McLaren Vale Wines - Hidden Treasure

By Marco Veducci

Our family's journey started from the early 1970's when the first vineyard was planted, in McLaren Vale. We continued to build our winery over the years, becoming apart of the McLaren Vale experience which many tourists and locals enjoy today. McLaren Vale Cellars have been involved with all aspects of the wine making process.

The local cellar doors help the smaller producers, by stocking their products and "hidden treasures". We wanted to bring this same experience to the online market, by making these products available across Australia.

All of the brand we represent are local products produced in the McLaren Vale region in South Australia. You we notice we represent many different companies which make many product, from coffee to beer and everything in between.

McLaren Vale is a wine region approximately 35 km south of Adelaide in South Australia. It has a population of about 2,000 and is internationally renowned for the wines it produces. The region was named after either David McLaren, the Colonial Manager of the South Australia Company or John McLaren (unrelated) who surveyed the area in 1839. Among the very first settlers to the region in late 1839, were two English farmers from Devon, William Colton and Charles Thomas. Both men would be very prominent in the very early days of McLaren Vale. Hewett. William Colton established the 'Daringa Farm' and Charles Thomas Hewett established 'Oxenberry Farm'.

The area's thin soils, limited water, and warm summers harness Shiraz's natural vigor and produce intense flavored fruit, and wine with a deep purple color that can last decades in the bottle. McLaren Vale wines are distinguished by their ripeness, elegance, structure, power and complexity. McLaren Vale has 3,218 hectares of Shiraz under vine. Other major varieties include Cabernet Sauvignon with 1,288 ha planted, Chardonnay with 722 ha planted and Grenache with 402 ha- much of this dry-grown (non-irrigated) bush vines. Notable for producing Shiraz, the grape is by far the most important variety for the region, accounting for about 50% of the total crush.

McLaren Vale Shiraz displays pronounced berry and spice characters with some dark chocolate and liquorice, while Shiraz from cooler sub-regions exhibits defined ripe raspberry characters. McLaren Vale Shiraz is renowned for its great softness and rolling palate. Many winemakers in McLaren Vale choose to blend their final Shiraz from a variety of sub-regions to add complexity. McLaren Vale naturally produces Shiraz that has very small berries. Smaller berries have a higher skin to pulp ratio. Berry skin contains flavanols (Anti-sunburn in grapes, 'flavour' in wine), Anthocyanins (colour) and other complex molecules that add to wine complexity. Grape pulp contains sugar and water. Therefore the more skin to less pulp the more complex the finished wine. Small berries make more intense Shiraz wine. Within McLaren Vale and its subregions there is a diversity of soil types, clones and winemaking philosophies, which has led to a huge range of Shiraz wine styles being produced.

Violet and blackcurrant flavours, vibrant plum, mint and edges of liquorice and a touch of McLaren Vale's trademark dark chocolate character are common. Cabernet Sauvignon is harvested in late March. Less famous than McLaren Vale Shiraz, but equally enchanting, Cabernet Sauvignon from McLaren Vale continues to display the rich ripe characters that typify wines from this region.

Grenache is harvested in late April. It is the ancient type of vine widely planted in France and Spain. It is the backbone of many of the worlds red and fortified wines. Grenache vines were removed from McLaren Vale in the 1980s when demand for fortified wines fell. Since the late 1990s Grenache has been enjoying a resurgence of popularity as table wine. The soils of McLaren Vale are particularly suited to this variety. However in wet years it can be difficult to grow well as it can produce big bunches of grapes which make a less concentrated wine. In the best vintages Grenache displays nuances of plum, mulberry and tobacco leaf, spice and mint characters with earthy overtones.

These wines maintain elegance and generally have long cellaring potential. Some McLaren Vale Chardonnay also features ripe melon, banana, fig and cashew nut flavours - rich and generous with pure elegance. Chardonnay is harvested in mid March. This is the major white variety of McLaren Vale. The most pronounced and distinctive feature is ripe peaches, with the wine from cooler sites displaying white peach.

Sauvignon Blanc is harvested in early March. Sauvignon Blanc from McLaren Vale has distinctive varietal characters of tropical fruit, green olives and asparagus, and a full-flavoured palate with a clean, fresh acid finish. Sauvignon Blanc grown in McLaren Vale reaches relatively high sugar levels compared with other wine regions growing this variety. The variety shows herbaceous, gooseberry, passionfruit and lychee aromas.

Geoff Johnston of Pirramimma planted the first Australian plot at McLaren Vale in 1983 and it is only now that this wine is being recognised elsewhere. Demand for cuttings of this variety has expanded rapidly and more wines will be presented to the market in the future. Petit Verdot grapes produce wine that has the colour intensity and spice of Shiraz, but with added fragrance of violets, which makes the nose very attractive. Petit Verdot is one of Bordeaux's classic red grape varieties. It is a very thick-skinned grape that produces a wine of considerable depth, peppery, spicy and fragrant.

Sangiovese is slow to ripen and produces wine high in acid and tannin. The wine is deep in colour and aroma, and good for long cellaring. Sangiovese is harvested in McLaren Vale in late March.

In Spain Tempranillo is one of the most popular reds and when blended with Carignan it makes the best red wine of the Rioja region. Tempranillo is a Spanish variety that produces a red wine that matures quickly and can be ready for drinking in the year of vintage.

Verdelho is a Portuguese white wine variety that likes low vigour soils and a warm dry climate, Verdelho has been around for some time and is enjoying an increase in popularity. It produces wines that are vivacious, fruit salad-like, dry, and best when drunk young and fresh.

This variety exhibits exotic aromas of apricot and musk, and light oak and malolactic character; with rose, nectarine and white peach, McLaren Vale Viognier is spicy and complex with a huge spectrum of flavours. Viognier is an exotic variety introduced from France where the best wines are produced in the Condrieu region.

Zinfandel is a thin-skinned grape that needs dry conditions to avoid rotting. Bunches ripen unevenly, requiring careful picking to ensure the true character is available to be further developed by the winemaker. Zinfandel is spicy in character without being particularly heavy.

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Want to find out more about McLaren Vale Wines, then visit Marco Veducci's site on how to choose the best McLaren Vale Shiraz for you.

Food Cooked With Charcoal Spit

By Nora Seabolt

Cooking food with a charcoal spit is not just an easy way to get taste-tempting, great looking food, but it is also one of the healthiest forms of cooking. Since there is little oil or grease, if any, introduced into the cooking process, calorie and fat content are drastically reduced.

You can cook a wide variety of foods on a spit hire, and they include lamb, poultry, beef, fish, and vegetables. One of the most often seen food items cooked this way has traditionally been the whole pig and there are many reasons why.

Baking and roasting have many similarities, but higher temperatures are often used for the latter. This is because it helps to cook meats more thoroughly and evenly since it is rotating.

You should consider several things if you are going to set up a charcoal spit. First of all, you have to consider the weather, particularly the direction of the wind and how hard it is blowing. Of course, you can accommodate any weather conditions if you can find suitable shelter.

One of the most important things to consider when planning a parts where a roast will be front and center is that it is better to have more than enough than to not be able to allow all your guests to thoroughly enjoy your burnt offerings. Remember, people with full stomachs are much happier than those who are running on empty. Everyone wants guests going away speaking well of you, so when you put on the feed do it with style.

Normally speaking, events like parties are planned well in advance, and that means you should make preparations accordingly. That way you will not disappoint attendees because you could not find the right carcass you had been promising.

Regardless what type of meat you're planning, a whole goat, lamb, or pig, it takes time to cook them. An entire carcass of 125 pounds typically takes from 5 to 6 hours of cooking time. You should not wait until right before guests are expected to arrive to begin the cooking process, unless it is to be an all day party.

outdoor cooking equipment is a lot of fun, and that is why so many people do it. There are actually a variety of reasons people love cooking outdoors. One of the most often cited is that there is just something about cooking in a way that is similar to our ancestors.

Other reasons for standing at a grill or spit making sure the food is cooked just right have to include the pleasure it gives you to see the way others rave about your cooking prowess. When you add a spit to your repertoire of outdoor cooking equipment, you are also going to increase the number of smiles emanating from those who enjoy your foods.

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Click here spit roast parts, all information here BBQ Spit roast.

Bourbon Whisky vs Other Spirits

By Arthur Madrick

All whiskey is just not bourbon whisky as some individuals may think. Processed whiskys are one of a kind spirits that have their beginnings in the American moonshine industry that took place in the states of Tennessee and Kentucky during the 1800s and early 1900s. These geographical locations were once territories of the Old Dominion, in which the making of do-it-yourself brews was commonplace.

Bourbon whisky carries a unique character that comes from the corn percentages in the recipe. The recipe requires fifty-one to seventy-nine percent corn. Water is mixed with rolled or mashed grains and yeast which starts the process of fermentation. The fermented mash is then distilled to a spirit that is somewhere around 80 percent ethanol.

Additionally, it is distilled 2 times and aged for not less than 24 months in barrels constructed from charred oak. The result of this combination of unique tasks is a woody, mellow blend of flavors. These flavours create a taste this is certainly distinct from other categories of spirits that are made through typical methods.

In normal processes, elements of the above recipe are used, but there are lots of deviations which ultimately results in a sweeter flavored spirit. The ethanol volume percentage is also considerably different amongst the two spirits. Most types of standard whiskey are generally only 40 percent alcohol with respect to volume.

An identical recipe is also employed in Tennessee spirits; however, its flavor features a different overtone as the spirits are distilled and then filtered through sugar maple charcoal, think Jack Daniels. These brews are quite famous in the states of Kentucky and Tennessee and tours through the a number of facilities in which they are manufactured is a well known attraction in such areas. You can easily see from the various aforementioned facts that although the terms are often used interchangeably, difference exists between bourbon whisky and other spirits.

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Additional information on the distillation process and how to make whiskey are available online on numerous sites. Try a quick search and you will see that there are numerous of resources available to get you going on your journey to making whiskey and learning how to distill.

The Liver Clean-up Food Plan Will Do Amazing Things For The Body

By Steve Zones

Most people don't think about their-own liver or/and the work that this liver does every day, given it does its job silently and without your awareness being required. Your liver may be thought of as being the filtration system of this physique since all that you consume such as toxins and harsh chemicals all have to go over the liver before exiting the physique. Moreover, the liver is body's basic detoxifying organ. This cleanse is sometimes labeled as a liver gallbladder cleanse, since you own your gallbladder, it positively could help it to work better.

Just How A Liver Cleaning Diet Might Help

It is possible for the liver to have slowed down processing lots of chemicals and these poisons can get trapped creating the liver cleansing diet profoundly valuable to boost the liver's functionality and your all-round health.

A liver cleanse diet is particularly helpful for people who wish to enhance their disease fighting ability given it can make it stronger and help to fight off bacteria and contamination that widely attack when the body's immune system is weakened. Moreover, a colon clean-up diet plan may be quite therapeutic for those with chronic sicknesses where strong prescribed medicines are absorbed, since this produces toxins that sometimes the liver can't eradicate on its own.

Is Your Liver Showing Indications It Wants A Cleaning?

To really find out if you can gain from a liver cleansing diet, you must look for the following usual symptoms: Cold extremities, Frequent headaches, Anxiousness, Trouble concentrating, Bloated sensation, Lack of vitality and exhaustion, Sweet or sugary cravings, Pain within the joint parts, Easily gain weight. Recent acne outbreaks

By employing a simple liver cleaning diet plan, it can also help with a colon cleanse weight-loss, which can be an extra benefit for people those are more likely to gain excess weight quickly.

What Foods To Eat For The Liver Cleanse?

A liver clean-up diet regime incorporates loads of fresh water and consuming whole foodstuffs such as whole grain products, vegetables such as salads, fresh fruits, and bean and other dried beans. You need to go for higher sums of fiber inside your food plan as this can help the water you drink-up to shed the toxic compounds held inside the liver. During the time of the diet, keep away from Trans-fats, fatty foods, caffeine, alcohol, and all sorts of preservatives.

Clean-up the liver may be undertaken periodically particularly if you are suffering with any of the signs and symptoms of toxins in the liver. By having a nutritious diet program and life-style, you can keep the liver functioning at full capability, which in turn assists you to feel good physically and mentally.

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Additional info on colon cleansing diet, liver cleansing weight loss and liver cleansing detox diet can be found at colon cleansing diet blog !

Understanding The Benefits Of A Wood Fired Pizza Oven

By Nora Seabolt

It is quite likely that there are as many cooking styles in the world as there are social and geographical groups.Every country, state and region in the world boasts of its own special way of cooking food.One cooking style that seems to be becoming more global is the use of a pizza oven that uses wood for fuel.

More and more people are enjoying cooking with the old school wood fired pizza ovens.The benefits of these types of ovens can be attributed to such trends in the world.Here is a list of these benefits.

Wood Fired Ovens Can Attain Higher Temperatures

It is a well known fact that seasoned Italian chefs prefer wood fired pizza ovens.The fact that wood fired ovens can attain much higher temperatures can be given as a reason for such preferences.Certain types of dishes are cooked better at higher temperatures. For instance, in the case of pizzas, these high temperatures allow for the pizza dough to show a rapid rise.

The ideal pizza being crispy on the outside but still soft on the inside is achieved by high temperatures making the dough rise faster.Additionally, the texture of the pizza also turns out to be better if it is cooked in a wood fired oven.

Food Is Cooked In a Uniform Heat

Another reason why chefs and seasoned cooks like wood fired ovens is that their use allows the food to be cooked evenly.The basic structure of wood fired ovens allows them to prevent heat loss while also keeping the temperatures even.This, in fact, is a major problem with modern ovens made from metal.Wood fired ovens cook the food consistently which is not something that metal ovens can boast of.

Wood Fired Ovens Impart Special Aroma And Flavor To The Food

Wood being used as fuel brings its own special qualities.For instance, a smoky flavor is fairly common with food cooked in wood fired ovens.Cooking food with wood as fuel also adds a unique aroma together with the smoky flavor.It is worth mentioning that this flavor and aroma add to the experience of eating the food, whether it is vegetarian or non vegetarian.

They Are Much More Economical Than Modern Ovens

High end Italian restaurants all over the world mainly use wood fired ovens.Even though the primary reason for the dishes tasting better is enough, there is a crucial second reason as well.Using wood fired ovens is also cheaper in the long run.

Once a wood fired oven is ignited, it can be used for the entire day with minimal wood being burned.This economy is due to the wood fired oven's ability to maintain the temperature.Contrastingly, the costs of using a modern oven for a day can be colossal.It should also be noted that wood, as fuel, is much more financially viable than electricity.

Using Wood Fired Ovens Is Socially Enjoyable

Gradually, wood fired ovens are also becoming key components of many residential property backyards.In addition to all the qualities mentioned above, such trends are showing up because wood fired ovens are ideal for outdoor parties because their use is fun to watch.As a result, it is not surprising that wood fired ovens are the focal point of many outdoor or barbeque parties.

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For more information visit BBQ spit roast, then visit www.bbqspitrotisserie.com.au

A Story Of Jack Daniels Whiskey

By Bill Tower

Jasper "Jack" Newton Daniel was just one of thirteen kids. Nobody knows precisely when Mr. Daniel was born, due to his birth certificate being destroyed in a house fire, but during the year 1875, the Jack Daniels Whiskey distillery was founded. There are claims that Jasper was just 20 or so years old when he became an authorized distiller. Having said that, even today, no one knows undoubtably if this is true.

Sadly, after stubbing his toe and developing an infection in the year 1911, Mr. Daniel passed away. He never wed or had any kids, so he entrusted the distillery to his nephew, Lem Motlow. After Motlow's death in 1947, the distillery was given to his children.

There may have already been laws in opposition to the manufacturing of alcohol during the early 1900's, but this still did not stop many folks from continuing to make distilled spirits. Jack Daniels Whiskey saw tough times at the time of prohibition. However, because Motlow was a state senator in Tennessee, he had influence in assisting to repeal the law. This made it possible for production to begin again in 1938.

Daniel's whiskey is recognized for being filtered in vats constructed from wood before being left to age. This isn't something that is traditionally done when crafting most Bourbon whiskeys. Although technically "Straight Bourbon," nobody seems to mind it being termed Tennessee Whiskey. The Daniel's brand also filters distillate with sugar maple charcoal. Many claim this is one of the reasons Jack Daniel's is among the finest of all whiskeys.

Traditionally, the Daniel's company made their whiskey 90 proof (forty five percent alcohol by volume). The black label was, at one time, looked upon as a higher grade in comparison to the green. However, today most bottles of both labels are 80 proof. In 2011 the company created Holiday Select. Bottles with this particular label are 100 proof. Currently the highest proof the brand has ever made.

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If you are interested in learning more on the topic of how to make whiskey or more detailed information on how to distill? Google "How To Make Whiskey". There you will find plenty of resources to help you on your journey.

Hydrometer, Their Use In Making Whiskey

By Alan Sutton

A hydrometer measures the relative density of a liquids relative to the density of water. This is referred to as Specific Gravity. Sugar water will have a density that is greater than pure water. Ethanol has a density that is less than water. The hydrometer will sink further into a solution of alcohol and not sink as far into a sugar solution. Specific Gravity is unitless. It defines the ratio of the density of a solution to the density of water. Specific Gravity is calculated like so, Specific Gravity = (Density g/cm)/(1 g/cm).

Typically a hydrometer is used to determine the sugar content of something that can be fermented. This could possibly be wine must, beer or whiskey mash and even things that do not have anything to do with making alcoholic beverages. Hydrometers are scaled and calibrated for each distinct purpose. For instance, a hydrometer used to determine the sugar content and potential alcohol in a whiskey mash will usually measure the Specific Gravity in a range between ~0.990 - 1.180. If you're measuring distilled spirits you must have a liquor hydrometer that will have a proof range from 0-200 or a tralle range from 0-100. Here is some example data that shows the Specific Gravity of some typical solutions.

Pure Water: Specific Gravity = 1.0

Pure Ethanol: Specific Gravity = 0.785

50% Ethanol: Specific Gravity = 0.8925

To measure the sugar content and potential alcohol of a mash you'll need to use a beer and wine hydrometer. Simply take a sample of the mash and pour it into a tall graduated cylinder. The graduated cylinder may be a jar or anything that is narrow and tall. Nevertheless, make sure that the cylinder is as tall or taller compared to the hydrometer. Next, lower the hydrometer into the graduated cylinder until it is floating. Give it just a little spin like a top to shake loose any air bubbles that might stick to the hydrometer. Now you are ready to read the hydrometer. Look at the number on the hydrometer that is at the same level as the solution. You can now determine sugar content and potential alcohol assuming that both measurements are on the hydrometer.

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To discover more about using a hydrometer check out the article "What is a Hydrometer?" If you are curious about how to make whiskey, educating yourself about hydrometers will be critical to your success.