Tokaji Wines

Tokaji Aszú

The Tokaj Aszú is the typical noble sweet wine from Tokaj-Hegyalja. The basis of this wine are hand-selected, dried and noble rotten berries. After selecting, those dry berries are processed to an Aszú paste. Taste and quality of the Aszú mainly depend on the number of baskets (puttonyos) filled with dry berries (25 kilograms each), which are added to a cask (Gönc type, 136 liters) of dry base wine. Consequently, the proportion between aszú berries and dry base wine is about 1:1 for a 6 puttonyos Aszú. A 3 puttonyos Aszú needs to contain at least 60 grams of residual sugar; 90 grams are required for the 4 puttonyos, 129 grams for the 5 puttonyos and 150 grams for the 6 puttonyos. After several months of fermentation, the Aszú normally matures for 3 to 8 years - traditionally through oxidative ageing with air contact. Its decent, stable acidity charactzerizes this dessert wine, which is one of the slowest maturating wines worldwide.

Menu 724th Dinner

724th  Dinner – June 21, 2012

Campana’s Stockade Cellars,

cnr Mair & Armstrong Streets

President: Dean Stevens 

CANAPES

Pacific Oysters, Coffin Bay SA

Portland bug sausage

Jamon and pecorino in brioche

G.H.Mumm NV Cordon Rouge

ENTRÉE 

Game:

Rabbit, Hare and Teal

2004 Tomboy Hill ‘The Tomboy’ Pinot Noir

2008 Domaine Alain Burguet Bourgogne Les Pince Vin

MAIN COURSE

Braised beef rib, polenta, peppered chocolate, black cabbage

2001 Poggerino Chianti Classico

1983 Lindemans Hunter River Bin 6600

1995 Evans & Tate Margaret River Shiraz

CHEESE & DESSERT

Goat’s dairy platter:

Montenebro (Spain), Frais (Meredith), Chawanmushi (Japanese custard)

1972 Oremus Tokaji Aszu 6 puttonyos

Chef: Peter Ford

Food Master: John Coco

Winemaster: Mal Anderson

Cork Award Mike Sheeedy Tokaji

Fork Award Graeme Harvey Canapes

Best Match & Course Cheese & dessert

Best Wine Tokaji

Cellar Additions

Tyrrell's Vat 1 Semillon 2005

Region: NSW- Hunter Valley Size: 750ml Tasting Note: Gary Walsh 94/95 points! "What commercial release of Vat 1 are we up to at the moment? Must be 2002 or just coming onto 2003. This would have been sent because it was a trophy winner at the recent Sydney show. I like the 2005 Hunter Sems but I’m a classicist at heart and prefer the vintages on either side of it – and especially 2004 for the long term. Limey and lightly toasty – exuberant and punchy – almost leaning to tropical. There’s bursting acidity of the mouthwatering kind, not abrasive, although certainly sharpish. Length is good and there’s plenty of flavour. A richer, softer style that’s just starting to do some of those interesting honey/hay/toasty things that make aged Hunter Semillon such a wonderful wine. An excellent Vat 1. Re-tasted Jun11 Rich, lime, light toast and dried flowers – almost like chamomile. Terrific colour. Has an intense, soaring palate combining tangy acidity with subtle lanolin softness. Explosive. Abundant flavour. Top end. You can drink it now but it’ll be better again with a couple more years. 95-96 2015-2025." Gary Walsh, Wine Front Feb 2009

Ata Rangi Pinot Noir 2010 - 5***** 19 points. 

UK Decanter July 2012
"One of Ata Rangi's best ever wines. 

The star feature is a silky, mouthfilling, 

seductive texture, although the complex, 

layered fruit and savoury flavours are nearly as appealing. 

Hard to imagine how they can improve on this, 

but they will." Bob Campbell MW 

 94 Points - Wine Spectator USA, 15 June 2012.  

Top scoring New Zealand Pinot Noir of 30 reviewed.

"When I asked winemakers to name 

New Zealand's greatest producers, 

one name kept coming up: Ata Rangi, 

meaning 'new beginning'."  Robert Parker Online

.

June Dinner 724th

 

       Invitation to the June Dinner

Members are advised that the  724th meeting,

will be on

Thursday June 21st 2012

At

Stockade Cellars

Armstrong St

Chef Peter Ford

At  7.00pm

Food Master: John Coco

Wine Master: Mal Anderson 

Dress Business smart

Guests are most welcome

Electronic banking via account:

ANZ BSB 013 520 ACCOUNT 008699266 is recommended.

Cost $130 per person

Reply to Bob House

ballaratwineandfood@gmail.com

RSVP Sunday June 17th