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ADD YOUR FRIENDS
Like our email? Add your friends and go into the draw to win a dozen unreleased Ambriel's Gift 2006 (Don't forget to let them know you're doing it)
dru@koonara.com
 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Bronze - Cowra Wine Show
Bronze
- Boutique Wine show
Bronze
- Adelaide Wine Show

Just released... and just $15.95.
http://koonara.com/ourwines.html

If you can't read this email please click here:  http://koonara.com/2009oct.htm to to be removed of the email, click the unsubscribe button at the bottom of the email

First Leaves
Who could resist the bright yellow of the canola in the background? It's been so wet in Coonawarra lately you could bog a frog. Great for crops, water table and umbrella salesmen everywhere.

Cars in the cellar door
8 months on, and traffic is getting a little congested in the cellar door at the moment, with a lot of changing gears & honking horns. So watch your feet if your heading in, although since it's foot powered, reverse is all that Lucy's mastered.

 
Flintstones car: shifting gears, with the legs doing all the work...


New Toof...


Broome: The crazy-kicking pool swimmer

 

Wine Fact:
Australians are the world’s biggest English-speaking wine drinkers, consuming 21.1 litres each annually – but we rank 16th overall.

Wine Deal:
We are now doing specials for full and half cases on selected wines - go to http://koonara.com/ourwines.html to see if your favourites have 5, 10 or 20% off...


Wine Advice:

We tend to drink our white wines too cold and our reds too warm. Serving a wine too cold suppresses its fruit flavour and exaggerates oak character and tannin. Serving it too warm exaggerates alcohol but softens tannin – the stuff that causes red wine to have a puckering effect in the mouth. A good rule of thumb is 15 to 18 degrees for reds (cool room temperature) and 8 to 12 degrees for whites (moderately chilled). (the photo is frozen wine, not a bong, as one friend asked)

 

 

 

Bar Joke
A neutron walks into a bar. "I'd like a beer" he says. The bartender promptly serves up a beer. "How much will that be?" asks the neutron. "For you?" replies the bartender, "no charge."
 

 




 

 

Restaurants we love: 
La Camera - Southbank, Melbourne
Big supporters of us for years now, La Camera means "The Room" in Italian. amazing view of the city skyline, great ambience, great Italian food.....Yummo!

http://lacamerasouthgate.com/


 

Word of the day:
CARPERPETUATION (kar' pur pet u a shun) n. The act, when vacuuming, of running over a string or a pie
ce of lint at least a dozen times, reaching over and picking it up, examining it, then putting it back down to give the vacuum one more chance.

 

Jules & Alana
Great friends and once-Coonawarra_winemakers Jules Langworthy and Alana Hill-Ling recently got married on Cable Beach, in Broome - I'm not sure there are too many places in the world that could top that as a spot for a wedding. Perfect weather, and nothing but stunning ladies, the tidiest of tidy wines, and Knappstein Beers as far as the eye could see.  More photos here:


That's a lot of sand...

c
Alana & Stepdad Dick


The lovely couple with the wedding party looking on...


The recently engaged Coonawarra locals George Kidman and Cath Cox


Myself & Nicole

 

Cooking with MacGyver
Artichoke
No bagging the artichoke!
Yes, I'm sure most of you screw your face up at it in the fresh veg section, but these things are awesome and in season, so here is a good interactive, simple recipe:
 

  • Rinse the artichokes in running cold water.

In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf. Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook. 

How to Eat an Artichoke
Artichokes may be eaten cold or hot, but better hot. Serve with full egg mayonnaise.

1. Pull off outer petals, one at a time.

2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.
http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

 

Wine Quoteth:
"Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.

Ernest Hemingway, Death in the Afternoon
 


Wise advice: 

A person is only as big as the things that make him angry.


Events:
Coonawarra Cup - 14th Jan
Biggest day in the racing calendar in Coonawarra - book your accommodation now at www.penola.org

More racing photos from last year: http://www.penola.org/racing_vignerons2009.htm
 

Tagliatelle with sausage, roasted tomato and pesto sauce
Serves: 4
Preparation time: 90 minutes Cooking time: 10 minutes

Ingredients
6 thick beef sausages
750 g Roma tomatoes, halved lengthways
1 red onion, cut into thin wedges
2 tbsp extra virgin olive oil
1 cup Koonara Riesling
2 tbsp lemon juice 400 g tagliatelle 4 tbsp basil pesto

Method
1. Preheat the oven to 160ºC. Place the tomatoes in a roasting dish lined with non-stick baking paper. Scatter the onion, over the top of the tomatoes and drizzle with the oil and white wine, season with salt and pepper. Roast for 1½ hours or until tomatoes are very soft. Remove from the oven and drizzle with the lemon juice.

2. Cook the tagliatelle until just tender and drain. While the tagliatelle is cooking, preheat the grill or pan and either grill or pan-fry the sausages over a moderate heat until browned and cooked.

3. To serve toss the tomato mixture, the tagliatelle and the sausage pieces together and place into warm pasta bowl. Top with a spoonful of basil pesto.

Tips
Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Wine to Match:
Peter Lehmann Margaret Semillon - $28
Holy Crap. You will never look at Semillon (Pronounced Sem-ee-on) the same way again. If you think your not a fan of the variety, you need to wrap your laughing gear
around this wine, as it will change your world. Named after Peters wife, this wine has  Lemon sorbet zing, with some fantastic creamy complexity. Winemaker Andrew Wigan has the Midas touch - if you don't believe me, try the aged Riesling (called Wigan) from the same vintage.
 www.peterlehmann.com

NEW RELEASE: The new girl on the block
The Enchantress - Special - $20

New fresh & Zippy - full of strawberries & Gala Apple, this is ready to celebrate the up coming opening of our new cellar door in Robe (more on that next month...). It  is in at a special $20 (will be $25). Get in quick, as there is a very limited number.
http://koonara.com/ourwines.html

Music to match - Cocktail Party:
Hed Kandi - Kandi Lounge
The kind of music you find in super sexy lounge clubs - now in the comfort of your own home. Great atmosphere album for a cocktail party.
 

 

 

 


"Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A fine wine -  and another one."


  • Dru Reschke

    Koonara Coonawarra Wines
    O: (+61) (0)8 8737 3222
    M: (+61) (0)408 101177
    F: (+61) (0)8 8737 3220
    dru@koonara.com
    www.koonara.com

    Box 5 Coonawarra
    South Australia 5263



    Silver  medal - SA Tourism awards
  • "One of the smallest & best wineries (in Coonawarra) is Koonara - A highlight and a must to check out."
    -
    Ray Jordan, The West Australian
  • "4½ Star winery" James Halliday's wine companion 2010