View Full Version : Latest from Wolf Blass

Mick Pacholli
10th October 2012, 10:37 AM
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Welcome to the October edition of The View.

Late Spring is a beautiful time in the vineyard, as the vines send out their shoots in an explosion of new growth. And at last the sun is shining through and the days are getting longer, a perfect time of the year to enjoy Chardonnay.
To showcase the beautiful rich flavours of our Chardonnays we have a recipe for Pumpkin and Leek Ravioli with Chardonnay Sage Butter. Whether itís Wolf Blass Yellow Label, Gold Label or White Label Chardonnay, we recommend you drink the same wine you use in creating the dish, to allow the pure flavours of the wine to shine through.
The latest post in our Winemakers Q&A comes from Steven Frost. Steve tells us how his experience in Burgundy drove his passion for Chardonnay.
And we of course bring you wonderful offers on our Chardonnays and other selected wines from our online shop.
Until next month and the beginning of the silly season, all the best from the team at Wolf Blass.

Winemaker Q&A: Steven Frost (http://wolfblasswines.us1.list-manage.com/track/click?u=ae6416b33d3a4891ba54346e7&id=e23cf8435e&e=03d198e878)

Steven grew up in his family's restaurant business in the Yarra Valley where, at an early age, his interest in food and wine was cultivated.
Though it wasn't his first career, growing and making wine was always Steve's passion. After starting out in the building industry, Steve soon set about to realise his winemaking dream.
Read More (http://wolfblasswines.us1.list-manage.com/track/click?u=ae6416b33d3a4891ba54346e7&id=0e5470d265&e=03d198e878)

Music & Wine Matching (http://wolfblasswines.us1.list-manage.com/track/click?u=ae6416b33d3a4891ba54346e7&id=86098446a7&e=03d198e878)

The art of matching food and wine is a well trodden path. This month, Wolf Blass winemaker Stuart Rusted gives us his favourite wines and music matches, and why he thinks they work well together.

Happy sipping and listening!

Read more (http://wolfblasswines.us1.list-manage1.com/track/click?u=ae6416b33d3a4891ba54346e7&id=e485dadc88&e=03d198e878)



Pumpkin & Leek Ravioli with Chardonnay Sage Butter

Serves 4
Preparation time 5 minutes
Cooking time 20 minutes

500g Pumpkin & Leek Ravioli (see right)

250g salted butter, cubed
1 bunch fresh sage leaves
1 cup Wolf Blass Yellow , Gold or White Label Chardonnay
shaved Parmesan cheese & freshly ground black pepper, for serving
Wolf Blass Yellow, Gold or White Label Chardonnay, chilled, for serving
Cook the ravioli in a large pot of salted boiling water until al dente.

Drain and portion onto individual plates.

Melt butter in a pot, add sage leaves and Wolf Blass Chardonnay and simmer until slightly reduced.

Pour sauce over ravioli, sprinkle with shaved Parmesan and pepper and serve with a glass of chilled Wolf Blass Chardonnay.

Wine Match

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Pumpkin & Leek Ravioli
Makes 500g
2 tablespoons olive oil
1 leek, finely sliced
500g pumpkin, peeled and finely diced
1 Ĺ cups water
sea salt and freshly ground black pepper, to taste
375g fresh pasta sheets
1 egg, lightly beaten
Heat oil in a large saucepan & cook leek over medium heat, stirring occasionally, for 15 minutes until very soft.

Add pumpkin and sautť over high heat for 5 minutes. Add water, cover and simmer for 10-15 minutes until pumpkin is tender. Season to taste. Allow to cool and lightly mash pumpkin with a fork, keeping it a little chunky.

Brush pasta sheets with egg and place spoonfuls of pumpkin mixture on one pasta sheet in two rows, 5cm apart. Top with another lasagne sheet and press edges together to seal in the filling.

Use a pastry wheel or knife to cut into ravioli squares. Repeat with remaining pasta and filling.

Allow to dry for 10 minutes before boiling. Ravioli can be made up to 4 hours in advance and kept refrigerated, and can also be frozen.




Wolf Blass wine club specials this month focus on our Gold Label and Yellow Label ranges. With red, white and sparkling wines on offer we're sure you will find something to please your palate.

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