Enjoy the new season's JOSEPH Extra Virgin Olive Oil fresh from the press. Nothing is more delicious than absolutely fresh olive oil, taste the difference as you indulge in a menu of olive oil based dishes accompanied by Primo Estate wines.
2014 Primo Estate La Biondina Colombard - NEW RELEASE
Herb Crumbed Stuffed Olives (family recipe)
2012 Primo Estate Shale Stone Shiraz
Salsiccia con Fagoli (family recipe) with fried sage gnocchi
2012 Primo Estate Zamberlan Cabernet Sangiovese
Lamb Shank, Chickpea, Green Olives, Pecorino and Winter Greens
2013 JOSEPH La Magia Botrytis Riesling Traminer
Merlesco Braised Quince, Soft Vanilla Bean Polenta, Mascarpone
We are thrilled to see our 2008 JOSEPH Nebbiolo included in this month's Selector Magazine feature on Australia's best Italian varietals. The panel headed by David Hook wrote: 'The JOSEPH is one of Australia's most popular Nebbiolos and shows the variety's aging potential. Prune, currant, cassis and spice aromas introduce a palate that's beautifully developed yet still showing primary fruit including currant and plum. Its tannins are starting to soften and there's plenty more cellaring to go'.
Marinated Fish Venetian Style
Serving Size: 4
8 fillets of tommy ruff, garfish, sardines or mullet
4 tablespoons of plain flour
1 onion, sliced
1 fresh bay leaf
2 tablespoons of sugar
cup of Primo & Co The Venetian Garganega
cup of JOSEPH La Casetta Aged Vinegar
1 tablespoon raisins
1 tablespoon roasted pine nuts
1 tablespoon black peppercorns
2 sprigs rosemary
4 tablespoons JOSEPH First Run Extra Virgin Olive Oil
Coat the fish fillets lightly with seasoned flour. Heat the olive oil in a frying pan and fry the fillets. Remove to a serving plate to cool.
In a non-stick pan over medium heat lightly caramelise the onions, add the garlic, peppercorns and herbs. Pour in the wine and vinegar and cook for two minutes.
Add the sugar and raisins and taste for a pleasant balance of flavour between sweet and savoury. Pour over fish, cover and allow to marinade for several hours or overnight.
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Minted Prawn and Orange Salsa Recipe
This simple starter for four or light meal for two by Peter Howard was kindly shared with us by our friends at Selector Magazine. For more great receipe suggestions from Selector just click here.
24 Cooked, medium sized prawns, shell removed
2 tbsps Orange Juice
1 cup Washed, crisped, mint leaves
1 Orange, zest the skin then peel and skin the orange before dicing into even chunks
1 Small, sweet, green chilli, finely chopped
1 tsp Green Tabasco
1 1/2 tsps Sugar
2 tbsps JOSEPH Extra Virgin Olive Oil
8 Medium sized Cos lettuce leaves, crisped and chopped
1 1/4 cups Cashews, roasted, salted and chopped
Cook the prawns then tumble them together with the orange juice and mint leaves. Leave to marinade for 20 minutes.
For the salsa: mix the zest, diced orange segments, chilli, tabasco, sugar and JOSEPH Extra Virgin Olive Oil together and allow to sit for 10 minutes. Spread the chopped Cos lettuce on a serving plate, spoon on the salsa and top with the prawn, mint and orange juice mixture. Sprinkle the cashew nuts evenly over the dish and serve immediately with an accompanying glass of JOSEPH d'Elena Pinot Grigio.
2014 starts with a bang for our JOSEPH Sparkling Red with this lovely write up from Andrew Graham of Australian Wine Review:
'Intriguing as ever.
This 2013 disgorgement too is a high achiever, the final wine as complex and complete as you could ask for, with a little dose of nearly everything.
It smells principally of rich and decadent McLaren Vale Shiraz, all ripe and expansive choc plum richness. Yet over the top there is morethan a hint of the dusty, baked earth decay of 40 year old old Aussie red, suitably topped off with some of cassis and formic of Moda for balance, ultimately producing a wine that smells young and old all at once.'
To read Andrew's full review, click here
We hope you enjoyed a bottle of this very special fizz over the festive period!
The Primo Team
PS To order your JOSEPH Sparkling Red please click here