{"id":23069,"date":"2015-04-25T20:50:19","date_gmt":"2015-04-26T00:50:19","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=23069"},"modified":"2015-05-25T18:01:51","modified_gmt":"2015-05-25T22:01:51","slug":"wolf-blass-wine-australia","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/wolf-blass-wine-australia\/","title":{"rendered":"Wolf Blass Yellow Label Wines Go Regional"},"content":{"rendered":"<p><center><iframe loading=\"lazy\" src=\"https:\/\/player.vimeo.com\/video\/125862931\" width=\"600\" height=\"338\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/center><a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/wolf-blass-yellow-label-sparkling-brut-sparkling-white\/15745\"><strong>Wolf Blass Yellow Label Sparkling Brut Sparkling White<\/strong><\/a><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Wolf-Blass-Yellow-Label-Sparkling.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-23070\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Wolf-Blass-Yellow-Label-Sparkling.jpg\" alt=\"Wolf Blass Yellow Label Sparkling\" width=\"67\" height=\"250\" \/><\/a><br \/>\nSouth East Australia<\/p>\n<p>Green apple fresh with zesty lime. Terrific bubbly for this price. Perfect for any large festive gathering.<\/p>\n<p>Alcohol: 11%<br \/>\nSweetness: Extra Dry<br \/>\nDrink: 2015-2017<\/p>\n<p><strong>Score: 88<\/strong><\/p>\n<p>Price: $17.95<br \/>\nLCBO #: 708290<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Smoked Chicken, Pancetta and Roasted Pear Pizza Recipe<\/strong><br \/>\n<strong>Makes:<\/strong>\u00a0 2 pizzas<br \/>\n<strong>Preparation time:<\/strong> 15 minutes<br \/>\n<strong>Cooking time:<\/strong> 15 minutes<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>2 brown pears (Beurre\u00a0 Bosc)<br \/>\n\u00bd cup <a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/wolf-blass-yellow-label-chardonnay-2014\/214111\"><strong>Wolf Blass Yellow Label Padthaway Adelaide Hills Chardonnay<\/strong><\/a><br \/>\n1 tablespoon brown sugar<br \/>\n50g butter<br \/>\n2 large par-baked plain pizza bases<br \/>\n250g grated mozzarella cheese<br \/>\n8 thin slices pancetta<br \/>\n1 smoked chicken fillet, sliced<br \/>\n1 red onion, peeled and cut into wedges<br \/>\n50g rocket leaves<br \/>\nsea salt and freshly ground black pepper, to taste<\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<p>Cut each pear into 8 wedges and place in a baking dish.<\/p>\n<p>Drizzle with <strong>Wolf Blass Yellow Label Padthaway Adelaide Hills Chardonnay<\/strong>, sprinkle with sugar, dot with butter and roast at 200\u00b0C for 10-\u00ac15 minutes until tender.<\/p>\n<p>Top pizza bases with mozzarella, pancetta, chicken and onion and bake at 220\u00b0C for 15 minutes until crisp and golden.<\/p>\n<p>Cut\u00a0 pizza into wedges before topping with rocket leaves and roasted pear. Season with salt and pepper and serve with a glass of <strong>Wolf Blass Yellow Label Padthaway Adelaide Hills Chardonnay<\/strong>.<\/p>\n<p><a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/wolf-blass-yellow-label-chardonnay-2014\/214111\"><strong>Wolf Blass Yellow Label Chardonnay 2014<\/strong><\/a>\u00a0\u00a0 <a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Yellow-Label-Chardonnay-Bottleshot-3D.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-23487\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Yellow-Label-Chardonnay-Bottleshot-3D.jpg\" alt=\"Yellow Label Chardonnay Bottleshot 3D\" width=\"67\" height=\"250\" \/><\/a><br \/>\nPadthaway Adelaide Hills<\/p>\n<p>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&#8217;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.<\/p>\n<p>Alcohol: 14%<br \/>\nSweetness: Dry<br \/>\nDrink: 2014-2017<\/p>\n<p><strong>Score: 89<\/strong><\/p>\n<p>Price:\u00a0 $14.95<br \/>\nLCBO #: 226860<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Rosemary Leg of Lamb with Cabernet Jus and Roasted Vegetables Recipes<br \/>\n<\/strong><\/p>\n<p><strong>Serves:<\/strong> 4-6<br \/>\n<strong>Preparation time:<\/strong> 20 minutes<br \/>\n<strong>Cooking time:<\/strong> 1\u00bd hours<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>2.2 kg leg of lamb, bone shanked<br \/>\n4 large cloves garlic, peeled and cut into slivers<br \/>\n\u00bd bunch fresh rosemary<br \/>\n2 red onions, peeled and sliced<br \/>\nolive oil, for drizzling<br \/>\nsea salt flakes and freshly ground black pepper<br \/>\n2 cups <a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/wolf-blass-yellow-label-cabernet-sauvignon-2014\/214110\"><strong>Wolf Blass Yellow Label Langhorne Creek McLaren Vale Cabernet Sauvignon<\/strong><\/a><br \/>\n1-2 cups water, as needed<br \/>\n50g butter, cut into cubes<\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<p>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.<\/p>\n<p>Arrange sliced onions and a handful of rosemary stalks in a roasting dish and place a rack in the center.<\/p>\n<p>Place lamb on rack, drizzle with oil and sprinkle with salt and pepper. Pour 1 cup <strong>Wolf Blass Yellow Label Langhorne Creek McLaren Vale Cabernet Sauvignon<\/strong> and 1 cup water over onions and roast at 200\u00b0C for 1\u00bc to 1\u00bd hours until done to your liking, adding extra water as needed if the pan juices dry up.<\/p>\n<p>Allow lamb to rest on a board covered with foil for 15 minutes while finishing the jus.<\/p>\n<p>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.<\/p>\n<p>Bring to the boil and simmer until slightly reduced then remove from heat and mix in butter until smooth.<\/p>\n<p>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.<\/p>\n<p><strong>Roasted Vegetables<\/strong><\/p>\n<p>1 kg roasting potatoes, peeled<br \/>\n4 large carrots<br \/>\n\u00bd butternut pumpkin, peeled<br \/>\n8 small pickling onions, peeled<br \/>\nsea salt flakes and freshly ground black pepper, to taste<\/p>\n<p>Cut potatoes into quarters and bring to the boil in a saucepan of boiling water. Boil for 5 minutes and drain.<\/p>\n<p>Cut carrots lengthwise into four and cut pumpkin into chunks.<\/p>\n<p>Place all vegetables in a roasting tray, drizzle with olive oil, season and toss until well coated. Roast at 200\u00b0C for 45 minutes to 1 hour until golden. Serve with lamb.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/wolf-blass-yellow-label-cabernet-sauvignon-2014\/214110\"><strong>Wolf Blass Yellow Label Cabernet Sauvignon 2014<\/strong><\/a>\u00a0\u00a0 <a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Yellow-Label-Cabernet-Bottleshot-3D.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-23488\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Yellow-Label-Cabernet-Bottleshot-3D.jpg\" alt=\"Yellow Label Cabernet Bottleshot 3D\" width=\"63\" height=\"250\" \/><\/a><br \/>\nLanghorne Creek McLaren Vale<\/p>\n<p>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.<\/p>\n<p>Alcohol: 13.5%<br \/>\nSweetness: Dry<br \/>\nDrink: 2014-2018<\/p>\n<p><strong>Score: 89<\/strong><\/p>\n<p>Price:\u00a0 $16.95<br \/>\nLCBO #: 251876<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/wolf-blass-yellow-label-limited-edition-shiraz-grenache-mouvedre-2012\/187516\"><strong>Wolf Blass Yellow Label Limited Edition Shiraz Grenache Mouvedre 2012<\/strong><\/a><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Wolf-Blass-Yellow-Label-Limited-Edition-Shiraz-Grenache-Mouvedre.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-23074\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Wolf-Blass-Yellow-Label-Limited-Edition-Shiraz-Grenache-Mouvedre.jpg\" alt=\"Wolf Blass Yellow Label Limited Edition Shiraz Grenache Mouvedre\" width=\"63\" height=\"250\" \/><\/a><br \/>\nBarossa McLaren Vale, Australia<\/p>\n<p>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&#8217;s a long, satisfying finish that will have you heading back for a top up. Perfect for hearty meat dishes and conversations.<\/p>\n<p>Alcohol: 14%<br \/>\nSweetness: Dry<br \/>\nDrink: 2013-2016<\/p>\n<p>Score: 91<\/p>\n<p>Price:\u00a0 $18.55<br \/>\nLCBO #: 759131<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/wolf-blass-yellow-label-pinot-noir-2010\/20721\"><strong>Wolf Blass Yellow Label Pinot Noir 2010<\/strong><\/a><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Wolf-Blass-Yellow-Label-Pinot-Noir.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-23075\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Wolf-Blass-Yellow-Label-Pinot-Noir.png\" alt=\"Wolf Blass Yellow Label Pinot Noir\" width=\"68\" height=\"251\" \/><\/a><br \/>\nAustralia<\/p>\n<p>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.<\/p>\n<p>Alcohol: 13.5%<br \/>\nSweetness: Extra Dry<br \/>\nDrink: 2010-2016<\/p>\n<p><strong>Score: 91<\/strong><\/p>\n<p>Price:\u00a0 $20.00<br \/>\nLCBO #: 893156<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.nataliemaclean.com\/wine-reviews\/wolf-blass-yellow-label-merlot-2010\/102694\"><strong>Wolf Blass Yellow Label Merlot 2010<\/strong><\/a><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Wolf-Blass-Yellow-Label-Merlot.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-23077\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2015\/04\/Wolf-Blass-Yellow-Label-Merlot.jpg\" alt=\"Wolf Blass Yellow Label Merlot\" width=\"62\" height=\"250\" \/><\/a><br \/>\nBarossa Valley, Clare, Limestone Coast, Australia<\/p>\n<p>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.<\/p>\n<p>Alcohol: 13.5%<br \/>\nSweetness: Dry<br \/>\nDrink: 2012-2015<\/p>\n<p><strong>Score: 88<\/strong><\/p>\n<p>Price:\u00a0 $16.55<br \/>\nLCBO #: 538637<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wolf Blass Yellow Label Sparkling Brut Sparkling White South East Australia Green apple fresh with zesty lime. Terrific bubbly for this price. Perfect for any large festive gathering. Alcohol: 11% Sweetness: Extra Dry Drink: 2015-2017 Score: 88 Price: $17.95 LCBO #: 708290 &nbsp; Smoked Chicken, Pancetta and Roasted Pear Pizza Recipe Makes:\u00a0 2 pizzas Preparation time: 15 minutes Cooking time: 15 minutes Ingredients: 2 brown pears (Beurre\u00a0 Bosc) \u00bd cup Wolf Blass Yellow Label Padthaway Adelaide Hills Chardonnay 1 tablespoon brown sugar 50g butter 2 large par-baked plain pizza bases 250g grated mozzarella cheese 8 thin slices pancetta 1 smoked [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[314,1097,313,1098,113,1225,1224,10,131,174,431,684,110,176,372,373,849,187,121,394,3,1011],"tags":[],"class_list":["post-23069","post","type-post","status-publish","format-standard","hentry","category-australia-wine","category-australia-wine-wine-region","category-australian-wine","category-australian-wine-wine-region","category-best-wines","category-cabernet-sauvignon-2014","category-chardonnay-2014","category-food-wine-pairing","category-wine-lamb","category-recipe-lamb","category-merlot-2010","category-pinot-noir-2010","category-pizza-and-wine","category-recipe-pizza","category-red-wine","category-red-wine-blend","category-sparkling-wine-wine-type","category-recipe-vegetable","category-wine-vegetables","category-white-wine","category-wine-articles","category-wine-region"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/23069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=23069"}],"version-history":[{"count":15,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/23069\/revisions"}],"predecessor-version":[{"id":23549,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/23069\/revisions\/23549"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=23069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=23069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=23069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}