands, acoustic groups, instrumental ensembles, and
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even the odd
heavy metal band.
From October 16 to 18, the heart of Victoria's Foodbowl will put on a festival that will have music lovers regardless of their musical leaning - licking their lips and tapping their toes in delight.
Whether they come from just down the road, from the state's capital, or from the other side of the world, musical groups will gather in Numurkah, in the spirit of friendship, mutual appreciation and support for
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one of the state's most drought-affected communities, to perform at the best venues the Foodbowl has to offer.
Lace up your dancing shoes extra tight, and join us in northern Victoria
for a weekend of fantastic music, tantalising local produce and charming
country hospitality.
For further information visit www.numurkahtourism.com/
foodbowl or call Lauren on 0400 260 114.
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Winter Recipe - Beef and Red Wine Pie
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Method:
Heat oil and brown beef in a large saucepan. Set beef aside and sauté onion
and garlic until tender. Add flour and cook for 1 minute. Return beef to
pan and add Monichino red wine and remaining ingredients. Cover and simmer
for about 2hrs or until liquid has been reduced.
Meanwhile to make
the pastry combine the flour and salt in a bowl and work the vegetable
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shortening in
with your hands until the mixture resembles coarse bread crumbs.
Add the water,
1 tablespoon at a time, only as much as you need to make a smooth ball of
dough. Wrap the dough in plastic wrap and refrigerate for at least 30
minutes or until needed. Place the dough on a lightly floured surface. Cut
the dough in two and put one half back in the refrigerator. Roll the other
half and line the base of your pie dish.
When your beef
filling is ready remove bay leaf and transfer into your pie dish. Roll
remaining pasty and make a lid for your pie.
Cook pie in a pre-heated oven at 180 degrees for approximately 30mins or
until pastry is golden.
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Beef Filling Ingredients:
1 kg diced beef
1 clove garlic
1 onion
2 tablespoons olive oil
1 tablespoon flour
2 tablespoons tomato paste
500ml Monichino red wine
500ml beef stock
1 bay leaf
salt and pepper to taste
Pastry Ingredients
3 1/4 cups flour
1 teaspoon salt
1 1/2 cups solid vegetable shortening
4 to 5 tablespoons ice water
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Suggested wine match:
Monichino
Cabernet Sauvignon. This big rich dish deserves a big robust red wine with lots
of rich berry, chocolate, pepper and tobacco box characters, and the finish
is smooth and velvety.
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Jazz in the Vineyard - 18th October 2009
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In conjunction
with Numurkah Food Bowl Festival Monichino winery will be holding a Jazz
and Blues festival on Sunday 18th October 2009.
The WOLF
GANG will be playing at Monichino
Winery , Starts at 12noon till 4pm "The Wolf Gang will howl up a storm
of swingin feel-good blues, Plus Jazz with their trademark style and
humour."
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Lead by
vocalist Diana Wolfe, the "Gang serves up a fresh and original sound
with its heart in swing, its soul in R&B and its spirit in the Blues.
Francesca will
have handmade Italian food hampers -please place your orders at the winery.
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ENTRY FEE $15 per
person. Tickets will be posted with your orders. No BYO drinks or food. Bar
will be open and cellar door for wine sales. Tables and chairs are provided
on a first in best seat basis. We will not be reserving any seats, so if
you are early you will be able to pick your position.
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Monichino Wine Club
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The Monichino wine club offers loyal customers of the winery fantastic discounts on wine orders by the dozen And the great news is that is cost nothing to join.
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All you have to
do is place an order for a minimum of a dozen wines, every three, six or
twelve months and enjoy the benefits.
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Take advantage
of the special members prices, simply complete the enclosed form and post
or fax through to the winery. Or click here to join online
now.
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Winter Warmers -
Time for some great Fortified Wines
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2004 Monichino Trophy Winning Vintage Port
APPEARANCE
- Rich Ruby colour
AROMA
- Blackberry & Spice
PALATE
- Blackberry, spice and cherry
Carlo
Monichino has excelled with this magnificent Vintage Port, winning a string
of medals, three gold from Ballarat, Rutherglen and the Australian small
winemakers show, plus an additional two silver medals from the Victorian
Wine Show. To intensify flavour and colour the vines were stressed from
fruit-set to picking without any supplementary water. Vintage Port is at
its best after many years of bottle aging. Monichino Vintage port retains
its youthful intense colour and although it can be drunk now it will be all
the better with cellaring. This wine has Blackberry & Spice aroma, with
intense fruit and cherry flavours, integrated with a good tannic finish provides for years
of potential cellaring. Cellaring 15-30 years.
PRICE:
$50.00 bottle (Cellar door)
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Liqueur Muscat
APPEARANCE
- Deep amber
AROMA
- Intense sultana and raisin chocolate
PALATE
- soft, luscious, spicy raisin flavours with a long and dull palate
One of the great intensely sweet fortified wines of north eastern Victoria, liqueur Muscat is rich and luscious. Monichino's commemorative Liqueur Muscat is typical of the style. Its rich intensive sultana, raisin and chocolate aromas marry with the luscious, soft, spicy raisin and subdued oak flours to create the full bodied mature character of the wine. The many years spent in the barrel have been amply rewarded. Usually served at the end of the meal with chocolates or cheese.
PRICE:
$25 bottle (Cellar door)
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White Muscat
APPEARANCE
- Brown toffee colour
AROMA
- Intense treacle & spice
PALATE
- Treacle, nutty & spice
Muscat
a Petit Grains, commonly called Frontignac in Australia, occurs in three
different variants - White, rose and Red. In this wine, the white variant
has been used, hence the term white Muscat. The base wine is from the 1980
vintage while the youngest vintage blended is from 1993. Aged in small oak
barrels over time the wine has gradually turned to a brown toffee colour.
The wine has a rich treacly aroma and ranco lifted by spirit. The palate is
initially sweet and complex with a lingering finish.
PRICE:
$45 bottle (Cellar door)
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Liqueur Port
APPEARANCE
- Caramel brick red
AROMA
- Combined oak and raisin
PALATE
- Full-textured, long-tasting, concentrated voluptuous tawny character
Liqueur ports are undoubtedly the quintessential examples of barrel-matured ports. The sought after deep reddish brown brick colour is a sign of this wine's maturity. Smoky oak and brandy complexities, combined with the nuances of raisin aromas are mirrored on the palate. The addition of a touch of spice adds to the concentrated voluptuous tawny character. Serve after dinner with soft cheese &
nuts.
PRICE:
$18 bottle (Cellar door)
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Old Tawny Port
APPEARANCE
- Light tawny
AROMA
- Strong brandy spirit with rancio lift
PALATE
- Mouth warming subtle fruit and nut flavours, lengthy palate
Tawny
port is probably the most popular fortified after dinner wine in Australia.
Its appeal is universal. The typical light tawny colour, which inspires its
name, is linked with a strong aroma of brandy spirit and matured fruit with
decided rancio lift. Subtle lingering mouth warming fruit and nut flavours
provide excellent balance and structure with a semi sweet after palate.
PRICE:
$25 bottle (Cellar door)
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MONICHINO CLEANSKIN SPECIAL
Supplies of cleanskins are running low, so if you need any get in
early.
Cleanskin Chardonnay....................................$80 doz.
Cleanskin Shiraz...........................................$100 doz.
Cleanskin Sauvignon Blanc............................$50 doz.
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Cellar Door Open For Tastings
Monday - Saturday 9.00am till 5.00pm & Sunday 10.00am till 5.00pm
Closed Christmas Day
& Good Friday
Berrys Road,
Katunga VIC. 3640
P: 03 5864 6452 F: 035864 6538
E: info@monichino.com.au W: www.monichino.com.au
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