As a blogger, I guess I am very fortunate at the moment. We seem to have a lot of material to write about, which is great, particularly when naturally our beautiful vineyards are cold, frozen and dormant. We promised a few people that we would write a piece on cold weather and vine pruning but as we have a small “up close and personal with a #CabFranc vine” video clip currently being branded, we thought we would wait. We also have a couple of guest bloggers doing some writing for us, so there is a lot of interesting material coming soon. And blog number 100 will soon be here….
We were fortunate to catch up with Paradise Rescued, Francophile and Cardan loving friends last night for dinner. They have been supporters of our project since well before Day1 and have been eagerly awaiting their first taste of the 2010 #Cloud9 Cabernet Franc. I am pleased to report that they weren’t disappointed
Best of all, we confirmed a perfect food partner for #Cloud9. Veal!! France has beautiful veal meat, which is sadly less available here in Australia. So we asked a local butcher to debone and roll up a loin. He stuffed it with crushed garlic and sage and we roasted in for 1 hour 20 minutes at 180C in a fan forced oven. It was awesome! One of the classic French sauces for veal is a blue cheese cream sauce to which we also added some diced shallot and sliced mushrooms. And by some other good luck of nature, we cooked square chips (1cm potato cubes) by a new method and they were the crispiest ever!
#Cloud9 retains its bright colour and gorgeous blackcurrant nose, the body continues to develop nicely and if anything the length has become even longer with a dancing lingering spiciness that perfectly matched the strength of the blue cheese in the sauce. A pairing from Paradise.
Our container space is booked for early March from France…..can’t wait to have them here!