Blue Pyrenees Estate

Sparkling Shiraz NV

Award
Winner Blue Gold Sparkling Red Wines
Grape Varieties
Shiraz (97%) Pyrenees, VIC, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Red with Oak Treatment
Recommended Retail Price
RRP AU $32.00
  • Blue Pyrenees Estate
    PO Box 3
    Avoca, Vic
    Australia 3467
  • Chris Smales, Winemaker
  • Phone (61) 418 368224

Fragrant mulberry aromas. Dry and savoury with good freshness and well-integrated mousse, but slightly drying chalky tannins. The wine’s mulberry fruit and freshness were enhanced when paired with the terrine.

Lovely and fragrant. Good brightness, freshness, flavour and balanced sweetness. Is a lovely plush wine that works very well with the terrine. The flavours of the wine are intense and satisfying. The cornichon accompaniment is an important element in the pairing.

Opaque purple garnet. Blackberry fruit compote on nose, firm tannins, bright acidity. Off dry but quite balanced in terms of alcohol and acidity. Pleasant easy drinking sparkling red meant for immediate consumption. Serve chilled with chocolate and summer pudding, desserts that are less sweet.

Bright slightly liquorice notes with dark cherries on the nose with hints of prune and canberry on the palate. Clean and fresh on both the nose and the palate. Works really well with this dish as the flavours are all very balanced.

Full crimson, good gas bead, slightly doughy estery nose, blackberry, plum, spice, quite primary, medium weight, slightly sweet.

Spiced fruit cake, medium soft fruity style, nice acidity, good mid palate. Dry finish, not too sweet or cloying.

The Sparkling Red Wines were judged with

Country Terrine

Presented by chef Michael Manners

Ingredients

  • 1kg course minced fatty pork
  • 500g diced chicken breast
  • 200g chicken liver
  • 3 eggs
  • 150ml cream
  • 100g diced onions
  • 4 cloves garlic, thyme, tarragon to tast
  • Seasoning: 14g salt/kg, 3g pepper/kg,1g nutmeg/kg

Method

  1. Melt onions and garlic in a little duck fat, allow to cool.
  2. Mix all the ingredients very well, weigh and season mix again.
  3. Line a bread pan or terrine mould with caul fat (pork lace) - I prefer this to bacon as the bacon flavour dominates the dish.
  4. Push mixture well into the dish, especially the corners, cover with baking paper and foil.
  5. Bake in a water bath in a preheated oven @180C Cook to 75C internal temperature.
  6. Allow to rest and cool to room temp before pressing.
  7. Allow at least 2 days for the terrine to develop all the flavours.
  8. Serve with a relish, or quince paste, soft washed rind cheese and Granny Smith apples