BAIE’S FIRST NEW WINE IN A DECADE HAS A PERFECT SEAFOOD PAIRING
SMALL-batch winery BAIE Wines is set to release a new wine for the first time in 10 years.
A love of the variety itself moved the Kuc family to introduce its own Saigne’e, described as a much bolder-style Rosé.
BAIE Wines owner Nadine Kuc said the introduction of a Saigne’e would add a little more to their wine offering as it is a very different wine to the current BAIE Rosé, which bursts with flavours of strawberries and red fruit with a delicious dry finish.
“The 2017 Saigne’e — which is French for ‘bleeding off’ — refers to our winemaker’s techniques of carefully extracting the free run juice after we have picked our Shiraz, followed by six months in third and fourth-fill fresh oak barriques,” Mrs Kuc said. “Taking this wine for tastings to some of the region’s well-known wine stores was nerve-racking and exciting but the response has been amazing — they love it and are eager to tell their customers about it.”
Barwon Heads Wine Store’s Richard Crowley said the new Saigne’e would be a lovely addition to their line-up.
“It’s a more serious Rose — as you would expect from a Saigne’e style — deeper in colour and richer thanks to six months in oak,” Mr Crowley said.
“On the palate, the BAIE style is noticeable, that familiar soft and creamy texture which is quickly followed by hints of cherry and a much richer mouthfeel leads itself as a perfect food match.
“I look forward to putting this on the table over summer.” THE new BAIE Saigne’e is a fullerflavoured, deeper-coloured Rose with hints of cherry, a creamy texture and a fuller mouth feel lending itself to a perfect food-match wine.
This dish from chef Jesse Hughes of ALMA pairs perfectly with the BAIE Saigne’e. You will need: 1 small-to-medium octopus (ask for “tumbled” octopus if available as it will be more tender) 1 chorizo sausage, fresh or dried will both work 2 limes 12 heirloom tomatoes 1 clove of garlic Olive oil 2 sprigs of thyme Method:
Start by crushing the garlic, picking the thyme and zesting the limes.
Mix all of that with one cup of olive oil and pour the mixture over your octopus to marinate.
Dice or finely slice the chorizo and place in a pan on low with two tablespoons of olive oil. Allow this to cook for about 10 minutes moving the pan around and extracting the oils and flavour from the chorizo. After this is done, juice the two limes and pour the juice into the pan with the chorizo (careful as it will spit a little). Let the lime juice and oils emulsify in the pan and then transfer to a blender or food processor and blend until smooth, then season to taste.
Slice the tomatoes and cut your octopus into smaller pieces that are easier to cook evenly.
On a very hot grill, cook the octopus for two minutes on each side and, then while hot, coat with the chorizo vinaigrette, mix through tomatoes and season again if required. Fresh herbs or spring onions work nicely as a garnish.