Imbibe Christmas 2015

This globetrotting and truly quite

legendary Australian show
continues to tour the world and
they are coming back to us on the
8th December 2015 for just one
night only!
Waited upon by Basil, Sybil and
Manuel, this is fully immersive, highly
improvised and site-specific comedy
theatre at its best. Only one third of
the show scripted, so anything can
happen as you take a seat in the
Fawlty Towers restaurant
Expect all the best gags, shambolic
service and a 70s style 3-course meal
in a hilarious battle of wits, patience,
fire extinguishers and fine
food (Australian Traveller Magazine,
Sydney Opera House). Just dont
mention the war! Internationally
acclaimed by audiences and critics
alike.

Some like it sweet!!! and thats ok.

Hunter Valley Resort

ABN 89 003 384 307
Hermitage Road
Pokolbin NSW 2320
P: 02 49987777 ext 5
F: 02 49987787
wines@HunterResort.com.au
www.HunterResort.com.au

A large number of our Imbibe club members thoroughly enjoy a

refreshing glass of light and sweeter style of white wine. Moscato - a
sweet, slightly bubbly wine made from grapes from the Muscat
family, is a great example of this style.
Unfortunately, many sweet wine drinkers are nearly apologetic
when asking to taste their preferred style of wine as they feel they
are unsophisticated and not drinking the cool and trendy wines.
Reality is, sweet wine drinkers know what they like and thats the
important thing when drinking any style of wine. Many sweet-wine
imbibers are starting out on their exciting journey into the world of
wine and dry-wine drinkers should be careful not be too
judgemental. If they were honest with themselves, dry wine
enthusiasts would remember the sweet wines they thoroughly
enjoyed in their younger days. Most Baby Boomers will have fond
memories of Ben Ean Moselle a significantly sweet Hunter Valley
white that was extremely popular to almost all in the 70s.
So to all the sweeties out there stand tall, be proud and enjoy
your next zingy and refreshing Moscato.

Whites

LISA MCGUIGAN GRUNER BLANC 2014.

This absolute stunner is a unique
blend of Hungarian Gruner Veltliner
and Hunter Semillon. It is the
brainchild of the innovative Lisa .The
wine appears very pale straw yellow
with a green tinge. On the nose it is
fresh and clean with a powerful
aroma of lychee and musk, accented
by hints of lemon guava. It is crisp
and zesty on the palate; at once
sweet and tart, the guava and
mandarin flavours with bracing
minerality. On the finish the
mouthfeel is silky and mouth-filling
with a hint of white pepper. Enjoy it
al fresco on a warm summer day!

P OLIN & P OLIN C ONVICTS

CATHOLICS VERDELHO 2014

&

ANDREW THOMAS SEMILLON

SAUVIGNON BLANC 2015
Yet another great blend from
Andrew. Pale straw green in
colour. The palate has a range of
flavours from lemon through to
passionfruit. Finishes with juicy
acidity. 60% Hunter Semillon and
40% Sauvignon Blanc from Adelaide
Hills

MARGAN SEMILLON 2015

With colour of light straw, the wine

has an elegant nose of citrus and
m e l o n ba cke d wi t h mi n e ra l
characteristics. The palate is soft,
crisp and fruity and is supported by
seductive acidity. Great structure
and length lead to a mouth watering
finish. A great wine for a hot
summer day sitting on the deck.
Drink now.

This Semillon shows a soft lime

green colour. Upfront lemon zest is
accentuated by crisp citrus notes
and a refreshing lemon sherbet
palate. The perfect balance
between natural acidity and fruit
flavours gives a great mouthfeel
wanting you to go back for more.
Cellaring this wine for a few years
will result in a beautifully complex
Semillon typical of the Hunter
Valley

DAVID HOOK DE NOVO BIANCO 2013

MAJORS LANE PINOT GRIGIO 2014

This elegant wine is a complex blend

of Chardonnay, Pinot Grigio,
Sauvignon Blanc and Riesling, grown
on Mount Canobolas, Orange. It has
fresh fruity (grapefruit/stonefruit)
aromas. A rich and complex texture
on the palate due to the oak and the
blend of grapes, with a long lasting
finish. We recommend decanting an
hour before drinking to allow the
richness and complexity of the wine
to fully unfold.

These low yielding vines located

in the heart of Lovedale produce a
wine that fresh and vibrant. A hint
of citrus up the sides of the pallet
and tropical fruit flavours through
the middle. This gives the wine
beautiful complexity and clean
finish. Food match-: Antipasto
platter

Reds

MAJORS LANE PEPPERCORN BLOCK SHIRAZ

From the legendary 2014 vintage, is the
best yet? You decide. Medium crimson
with a purple rim. Vanilla, toffee, and
mulberry dominate the rich aromatic
nose, with a hint of whole cloves and a
brush of cedary oak in the background.
The palate is rich and deep with plum
overtones and savoury undertones. The
tannin structure is very soft with a
slight lift on the finish. A perfect
accompaniment to a rare steak fresh off
the barbie! If you love this wine as
much as we do, order a dozen quick; we
expect it to sell out, as usual, by midJanuary!

STORMY RIDGE TEMPRANILLO 2012

Bright glossy red/pink colour - medium
depth. Nose is very fresh, almost has
Pinot Noir aromatics. There is some
nice red berry/rose hip. The palate is
medium bodied with fine tannins and
again is reminiscent of Pinot. Lovely
balance and finish with a good fruit/
oak/tannin balance. a nice mix of spicy
fruit . The palate with flavours of
salami and pepper, firm tannins and an
array of ripe fruits. A well balanced
wine, fresh and varietal.

MARGAN MERLOT 2014

The 2014 Margan Merlot explodes
with primary fruit characters of ripe
red berries, spiced plums and cassis.
A distinct cigarbox aroma derived
from the subtle use of oak
accentuates the earthy palate, which
is rounded out with some savoury
characters and a perfect amount of
spice. The tannins are slightly chalky
with a velvety smooth mouthfeel.

HELE FAMILY ENVY SPARKLING

SHIRAZ
Deep Purple in colour, with
wonderful aromas of fresh
berries with lifted fruit and a
lingering palate of sweet
cherries This is the perfect wine
to pair up with the honey glazed
ham this Christmas.

LISA MCGUIGAN VANESSA SHIRAZ

2013
100% Barossa fruit dense colour
with high alcohol from the
Vanessa vale vineyard. Soft
tannins and a persistent length
will insure healthy cellaring.
Only being the second vintage by
this talented wine maker we can
already tell it will be a firm
favourite. Drink with roast beef
or bbq meats

DAVID HOOK CENTRAL RANGES

BARBERRA 2013
This wine exhibits all the classic
varietal characters of barbera.
The wine is deep crimson red in
colour This Fragant wine has red
Fruits and tangy cedar and spice
this carries though on the palate
with blackberries and plums.
finishes with a firm acidity
accompanied by fine soft tannins
typical of this variety.
Pairs
beautifully with lighter meats.

For reservations, please go to www.hunterresort.com.au

or call one of our friendly reservation team on 02 49987777
Remember to mention you are an Imbibe Member to receive
your special 10% discount on the above packages...

For reservations, please go to www.hunterresort.com.au

or call one of our friendly reservation team on 02 49987777
Remember to mention you are an Imbibe Member to receive
your special 10% discount on the above packages...

CHEFS CORNER
PEKING DUCK & FIVE SPICE PIE
Ingredients:
1 Chinese Roast Duck
50g dried Chinese black mushrooms
Hot water
50ml Vegetable Oil
1 Brown Onion minced
2 cloves Garlic minced
2 teaspoons minced ginger
200g shiitake mushrooms, finely sliced
3 green onions finely sliced
2 teaspoons Chinese Five Spice powder
2 teaspoons shredded flat leaf parsley
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pkt filo pastry
Method:
1. Soak Chinese black mushrooms in water until
softened (about 15 minutes) then strain and slice
finely. Heat oil in a fry pan and cook onion,
garlic and ginger.
2. Stir in black mushrooms and shiitake mushrooms
and cook for 15 minutes until softened and liquid
has evaporated.
3. Stir in green onion and cook until just softened.
4. Add five spice powder, parsley, salt & pepper.
Allow to cool.
5. To make the pies mix equal quantities of
chopped duck & mushroom pieces
6. Fold a piece of filo pastry in half and brush with
butter, then fold a second piece in half and
place on opposite angle.
7. Place duck & mushroom mixture in the middle of
filo in a log shape. Fold in back and two sides of
the pastry to meet in the centre. Brush well with
butter and then roll it forward to totally seal it.
lace in a pre-heated oven at 180 degrees Celsius for 18
minutes

APPLE & PRESERVED LEMON SALAD

Ingredients:
1 Green Apple
1 Preserved Lemon
1 Garlic Clove
80ml Extra Virgin Olive Oil
Juice of 1 Lemon
Sea Salt & Ground Pepper
Method:
1. Quarter the preserved lemon,
remove the pith and finely
chop the rind.
2. Crush the garlic, add olive oil,
lemon juice, preserved lemon
rind, sea salt & pepper.
3. Peel and core the green apple.
4. Finely slice and mix with lemon
mixture.

COOKING WITH WINE. WILL JUST ANY BOTTLE DO?

Wine is used in cooking to add richness flavour and succulence. Rarely
should it be used to add flavor of the wine itself, but rather to enhance the
natural flavours of the food which it is cooked.
The right variety of wine to drink with a dish is usually the wine to use in its
cooking. Although if you plan to serve a rare old wine with a meal, a more
recent and in expensive wine suffice for cooking . On the whole cooking
wine needs to be drinkable so if the dish is to be good enough to eat, the
wine should be good enough to drink Below is the most classic wine dishes
Enjoy

COQ AU VIN RECIPE

Ingredients
250 gm bacon
10 small onions, peeled, or 1 large yellow onion, sliced
2 stick celery
2 medium carrots
1.5 kg chicken thighs and legs, excess fat trimmed, skin ON
6 garlic cloves, peeled
Salt and pepper to taste
2 cups chicken stock
2 cups red wine
2 bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
400gm button mushrooms, trimmed and roughly chopped
50gm butter
Flour for dusting
Chopped fresh parsley for garnish
Method
1. Dust chicken in flour. Shake off excess. Spray a flameproof casserole dish with oil.
Heat over high heat. Cook half the chicken for 2 minutes each side or until golden.
Transfer to a plate. Repeat with remaining chicken
2. Remove chicken. Keep warm. Simmer liquid on high heat for 10 minutes or until
reduced by half. Add chicken. Heat for 2 minute
3. Meanwhile, cook potato in a large saucepan of boiling water for 12-15 minutes or
until tender.
4. Drain. Return to pan. Add milk. Mash until smooth

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Mail to: Hunter Valley Resort, Corner Hermitage Road & Mistletoe Lane, Pokolbin 2320
Email to: wines@HunterResort.com.au
Phone: 02 49987777 ext 5 Fax: 02 49987787