Tag Archives: clonakilla

Dinner anyone?

The new Shiraz Viognier and Riesling are out now, so let’s try them over dinner.
For this year’s theme we have taken our lead from the fact that your correspondent has been named a finalist for the Gourmet Traveller Wine magazine Winemaker of the Year awards (to be announced in Sydney next Tuesday night!).

We will drink the Clonakilla 2013 Riesling and the 2012 and 2006 Shiraz Viognier, along with top wines from the other Winemaker of the Year finalists over five courses at some great restaurants.

The dinners sell out quickly, so if you would like to come along, book now!

Launceston – Stillwater, Wednesday October 9. $175/head. Bookings: 03 6331 4153
Canberra – Aubergine, Wednesday October 16. $165/head. 02 6260 8666
Adelaide – Bistro Dom, Tuesday October 22. $165/head. 08 8231 7000
Brisbane – The Euro, Wednesday October 30. $170/head. 07 3229 3686
Sydney – The Bridge Room, Monday November 4. $170/head. 02 9247 7000
Melbourne – Brooks, Wednesday November 6. $170/head. 03 9001 8755
Perth – No. 4 Blake Street, Wednesday November 13. $150/head. 08 9444 6678

For anyone able to make it to Sydney next week, join me at Icebergs Dining Room and Bar for the fifth in their series of tenth anniversary dinners on Wednesday September 25.

Four courses matched with Clonakilla 2013 Riesling, 2012 and 2008 Viognier, 2007 Hilltops Shiraz and 2012 and 2006 Shiraz Viognier. $170/head. Book on 02 9365 9000.

Wine and salume – a Bryan Martin special

Let’s talk about Kevin. A year ago, Bryan Martin, our resident winemaker, purchased two Berkshire piglets, Kev and Julia, with a plan.

Grow them on the autumn crops of windfallen apples from John Kirk’s beloved golden delicious crop, acorns from the first tree that he planted that gave the property its first name, Ballinderry, the place of oaks, and of course grape marc from our beautiful Shiraz, Riesling and Viognier grapes.

Unbeknownst to them the first to reach the target weight of 80kg was up for a change to their destiny.

Kevin, poor greedy, belligerent Kevin, got there first and is now hanging in our bottled wine cellar, the bunker, with its perfect climate of 15-16C and humidity of 60%.

Four different cuts of salume now represent the pig previously known as Kev: prosciutto, pancetta, coppa and guanciale.

And here he waits, as we do with many plans as the drying process continues.

Text: Bryan Martin
Photo: David Reist