It’s 10 sleeps to Christmas (sorry not sorry), so we’ve got the ultimate BAIE Wines guide to surviving the silly season…
1. CHRISTMAS WINE
What’s your jobs at Christmas? Taking a salad, cooking the ham?
Either way to impress and enjoy we’ve got some beautiful BAIE Christmas wine for you to take along or serve all sorted for you… Sauvignon Blanc, Pinot Gris, Rosé, Shiraz… we’ve got you covered. Delivered to your door – no hassle, just great wine.
Time to think about who you haven’t got the right gift for yet…
To save you from entering crazy panic buying mode… our gift boxes are the most perfect present with wine and luxury items that tick all of the boxes, even for the most difficult person to buy for.
The BAIE Wines double bottle Canvas Gift Bags are a beautiful way of adding that extra pizzas to your Christmas Gifting.
Choose from three festive sayings ‘ thankyou, ‘sip sip hooray’, or ‘eat drink and be merry’, choose two beautiful bottles of BAIE and presto – you’ve got that little something extra gift.
Can you feel it? The cooler mornings, the crisp evenings?
This gorgeous piece of wine country is heading into cooler, shorter days and long, “wine by the fire” kind of nights. To us, that signals an excuse to get a little more indulgent in our cooking (and eating). Weekends spent savouring the rich flavours of autumn with friends and family equal the beginning of some well deserved down time from grape harvest and farming.
We are lucky enough to have a gorgeous friend who is a professional chef and this month, she’s contributing a recipe to our blog which is inspired by her love of all things Italian. Sioban lives part time in Italy and owns a business in Tuscany. Mad About Tuscany takes people off the tourist path and gives them the chance to experience the real people, food and culture of Tuscany…not to mention the amazing wine of the region!
She also runs a cooking school in Cortona, so really knows her stuff. This month, she’s been kind enough to provide a recipe sure to have you feeling pretty damn proud of the results.
Involtini di Carne
Serves 4 (makes 10 -12 involtini)
I love this dish because even though it’s easy…it impresses our guests and tricks them into thinking we can cook really well. These are a great dish for dinner parties as they can be prepared in advance….always handy! These involtini can be also made using chicken breast or pork fillet.
600gm of beef fillet 1 stick of rosemary
12 thin slices of ham 12 sage leaves
180 gm stracchino cheese, sliced thinly into 12 slices 80 ml olive oil
2 cloves of garlic, crushed ¾ cup bread crumbs
Sea salt and white pepper ¾ cup white wine
Slice your beef fillet into 12 slices about 1cm thick, cover each piece with a piece of glad wrap and then, using a meat cleaver tenderise the meat and make it very thin, only about 3mm thick. When you think you’ve tenderised it enough, give it another whack or two. Repeat for all pieces of fillet.
Finely chop your herbs and combine with your garlic. Season each piece of fillet with a little salt and pepper and then sprinkle a little of the chopped herbs and garlic on the fillet – this needs to be shared out among your 10 or 12 pieces of fillet.
Place a slice of your ham on top and then your cheese. Roll the pieces of meat into a mini roll, tucking in the sides if needed and repeat this process for all pieces of meat.
Roll your involtini in the bread crumbs and set aside. Heat a heavy based pan with your oil and once it is warm, place your involtini into the pan and lightly brown on all sides. Then deglaze the pan with wine and leave to simmer for a minute. Place a lid on the fry pan and turn off the heat and allow to rest for 2 minutes and then serve.
Naturally these involonti would be perfect if served with the BAIE wine of your choice (ours would be the beautifully balanced 2015 BAIE Rose’).
Things are coming along nicely with our 2016 harvest. We were into vintage very early this year due to the warm weather last winter promoting early bud burst, which made for great ripening and aromatics.We have a great feeling about this year’s vintage! We have moved beyond the initial fermentation with the Pinot Gris, Sauvignon Blanc and Rose’ and have racked it (racking is siphoning your wine off the yeast, known as lees, into a clean container using gravity so as not to disrupt the wine too much). Everything is going smoothly and we are really (REALLY) happy with the process so far.
Don’t forget: Our annual Winter Shiraz weekend (ONE OF ONLY TWO WEEKENDS WE OPEN OUR DOORS TO ALL OF YOU FABULOUS PEOPLE) is coming up, so make a date with us for July 2 & 3 – details of food and music to be released in the next few weeks.
We’re celebrating Baie Wine’s 10th birthday this year! Double digits means something worth celebrating…keep an eye on our Facebook and Instagram pages for more news on that.
If you’d like to learn more about our friend Sioban’s Mad About Tuscany, head over to her website…where there are even more recipes to devour! www.madabouttuscany.com.au.
On the Bellarine we are blessed with the kind of soil and climate that makes really drinkable, fruit driven wine and at this time of year, we begin to reap the benefits of the long days and sleepless nights which go into running a vineyard.
Harvest time practically zings with anticipation. It’s the end of one journey and the beginning of another, final journey to bottle and a new vintage. The vines are heavy with fruit and changing colour, the grapes are looking so full that you feel like you could drink directly from them and everyone is champing at the bit to get going….I mean, harvest = a new vintage = more wine, right?!
I love harvest time. Harvesting is a joy. It’s repetitive, it’s hot and it’s tiring, but it’s a joy. There’s something meditative about sitting amongst the vines picking bunch by bunch, row by row and just focusing on the task at hand. We’ve got a great team for harvest this year (they keep lapping me in the vines!) and it makes a huge difference to the energy. There’s nothing quite like picking something that you know will be used as part of a celebration, a great meal or as a way to tell someone you love them and I think we all get that.
This year, because of our lovely very hot December we started harvest two weeks early. At Baie Wines, we harvest three grape varietals; pinot gris, sauvignon blanc and shiraz, in that order. This week we picked the pinot. The sauvignon blanc and shiraz will wait a couple of weeks more because they’re fuller wines and need that little time more to relax away, ripening to perfection on the vine.
But back to the grapes, because they’re the star of this show. To put it simply, we’re having a cracker of a harvest. Yields are up and it’s a bountiful, great, solid crop with just the right Baumé (sugar content). As you can see from the photos, there are some gorgeous grapes and very big grins. It’s a very happy little team at Baie Wines right now….and we think you’ll be happy little drinkers come August and the release of the 2016 vintage!