Sunday, November 13, 2016

Where beef meats wine…


Sedona Estate have done it again for the 5th installment of their Longest Tasting lunch!

The Tf’s along with 60 plus attendees enjoyed local grown beef matched with their finest Yea Valley wines.
It didn’t seem so long ago but the TF’s remembered, chocolatier Deniz Karaca introduced all of us to the art of pairing wine and fine chocolate two years ago.  
(see blog post “wine and chocolate how divine”)

A promised highlight of the Sedona Lunch Wine Program was the release of their latest Reserve Shiraz.
Which we couldn’t wait for!!!

But back to the program…

Sonja and Paul set the challenge of “sourcing local food to discover the cardinal rules of wine & beef pairing….and there will be so much more on show with five new wines to taste!”

Who would not want to miss out really...

So, on warm and windy day (the rain held off thankfully) we set out for Murrindindi and from 1.30pm we enjoyed the beautiful tones of Soul and Jazz, back by popular demand, performed by Belinda Parsons and Mathew Fagan.

Whilst enjoying the wonderful Sauvignon Blanc, appetizers soon started appearing created by local chef and caterer Lyn from Harvesting the Feast.

Prawn Caesars, Buxton Trout Pate served on cucumber disks finished with flakes of smoked trout, and mushroom and thyme tartlets were eagerly snapped up by attendees, their cuteness didn’t out way the taste…

Divine little pockets of melt in your mouth goodness.

Once ushered in to the massive shed,
now that’s a shed….,

With its impressive wall of oak wine barrels and huge vats on the other side, tables  beautifully appointed with crisp white linen table cloths, tall red wine glasses on the wine menus, wooden tasting forks, white ceramic tasting plates and in the centre fresh native flower arrangements..

Once we were all seated the wine program commenced.

The presenters Paul Evans, Sedona Estate Winemaker and guest producer and local Tom Lawson from Paringa Livestock started the program.

Over the next four courses we enjoyed:
2015 Riesling matched with Charolais porterhouse steak, traditional milk and grass fed and aged for 21 days,
2015 Sangiovese matched with Charolais scotch fillet, traditional milk and grass fed and aged for 21 days,
2014 Cabernet Sauvignon matched with Angus Porterhouse, grass fed and dry aged for 40 days
And finally
2014 Shiraz matched with Angus scotch fillet, 300-day grain fed and aged for 21 days.

Tom guided us through what we should be tasting and why each cut of meat tasted differently per the fat content, the age of the beast, its diet and the ageing process.
To the amusement of us all, he spoke about the fact that steers of up to 30-month taste better than heifers who have had a few hormonal cycles.

Paul took us through a blind tasting with questions to determine the winner and Neville from Melbourne won the hamper which contained Cuvee Chocolate by Deniz Karaca, Two Pickled dukkha, Moroccan style olives, a bottle of local Extra Olive Oil and a bottle of the 2013 Shiraz Reserve

There was a barrel tasting which has become a bit of a tradition, the wine sampled was from a French oak barrel.

The 2014 Shiraz Reserve, was a delight, it’s been awarded 95 points from James;
the one and only James Halliday
who stated “it is easy to see why this is a reserve; its power and focus is awesome.”

On talking to both Tom and Paul, both agreed beef and wine education is important so people understand where and how their food and wine comes from.

The 2015 Sangiovese in post event sales was very popular, the Tf’s had to take some of that home as a memory of the day!

The Tf’s offer congratulations to Sonja and Paul for again showcasing local produce matched with their beautiful wines.

What will be next?







For more information or to visit..

SEDONA ESTATE
182 Shannons Road Murrindindi Victoria 3717
P: 9730 2883 
E: wine@sedonaestate.com.au 
W www.sedonaestate.com.au

CELLAR DOOR OPEN: Wed – Sun & Public Holidays  (Produce platters available on weekends & public holidays)

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