Max Allen mentions our Amphora wine dinner being held at Virginia Plain next Tuesday in Gourmet Traveller:
“A growing number of our most talented and adventurous winemakers are fermenting and maturing grapes in almost exactly the same way our distant ancestors made wine thousands of years ago – by throwing large bunches of grapes or whole berries into big clay jars ans letting nature take its course,” he writes.
Max’s article isn’t up on the web yet but you can find Mike Bennie’s story about these kinds of wines in this article in Gourmet Traveller Wine “They found it in Fruili”:
“…great hype has been made about the use of amphorae to ferment wines on their skins. The story is of course not about the vessel but much more about the skin contact, the vineyards and the grape growing, with most producers of note farming biodynamically or without any form of chemicals in their vineyards. Maceration is the lynchpin. After extended maceration, which can range from a few weeks through to several months and in some cases longer, the wines are left in barrel for prolonged periods, often several years. After time in wood, wines are left to mature in bottle for long spells too.
Orange wines present with incredible aromatic spectrums, at once idiosyncratic but also vibrant, pure and engaging. Texture is often key – they can be dry, showing various characters of stones and minerals, display structure from fine to powerful tannins, and demonstrate an ability to not only age further, but to develop positively over days in an open bottle.”
What: Amphora Wine Dinner at Virginia Plain
When: Tuesday 13 November 2012 7pm
Where: Virginia Plain, 31 Flinders Lane (next to Cumulus Inc)
How much: $110.00 (plus 30c booking fee)
How to book: Booking only through Trybooking here.
If you haven’t heard about this dinner you can find more about it here.
Virginia Plain’s chef Andy Harmer will be preparing canapés, a four course meal and petit fours in addition to the six wines being served:
Limited Tickets are available only online here.
NV, Costadila Prosecco 450slm Veneto, Italy
Compressed Cucumber with Gin and a Kingfish Tartare
Wagyu Bresaola with Truffle Cream Cheese
2009 Pheasant Tears?Raksiteli, Kakheti, Georgia
Tomato Tart with Goats Cheese, Beets & Lambs Lettuce
2011 Ducks in a Row Pandora’s Amphora?Vermentino, Fiano Moscato, Giallo (45,45,10)
Cep and Morel Risotto
Between courses 2011 Quealy Friulano ‘Amphora’?Mornington Peninsula, Victoria
2005 Gravner Ribolla Gialla
Roasted King Fish Fillet with Three Cheese Crust, Baby Calamari with Vongole Sauce
2010 Cos ‘Pithos’ Rosso, Sicily, Italy?(Nero d’Avola-Frappato)
Roast Pork with Braised Cheek, Crispy Ear Crackling, Fennel and Licorice with Red Currents
Coffee and Tea