|
Wine: Semillon
|
|
|
Country: Australia
|
Region: Hastings River
|
|
Rating: Very good
|
Price: Around $20
Australian
|
|
Recommendation: Strongly
Recommended
|
|
Recently I had an unexpected and
very brief trip to Australia and as a result last weeks and this weeks blogs
will have a similar theme. This week the food will be two Australian seafood
items, prepared very simply. There will also be some focus on the winery, as I’ve
had the pleasure to visit this particular site.
The Cassegrain winery is a relatively
small operation in the Hastings River region on the Mid North Coast of New
South Wales (NSW). It is situated approximately 5 hours drive north of Sydney, just
off the Pacific Highway. It is also around 10 miles West of the coastal
township of Port Macquarie and a similar distance East from Wauchope
(Pronounced warhope). The region, particularly inland around Wauchope, was once
renowned as a great timber producing area. However it has recently been transformed
from timber to tourism and gourmet food industries, including cheese, organic
fruits, and of course some wine.
The climate is described as
temperate. Summers are warm to hot with winds from the Pacific Ocean helping to
moderate the heat. Winters are cool to warm and frosts, or temperatures below
freezing, are considered rare. The foliage starts to take on a more noticeable sub
tropical appearance in the region, particularly the coastal fringes. The inland
regions are noted for tall hardwood eucalypt trees with Blackbutt being the
most common species. This particular type of Eucalypt is an important food for
the koalas that inhabit the region. It is also home to the Billabong Koala and
Wildlife park, which is located close to the winery and is a great place to
visit.
The first impression upon
entering the grounds of the winery are of entering a rainforest as you pass
through dense Eucalypt, Melaleuca (paper bark) trees, and a small creek. The
forest (bush) quickly gives way to picnic grounds and a small amphitheatre
complete with a stage. The grounds are used for concerts, Sunday markets, and
even horse riding.
The gardens surrounding the
winery itself are very well maintained and provide a kaleidoscope of colors.
One striking feature is the large volume of roses which are surrounded by an
electric fence, maybe to keep out the local kangaroos? I also noticed some Paw
Paw (Papaya) trees in the grounds.
The winery has a restaurant, I
have not had the opportunity to sample the food but the setting and the
presentation of the food looked great. They also have a “cellar door” where
their great wines can be tasted and purchased. To access the cellar door you
must first pass through rows of wooden barrels and other winemaking equipment,
which adds to the atmosphere. 
The grapes are partially grown
on the property and also sourced from several wine growing regions throughout
the state, including the Hunter Valley, New England, and the Hastings River.
The wine we chose to highlight
is a Semillon. It is a varietal and the grape used is particularly popular in
the Bordeaux region in France and the Hunter Valley in Australia (which lies
between Sydney and the Cassegrain winery). The Cassegrain Semillon is a light lemon
colored wine with a slight green tint. The wine is medium dry with very
distinctive fruit characteristics, including hints of lemon. I am particularly
fond of pairing the Cassegrain Semillon with natural seafood.
The food we chose
in this case is a very simple arrangement of raw oysters and boiled prawns
(shrimp). While this is a simple dish, I will expand a little on the specifics
of the oysters and the prawns.
Let me start by
saying, I love oysters! I love all kinds, large, small, strong, bland, natural,
cooked I love them all and I love them prepared many different ways depending
on the type and sometimes the location and the season. The oysters we had on
this occasion are Sydney rock oysters, which can be found naturally growing in
bays and inlets in many parts of Australia. They are not large but they have a
very strong and distinctive seafood taste. The flavor is stronger than most
other oysters I have tried and they can take some getting used to by those
unacquainted with them. I definitely prefer Sydney rock oysters served natural
and fresh out of the shell.
The prawns (shrimp)
in this case are wild caught Australian King prawns. The Australian king prawns
are moist, with a firm flesh with a rich slightly salty taste. We purchased
them ready to peel and eat, the typical preparation is to boil some water in a
large pot, add sea or rock salt to taste and add the raw prawns. Cook briefly,
usually around a minute or two after the water has returned to the boil or
until the prawns float to the top and turn pink or orange. The prawns are then
added to a mixture of water, salt and ice to cool.
I am quite
partial to the Australian King prawn; one of my most vivid memories as a child was
being on holiday (vacation) by the beach in Queensland. We would walk to the
local bakery and buy a loaf of freshly baked bread, which was usually still warm;
the smell of the fresh cooked bread was fantastic! We would take the bread home
to eat it with fresh King prawns. The fresh prawns and recently baked bread
made a great combination; we would sometimes make prawn sandwiches, which were
delicious. It was very simple but sometimes it’s the simple things that are the
best!
Recommendation: Strongly Recommended.
Winery Web Site
No comments:
Post a Comment