Rogue Riesling - Pizzini Wines

VOL 8: NOV/DE C 20 0 8
P I Z Z I N I W I N E S NEWSLETTER
Welcome to Tre Amori (three loves) – wine, food & family/friends. In this edition we rediscover
Riesling, Over a Barrel looks at our sustainability practices and in Katrina’s Kitchen there’s
a great recipe for a French favourite. Looking forward to seeing you at cellar door soon.
Fred & Katrina Pizzini
Rogue Riesling
Riesling was the first grape variety that we planted on the river flats
behind the old tobacco kilns. It was 1978 and it was a family affair
with Dad and his late brother Rinaldo doing most of the work.
The kid’s job was to follow behind in the tractor’s dusty wake, hoses
in hand, to water-in the vines. I remember it as an exciting time.
We all felt it.
It was the first to be planted … then it was the first to be ripped
out! When the dreaded phylloxera bug came to town, it hit our
twenty-year-old Riesling vineyard first. It was a sad day when the
first vines were pulled out, stacked in mounds then set alight.
The 2008 is the first vintage to come off our new Riesling
vineyard, now located on a hillside block. We realised the
potential of our hillsides to produce great Riesling after tasting
the fruit off a rogue Riesling vine we found amongst one of our
Malbec vineyards.
The 2008 is straw in colour with olive reflections.
The nose exudes strong aromas of lemon and lime.
As the wine opens up it develops grapefruit, sweet and spicy
aromas. Lime and lemon follow to the palate providing
W I N E S
.
In some mature Rieslings, kerosene characters can be
picked up on the nose. This trait is sought after by some
experienced drinkers and avoided at all costs by some
producers (because it could be considered as a wine
defect by some consumers). As it is more likely to
appear in higher quality wines, it really is subjective. It
is the abundance of acid in some Rieslings that helps
its aging potential. Dry styles can be aged 5-15 years
while sweeter styles can be aged for even longer –
some up to 30 years.
There is always industry talk about a Riesling
revolution. For some reason (possibly its link with
below par cask wine in the distant past), it is taking
its time. This is a little disappointing as a good
Riesling coming from a cool climate area such as
the King Valley, with its lime and citrus flavours and
crisp acidity make it a great drink with or without
food. Vive la Révolution!
This vine would drive us crazy every vintage until one day we
tasted the fruit. I was immediately taken with the flavours of
the berries. I could pick up on exactly how the wine would smell
just from the flavours of the berries; it was like the wine was
already made for me!
P I Z Z I N I
intensity and freshness. This wine has refreshing
acidity, elegance and finesse and will cellar well
until 2020.
Joel Pizzini
Winemaker
K I N G
V A L L E Y
.
V I C T O R I A
Over A B a r r e l ~ A l f r e d P i z z i n i
As farmers of our land for over fifty years we have always
been conscious of using farming practices that will keep our
land viable and sustainable. These practices have changed
slightly over recent years, not only because we are becoming
more environmentally aware, but also because of the impact
on the vine and ultimately fruit quality.
O
ver the past decade we have
reduced the amount of sulphur
sprayed on the vines by 95%. Sulphur
is used at budburst to control powdery
mildew, rust mites and bunch mites.
Bunch mites live in the buds over
winter, in spring they feed on the buds,
damaging the forming grape bunches.
Rust mites take away the leaves’ ability
to photosynthesise in the spring and
autumn. However sulphur also reduces
the numbers of the grape grower's
best friend - predator mites.
We have not used insecticide in our
vineyards for over ten years so as to try to
build up predator mite numbers (as well
as other beneficial insect numbers such
as lady bugs). Ten years ago we were hard
pressed to find any predator mites on
the vine leaves, now with the reduction
of sulphur used, as well as eliminating
insecticide sprays, we are finding three to
five mites on a leaf. The growing predator
mite population is doing its job to help
reduce the numbers of harmful rust and
bunch mites naturally. Once their food
source is reduced, the predator mites
move back into the naturally growing
grasses between the vines.
Another practice we have introduced
in the vineyards has been the composting
of grape mark. The grape skins, stalks
and any other debris from the crushing
process is composted for two years then
distributed throughout the vineyard
to help build up organic matter
under the vines.
We have been using drip irrigation
for thirty years, but we have also been
reducing the watering regime in our older,
more established vineyards. This has
been done carefully and strategically,
as it is a practice more viable for
vineyards established on volcanic soils
with a higher clay content than those
on the valley floor where the soils
have a higher sand content.
Another more visual change has been
the construction of a 270,000 litre
water tank to catch the rain water that
falls onto our winery roof. The water will
be used in the winery and for domestic
purposes. Until now we have relied on
the local water supply which has struggled
over recent years to keep up with the local
town’s demand, so has been unreliable.
Biodynamics is something we have
thought about implementing, but we
could only use these practices in pockets
of our vineyards as the area is too great
for us to manage successfully.
It has been very rewarding to view our
achievements so far. With a couple
of small shifts in vineyard practices,
I have already noticed a great
improvement in the soil quality,
vine quality and fruit flavour.
Alfred Pizzini
New vi n t a g e s for summer sipping
Verduzzo 2008
Brachetto 2008
Verduzzo originates from Friuli in Italy’s
north. The 2008 Verduzzo will pair well
with richly flavoured dishes such as spicy
curries, crispy skinned fish or pasta with
an octopus ragout. It is also a wine style
which will age well. Lay a couple of
bottles down for five years and you will
find that the wine will develop some
French Burgundy characteristics.
Brachetto is the red version of the sweet
Italian wine, Moscato. The colour of pink
diamonds, it has sweet, musky, potpourri
notes on the nose, a slight fizz and a
refreshing lolly finish. The perfect drink
for lovers of something sweet, it can be
served with dessert…or breakfast as it
has only 5.5% alcohol!
This wine is vibrant straw in colour with
intense aromatics. Initially the nose shows
pear, spices and sweet, juicy tropical fruits.
It then develops complex layers of floral,
yeasty and subtle oak characters. The
palate is rich, round and full flavoured
with nashi pears, cantaloupe and yeasty
notes helping give the wine loads of
complexity and structure.
"...Verduzzo is the red
drinkers white..."
According to popular Italian tradition
Brachetto was the preferred drink of
one of the most famous characters of
the Italian comedy in masks, Giovanni
of the Jug. It is said that Giovanni drew
inspiration for his bubbly high spirits
from Brachetto’s fizzy blush fragrant
foam. Giovanni had the reputation of
being a heavy drinker and he regarded
Brachetto as the wine most suited to
filling the jug he always carried
around with him.
Sangiovese Shiraz
2008
This wine is best drunk while fresh and
youthful. The Sangiovese was fermented
at a warm 30˚C to extract as much
flavour, tannins and texture as possible.
The Shiraz was fermented at 25˚C to
extract more of the delicate aromatics
and fruit flavours. Prior to blending,
both varieties were matured in stainless
steel to impart freshness to the wine.
The wine is vibrant, dark cherry in colour
with strong aromatics of fresh plums,
cherries, spices and red currants.
The palate is juicy with lovely, soft,
full chalky tannins. It is a soft red with
lingering flavours of cherries, plums and
coffee. A balanced wine with fresh, clean
acidity. We don’t make this wine as a
keeper, it is made as a drink now style!
For a refreshing change, try adding
crushed ice, a sliver or two of fresh
ginger and a splash of lime juice to
your glass of Brachetto.
OFFER - summer special – for a limited time only enjoy the 2008 Brachetto for
$16.50 a bottle instead of the normal $19.50 ($15 for Vino e Vita members).
Valid until 31 January 2009
...Would you like to join?
WINE
&
LIFE
Vino e Vita is our wine club that offers many
benefits to members including:
•Dollar Savings (10% off cellar door prices)
•Free Freight (save up to $20 per case
depending on your location)
•Flexibility (a large choice of
packs & flexibility to change)
•Convenience (we offer home delivery
or delivery to any other nominated address)
•Special Offers (back vintage and
one-off wine offers)
•Medallion & Membership Cards (one for you,
one for your partner!)
•Pizzini Events (special member activities &
prices at events)
•Pizzini Recipes & Food Matching Ideas
(in every pack)
•B&B & a Bottle of Wine (a chilled bottle of
Il Soffio on arrival)
AND
• Personal & Efficient Service
To join, complete the enrolment form on the flip
side of your wine order form and return it to us.
Mail: Pizzini Wines Reply Paid 84345
Whitfield VIC 3733.
Next
wine
event…
Fax: 03 5729 8495
or you
canclub
join online:
www.pizzini.com.au
wine club update
Recent dinner at Lamaro's, Gnocchi Fiesta & barrel tasting tours!
Next wine club event
Recently we held a dinner in Melbourne at Lamaro’s
Gastro Pub. Katrina, Joel, and Carlo were there
along with a good crew of Pizzini wine drinkers and
their friends. The food was fantastic, the evening was
fun and the wine….good too!
For members and their friends’ Fred and Joel will
be running barrel tasting tours at three designated
times over the Gnocchi Fiesta weekend. Participants
will get the opportunity to see behind the scenes and
sample a few wines in the making.
We want to thank both the Vino e Vita members and
other guests who came along to our first wine dinner.
Our plan is to hold a dinner in most states in 2009.
We will keep you posted on venues and dates.
It is free for members and for non members $10
per person. Please book now by calling the winery
as spaces will be limited. Saturday 11.30am,
Sunday 11am & 1.30pm.
Nove mber pack c h o i c e s 1
3
4
Bianca
Rossa
Italiana
Classica
PACK PRICE: $193.50
PACK PRICE: $274
PACK PRICE: $259
PACK PRICE: $234
SAVE UP TO: $36
SAVE UP TO: $46
SAVE UP TO: $44
SAVE UP TO: $41
2 Pinot Grigio 08
2 Verduzzo 08
2 Sauvignon Blanc 08
3 Riesling 08
1 Il Soffio NV (Sparkling Rosé)
2 Arneis 08
5
2
5 to choose from
or
2 Sangiovese Shiraz 08
2 Il Barone 04
2 Sangiovese 06
2 Shiraz 05
2 Cabernet Sauvignon 01
2 Merlot Sangiovese 04
Suo Preferito
2
2
2
2
2
2
Verduzzo 08
Arneis 08
Brachetto 08
Sangiovese Shiraz 08
Merlot Sangiovese 04
Il Barone 04
2 Verduzzo 08
3 Sauvignon Blanc 08
2 Il Soffio NV
(Sparkling Rosé)
2 Sangiovese 06
2 Shiraz 05
1 Il Barone 04
; You choose a straight dozen from the Suo Preferito wine selection.
SAVE 10% off cellar door prices & it’s freight free.
Your Vino e Vita wine packs are scheduled for invoicing on the 19th November and dispatch will commence
on the 23rd November. Should you wish to make any changes to your normal delivery arrangements please
contact us PRIOR to the 14th of November.
I n K a t rina’s Kit c h e n
It is our family’s tradition to have Croquembouche
(French Wedding Cake) for breakfast on Christmas
morning. We make the profiteroles the day before and then
spend a little time on Christmas morning filling them with
the custard and assembling the tower. We then make the
short walk to Nonna Rosetta and Nonno Roberto’s to
enjoy the cake while opening our gifts. It is a tradition
we all love and look forward to.
Croquembouche
Ingredients
(makes 18-20 profiteroles)
Choux Pastry
1 cup milk
/2
1 cup water
/2
100 g butter
150 g plain flour
5 small to medium eggs
Custard filling
3 1/2 cups milk
1 vanilla bean,
split and seeds scraped
8 egg yolks
250 g caster sugar
100 g plain flour
1 cup milk, extra
/2
1 cup Cointreau
/3
or comparable liqueur
Toffee
2 cups caster sugar
1 cup of water
/2
Method
To make the profiteroles preheat the oven to 220°C.
In a heavy based pan, bring the milk, water and
butter to boiling. Remove the pan from the stove and
add the flour, stirring vigourously. Return the pan to
the stove, and on low heat, continue to stir the paste
vigourously for 3 minutes. The pastry will come away
from the sides of the pan. Allow the pastry to cool
slightly, then, using electric beaters, add the eggs one
at a time, beating well between each addition.
The pastry will be thick and glossy.
Line a tray with baking paper and place ½
tablespoonfuls (approx 30 g) of the choux pastry
onto the tray, leaving enough space for the pastry to
double in size. Bake in the hot oven for 10 minutes.
Reduce the heat to 180°C without opening the
oven, and bake for a further 10 minutes. Turn the
oven off, and with the door slightly ajar, allow the
balls to cool in the oven. Remove the tray from
the oven and make an incision in the side of each
profiterole with a small knife (this is where
the custard is to be piped into the balls).
To make the custard filling, bring the milk and
vanilla bean to almost boiling and turn off the heat.
Meanwhile, with electric beaters, cream the egg yolks
and sugar. Mix the flour and the extra milk to a paste
and beat it into the eggs.
Remove the vanilla bean from the milk (this can be
washed, wrapped and refrigerated for another use)
and with the beaters on low, add the milk to the
eggs. Clean the saucepan and return the custard to
the stove. On low heat bring the custard to boiling
point whisking all the while. Turn off the heat and
stir the liqueur into the custard. Continue to stir the
custard intermittently while it cools, this will make
the custard smooth.
When the custard has cooled, use a piping bag with
a small nozzle to pipe the custard into the balls.
To make the toffee for the construction; in a heavybased pan on high heat, stir to dissolve the sugar
in the water, then continue cooking on a hard boil
without stirring until the syrup thickens and the
toffee begins to turn golden in colour. Remove the
pan from the heat and with a pair of tongs, quickly
dip the custard filled balls into the toffee and
assemble around a croquembouche mould
or on a serving plate.
If there is toffee remaining, pour it slowly in a
thin stream over the balls from a height of 30cm.
Spin the toffee with a fork to create a spider
webbing effect.
Katrina Pizzini
Christmas
wine offers
We have put together a couple of Christmas offers, the prices include either a
10% saving or 15% if you are a Vino e Vita member. As our Christmas gift
to our Tre Amore subscribers the prices of all three offers below include freight.
1
Celebration pack
A mixed dozen for
Christmas get togethers
& New Year celebrations
1 Sauvignon Blanc 2008
1 Pinot Grigio 2008
1 Verduzzo 2008
2 Chardonnay 2006
1 Rosetta 2008
2 Merlot 2005
2 Shiraz 2005
1 Sangiovese 2006
1 Nebbiolo 2003
Special price $224
Save up to $40 per case
Vino e Vita price $211.50
Save up to $50 per case
2
Festive fizz &&
sipping pinks
4 Il Soffio NV (Sparkling Rosé)
4 Rosetta (Sangiovese Rosé) 2008
4 Brachetto (pink Moscato) 2008
Special price $189
Save up to $36 per case
Vino e Vita price $178.50
Save up to $46 per case
3
Riesling
2008
New vintage case deal
Special price $173
Save up to $34 per case
Vino e Vita price $163
Save up to $44 per case
Sauvignon Blanc 2008 new vintage
CD $16 / VeV $14.50
“Sourced from the cool climes of the Pizzini
family’s King Valley vineyard, this is a brisk
young Savvy with bright tropical accents, some
grassy notes and crunchy fresh acidity. It snaps
crisp through the finish, well made and well
priced.” 90 Points. Nick Stock WBM100
(Wine News & Reviews) October 2008
Riesling 2008 new vintage
CD $16 / VeV $14.50
Initial aromas of lemon and lime give way
to sweet and spicy aromas. Lime and lemon
follow to the palate providing intensity and
freshness. The palate is long and persistent,
it has refreshing acidity, elegance
and finesse.
Pinot Grigio 2008 new vintage
CD $18.50 / VeV $16.50
The wine has fresh pears, quince, spice,
Granny Smith apples and delicate floral
notes on the nose. The palate is fresh and
crunchy with nice textural tannins, lovely
minerality and balanced acidity. A typically
Italian styled Pinot Grigio.
Arneis 2008
CD $20 / VeV $18
Aromatics of fresh pears and kiwi fruit
which develop to spice, floral, citrus and
tropical notes. Pears and citrus follow
through to the palate, which is rich,
round and full with nice acidity,
length and persistence.
Verduzzo 2008
CD $20 / VeV $18
Initially the nose shows pear, spices and
sweet juicy tropical fruits. It then develops
complex layers of floral, yeasty and subtle
oak characters. The palate is rich, round
and full flavored with nashi pears and
cantaloupe.
Chardonnay 2006
CD $18 / VeV $16
Vibrant, golden straw with green reflections,
the aromatics are of white peach with hints
of tropical fruits and sweet French oak. The
palate is full and round with fresh acidity,
balanced oak and tropical characters.
Brachetto 2008
CD $16.50 / VeV $15
(3 month Special Price)
With only 5.5% alcohol this spritzy,
blush coloured sweetie is perfect with
breakfast or dessert! Aromatics include
rose water, watermelon and raspberries
while the palate is fruity with a
refreshing lingering zing.
Il Soffio
CD $19.50 / VeV $17.50
“The pink colour is extracted from the
Sangiovese grapes by skin contact and the
fizz is made by the Champagne method.
It’s dry and savoury, with hazelnut and
marzipan notes. Match it with bruschetta.”
Sally Gudgeon Sunday Life The Sunday Age
Magazine March 2008
Rosetta 2008 new vintage
CD $16.50 / VeV $15
It is a vibrant cherry colour with heady
aromatics; cherries, strawberries and
cranberries jump from the glass. Using
Sangiovese fruit to make our rosé
also helps give the wine more of those
savoury plum and spicy characters to the
aromatics. These flow to the palate; the
wine has soft chalky tannins, crisp acidity
and persistence in the mouth.
Sangiovese Shiraz 2008 new vintage
CD $16.50 / VeV $15
This wine is best drunk while fresh and
youthful. The wine is vibrant, dark cherry
in colour with strong aromatics of fresh
plums, cherries, spices and red currants.
The palate is juicy with lovely, soft,
full chalky tannins. It is a soft red with
lingering flavours of cherries, plums
and coffee. A balanced wine with fresh,
clean acidity.
Sangiovese 2006
CD $25 / VeV $22.50
“King Valley’s committed Italophiles make a
richer style with darker spiced cherry fruit and
a decent serve of oak. The palate has chewy,
concentrated fruit and sinewy tannins with
balanced, bright acidity.” Nick Stock Gourmet
Traveller Wine June/July 2008
“Pizzini’s junior King Valley Sangiovese is very
fruit driven with typical sour cherry varietal
aromas. It’s balanced, elegant, with fleshiness.
No t e s & R eviews
Tight Sangiovese tannins chime in at the
finish. A charming drink now red. To four
years.” 89/100 Huon Hooke Good Living
August 2008
“It smells of cherry, almonds and aniseed/
liquorice - typical of the variety. On the palate,
medium bodied, fresh and energetic with
firm dry grippy tannins and meaty flavours
of cherry, earth and bitter almond. It’s dry,
refreshing to drink and shown to its best
advantage with food. Really enjoyable wine.”
91/100 Gary Walsh Winorama July 2008
Merlot Sangiovese 2004
CD $29 / VeV $26
Our anniversary wine to celebrate ten
years of Pizzini winemaking and Pizzini
Sangiovese. Aromatics of red berry,
leather and spice follow through to the
palate where finely grained tannins
enhance the rich and savoury flavours
giving the wine lovely balance and
lingering length. Enjoy with braised
meat dishes such as osso buco or
coq au vin. Drinking beautifuly now
but can be cellared until 2014.
Merlot 2005
CD $16 / VeV $14.50
The colour is rich brick red with a
purple/pink hue. The nose is intense
and powerful. Aromatics include plum,
spice, leather, liquorice, blackberries,
currants and hints of French oak. The
palate is soft and round with plump plum
and berry flavours. This tightly structured
wine has good length on the back palate
with a fleshy, warming middle palate.
Cabernet Sauvignon 2001
CD $20 / VeV $18
Rich, deep red in colour. The nose
initially shows cassis, dried herbs, and
tomato leaf. As the wine opens up, spiced
plums, stewed rhubarb, and prune notes
develop. It has lush, upfront acidity on
the palate preparing the senses for rich
intense berry fruit flavours. The wine
is finely textured, showing warmth,
elegance, good structure and longevity.
Shiraz 2005 NEW VINTAGE
CD $20 / VeV $18
Deep red brick in colour with a ruby hue.
Initially the wine has nuances of red
currants, plums and blackberries. As the
wine opens up there are layers of white
pepper, leather, spice, earthy and savoury
characters. The palate is juicy and vibrant
with flavours of blood plum, red berries
and spice. The wine then develops with
dusty, briary and savoury notes.
The tannins are soft and round with a
savoury texture to the mid palate.
Il Barone 2004
CD $43 / VeV $38.50
"This is the best Barone yet. Most of the blend
is Cabernet Sauvignon with the rest made
up of Shiraz, Sangiovese and Nebbiolo. The
varieties are integrated and homogenous and
the wine is pleasingly tactile. It’s perfect for
sticky, slow cooked braises.”
Greg Duncan Powell The Sydney Morning
Herald September 2008
“One of the Pizzini flagships, this blend of
Cabernet, Shiraz, Sangiovese and Nebbiolo is
a savoury and structured red with tremendous
complexity and harmony. Dark berry and
cherry fruits, sweet dark spices and anise,
plenty of tannin for the cellar.” 93 Points.
Nick Stock WBM100 (Wine News &
Reviews) October 2008
Nebbiolo 2003
CD $45 / VeV $40.50
“A true Nebbiolo style, this has the haunting
scent of rose petals and damp earth. It is
elegant and balanced, with silky tannins and
great depth of flavour. Serve it with braised
oxtail.” Sally Gudgeon Sunday Life
The Sunday Age Magazine May 2008
"Another Pizzini wine that will do well in
the cellar is the 2003 Nebbiolo. The 2003
vintage was difficult in north-east Victoria,
and although there are minor signs of this (the
tannins are probably a touch scratchy), the
more dominant impression is one of a bloody
good wine. It tastes of tar and orange peel
and throws a gorgeously floral perfume. It’s
also tangy and fresh – remarkable for a five
year old wine, born of a hot year. The further
I made my way through the bottle, the more
impressed I was – always an excellent sign.”
Campbell Mattinson Gourmet Traveller
Wine April/May 2008
Rubacuori Sangiovese 2003
CD $110 / VeV $99
“…a fantastically rich wine full of nuances
like chocolate-dipped prunes, a dash of
dark spices and enticing blackberry and
cream aromas. Its palate sings with bright
fruit characters and lovely, light chalky
textures that add a complex richness to
the finish. It’s quite a treat for the style.”
Tony Love The Advertiser food & wine
August 2007
“…you will not be disappointed if you give
it time for the floral and earthy hints to
begin to flow.” 91/100 Ken Gargett,
Don’t Buy Wine Without Me 2008
Coronamento Nebbiolo 2003
CD $135 / VeV $121.50
The second release of our reserve
Nebbiolo. Coronamento is Italian
for “achieving one’s dreams” and the
boys think they have done it with
this vintage. The nose is a complex
combination of red berries, violets,
earthiness, chocolate, coffee, dusty
oak, spice and dried herb notes.
The palate is powerful yet restrained
with finesse and elegance. The tannins
are rich and velvety; the length is long
and persistent. Age to 2013.
Picolit 2008 (375ml bottle)
CD $30 / VeV $27
This noble wine has citrus, spice,
peach, nectarine and floral notes on
the nose. The palate is sweet with
limey, crisp acidity. It is fresh with
long, lingering flavours.
Vin Santo 2003 (375ml bottle)
CD $65 / VeV $58.50
Golden in colour, the palate is rich
and sweet with sherry nuances.
A luscious, rare dessert wine best
paired with homemade biscotti and
desserts such as crème brulée and
tiramisu. Limited quantity made.
LEGEND:
CD: Cellar Door price
VeV: Vino e Vita member price
U p c o ming even t s
Gnocchi Fiesta
Weekend 15 & 16 November
Homemade food, family fun & fresh aromatic whites!
Cellar door 10am – 5pm
2008 program
With lots of homemade food, family fun & fresh aromatic
whites to sip, it should be a great weekend.
10am to 5pm Cellar door open for tastings and sales
Noon to 4pm Music - Maurice Milani
The wineries of the King Valley are celebrating
La Dolce Vita. We invite you to join Pizzini's festivities!
Your festival tasting glass is $10 and can be purchased
at any of the participating cellar doors.
Saturday 11.30am &
Sunday 11am, 1.30pm Barrel room tasting & tour.
Free for Vino e Vita members,
$10 non members.
Noon to 4pm
Kids - make your own kite and learn how to fly it
Noon to 4pm
Kids - juggling workshop & roving by Andrewoid - the Juggling Robot.
Noon to 4pm Kids - magic, music & mania with Klara
2.30pm to 3.30pm
Wine spitting challenge
Win a case of Pizzini’s finest.
A great spectacle to watch if you are
not keen to spit!
2pm to 2.30pm
Ms “Gnoccha” gnocchi rolling competition. We provide the gnocchi dough, you provide the skill. See if you
can roll gnocchi like Nonna! Win a case of Pizzini’s finest.
11.30am to 3.30pm
Lunch served
10am to 5pm
Something sweet
Ice cream spiders, Mrs Deering’s ice creams, Katrina’s desserts & coffee.
Sniff, sip & enjoy our 2008 aromatic whites range
including Pinot Grigio, Verduzzo, Riesling
& Sauvignon Blanc.
Lunch $16-$22; potato gnocchi with braised Saltbush
lamb, duck ragout or bolognaise, ricotta & spinach gnocchi
with pepperonata, osso buco ravioli, Moroccan vegetable
tagine and a selection of four seafood dishes by Jean Jacques.
Our selection of desserts includes custard filled profiteroles
with toffee and raspberry coulis, pannacotta with fresh
strawberries, Nonna's apple strudel with ice cream,
banana caramel tart and pavalova with fruit salad
and fresh cream – all $9.
Melbourne Food & Wine Festival
18 & 19 March 2009
Denise McCann is a wine educator with a difference. Her business,
Women Of Wine, is a lifestyle and education company aimed at empowering
women to learn, understand and enjoy more about the wonderful world of wine.
We have joined forces with Denise to hold two dinners as part of the
2009 Melbourne Food & Wine Festival - here are the details:
Women Of Wine is delighted to present Katrina Pizzini and the
cookbook, the recipes, the wine and the women behind Pizzini Wines
in Victoria’s King Valley.
Join us for a degustation feast that’s all about Northern Italian
(and Northern Victorian) recipes, food and reminiscing.
Based on Katrina’s first cookbook "a tavola!" The heart of this
dinner is a journey told through food; from those early stories
and early recipes to learning the art of Northern Italian cooking
from her mother-in-law, Rosetta Pizzini.
Join Katrina and Natalie Pizzini and your host, Denise McCann of
Women Of Wine, for a four course dinner matched to wines produced
by the award winning winemakers, Alfred and Joel Pizzini and share
in a fun night of stories,
food and wine.
Numbers are limited to 20 at each dinner. Tickets go on sale on
8th December 2008. The cost is $110.00 per head. 55 Rouse St,
Port Melbourne. Start time is 7pm. For expressions of interest
and bookings please call Denise McCann at Women Of Wine
on 0407 060 103.
“Try Pizzini for
the very best of
Italy…what you may
not be aware of is that
a family-run operation
in the picturesque King
Valley is producing these
wines at a level that
even the Italians would
have to admit is mighty
impressive.”
Rick Allen Manly Daily July 2008
Bella Vita
on the River
7020 Great Alpine Road - Swifts Creek
Carla Pizzini (Fred’s sister) and partner Trevor Smith run
BellaVita. They offer welcoming, comfortable and relaxing
accommodation on the banks of the Tambo River.
It’s a lovely place to stay while enjoying a drive holiday
along the Great Alpine Road.
Relax and rejuvenate while you stay at Bella Vita.
Carla offers a selection of therapies including relaxation/
therapeutic massage, mud wraps, hot stones massage,
naturopathy, feet pampers and yoga/relaxation classes.
Trevor is a reiki master and offers reiki healing treatments.
PHOTOGRAPHY: PETER AT FLAGSTAFFOTOS
Carla has put together 2 offers for our
Tre Amori subscribers.
1. 2 night stay including cooked breakfast plus a 1
hour massage & 1½ hour mud wrap treatment
$350 per couple.
2. 1 night stay including cooked breakfast plus 2 half hour massages $150 per couple.
Add on a ½ day guided tour of the local historical
gold mines with a picnic for $120.
These offers are valid between December 2008
& April 2009.
Please call Carla on 0421 494 122 for bookings.
www.bellavita.com.au
Our latest
review The Age Epicure
Wine of the week
Sangiovese 2006
“…their Sangiovese is usually one of the country’s best,
summing up the variety in an appetising, likable way.
This latest edition has sour cherry, spice and old leather
aromas that are gentle and underplayed at first. It grows
in the glass, evolving more savoury charm and refinement.
The mid palate is silky and fresh tasting, and dry tannins
add a savoury bite to the finish.”
4 Stars Ralph Kyte-Powell Epicure October 2008
K I N G VA L L E Y, N O R T H E A S T VA L L E Y S , V I C T O R I A
family, friends, food
&
wine
welcome to Pizzini
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list, please let us know and we will make the appropriate changes.
Pizzini Wines 175 King Valley Road Whitfield Vic 3678
Telephone 03 5729 8278 Facsimile 03 5729 8495
Email: [email protected]
Website: www.pizzini.com.au