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Chicken with Apples and Chardonnay Recipe

 Chicken with Apples and Chardonnay

Hey all! Molly from my name is yeh here! I’ve been celebrating the season with bushels of apples because no fall is complete without a visit to an apple orchard, right?! I even threw a little apple picking party to start things off right.


By the end of the party, with more caramel apples in my belly than I’d care to admit, I was ready for something on the savory side, so I whipped up this easy stovetop chicken dish.

It’s super simple and it will make your kitchen smell heavenly. K-J AVANT Chardonnay adds a delicious little zing to mix and don’t worry, there will still be some left to sip on while you eat. Enjoy!

P.S. Come on over and check out more photos from my apple picking party!

chicken-apple-chardonnay-5 Print Chicken with Apples and Chardonnay Author: Molly Yeh Recipe type: Main Dish Serves: 4   Ingredients

  • 2 tb butter or oil
  • 1 lb boneless skinless chicken breast, cut into strips or cubes
  • Salt and pepper
  • 1 medium onion, thinly sliced
  • 1 tsp paprika
  • ¼ tsp cinnamon
  • ½ c K-J AVANT Chardonnay
  • 1 large apple, thinly sliced
  1. Over medium high heat, heat 1 tablespoon of butter or oil in a skillet. Add the chicken, season with salt and pepper, and cook until lightly browned and no longer pink inside. Transfer the chicken to a plate.
  2. Add the remaining tablespoon of butter or oil to the skillet and cook the onions until soft and translucent, 5-7 minutes. Add paprika, cinnamon, salt, and pepper, and cook for 1 more minute. Pour in the Chardonnay and add the apples. Stir the mixture to coat the apples evenly and spread them out in the pan. Simmer for 5 minutes, or until the apples reach desired consistency.
  3. Fold back in the chicken and heat for 1-2 more minutes, until heated through.

The post Chicken with Apples and Chardonnay Recipe appeared first on Kendall-Jackson Blog.

Categories: North America

Recent winner of a case of Award Winning '09 Aged-Released Shiraz

Shaw + Smith - Balhannah, South Australia - Tue, 09/23/2014 - 07:02

Congratulations to Loraine Psarros - you won a case (6) of award-winning 2009 Aged Release Shiraz.
Thank you to everyone who has entered our recent competition.

Categories: Oceania

Rajas de Poblano Recipe

Rajas de Poblano Recipe

Hearty green poblanos are sliced and sautéed with onions and seasoning to make the ultimate game day appetizer. Served warm over crisp tortilla chips and a glass of Kendall-Jackson AVANT Sauvignon Blanc, this rajas de poblano recipe is sure to be a hit with football fans.

From scrambled eggs, over burgers, on nachos and used to top tacos these rajas can be made in advanced and store in the fridge, in a tightly covered container for up two days until ready to use.

KJAVANT-rajasThe word “rajas” means “strips” in Spanish.

Remove the seeds for a milder version or add a cup of cheese to make a cheesy version.  If you cannot find poblanos, Anaheim chiles can also be used. Look for firm poblano to the touch and store them on the countertop, never in the fridge.

Print Rajas de Poblano Author: Vianney Rodriguez Recipe type: Appetizer Cuisine: Mexican Serves: 4   Ingredients

  • 4 poblano, halved, seeds removed and sliced
  • 1 onion, sliced
  • 3 tablespoons olive oil
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Heat oil in a large nonstick skillet over medium-high heat. Add sliced poblano strips and onions. Sauté until poblanos are softened, but still crisp about 10 minutes. Season with cumin, salt and pepper and serve warm over tortilla chips.

The post Rajas de Poblano Recipe appeared first on Kendall-Jackson Blog.

Categories: North America

Drying Mourvedre Grapes for Vin de Paille "Sacrérouge"

Tablas Creek Vineyard - Paso Robles CA - Mon, 09/22/2014 - 20:39

We don't make our vin de paille dessert wines every year.  First, the grapes need to be in great shape before they're put on the straw, or they rot rather than drying, making some vintages unsuitable for the technique.  Second, Americans don't buy large quantities of sweet wines, so we don't need to make that much.  (Perhaps I should more accurately say that while many Americans like their dry wines with some sweetness they don't buy large quantities of truly sweet wines.)  And third, given that the setup and winemaking are pretty labor-intensive and that the wines age effortlessly, more wine less-often gives us efficiency.

So, it's exciting that today we're beginning the process of making our first Vin de Paille  "Sacrérouge" since 2010. The process is interesting, I think.  The grapes (in this case, Mourvedre) are harvested into picking baskets, but not then dumped into half-ton bins for transport, because the weight of the grapes on top is enough to bruise the grapes on the bottom and encourage rot.  Instead, the baskets are carried by hand -- or loaded onto the back of a flatbed and driven -- down to our greenhouse:

Sacrerouge bins

Then, they're laid out on the straw, as demonstrated by Juan Gomez below:


The grapes will spend two or three weeks on the straw, dehydrating gradually in the greenhouse heat, until they're semi-raisined, at which point we'll pick them back up and transport them to the winery for foot-crushing (they're too dense at this point to run through a de-stemmer or to get a punch-down tool through) and eventual fermentation.  If you're wondering why these wines are usually expensive, this makes three times that they have to be handled plus some pretty labor-intensive daily cellar work.  But the reward is worth it: a sweet wine that has freshness, isn't overly alcoholic (reds typically in the 13% range, whites in the 9%-10% range), and has concentrated minerality and varietal character, not just sweetness.  But that's still several weeks away.  For now, we'll be watching the drying grapes as we finish the rest of harvest.  One more photo, for those of you interested.  One of our greenhouse benches is nearly full, with another to go:

Sacrerouge on benches

If you're interested in more technical explanation of how the vin de paille process works compared to other common techniques for making sweet wines, or photos of the grapes further along in their drying, check out my blog post from 2010: Vin de Paille: A Dessert Wine Making Technique for the Obsessed.

Categories: North America

Novas Gran Reserva Syrah / Mourvedre 2012

Viñedos Emiliana - Chile - Mon, 09/22/2014 - 15:31

Gold Medal
Berliner Wine Trophy, Germany, September 2014

Categories: South America

Adobe Syrah 2013

Viñedos Emiliana - Chile - Mon, 09/22/2014 - 15:27

Gold Medal
Berliner Wine Trophy, Germany, September 2014

Categories: South America

Signos de Origen Cabernet Sauvignon 2011

Viñedos Emiliana - Chile - Mon, 09/22/2014 - 15:21

Gold Medal
Berliner Wine Trophy, Germany, September 2014

Categories: South America

Aren’t You Glad We Use Grapes?

Ponte Winery - Temecula, CA - Mon, 09/22/2014 - 09:00

In the 11 years Ponte Winery has been open and operating, nothing catastrophic has happened on our estate grounds.   No fires, collapsing structures, or zombie apocalypses.  Sure, there have been some corked wines and uncomfortable confrontations with very thirsty guests, but, hey, at least we don’t have to worry about our grapes escaping the de-stemmer and attacking anyone.

Not likely happening anytime soon.  Photo credit.

Some “vintners” in China can’t say the same.  Recently in the city of Foshan in China’s South-Eastern Guangdong province, chaos ensued when poisonous cobras used to make wine escaped into the city.  Uh-huh, snake wine, as in whole snakes are infused into rice wine or grain alcohol. Apparently, drinking snake wine dates back more than 3000 years in China to the early Zhou Dynasty.  It is believed that the snake’s venom, which is diluted in alcohol, becomes a health tonic that can restore the body’s natural balance.  Hmm, well heck, the mayo clinic said red wine was good for health…wonder what they’d say about this?  Alas, as of now, snake wine isn’t legally permitted in the United States.  Darn.

Have you had your dose of snake wine today?  Photo credit

Residents of Foshan fled their homes and hysterically cried for help as the deadly serpents – about 150 of them – creeped their way out of the area where they were being held by a snake wine distiller.  But who could blame them, right?  The owner of the snakes apologized for the incident and will have to pay a fine as well as cleanup costs that the event incurred.   Well, we’re glad that’s settled then.  Read the full story here.

But, seriously, can you even imagine!?  While the concept of snake wine isn’t new to me (or anyone who watches any Anthony Bourdain show), I found myself both laughing and gasping when I read about this incident.  And then it got me thinking…what other unusual things are people making wine out of around the world?

First of all, the word “wine” itself really only refers to those wines made with grapes.  According to Merriam Webster’s Collegiate Dictionary, wine is defined as, “the fermented juice of fresh grapes used as a beverage.” So, I suppose that snake stuff isn’t really “wine” per se.  Serpentaceous horribulus alcoholic fermentaceous potation, perhaps?  Yeah, that sounds good.  But who’d buy that?   Same thing goes for the rest of the so-called “wines” I found on the internet that folks around the world are drinking.  For the sake of this blog, we’ll call them “wines” even though, you know, they’re not really wines:

Fruit wine – nothing shocking here, most Americans know and perhaps enjoy sipping alcoholic fermented juice, ahem, wines made from apples, cherries, blueberries, you name it.  They are considered sweet  for the most part.  I had the pleasure of tasting a friend’s homemade apple wine this year.  Christmas in a glass!

Dandelion wine – I’d not heard of dandelion wine until I moved out east.  Fans of it swear by the vitamins and minerals it offers and apparently it’s quite easy to make at home.  You just need a whole lot of dandelion flowers, some water, sugar, yeast and some citrus fruit.

Basi – originating in the Philippines, Basi is a fermented drink made with sugarcane, plus other barks and leaves.  It is sweet, sour and bitter.

Toddy – sometimes called Kallu, Toddy is palm sap wine that is commonly found in India, South East Asia and Africa.  It can be served within 24 hours of being made but does not have a long shelf life, becoming more sour and acidic the longer it sits.

Makgeolli – This fermented rice wine has been consumed in Korea for generations and is only recently becoming more readily available. Served in a cup or small bowl, it is white and cloudy and closer in style and alcohol to beer.

All of the beverages listed above are just as much about culture as they are about tasting good.  I imagine Koreans will open up a bottle of Makgeolli over a business deal or an engagement announcement just as we uncork our Syrah’s and Moscato’s here in America.  Why do we use grapes?  Simple: they grow well in Temecula Valley.  They are plentiful, the weather is just right for them and people seem to like the wines that we produce from them.  These are probably the same reasons you’d get if you asked an apple “wine” maker or a Toddy “wine” maker why they use what they use to make their drinks of choice.

Why do we use grapes?  They grow well here, plain and simple.

If you have never been wine tasting in Temecula wine country, we urge you to come visit Ponte any day of the week to see what grapes grown in Temecula can become…that is, real wine.  We are open daily from 10 am to 5 pm.  Learn more here.

Taste what else Temecula can grow and stay for lunch!  Our restaurants use local, seasonal, farm-grown ingredients.  Make your reservation here.

–Erica Martinez

Categories: North America

Santa Barbara Wine Club Wine Pick-up Party Saturday, September 20

Despite all the harvest activity Suzanne found room for over 200 people. It was a great event with all that wine bubbling away fermenting in the background Click images to enlarge:
Categories: North America

2014 Vintage Update: Pétanque & Rosé

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

Dear fans of Best’s or just those who are curious,

We are now over the hump of grape intake with only a few vineyards of Shiraz and Cabernet waiting to be picked. The weather has been kind to us, with cooler weather slowing down ripening, but the cooler nights have made sure we are hanging on to the acidity. This type of weather during ripening is what some like to call hang-time. No, we are not hanging out playing pétanque and sipping rosé, but we are allowing the grapes to hang on the vine to allow the flavours to fully develop without having to rush to get them all into the winery.

Having a bit more time in the winery has meant that we are able to give a bit more attention to our ferments and give them all the care and attention they deserve. We are also well into our barrel program with those lovely smells of warm wine going into warm barrels. We try to keep them warm to ensure the rapid onset of malolactic fermentation before winter hits.

The past week we have received the bulk of grapes for our Bin 1 Shiraz. We are seeing lots of jube like flavours and lip smacking spice, this bodes well for an aromatic Bin 1. Our team has been very busy with punch-downs, pump-overs, yeast inoculations, ferment rounds, temperature control, digging out ferments, basket and bag pressing and washing and filling barrels.

We have had less challenges with break downs, but tasting lots of ferments to determine tannins and flavour balance has had a side effect of producing lots of flatulence, much to bemusement of my colleagues.

Got to go now, it's my turn on the pétanque piste…



Categories: Oceania

2013 Spring Release Wine Club Dinner

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

On Tuesday 15 October 2013, our Victorian Concongella Wine Club members met at Pope Joan in Melbourne to celebrate our 2013 Spring Release wines - 2013 Riesling, 2012 Cabernet Sauvignon and 2012 Bin 1 Shiraz. We enjoyed a beautiful menu paired to the three new wines by reknowned chef Matt Wilkinson who is a big supporter of local produce, much like ourselves. Thank you to all those who attended the evening and we look forward to seeing you at the next Wine Club event!




Categories: Oceania

Week 6 Vintage Blog: Done & dusted, and in need of a glass of wine!

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

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We all took a breath on Monday as we saw the last grapes of the 2013 vintage go through the crusher and destemmer. We have now received the last lots of Shiraz and all the Cabernet Sauvignon, hurray! These are presently ticking away nicely in their fermenters and are due to be pressed off skins this weekend. It seems like it's all over so quickly, yet if you look at the pile of work notes, as well as all the full tanks and barrels we currently have, we actually got through a mountain of work over the past few weeks. A great job done by all the team.

Looking through the wines in barrel, some of which have even finished malolactic fermentation, the quality is extremely high. I won’t say, as some other producers have said, that it is the best vintage of the past 20 years, but it will definitely be a good one for Best’s especially for our Shiraz and Cabernet Sauvignon.

We look like we may have a very rare calm Easter period. There are some reds to press off skins and a few Riesling ferments to monitor, and of course the constant juggle between tanks, barrels and vats, but we are well over the hump. We have already started barrel selecting and classifying our 2012 Shiraz and Cabernets in preparation for blending and bottling mid-year. These wines are looking very good and should provide some interesting final blends.

So, another vintage in the bag and one to reflect on for many years to come. Thanks for reading my blogs each week and following our progress over the past few months. We can't wait for you to try the wines and hear your feedback once they're released.

Over and out for another year!

Justin & crew 

Categories: Oceania

Vintage Blog Week 5: Everything in before Easter, no wonder we're exhausted!

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

Hello out there!

We are now down to the last few little blocks of Cabernet and Shiraz. The team is really consolidated now but are powering through the last few weeks of hard work ahead. Half of our reds have been pressed off skins and now they are being transferred to barrel for malolactic fermentation. The whites are all ticking away nicely with fragrant clouds of floral and citrus scents pouring out of the tanks as we routinely lift the lids to check on their progress.

This week we have had Jo from the central coast of NSW help us out in the cellar. Jo thought she was coming to the Grampians for a holiday but has spent most of her time plunging and pumping over red ferments. A change from her usual job as a teacher, so I suppose it is a holiday of sorts. Pam, our Queen of the drainers, is leaving us tomorrow to give a hand out for vintage in the Macedon. Pam has been devoting her energies to monitoring and extracting the all the goodness out of our opulent and spicy red ferments and is a bit reluctant to say goodbye to her babies. Thanks for your help Pam and good luck at Curly Flat. Pam was delighted yesterday morning when Viv took her out on his motorbike to find a big mob of kangaroos on the hill munching away at the few remaining grapes left on the vines. It was Pam’s first time seeing kangaroos in the wild, so exciting.

We are well into barrelling mode with Haydn and Penny juggling empty barrels in between processing the remaining grapes and with Simon and Miranda leading the filling campaign, the shed is filling up fast with fresh wines.

Here's a short clip of what we've been up to recently here at the winery.

It seems a bit weird that it is all over so quickly with intake finished before Easter (an early Easter at that). It also won’t be long before everything is finished fermentation, pressed and put into barrels, and we then start preparing the remaining 2012 reds and 2013 whites for bottling. Such is the nature of agriculture, and every vintage is different. Not even Viv can recall a vintage quite like this one.

Talk to you all next week

Categories: Oceania

Vintage Blog Week 4: Hot temperatures, late nights & a lot of fruit!

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

Apologies for not giving an update sooner, but this vintage has been one to test the limits of our abilities. Almost 80% of our fruit has come in over the past two weeks, including all the whites and reds at the same time. This is a result of a very warm summer and the heat wave over the last two weeks in this region. The hot temperatures and amount of fruit has pushed our cooling system to the limit which helps regulate the ferment, resulting in late nights closely monitoring tank temperatures. Thankfully the coffee machine has been working very reliably!

To add to this pressure there have been several players sidelined or carrying injuries. Our basket pressing guru, Andy, has powered through a persistent ligament injury in his shoulder. One of our leading hands, Simon, has spent the past week in hospital with a blood infection. I have been on crutches until two weeks ago after having a knee repair done in early January. To add to this, there have been toothaches, skin irritations, and other weird ailments to challenge us. But power on we shall. 

Despite all this we are very happy with the quality of the fruit with beautiful delicate flavours in the Riesling and Chardonnay and lots of richness and spice coming through in the reds. We know all this hard work and sleep deprivation will pay off in several months, after we produce some elegant and classic Great Western wines for you all.

Until next week,

Categories: Oceania

Vintage Blog Week 2: Some beautiful old vines & funky little clogs

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

Vintage 2013 is now well underway. This week we have been very busy receiving and hand sorting most of the Pinot Meunier, Pinot Noir and dry grown Shiraz, including the 145-year-old Thomson Family Shiraz blocks. Whilst the yields are down in the dry grown blocks, the quality and the concentration is good. The remainder of our Pinots will be picked today.



This week also saw the start of plunging open red (and one white) ferments on skins. Our new recruits are happily stripping down to their underwear and foot stomping some of the whole bunch batches. Yesterday’s foot stomping coincided with a very rare occurrence, our vineyard stalwarts Radish and Bogie came into the winery to see what was going on, I wonder why?  They obviously came by to enjoy the heady aromas of yeast, fruits and spices that are filling the winery as the fermentation aromas reveal the potential of the wines to come.


We are very happy with our beautiful Chardonnay juice that will be put into barrel tomorrow for fermentation and we can’t wait for the Riesling that we will start picking next week. As it gets busier we have a couple more people helping us out. Nicole has come away from her normal duties at Cellar Door to help get her hands dirty in the cellar a couple of days a week. She easily qualifies as the best dressed cellar hand with designer cargo shorts, colourful shirts with matching head scarves and these funky little clog type safety shoes. A far cry from our normal subdued cellar attire. We also have Pamela from California coming next Monday for a few weeks. She will be a great help to tide us over the vintage rush. Speaking of, I had better get back to it.





Categories: Oceania

Vintage 2013 Kicks off at Best's Great Western

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

Week One: A great team and focus on Chardonnay

A beautiful cool (10⁰C), but sunny morning greeted our team of pickers in the Chardonnay vineyards today. These vineyards belong to one of our superstar local growers, Andrew Toomey and our Best’s former winemaker Adam Wadewitz. The fruit looks great with lovely varietal flavours and zesty acidity. The grapes will be lightly crushed and whole bunch pressed into tank and the juice allow to settle for a few days before racking to barrels for fermentation.

Our team in the winery of Jamie, Leanne, Andy, Simon, Penny and myself are aided this year by Miranda from Holland who has just finished working in Burgundy, France and Haydn from Melbourne who has been in the Napa Valley, USA until last month. Miranda and Haydn have been out in the vineyard this morning helping pick the Chardonnay.

All the stainless steel is gleaming and we are set to go. Although we have fruit arriving this afternoon, the team at Best’s are not ones for standing around so they have managed to bottle two lots of wine for some local producers this morning. Looking at the sampling data and the vines in the vineyard it appears we are going to have a very busy vintage with a lot of the Shiraz coming in at the same time as the Riesling. It is a good thing we have a great team this year.

Tomorrow the pickers will be harvesting the Pinot Meunier and then the Pinot Noir with maybe a little bit of Shiraz next week. The Shiraz especially looks good this year so if the weather holds we should be able to make something very drinkable from this variety…. I think I just heard a truck full of grapes pull up, so time for me to go…



Categories: Oceania

Fine Wine Partners Trophy - Australia’s Wine of the Year 2013

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

Best’s 2011 Bin 1 Great Western Shiraz has been named Australia’s Wine of the Year 2013, winning the highly prized Fine Wine Partners Trophy. This accolade goes to the wine which has been the star performer at all major Australian wine shows over the preceding twelve months.

Winemaker Justin Purser said: “Best’s are thrilled and honoured to be the recipient of the 2013 Fine Wine Partners Trophy. It is incredible that out of 17,000 wines the 2011 Best's Bin 1 Shiraz was chosen as the winner. This wine is a great advocate of the Best's Great Western style and we're glad the judges got it right.”

Throughout 2012 Best's Great Western 2011 Bin 1 Shiraz collected a swath of trophies, including the Jimmy Watson Memorial Trophy, Best red wine of the 2010 and 2011 vintages, Royal Melbourne Wine Show, 2012 Trevor Mast Trophy, Best shiraz in Show, 2012 Victorian Trophy, Royal Melbourne Wine Show and Best Victorian table wine, Royal Melbourne Wine Show.

The winning wine is chosen by a panel, made up of the Chairman of Judges for the 2012 major Australian wine shows. The selection is done following a special tasting at the conclusion of the Macquarie Group Sydney Royal Wine Show in February each year.

Winemaker Justin Purser with Rob Hurst, Chairman of Fine Wine Partners.

The Fine Wine Partners Perpetual Trophy, from Garrard of London, the Crown Jewellers, was established in 1988 to mark the 150th anniversary of Tucker Seabrook.  In 2005 Tucker Seabrook merged with the Lion Nathan Wine Group to form Fine Wine Partners and from then the Trophy became the Fine Wine Partners Perpetual Trophy.

The Trophy is held by the Royal Agricultural Society and a memento is awarded each year to the annual winner.


1988 – Orlando Wines
1989 – Renmano Wines
1990 – Lindemans Wines
1991 – Lindemans Wines
1992 – Lindemans Wines
1993 – Great Western
1994 – Wynns Coonawarra Estate
1995 – B Seppelt and Sons
1996 – C A Henschke & Co
1997 – Penfolds Wines
1998 – Houghton Wines
1999 – Leo Buring Wines
2000 – Rosemount Estate
2001 – Tatachilla Winery
2002 – Wildflower Ridge
2003 – BRL Hardy Limited
2004 – Chateau Reynella
2005 – Tyrrell’s Vineyards
2006 – Peter Lehmann Wines
2007 – Lilydale Estate
2008 – Evans & Tate
2009 – Fosters Group
2010 – Penfolds Wines
2011 – Leo Buring
2012 – Vasse Felix
2013 –  Best’s Great Western


Categories: Oceania

The meeting of two minds...Our own Champagne in time for Christmas.

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

In 2006, The Thomson Family at Best’s embarked on revitalising the sparkling wine production of years gone by in Great Western. Fortuitously, also in that year Edouard Huguenot, from the family Champagne house Huguenot-Tassin, worked the vintage at Best’s. An exchange of ideas occurred and led to a partnership project that has finally become a reality. We are delighted to announce that our ‘Partnership’ Champagne is now here for you to enjoy.

Situated in Celles-sur-Ource in L’Aube, Southern Champagne, Huguenot-Tassin are a small Champagne house that grows Pinot Noir, Chardonnay and Pinot Blanc. They are renowned for producing exceptionally fine champagnes that embody the flavours and aromas of the region. They use traditional methods along with rigorous selection and attention to detail to highlight the delicate aromatic characters of their champagnes and maintain the finesse and elegance through the palate.

Best’s Great Western and Huguenot-Tassin are both ‘Estate’ producers of premium wine and the synergies between the two wine ‘houses’ are the platform of our collaboration.

We are importing small quantities of our ‘Partnership’ Champagne as it is available and are thrilled that the first shipment has arrived in time for Christmas. Please note, as quantities are limited our special six and 12 pack offers below are only available until 31 December 2012. So stock up for your Christmas and New Year’s celebrations before this superb Champagne runs out!


Single Bottle         -  $75 
Six Pack Special   - $399
12 Pack Special     - $750

Categories: Oceania

Best’s Bin 1 Shiraz Wins Prestigious Jimmy Watson Trophy

Best's Wines - Victoria - Sun, 09/21/2014 - 06:10

We are excited to announce that Best’s Wines 2011 Bin 1 Shiraz was announced the winner of the Royal Melbourne Wine Show JC Watson Memorial Trophy at a dinner last night at the ZINC restaurant in Melbourne. The wine also won the Best Victorian Wine trophy and the inaugural Trevor Mast trophy for Best Shiraz in show.

The “Jimmy Watson” or “The Jimmy” (as it is known in the industry), is Australia’s most famous wine award. The trophy, given to the best one or two year old red wine, is named after the much-loved Carlton wine merchant and wine bar owner. For an industry where there are lots of wine shows, picking up this trophy would be equivalent to winning the Melbourne Cup so you may understand why we’re just a little excited! To top off the news, Best’s Bin 1 also won the Best Victorian Wine Trophy and the Trevor Mast Trophy for Best Shiraz in Show, a new award named in honour of the late, great Grampians winemaker.

Best’s wines, now made by Justin Purser, continue to evolve with each winemaker providing their own stamp on the Best’s house style.  Best’s epitomises all that is great about the Grampians and the wines showcase how the Great Western region has evolved and matured over time.

Click here to watch a video of Justin talking about Bin1.

Great Western is synonymous with outstanding Shiraz and Best’s Bin 1 Shiraz exemplifies our minimalist approach to winemaking and the unique terroir of this cool-climate region. We’re thrilled that this wine will give many an insight into the style of Shiraz that we’re making. It’s approachable, medium-bodied, textural and full of spice and peppery fruit characters. Although it is a food friendly wine made in a style to drink upon release, Best’s Bin 1 is an elegant Shiraz, which will age well up to 20 years.

Congratulations to everyone involved in making this great wine. We’re so proud and humbled to be in such esteemed company to be picking up such a highly regarded trophy. It’s the first time a wine from the Grampians has won since 1965. Visit our facebook page for a few photos from last nights celebrations.

Categories: Oceania

Recipe: Plantain Fries with Queso Fresco Dip

Plantain Fries with Queso Fresco Dip  Recipe

Looking for a new game day snack to serve to your guests?  How about a salty, crispy chip that is the perfect vessel to scoop up any dip or salsa? Have you tired plantain chips?

No, well my friends you are missing out. Don’t confuse the taste of a sweet banana to a hearty plantain. Plantains are thick, study and can be fried, sautéed or baked. They are often served as a side dish or made into a dessert in Latin cuisine. But today we are slicing them thin, frying them and serving them up with a tangy queso fresco dip.


When selecting your plantain look for a less-ripe green plantain that is firm to the touch. When sliced they hold up to the heat from frying and provide the perfect crunch in chip form.

I simply sprinkled my chips with salt, but feel free to play around with spices and herbs. I used a mandolin to keep my slices uniform in size, but a sharp knife can be used also.
Print Plantain fries with Queso Fresco Dip Author: Vianney Rodriguez Recipe type: Appetizer Serves: 4   Ingredients

  • For Chips:
  • 4 pounds plantains, green
  • 4 cups vegetable oil
  • 2 pounds green plantains
  • For Queso Dip:
  • 12 oz queso fresco, crumbled
  • ½ cup cilantro
  • 1 cup crema Mexican
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. For Chips:
  2. Heat oil to 350 degrees in a Dutch oven or heavy pot. Cut the ends off of each plantain, cut silt lengthwise down the plantains and peel. Halve each plantain and carefully using a madnoline or vegetable peeler slice the plantain into thin slices. Fry plantains in batches until golden brown on each side, about 2-3 minutes. Drain on paper towels, season with salt and serve warm with queso fresco dip.
  3. For Queso Dip:
  4. Combine all ingredients in a bowl and stir to combine, serve with plantain chips.

The post Recipe: Plantain Fries with Queso Fresco Dip appeared first on Kendall-Jackson Blog.

Categories: North America


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