O’Vineyards Cuvée Stranger Stranger 2010 received a fantastic review on the englishmum.com, a Travel, Food and Wine Blog.
“After Mr E got the good news about his job, we cracked open this lovely wine very generously sent to me by Miles (you’ll find him on Vivino and Twitter under his code name: Red Sipper!). Apparently the Domaine O Stranger Stranger Merlot is only produced in exceptional years (this was a 2010) and this is evident in the glass. Incredibly smooth and velvety, loads of rich black fruit and a wonderful smokiness. Best wine of 2016 so far. No pressure!”
A special thank to Miles Simmons for providing the wine for this tasting by Becky.
O’Vineyards Visitors to Wine Dine & Relax at our Boutique Vineyard can now taste:
- Stranger Stranger 2010, limited last bottles available at nakedwines.com,
- Stranger Stranger 2011 from the bottles,
- Stranger Stranger 2015 cuvée in the making directly from the barrels. in O’Vineyards winery.
Never a dull moment at O’Vineyards!
2014 O’Wines, now out of the barrels and back to the tanks!
Blending is some fun “work”… someone has to do it!
Wine, Dine & Relax: Taste the new wines during our Winery Tour! … 2014 directly from the tanks … 2015 directly from the barrels!
Cheers!
Out with the old and In with the New wines!
Ten long days for Joe in the barrel room! Installing and filling the new barrels!
Some pretty “Demi Muids” for the Proprietor’s Reserve 2015!
Joe is proud and happy of the 2015 vintage which he believes will be our best yet….
Ready for O’Vineyards Winery Visits & Barrel Tastings!
O’Vineyards in full preparation for the 2016 Season: Winery Visits, Wine Tastings, Food & Wine.
Vine pruning … finally comes to an end! We intentionally finish early this year because of the wild winter and the fear of early bud break.
Barrel room cleaning…ready for the visits!
Landscaping … and herb garden refreshed for the Season!
It’s over a decade that Joe and I are at O’Vineyards!
It’s a very hard but rewarding task! We met so many new friends. It makes it all worthwhile!
Many of our Visitors keep in touch and return often. The list is long. We thank you all!
Cheers!
We want to share few pictures:
Laurie, Phil & Emma Anderson of Canada: thanks for this magnificent Holiday bouquet! Can’t wait to see Emma next Summer…and her parents too…
Michael & Fay Storie: Great choice of O’wines for your Soirée. Elliott will have a sister in March! Your second O’Baby!
Leroi Lim, Thanks for thinking of us! Happy your wine arrive on time in Singapore for the Holidays!…
At Laura’s request, here is a recipe you can use on your favourite vegetable.
I am using endives. Cut each endive in half in the long way.
- Blanch the endives for a minute in boiling water. Put them in a strainer.
- Brush a pan ready to go to the oven with olive oil. (I use olive oil in which I have marinated hot peppers. It will give you a subtile hot taste).
- Place the endives on one layer in the pan.
- Add two table spoon of white wine per endive
- Two table spoon of liquid cream per endive,
- Salt (I only use fleur de sel) and pepper
Cook in oven 225° for 8 minutes.
Take the pan out of the oven
Spread grated Swiss cheese, or Gruyère or Emmenthal or a mix of those three cheeses
Add again two table spoon of liquid cream per endive
Bake again for few more minutes to melt the cheese.
Enjoy with O’Vineyards O’Chasan white or O’Vineyards OMG red
Cheers!
We often have that question from our repeated guests. So here is an update about Ryan and NakedWines.com.
Jacquelyn Smith of Business Insider wrote:
“NakedWines.com has implemented an “internal Shark Tank” competition in the office — and the company’s marketing manager Ryan O’Connell says it has not only boosted company morale, but it’s also brought “more impressive, out-of-the-box ideas to the table than any traditional marketing strategy we’ve had.
Read full article: How holding an ‘internal Shark Tank’ competition helps one company find its employees’ best ideas
At our visitor Jemma Yates request,
Enjoy another simple recipe from Liz: Grilled Caramelised Pork
Ask your butcher for a “lean” piece pork belly. Have him take the skin off…use that for “the easy home made crackling”.
300g of pork:
Precook 15 to 20 minutes.
Shave more fat from the pork belly if you want to.
Cut in thin slices.
Caramel:
Four tablespoons of sugar in a small pan.
Sprinkle over a teaspoon of water.
Cook on the stove at high heat…. once it turned color, just grab the handle of the pan to spread and mix the caramel. You will have a nice caramel smell… wait until it gets a little dark brown color.
Add one tablespoon of soyo sauce and about three tablespoons of water. The caramel should be fluid.
Pour the caramel over the already pre-cooked pork.It will only needs minutes to grill.
Grill both sides in the oven, or on the BBQ…until it has the nice “grilled” look and smell!
Sauce: in a bowl, squeeze half of a lemon, quarter of a glass of cold water, chopped garlic and ginger, two table spoons of soyo.
Serve this caramelised pork with angel hair pasta, green salad, sliced onion, mint and the sauce.
At popular demand, here is my simple but natural Crumble Cake recipe:
Cake: moist and light
- 2 pots of yogurt. no oil, no butter. Use the empty yogurt pots for dosage:
- Fill one pot with flour
- one pot of almond powder.
- half pot to one pot of sugar (preferably brown from cane sugar)
- half pot to one pot of dry shredded coconut.
- 3 eggs
- about 10g of baking powder
- 300g of fruits (could be any fruit)
Crumble:
mix with your fingers
- 150g of flour
- 1 egg yolk
- 30g of butter
- 30g of sugar (preferably brown from cane sugar)
Butter a round pan. powder the flour over.
Mix yogurt, flour, almond powder, sugar and coconut
Pour the cake mix in the pan
Spread the fruits over
Spread the crumble over the cake
Bake about 40 minutes at oven 180°
It was a long and hot month of July with the temperature often over 40° C….about 100° F.
Sometimes so unbearable … that Joe “put sign up on the door”…
The weather is now more comfortable and it’s easier to host our guests! Cheers!
