Taltarni Winemaker Review - New Vintage Reserve Shiraz Cabernet 2005 Launch





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Uploaded on Aug 14, 2011

Taltarni's chief winemaker, Loic Le Calvez, presents Taltarni's Reserve Shiraz Cabernet 2005 with Ian and Alison from the Avoca Hotel in the Pyrenees Victoria Australia. In this episode, Loic discusses the wine's flavour profile and his wine-making philosophy with Ian, the Avoca Hotel's resident wine expert.

We also get to see Alison prepare an amazing venison ragout for us. In fact, here is the recipe:

Recipe follows;
olive oil
1.5 diced venison
1 large onion chopped
4 garlic cloves crushed
1 carrot chopped
1 celery chopped
250ml red wine
1 litre veal stock
juice of 2 oranges
zest of 1 orange
2 springs of thyme
2 bay leaves
10 sage leaves chopped
400gm of potato gnocchi
drizzle of truffle oil
good aged pecorino shaved

1: Preheat oven to 150 C

2: Heat olive oil in a large fry pan and brown the venison, remove. Add onion, garlic, carrot and celery and sweat until light brown. Return the venison to the fry pan and deglaze with the red wine.

3: transfer to an ovenproof casserole dish and add the veal stock, orange juice and zest, thyme, rosemary, and bay leaves. Cover and place in oven for 3 hours . Remove and allow to cool.

4: Using your hands pick over the meat and shread alitlle putting aside in another bowl. Strain the vegetables from the stock . Combine the stock with the meat and sage.

5: Cook gnocchi in a large pot of boiling water. Transfer to a large warm bowl and drizzle with the truffle oil. Toss through the meat. Serve and garnish with the shaved pecorino.



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