South East Australia
Green apple fresh with zesty lime. Terrific bubbly for this price. Perfect for any large festive gathering.
Sweetness: Extra Dry
LCBO #: 708290
Smoked Chicken, Pancetta and Roasted Pear Pizza Recipe
Makes: 2 pizzas
Preparation time: 15 minutes
Cooking time: 15 minutes
2 brown pears (Beurre Bosc)
½ cup Wolf Blass Yellow Label Padthaway Adelaide Hills Chardonnay
1 tablespoon brown sugar
2 large par-baked plain pizza bases
250g grated mozzarella cheese
8 thin slices pancetta
1 smoked chicken fillet, sliced
1 red onion, peeled and cut into wedges
50g rocket leaves
sea salt and freshly ground black pepper, to taste
Cut each pear into 8 wedges and place in a baking dish.
Drizzle with Wolf Blass Yellow Label Padthaway Adelaide Hills Chardonnay, sprinkle with sugar, dot with butter and roast at 200°C for 10-¬15 minutes until tender.
Top pizza bases with mozzarella, pancetta, chicken and onion and bake at 220°C for 15 minutes until crisp and golden.
Cut pizza into wedges before topping with rocket leaves and roasted pear. Season with salt and pepper and serve with a glass of Wolf Blass Yellow Label Padthaway Adelaide Hills Chardonnay.
Wolf Blass Yellow Label Chardonnay 2014
Padthaway Adelaide Hills
A staggeringly great value for full-bodied Australian Chardonnay. The grapes for this wine are sourced from the cool climate regions of the Padthaway and Adelaide Hills, both southern regions so in this southern hemisphere that means cool climate fruit freshness. This wine is mouth-filling without being hey, and there’s some faint buttery notes from 30% malolactic fermentation, but its subtle. Pair with value-priced wine with roast chicken or seafood in a ream sauce.
LCBO #: 226860
Rosemary Leg of Lamb with Cabernet Jus and Roasted Vegetables Recipes
Preparation time: 20 minutes
Cooking time: 1½ hours
2.2 kg leg of lamb, bone shanked
4 large cloves garlic, peeled and cut into slivers
½ bunch fresh rosemary
2 red onions, peeled and sliced
olive oil, for drizzling
sea salt flakes and freshly ground black pepper
2 cups Wolf Blass Yellow Label Langhorne Creek McLaren Vale Cabernet Sauvignon
1-2 cups water, as needed
50g butter, cut into cubes
Using a small sharp knife, lightly score 6-8 lines across the top of the lamb. Make small incisions all over and insert slivers of garlic and sprigs of rosemary.
Arrange sliced onions and a handful of rosemary stalks in a roasting dish and place a rack in the center.
Place lamb on rack, drizzle with oil and sprinkle with salt and pepper. Pour 1 cup Wolf Blass Yellow Label Langhorne Creek McLaren Vale Cabernet Sauvignon and 1 cup water over onions and roast at 200°C for 1¼ to 1½ hours until done to your liking, adding extra water as needed if the pan juices dry up.
Allow lamb to rest on a board covered with foil for 15 minutes while finishing the jus.
To make the jus, deglaze the pan with the remaining wine and strain pan juices into a saucepan. Using the back of a wooden spoon, press some of the cooked onion through the sieve as well.
Bring to the boil and simmer until slightly reduced then remove from heat and mix in butter until smooth.
Carve lamb, adding any juices to the jus, and serve with Cabernet Jus and Roasted Vegetables, accompanied by a glass of Wolf Blass Yellow Label Langhorne Creek McLaren Vale Cabernet Sauvignon.
1 kg roasting potatoes, peeled
4 large carrots
½ butternut pumpkin, peeled
8 small pickling onions, peeled
sea salt flakes and freshly ground black pepper, to taste
Cut potatoes into quarters and bring to the boil in a saucepan of boiling water. Boil for 5 minutes and drain.
Cut carrots lengthwise into four and cut pumpkin into chunks.
Place all vegetables in a roasting tray, drizzle with olive oil, season and toss until well coated. Roast at 200°C for 45 minutes to 1 hour until golden. Serve with lamb.
Wolf Blass Yellow Label Cabernet Sauvignon 2014
Langhorne Creek McLaren Vale
Wolf Blass first made 250 cases of the Grey Label Shiraz, but realized he could not earn a living based on such a small production of a premium-priced wine. Thus was born Yellow Label in 1966. It was created to be a crowd pleaser with the goal of quality, character and consistency, according to current winemaker Chris Matcher. Consistency is key as Yellow Label is designed to give consumers confidence that they are getting the same signature taste each time. That was the challenge to maintain when Yellow Label moved to regional selection of grapes for this vintage rather than widespread blending. Chris says that they achieve it through careful vineyard management and barrel selection. This Cabernet offers great value and attractive aromas of blackcurrant and cassis. Pair with a juicy steak.
LCBO #: 251876
Wolf Blass Yellow Label Limited Edition Shiraz Grenache Mouvedre 2012
Barossa McLaren Vale, Australia
A rich, full-bodied red with layered of fleshy blackberry and dark plum flavours. The Grenache adds luscious texture and fullness, while Mourvedre contributes some dark spice notes. There’s a long, satisfying finish that will have you heading back for a top up. Perfect for hearty meat dishes and conversations.
LCBO #: 759131
Wolf Blass Yellow Label Pinot Noir 2010
Only 2000 cases were made of this wine. If offers lovely cherry-berry flavours that are nicely balanced with a seam of acidity. Very versatile with many dishes.
Sweetness: Extra Dry
LCBO #: 893156
Wolf Blass Yellow Label Merlot 2010
Barossa Valley, Clare, Limestone Coast, Australia
Smooth and full-bodied with wonderfully fleshy, savoury dark fruit flavours. Pulls you right into the glass. Great for casual gatherings and dinner parties: a true bridging wine socially.
LCBO #: 538637