Wednesday, May 16, 2012

Ow ya goin' mayte? by Bryan Cass

I spent a year and a half living in Australia going to grad school, and got to do a lot of winetasting while I was there!  The first six months I was right next to the wine region of the McLaren Vale.

The McLaren Vale area produces a multitude of delicious wines and has a great wine festival every year called the "Sea and Vines" wine fest as it is only a few miles from the Southern Ocean.  This wine festival is similar to any festival weekend you find here in the states but you replace the tri-tip with snags (sausages), the Syrah with Shiraz, the deer with kangaroos, and the oak trees with eucalypts!  One of the wineries we visited whose wine is widely available in the United States at a reasonable price is D'arenburg.  They make some great wines and would recommend picking up a bottle the next time you are in the Australia section of the wine shop.  Their winemaker Chester Osborn is quite a character and a bit of a winemaker celebrity down there.

Can you spot the Kanga?


The Barossa Valley is a more arid wine region in South Australia that is known for big reds, especially Shiraz.  Our winemaker at Cass, spent a vintage making wine at Grant Burge in the Barossa while I was there.

This is Coriole Winery in the McLaren Vale where you get to pour your own tatstes!
The Clare Valley
Getting to the Barossa is a two hour drive north of Adelaide, South Australia's capital city.  If you venture another hour further north you get to the Clare Valley, which is slightly cooler and known for producing world class Riesling.  They even have a bike trail connecting tasting rooms called the "Riesling Trail".  I never had the chance to, but it would be a great way to spend a day winetasting.

Yet another large wine region a stone's throw from Adelaide, is the Adelaide Hills.  This area is quite cool for Australian standards and prodcues cool-climate wines like Pinot Noir and Sauvignon Blanc.  Aside from these regions there are quite a few others including the Coonawarra, Padthaway, Mt. Benson, amongst others.  Go visit Australia if you ever get a chance and instead of going to the Great Barrier Reef or Sydney, go to Adelaide and do some winetasting, you will not regret it!
There are some very contemporary tasting rooms....
Some that are a bit more rustic...
Double decker bus tasting anyone?
Australia has a rich winemaking history, Penfold's Winery in the Barossa  Valley
Don't forget to throw away your "pip"

Friday, May 11, 2012

Pass the local cheese please by Lindsay Dodson-Brown


The Central Coast is known for its beautiful scenery and award winning wines. But did you know we are fast becoming a world class destination for cheese as well? Each unique terrior responsible for award winning wines also plays a role in the local cheeses here.   Any vineyard manger or winemaker knows that great wine starts in the vineyard. The same is true with cheese in that respect. What the animal eats directly reflects in the diverse flavors of their milk that is used to make cheese. So just like wine, a cheese made from the same animal but from another nearby farm, can produce cheeses that are incredibly different and diverse in flavors. Many of our local cheese makers will admit raising dairy animals on the central coast is incredibly challenging and expensive.  We are certainly not like the perennially green hills of Tennessee where grazing animals year round is easy…feed is expensive here. But that’s what makes our local cheese makers special, they work extra hard to produce a product that is unique to the Central Coast and world class in taste.

This brings us to wine, because what is a good hunk of cheese without wine? A ‘home-run’ pairing will enhance both cheese and wine and make for a blissful marriage of flavors in your mouth. One of the best (and simplest) way to pair a cheese & wine is to look to the region where they are produced. For example, a classic pairing (and one of my favorites) would be Crottin de Chavignol from the Loire Valley in France paired with the local Sancerre wine. Even better are local pairings (come on people, eat local!) Here are a couple of my favorite local pairings: Alcea Rosea Farms 4 week aged Templeton Gap paired with CASS 2009 Roussanne, Paso Robles Cheese Co. Fresh Truffled Chevre (I’m pretty partial to this cheese, wink wink) paired with CASS 2010 Grenache, and Rinconada Dairy’s Chaparral with CASS 2009 Rockin’ One Blanc.  If you are interested in trying local cheeses paired with our wines, join me Thursday May 31st at 5:30 p.m. for a fun-filled and delicious evening. RSVP: Lindsay@casswines.com

Some of our favorite local producers, check ‘em out: