I came across a wonderful Swan Valley winery called Upper Reach at the City Wine festival last year, and loved their wines so much I had to share them with you! They have become one of the leading Swan Valley producers, wining numerous wine show awards, due to their strong passion for top quality handmade wines and family tradition.
They have an array of experiences available to visitors on their beautiful grounds and vineyards- wine tastings are held everyday from 11am-5pm in their newly renovated cellar, they hold twilight concerts in the summer, you can dine for breakfast on Sundays and lunch most days of the week at Broads Restaurant, they have wedding and function capabilities as well as a luxury spa cottage for hire!
But what really got my attention was their simple philosophy-
“We believe wine is one of life’s essentials- along with food, family and friends”.
This is so true for me, the joy of sharing good food and wine with loved ones is one of life’s true pleasures. Me being the typical foodie I am, the main thing I focus on when tasting wines is what recipes the wine would taste best with, or in!!! After trying several of their wines, their Black Bream white in particular stood out to me as being the most versatile, with a fruity, crisp and yet slightly sweet experience. The blended combination of Chardonnay and Verdelho, would match with summer and winter cuisines, pairing nicely with savoury and sweet dishes too! Some that come to mind would be summer bbq meats and salads, antipasto platters with strong cheese and chutney, mango salsa and grilled chicken, or poached spiced pears with vanilla cream.
Below is a recipe I came up with using their Black Bream white, a full flavoured roast chicken, which is basted all through the cooking process with a lemon, sage and garlic butter. The chicken comes out tender, and the left over juices can be used as a light gravy. I like to have potatoes cooking in it too, as they absorb the flavours so well, but you could use what ever veg you like!
*** Drunken Chicken stuffed with a Lemony Sage Butter ***
50g butter (room temp)
zest from 1 x lemon
3 x garlic cloves (minced)
5g sage leaves (shredded)
approx 1.5kg free range chicken
1Tbs cooking oil of your choice
1cup white wine
½ cup stock/water
4-5 potatoes (quartered)
Salt and Pepper to taste
1) Preheat oven to 180oC. Meanwhile combine the butter, lemon zest, garlic, sage, salt and pepper in a bowl. Gently peel back the skin on the breast sections and stuff it with the butter.
2) Place the wine, stock, chicken and potatoes in a large baking tray. Drizzle with the oil, season to taste and bake for 1-1.5hrs, or until the chicken and potatoes are golden and cooked through.
Serve with some roasted Mediterranean veggies or creamy veggie bake, and make sure you drizzle the reduced wine liquid over the chicken! Enjoy!
For further details about Upper Reach Winery, check out the links below-