View Full Version : Welcome to the November edition of The View.

Mick Pacholli
9th November 2012, 02:19 PM
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Spring racing has arrived so what better time to pop the cork on some beautiful Wolf Blass Sparkling wines.Our Wine Club specials this month include a selection of our most popular sparklings, perfect for the lead in to the festive season.

Read more about Wolfgang Blass' second passion, race horses. Wolf has always been praised for having an eye for horseflesh, with over 380 of his horses having raced to victory.

And, we bring you a scrumptious recipe for a Smoked Salmon, Asparagus and Camembert Tart. Enjoy this with our Gold Label Pinot Noir Chardonnay Sparkling, or any of the sparkling wines in our range.

Until next month, all the best from the team at Wolf Blass.



Wolf's Passion for Horses (http://wolfblasswines.us1.list-manage.com/track/click?u=ae6416b33d3a4891ba54346e7&id=e653524b41&e=03d198e878)


What do the number’s 380, 1,000, 1992, 1865, 7000 and 1,000,000 have in common?

They all signify a part of horse racing history; history that Wolfgang Blass was a part of and what established the sport as his second passion in life.

380 horses have raced to victory for Wolf Blass. Amongst these were two Group One winners; Grooming in the Brisbane Cup as his first and Dashing Eagle in the 1000Caulfield Guineas in Melbourne; Dashing also won in a dead-heat in the Group One Flight Stakes.

Like every owner, trainer and jockey, Wolf dreamed of winning “the race that stops the nation”. Eventually accepting that he couldn’t be the best at wine and horses, Wolf decided that if he couldn’t win it, he would buy it.

In 1992 Wolf purchased the very first Cup that was ever presented and originally commissioned for the 1965winner Toryboy.

Wolf has always been praised for having an eye for horseflesh, however he has made mistakes. Namely with New Zealand horse, Synski, who Wolf, after purchasing, discovered had hoof rot and was unable to race.

Sent to stand at Kangaroo Island, Wolf bought two of its first foals for around $7,000 each. Having bought it, prepared it and put it in the sales, Wolf made a total profit of $500 off one of the foals, Barossa Boy. The next bloke made$1,000,000. But as Wolf says, with horse racing comes as much frustration as it does fun!

Read more in our latest blog post. (http://wolfblasswines.us1.list-manage.com/track/click?u=ae6416b33d3a4891ba54346e7&id=833920f6ef&e=03d198e878)





Smoked Salmon, Asparagus
and Camembert Tart

Serves 4-6 people
Preparation time 15 minutes
Cooking time 30 minutes
1 ˝ sheets frozen shortcrust pastry, thawed

1 bunch young asparagus, trimmed

200g camembert, sliced

˝ cup cream

1 egg

1 tablespoon chopped fresh dill

3 slices smoked salmon

Wolf Blass Gold Label Pinot Noir Chardonnay Sparkling, chilled, for serving

Line a 33cm x 11cm rectangular tart tin with removable base* with pastry, cutting it to fit and prick the base with a fork.

Line with baking paper, load with rice or dried beans and blind bake at 200°C for 10 minutes. Remove loading and bake a further 5 minutes.

Meanwhile, combine asparagus and ˝ cup water in a pan and simmer until just tender.

Whisk cream, egg and dill together. Arrange smoked salmon slices over the base of the pastry. Arrange asparagus and camembert on top and pour cream mixture over.

Bake at 180°C for 15-20 minutes until puffed and golden. Allow to cool for 5 minutes before removing from tin.

Serve hot or cold with a glass of chilledWolf Blass Gold Label Pinot Noir Chardonnay Sparkling.


For extra flavour, asparagus can be simmered in ˝ cup Wolf Blass Gold Label Pinot Noir Chardonnay Sparkling.

Tart can be cut into fingers as served as a pass-around with a glass of sparkling.

* This tart can also be made in a 26cm round tart tin with removable base.

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There are some great mixed packs available this month, with the Gold Medal mixed pack being special value as it includes a FREE bottle of Gold Label Pinot Noir Chardonnay Sparkling in every pack!

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