Beer geeks unite! For all of its ‘hops and glory’ will be on display at Cabiria from 7:00pm on Wednesday 17th April, 2013.

Craft beer enthusiast, Michael Cameron will join forces with Cabiria for an evening of discussion and consumption of all things beer related.

Indulge in an eclectic selection of craft beers, paired with a 5 course degustation designed by Cabiria’s Executive Chef, Jonathan Bryant.

This event will provide beer fanatics with a rare opportunity to sample some special releases from International breweries in Japan, Canada and the United States.

Tickets are $90 per person.

Call Cabiria on 07 3368 2666 to reserve your place now.

Giorgio De Maria from 121 BC in Sydney , importer of rare fine Italian wine and winner of Gourmet Traveller’s sommelier of the year, will be on hand with five of his Italian winemakers (and their wives), to talk you through some very special wines.

The night will include a showcase of family owned wineries including Bressan, Grace(Slovenia), Dario Princic, Cantina Giardino (Campania) and Contra’ Soarda.

Our guest winemakers are world leaders in sustainable vineyard management, producing high quality wines through natural practices, this means without the use of pesticides or harmful chemicals.

The wines will be matched with a four course degustation of shared plates, designed by Cabiria’s new chef Jonathan Bryant. Each course will be accompanied by up to three wines produced by our guest Italian wine makers.

Events like this always sell out, so book early to avoid disappointment. Tickets are $95 per person. Call (07) 3368 2666 or email info@cabiria.com.au to reserve your place now.

 Giorgio Di Maria

• Sommelier 121BC, Sydney
• Importer of rare wines

Giorgio’s desire to share his extensive knowledge of Italy’s many wine making customs and traditions is an indication that he is not your average Sommelier. Each year, Giorgio travels to Italy to expand his knowledge and collection of unusual Italian wines produced using Biodynamic, Organic and natural practices. Giorgio’s wines are full of surprises and we can’t wait to see what he will reveal!

Contra’ Soarda

• Veneto
• 12 Hectares
• 60,000 bottles per year
• Fertiliser: green manure
• Pest control: copper / sulphur
• Weed control: mechanical
• Yeast: natural
• 100% estate grown

When thinking about Bassano del Grappa most people would not imagine finding terroir like that of Contra Soarda. 12 hectares of steep hills, old volcanic soil, vines and century old olive trees all contribute to a very special microclimate. Mirco and Gloria Gottardi have made wines and olive oil here since 1999, focusing on the often overlooked native grape, Vespaiolo, but not neglecting the varietals that have been planted in his region for centuries. Mirco produces wines that are pure, elegant and harmonious.

Cantina Giardino

• Campania
• 2 Hectares
• 24,000 bottles/year
• Fertiliser: none
• Pest control: copper / sulphur
• Weed control: mechanical
• Yeast: natural
• 50% estate grown, 50% rented

Along with producing excellent wine, the aim of Cantina Giardino is to preserve old vines – some as old as 100 years – and local varieties of grapes – Coda di Volpe Bianco, Coda di Volpe Rosso, Greco, Fiano, Aglianico – without using chemicals in the vineyard and the cellar. Cantina Giardino’s vineyards are spread over Irpinia, mostly in the Taurasi area, about two hours east of Napoli. As part of their endeavour to save some of the oldest vineyards in Italy, Cantina Giardno are gradually buying or renting small tracts of land to counteract a trend of large producers replacing old vines with new.

Bressan

• Friuli
• Farra di Isonzo (Gorizia)
• 20 hectares
• 55,000 bottles/year
• Fertiliser: none
• Pest control: copper / sulphur
• Weed control: mechanical
• Yeast: natural
• 100% estate grown

The Bressan Mastri Vinai winery, located within the town of Mariano del Friuli, Gorizia province, Italy, dates back to the 1600′s. Their vineyards are surrounded by rich Celtic history in the strategic landscape of Farra d’Isonzo. The land is ancient. Limpid horizons capture sensations, colours, scents and flavours most effectively in this region. For 10 generations, the Bressans have been making wines using alternative varieties such as Pignolo and Schioppettino rather than chardonnay and merlot as many other producers have done.

Dario Princic

• Friuli
• Oslavia (Gorizia)
• 7.5 hectares
• 25,000 bottles/year
• Fertiliser: manure, green manure
• Pest control: copper / sulphur
• Weed control: mechanical
• Yeast: natural
• 100% estate grown

Dario Princic’s wines are made with painstaking work in the vineyard and wonderfully traditional methods which involve lengthy skin maceration of “white” grapes to draw out colour and aroma and lees ageing to confer richness and structure. Dario started to bottle in 1993 and since then his wines continue to evolve from vintage to vintage. His philosophy involves creating wines that are as natural as possible. This involves using only manure to fertilize, planting grass under the vines and avoiding all weedkillers; using only sulphur and copper to spray the vines against disease and pests.

Grace

• Vipava Valley
• Slovenia
• 2 Hectares
• Fertiliser: manure,
• Pest control: copper / sulphur
• Weed control: mechanical
• Yeast: natural

Grace estate is a private vineyard owned by Ivi and Edvard Svetlik. Their wines are made using traditional techniques over two centuries old. It is located in Slovenia’s south-western Vipava Valley, just 70 miles from Venice (Italy).

Jonathan has gathered over 15 years of experience, working in restaurants across Brisbane and overseas.

In Brisbane, Jonathan has worked in an extensive list of venues including Anise, Cha Cha Char, The Dining Room, The Mark Hotel, Ciao Baby, New Farm Bistro and Montrachet.

You can expect to see many new, European inspired dishes appear in Cabiria’s menu over the coming weeks.  Some of these dishes include, duck liver pate with Pedro Ximénez  and pepper jelly; Pissaladière with white anchovy, Sicilian olives, onion confit; Or, quail-mousse ballantine with smoked eggplant puree & orange gremolata.

Jonathan’s full culinary ability will be on display during Cabiria’s Italian wine dinner on Thursday 21 February. The event will be hosted by 121BC sommelier Giorgio De Maria and is set to include a showcase of family owned wineries including Bressan, Dario Princic, Cantina Giardino, Tilia (Slovenia) and Contra’ Soarda.

Call (07) 3368 2666 to reserve your place now.

Cabiria’s New Sandwich Menu

Throughout its primitive history, the sandwich has always been a reliable source of basic nutrition — which human beings have consumed effortlessly. But at Paddington’s Barracks, the sandwich has evolved from its basic beginnings into something completely different.

The launch of our new sandwich menu should help you to understand, the sandwich is no longer about basic sustenance – it’s about jalapeno mayonnaise and housemade slaw dabbled on thick white bread with succulent, buttermilk chicken schnitzel. Or, tarragon chicken salad with bacon and cos lettuce on a triple decker loaf.

Lunchtime at Cabiria, from Monday to Friday, will involve a celebration of the evolution of the modern sandwich.

You are invited join us on an imaginary journey to the Big Apple for some chow time. While you’re at it, tell us your favourite creation and if we like it as much as you, we’ll list it, name it after you and give you free coffee for a year!

Producer: Jean Foillard
Country: France
Region: Morgon, Beaujolais
Vineyard: Côte du Py

Variety: 100% Gamay Noir

 
Beaujolais has recently returned as a buzzword amongst fans of supple reds and the masterpieces of Jean Foillard provide brilliant explanations as to how this varietal has become so popular.

Côte de Py is the most renowned site in Morgon, a small, hillside region of Beaujolais which consists of rich, volcanic soils of schist and granite.

Jean Foillard has crafted a wine that expresses the regions geographic characteristics and demonstrates its ability to produce outstanding Gamay Noir fruit that is joyous, lively and lovely.

Jean Foillard’s wines are produced under the philosophy that winemaking should be a natural process. The grapes in his Côte de Py vineyard are nurtured from their life in the vineyard, through to the moment their juices are poured into a glass.

Jean Foillard in his Côte de Py vineyard

Fulfilment of this ideology requires strict attention to detail and thorough vineyard management. His wines are produced through organic and biodynamic practices, without the use of harsh chemicals, pesticides and little or no sulphites.

In the glass, this wine displays a clean, medium ruby core with a light cherry rim. The nose reflects the wines visuals with a youthful bouquet of red cherries.

The youthful aromas of cherry and bright forest fruits are also well integrated on the palate, accompanied by fresh minerality and an earthy backbone.

Soft, silky tannins contribute to this wines complexity and also add to its versatility in food pairing. Try this wine with our duck and green olive pie, fish en papillote, or even by itself.

We’d like to congratulate and thank Jean Foillard for gifting us with this heavenly wine.

A small group of winemakers from South Australia have reinvigorated the Nation’s wine industry through a movement which employs outrageous techniques, designed to push the boundaries of winemaking.

Domaine Lucci’s ‘Enfant Syrah’ (2011) is part of a collaboration between Jauma Wines and Lucy Margaux Vineyard, both members of the basket press community of South Australia. This is a small community of winemakers who have become leaders in Australia’s natural wine movement, a trend which has been compared to free flowing jazz.

The grapes of this Syrah were produced out of utmost respect for the surrounding environment. They have been planted by hand and dry-grown through biodynamic practices, without the use of chemicals.

Row by row, the vineyard was split between the two winemakers. At the end of the harvest, each winemaker took their respective parcels of grapes and produced their own wine. These two wines were later blended together to produce the Enfant Syrah.

The intense flavours of this wine are an expression of its natural production practices. Rich forest fruits combine with subtle, savoury spices to produce a wonderfully versatile and dynamic wine. Perfect for drinking with red meats, poultry or just by its own.

Only a handful of these bottles remain in our cellar, so come in for a taste before it runs out!

Imagine life without a hangover. Last night, Andrew Guard and Cabiria stretched the imagination with a showcase of French wine, produced through organic, biodynamic and sustainable winemaking practices.

A total of nine wines produced by talented French winemakers including Maxime Magnon, Jean Baptiste Senat and Catherine et Claude Marechal, were presented throughout the evening and paired with a four course degustation.

Our palates were ignited by a series of white varietals from Chablis, Loire, Languedoc and Provence. These wines were matched with Mediterranean-inspired dishes, such as freshly shucked Coffin Bay Oysters and Ocean Trout tartare with crème fraiche, Yarra Valley trout roe and Quail egg.

Maxime Magnon’s ‘La Begou’ impressed crowds with its fresh and floral bouquet. This blend of Grenache Gris and Grenache Blanc originated from a modest 10 hectare vineyard Villeneuve des Corbières (Languedoc).

Maxime Magnon is party of a revolutionary wave of viticulteurs who produce wines using utmost respect for the surrounding environment. Low in sulphites and produced without nasty herbicides, these wines are a terrific example of sustainable vineyard management.

A diverse range of reds were also presented throughout the evening, from renowned winemaking regions such as the Rhone Valley and Burgundy. These wines were paired with rich dishes such as rabbit and pork terrine with foie gras, prunes, Armagnac and brioche.

Each wine selected by Andrew Guard provided an explanation as to why the French are world leaders in sustainable and organic viticultural practices.

We would like to thank Andrew and everyone who attended for helping to create such a wonderful evening.

So we’ve decided to celebrate with a four course French-influenced degustation menu featuring some simply stunning French wine. For those not in the know, Andrew Guard brings in some fabulous cutting edge boutique wines from France, Italy and Spain.

Here at Cabiria, we can’t speak highly enough about these wines. Simply put, we love them! And you will too. Many of them are as rare as hen’s teeth and usually the allocations get snapped up by the best wine bars and restaurants in Australia (did we mention Cabiria just got voted best wine bar in Australia?).

This is a wonderful opportunity to sample some great wine and fine food.

Places are limited so book fast. $100pp at Cabiria on Wednesday November 28.

7pm start.

Call or email us on 3368 2666 or reservations@cabiria.com.au

Mac Forbes, Yarra Valley Pinot Noir (2010)

Producer: Mac Forbes

Country: Australia

Region: Yarra Valley, Victoria

Variety: Pinot Noir

Food Match: Lamb meatballs with pistachio, buffalo labna and coriander

Mac Forbes considers Pinot Noir to be the ‘Holy Grail’ of wine – and this 2010 Yarra Valley Pinot Noir a perfect example of his philosophy.

This Burgundy-inspired Pinot Noir is derived from the handpicked fruits Coldstream, Gruyere and Woori Yallock regions of Victoria’s Yarra Valley.

In typical Yarra Valley style, this pinot delivers aromatic notes of red fruits, spice and fennel. The palate consists of explosive red berry fruits, followed by subtle spices of clove and white pepper.

Mac Forbes produced this wine using a range of traditional wine making techniques. A small percentage of whole bunches were pressed using the foot-stomping method (watch out for toenails). This wine also spent an average of eight days on skins and 10 months in French oak. These methods led to the creation of a delicate, yet complex structure.

The year 2010 saw standout harvests for many producers in the Yarra Valley and Mac Forbes’ 2010, Yarra Valley Pinot Noir is no exception.

Last night, Cabiria joined forces with wine expert Andreas Puhar of Enoteca Sydney, to deliver an unforgettable Austrian wine experience.

Eleven rare and hard to find Austrian wines were presented throughout the evening and matched with five courses of European inspired cuisine.

The event began with a showcase of textural whites, such as the 2010 Hiedler Grüner Veltliner Thal, which paired perfectly with pork and duck terrine. As the night progressed, more peculiar wine varietals were unveiled.

Caramelised pork cheek was served with pork schnitzel, mustard potatoes and date puree, then matched seamlessly with a 2009 Nittnaus “Blaufrankisch”, Kalk und Schiefer. To translate: Blaufränkisch is an indigenous grape grown in Burgenland, Austria. Kalk und Schiefer refers to slate and limestone.

Nittnaus’s “Blaufrankisch” is an outstanding example of Austrian viticulture and winemaking practices. In this wine, luscious ripe fruits combine with natural acidity, perfectly integrated oak and highly polished tannin to deliver a sensational tasting experience.

The night finished on a sweet note as a traditional Austrian style apple strudel was served with vanilla ice cream and washed down with a generous dosage of Wenzle BA muscat.

This event revealed a number of hidden treasures adored by Austrian wine makers and has left us with a strong appreciation for their wine culture.

We would like to thank Andreas Puhar and everyone who attended for creating such a memorable evening.