JOSEPH Nebbiolo 'One of Australia's Most Popular' - Selector Magazine
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'.
Comments (4)Recipe of the Month - Venetian Marinated Fish
Marinated Fish Venetian Style
Serving Size: 4
Difficulty: Easy
Ingredients
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
Directions
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.
NEW RELEASE - 2013 Virginia Vineyard Unlabelled Red
Enjoy FREE Freight and guaranteed delivery when you join our new Virginia Vineyards Unlabelled Club. If you love our great value every day drinking unlabelled wines and want to ensure you never miss out again click here to find out more - join today!
Primo Grigio - Exclusive Limited Release
Click here to snap up one of our limited release dozens for just $199.00 (rrp $264.00). Stock up for summer and save $65 on this delicious easy drinking white made by Primo Estate's Joe Grilli. Click here now
Minted Prawn & Orange Salsa Recipe of the Month
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.
Ingredients
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
Directions
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.
95 Points of JOSEPH Sparkling Red from Australian Wine Review
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!
Ciao,
The Primo Team
PS To order your JOSEPH Sparkling Red please click here
Primo Secco Pizza Party at Cellar Door
Saturday 25th January 2014 - Click here to book your tickets
Sunday 26th January 2014 - Click here to book your tickets
Alcohol free tickets for drivers and children over the age of 10 are available for $50, please call: 08 8323 6800 to book these special seats.
Celebrate Australia day 2014 in one the the most beautiful spots in the country - our cellar door. Drive down through the Adelaide Hills to enjoy a relaxed lunch of locally sourced, seasonal Australian produce.
Exclusive to our Amici Primo, the day starts with a refreshing glass of sparkling white Primo Secco enjoyed with crostini in the courtyard. This is followed by a selection of wood oven pizzas paired with our most popular wines: La Biondina Colombard and Merlesco Merlot. Lunch ends with a wood oven baked Willunga peach served with our delicious sweet wine, JOSEPH La Magia. Invite your friends to share the fun in McLaren Vale's stunning wine country; the perfect long weekend catch-up.
Menu
Primo Secco NV
Sparkling White
Primo Secco cured Salmon and Mascarpone Crostini
2013 Primo Estate
La Biondina Colombard
2013 Primo Estate
Merlesco Merlot
Selection of Pizzas Fresh from our Wood Oven
2013 JOSEPH
La Magia
Botrytis Riesling Traminer
Wood Oven Baked Peach with Willunga Almonds, Amaretto and Vanilla Bean Ice Cream
Tickets are limited so early booking is recommended
Saturday 25th January 2014 - Click here to book your tickets
Sunday 26th January 2014 - Click here to book your tickets
Alcohol free tickets for drivers and children over the age of 10 are available for $50, please call: 08 8323 6800 to book
12/12/2013 at 10:28 AM
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Recipe of the Month - Tuscan Pork Skewers
Tuscan Pork Skewers - Serves 10
Ingredients
1000 g Pork Scotch Fillet diced into cubes
Roasted Fennel Seeds
1 Bunch of Parsley
1 Chili
2 Lemons
Cracked Pepper
JOSEPH Extra Virgin Olive Oil
10 Wooden skewers soaked in water
Directions
Blend the fennel seeds, pepper, chili and parsley in a food processor to make a dry mix. Marinade the pork cubes by rubbing them in the dry mix, adding a little JOSEPH Olive Oil then leaving them in the fridge overnight in a covered bowl.
Spear the marinaded pork cubes onto wooden skewers that have been pre-soaked in water (so they won't burn on the grill). Allow approximately 100g of meat per skewer. Grill the skewers over charcoal for the best flavour. Dress with a sprinkle of lemon zest, a squeeze of lemon juice and a drizzle of JOSEPH Extra Virgin Olive Oil and serve.
Many thanks to our friend Rob at La Dolce Vita Catering and Events for this delicious recipe.