There was a good turnout for the Club’s AGM with 33 Club members attending.
Agenda items were quickly dealt with and once the AGM ended, members enjoyed wines from the club’s cellar. These were augmented by a donated 2019 Confidencial Rose from Victor Kattenbelt at Confidant Ltd and a vertical tasting of 3 Felton Road Rieslings donated by a club member. All 4 wines were very much enjoyed by everyone present.
A big thanks to all Committee members for the food supplied, as well as to the 2 donors of those wines.
There are AGM details on our website if anyone is interested in full details, including the President’s report and the full Financial Report to come.
LAST MONTH we had a great turnout of members with an evening sampling both Portuguese and New Zealand wines with Victor Kattenbelt and Confidant Wines.
Victor Kattenbelt is a local wine distributor and as the importer, these wines were uniquely from his portfolio. Casa Santos Lima is the largest in Portugal and one of the largest in Europe. As explained, there are many grape varieties in Portugal that are unique to the Iberia peninsula and as such, many wine styles are almost exclusive to Portugal. We tasted winemaking that uses the best of traditional techniques (and local oak) but is modernising rapidly. He presented 8 wines that the orders on the night suggest were well received.
The wines were:
The introductory wine – 2017 Casa Santos Bruto Methode that stood out as so different from the usual French Methode and even traditional Spanish [cava] bubbles we are more familiar with.
2018 Galadoro Rose was dry, crisp, not overly fruit-driven, light in colour so typical of Provence & other southern Mediterranean Rose’, Cabernet blend, quaffable and food enhanced for sure.
2016 VK Gewürztraminer was an exclusive NZ wine that hit the mark for many being unmistakably a prime ‘Gewurzt’ with all the characteristics and some real wine palate weight.
2018 Beach House Chardonnay from a well known Hawkes Bay producer.
2017 Bons Ventos lived up to its luscious red descriptor, this introductory red set the tone for the exquisite reds that followed. Wine orders indicate this was a favourite.
2017 Confidential Tinto Red amazed as it is a 10-variety blend that only the Portuguese could do, significantly local varieties, soft, good palate feel, enhances food and not a tannin in sight!
2017 Valcatrina was a big blended red wine, highlighting Syrah and Touriga Nacionale (the port grape) so typically Portuguese, with plenty of awards accolades yet affordable quality wine.
2016 Monte Da Cacada was a real treat, more expensive for sure ($36 – $40) but this wine indulged the palate, was red at its finest, 100% Alicante Bouschet, big, bold, European gold medals, a variety that most had not ever tasted before – no wonder their wines are acclaimed.
Thank you to the significant number of members who ordered wines. We are sure you will enjoy them both in the coming months and also after some cellaring as the reds are both approachable now and ‘good keepers’.
These wines, or information on his range, are available to inquire or order direct from Victor, phone 0274417409 or from Regional Wines.
We are meeting as usual on 12 August at the Johnsonville Community Hall, Ground Floor for an 8 pm starts with Confidant Wines, a small (boutique) local importer of Portuguese wines in Wellington distributing the well-regarded Casa Santos Lima winery and a range of notable NZ wineries that are available in selected retail outlets and a number of Wellington restaurants.
Victor Kattenbelt has been around the Wellington wine scene for a number of years and travels to Europe every year (even early 2020), for wine trade expos in France, Netherlands and Germany, and to visit his suppliers in Portugal.
Victor’s Portuguese portfolio is extensive, and some of his wines this time round are new to his portfolio and we have decided to expand the tasting to 8 wines for the tasting to do justice to his wide range and to celebrate our European tasting country of the year.
If you are interested in doing more reading see Casa Santos Lima winery. The wines for the evening are:
A Portuguese bubble – Casa Santos Bruto [NV] to begin the evening
2018 Galodoro Rose
2016 VK Gewurztraminer (NZ)
2018 Linden Estate Chardonnay (NZ)
Then an array of 4 unique Portuguese reds:
2017 Bons Ventos
2017 Confidencial Red
and to finish a superb Alicante Bouschet premium red
The member door price will be $15 and guest price $18.
Wednesday 12 August – Victor Kattenbelt of Confidant Wines
Wednesday 16 September – Alan Evans and Ageing of quality wines
Wednesday 21 October – St Clair Family Estate, Marlborough
Wednesday 18 November – Club Anniversary dinner at Bellamy’s (run by Logan Brown)
Now that we’re past the shortest day/longest night of the year for this Equinox, if anyone would like supply a short article about their ‘Drop of the Day’, i.e. their go-to wine for this season, to share with the rest of the Club, please feel free to submit it.
Thanks to those requesting recipes from last November’s Portuguese wine & food tasting.
Pão frito (fried bread)
400 grams (14 ounces) bread cut into slices
100 ml (1/2 cup) olive oil
6 cloves of garlic
Pepper (to taste)
Coriander (to taste)
DIRECTIONS Put the olive oil and unpeeled crushed garlic in a frying pan and saute over low heat for about 3 to 4 minutes. Add the bread, season with pepper and chopped coriander and fry it on both sides over medium heat until golden brown. Turn off the heat and serve this delicious appetizer before the main course.
Figos, presunto e queijo de cabra (figs, ham and goat cheese)
Hands-on time 10min. Cooking time about 10 min. Makes 20. INGREDIENTS
1 tbsp balsamic vinegar
2 tbsp runny honey
Vegetable oil, to grease
5 figs, cut into quarters
10 slices Parma Ham, sliced in half lengthways
100g (3 1/2oz) hard Goat’s Cheese
Preheat the oven to 200C (180C fan). Mix together the balsamic vinegar and honey together in a small bowl. Grease a baking sheet and place the figs skin side down onto it, then drizzle over the balsamic mixture carefully covering each fig. Roast for 10min. Allow to cool slightly. Cut cheese into small pieces and top each fig with a piece of cheese. Wrap each fig in a length of Parma ham. Serve at room temperature.
We can use Melon if figs are not in season. Can also substitute blue cheese or parmesan if you can’t get a HARD goat’s cheese Part of the joy of this dish is the balsamic vinegar pairing with the parma ham.
Camarão alho (garlic shrimps)
2 Ibs shrimp, raw and peeled, no tails
1/2 cup margarine (or butter)
6 garlic cloves, fresh and crushed
1/2 cup dry white wine (can use white cooking wine)
1/2 teaspoon crushed red pepper flakes
1 lemon (need about 1 1/2 oz. fresh lemon juice)
Preheat oven to 350 degrees For two pounds of raw, peeled shrimp, saute one stick margarine (I use butter) with six cloves of crushed garlic, slowly on low heat, do not burn the garlic! Then add 1/2 Cup dry white wine (can use cooking wine), 1/2 Crushed Red Pepper, 1/2 oz. Fresh Lemon Juice Place raw, peeled shrimp in a 21/2 quart casserole dish and pour the sauce over the shrimp, cover and bake 20 minutes You’re done! Serve over yellow or white rice or alone with plenty of bread
2lb is almost a kilo of shrimps, although I would use peeled and tailed prawns – but frozen from the supermarket. 350 degrees is a fraction under 180 C Bring in a dish that we can warm in the oven and then spoon out into the serving dishes and send out with toothpicks
Bolas de frango com molho de piri piri (chicken balls with a piri piri sauce)
Suggest you go to the supermarket and buy pre-made chicken balls and a bottle of Nando’s Peri-Peri Sauce. Then simply fry the chicken balls in a ½ inch of oil heated medium-high Turn occasionally to ensure browned and cooked through, about 8 minutes. Transfer chicken balls to bowl. Add sauce and toss until covered then serve with toothpicks.
Carne vinho d’alhos (beef in a wine and garlic marinade)
3 to4 clove fresh garlic
1 Tbsp Portuguese paprika [I used smoked]
1 tsp coarse salt or to taste
6 black peppercorns
1 Tbsp Portuguese olive oil
1 c red (or white wine or equal amounts of both.
1 Tbsp fresh minced crushed red pepper.
Using your chef knife (or any knife smash the garlic cloves and finely chopped. ADD all dry ingredients one at a time. BLENDING well, drizzle in 1 tablespoon olive oil . Then RUB the meat with the spices mixture and place in a nonreactive dish. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours. It’s best to marinade overnight in the refrigerator or even 24 hrs for better results
For the meat, I used Rump Steak which marinated well. Sirloin would also have been OK. Be sure to pat dry before grilling or frying else you risk poaching the steak because of the excess marinade liquid. I used the BBQ which gave an extra smokiness. Watch your cooking time as it will vary depending upon the thickness of the steak. I had the plate super hot and did just under 2 mins a side. For one of the thinner pieces, it was about 90 secs a side. If not sure, I suggest trying a small sample first. The aim is for a hint of pink in the middle but obviously one can adjust to personal tastes if doing this as a meal. Be sure to rest the steak. Slice thinly if serving as hors d-oeuvres. The dish name literally means meat in wine and garlic. More often, the recipe uses pork and white wine, but our choice is just as valid.