SANDALFORD ESTATE RESERVE WINERY
MARGARET RIVER, AUSTRALIA
WINE CLASS/FOOD PAIRING DINNER

SAUVIGNON BLANC SEMILLON 2007

The Sauvignon gives gooseberry and grassiness while the Semillon fills the palate with weight, texture and citrus nuances. Together they create a beautiful balance in respect of the acidity, allowing a zesty finish

INSALATA DI CAPRA:  Imported goat cheese marinated in herbs and spices, coated in garlic roasted Panco bread crumbs and baked soft. Served over arugula leaves moistened with a white balsamic vinaigrette

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VERDELHO (PRONOUNCED “VERDAIHO”) “A NATIVE VARIETAL” 2007

Ripe fruit flavor and intensity with green tropicals of guava, passion fruit and cashew fruit. Aromas of green mango, passion fruit pulp, apple and licorice. Luscious and full bodied. Will only improve with age

ZUPPA DI GRANCHIO: Light creamy seafood broth based soup with lobster and crabmeat, roasted red and yellow sweet peppers, chives and a touch of cayenne pepper. Topped with a toasted parmesan crouton

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SHIRAZ 2004 THE GRAPE OF AUSTRALIA

Nose and palate of super-ripe blackberries, mulberries and plum flavours with spicy elements of pepper, coriander, and anise. The judicious use of oak and flavors of rum “n” raisin, mocha and hint of chocolate makes it a medium to full bodied wine with silky smooth tannins and balanced textures

PASTICIO DI ANATRA: North-western tender duck bits and vegetable risotto cake with mushrooms, zucchini and yellow squash in a light plum-shiraz wine reduction topped with seared fennel shavings

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CABERNET SAUVIGNON 2005

A wine of power and finesse. Deep cherry red colour. Violet tones on the nose with a balance between floral notes on the palate and rich blackberry fruit aromas. Rich flavours of vanillin and chocolate. The tannins contribute to its balanced full bodied finish

FILETTO MIGNON: Tender marinated and charbroiled petite fillet mignon in a light gorgonzola cream sauce with balsamic vinegar, topped with a chutney relish.  Served with winter root vegetables

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FOUNDERS RESERVE LIQUEUR PORT

A classic rancio with rich old dark fruitcake notes all wrapped up in a glove of cedar and mahogany. Fortified liqueur style with sweetness on the palate without being too intense or ingratiating. Dark briary fruits and spice are the main ingredients with some lighter leathery nuances. Clean yet dry finish

GORGONZOLA E BISCOTTI: A ball of whipped Spanish Manchego cheese rolled in a fine praline nut mixture with a signature of clover honey drizzles sided with traditional Italian almond biscotto