Archive for February, 2009

NY Grapes: Thunder from Down Under > Wine Dinner Redux

Friday, February 20th, 2009

21 descended on our home last night for a meal and some wine…OK, a lot of wine and an excellent meal.  Here are the wines from the night:


  • 2004 Cape Mentelle Sauvignon Blanc Semillon, Margaret River
  • 2008 Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
  • 2006 Streicker Ironstone Block Old Vine Chardonnay, Margaret River
  • 2007 Kaesler Old Vines Semillon, Barossa Valley


  • 2005 Pipers Brook Vineyard Pinot Noir, Tasmania
  • 2002 Magpie Estate “The Gomersal” Grenache, Barossa Valley
  • 1997 Clarendon Hills Old Vines Grenache, Blewitt Springs Vineyard, Barossa Valley
  • 1998 Clarendon Hills Shiraz, Piggott Range Vineyard, Barossa Valley
  • 2003 Torbreck “RunRig”, Barossa Valley
  • 2004 Torbreck “The Struie”, Barossa Valley
  • 2001 Elderton Command Single Vineyard Shiraz, Barossa Valley
  • 2006 Amon-Ra Unfiltered Shiraz, Barossa Valley
  • 2001 Ross Estate Shiraz, Barossa Valley
  • 2004 “3 Rings” Reserve Shiraz, Barossa Valley
  • 2002 Kilikanoon Shiraz, Barossa Valley
  • 2003 Tintara Shiraz, McLaren Vale
  • 2006 Expatriate Revolution Shiraz, McLaren Vale
  • 2001 Majella “The Malleea”, Coonawarra
  • 2005 Two Hands “Lily’s Garden” Shiraz, McLaren Vale
  • 2006 Hewitson “Old Garden” Mourvedre, Barossa
  • 2004 Penfolds Bin 407 Cabernet Sauvignon
  • 2004 Mitolo “Serpico” Cabernet Sauvignon, McLaren Vale
  • 2007 Joseph Sparkling Red, Adelaide
  • Chambers Rosewood Vineyards Rutherglen Special Muscat

And dinner consisted of:

  • Starters – 5 cheeses, dates, sausage, crackers, baguette, grapes
  • Appetizer – Mushroom soup (topped with a hint of parsley) with a bread topped with sauteed crimini mushrooms (saute in oil/butter), shallots, scallions, crumbled pecorino romano cheese
  • Main – lamb skewers (lamb marinated in garlic, olive oil, pepper, rosemary, salt) with peppers, onions, tomatoes; garlic rosemary cous-cous with diced craisins and apricots; tzatziki
  • Dessert – brownies with coffee/chili powder, Stew Leonard’s ice cream, and fresh mint