25 February 2019 | Raidis Estate
Vintage time in the Coonawarra is the busiest time of the year for us. We’re busily checking our vineyards, monitoring the grapes as they ripen, picking them in optimum condition and then delivering them into the winery where we work our magic and produce the amazingness that you’ll find in the bottle.
But how do we manage it all you ask? Well, it’s many coffees, minimal sleep and often eating on the run as we (try to) juggle all the balls. So, in the spirit of sharing the wealth, we thought it a good idea to share with you one of our favourite vintage food options. It’s quick and easy, delicious, and is the perfect pairing to our Wild Goat Shiraz to boot.
What you’ll need
1kg premium beef mince
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tsp. Dijon mustard
1 tbsp. Worcestershire sauce
Parsley, a small handful – chopped
1 dill gherkin, finely chopped
1 egg, large
1 tbsp. canola oil
8 slices Jarlsberg cheese
8 burger buns
4 tbsp. kewpie mayonnaise
2 tsp. Dijon mustard
Red onion, sliced
Place all the beef pattie ingredients together in mixing bowl. Season with Sea salt and Black pepper and combine. Cover and chill in the fridge for 1 hour.
After 1 hour, remove the mixture from fridge and divide into 8 equal portions. Shape by hand into burgers.
Preheat oven to 180C.
Once you have the patties ready, heat griddle pan over high heat and drizzle with olive oil. Place patties onto a hot grill for 1-2 minutes each side depending on thickness until nicely browned and sealed.
Once sealed, place Jarlsberg cheese onto each burger, and place in oven.
Cook in the oven for 5-10 minutes or until cooked through and cheese is melted.
Whilst the patties are in the oven, prepare burgers by cutting rolls in half and placing them open-side down on the hot griddle pan. Once toasted, place the “To serve” ingredients into the roll.
Remove patties from oven and place on the rolls, and feel free to serve with a bowl of French fries.
18 February 2019 | Raidis Estate
It’s the (now) age-old argument of screw caps vs. corks to seal wine bottles, and which is the better way to go? There are clearly two good arguments here which both have their virtues, however, we believe that screw caps show our wines in the best possible light, and they are better for keeping our wines fresher for longer, and provide longevity in ageing.
The main difference between corks and screw caps is the amount of oxygen they allow through them and into the wine in the bottle. As a rule of thumb, the more oxygen, the faster the wine will age. When wine ages, it essentially undergoes composition changes which soften the wines and improve the integration of all the components.
Oxygen rates on screw caps are controlled for more even ageing, and cork, being a natural product generally will have more variance in how much oxygen it will let through, and offers less control over the ageing process.
Clearly, there is a visual difference between a bottle that has a cork in the top and one which has a screw cap. Until relatively recently (1970’s onwards) in Australia, the cork was the preferred method to seal wines and is still used a lot internationally, largely due to the fact many see a wine as “premium” if it has a cork in it. This is not necessarily the case.
In Australia, screw caps are now the preferred closure for wines due to their sleek look and quality control. Over 90% of wines bottled in Australia now are under screw cap, not cork. Many of Australia’s most expensive wines are now using a screw cap, so gone are the days where premium wines only had corks.
One of the problems corks can have that screw caps will not, is cork taint. Cork taint is caused by chlorine-based sprays which some European countries use on their cork trees. If they use these sprays on their trees, when they harvest the bark to make corks, the taint can come with it and can absorb into the wine, thereby causing the taint. Wines bottled under screwcap will age slower and more evenly than corks and will be fresher when opened as compared to the same wine if it were sealed with a cork, and there’s no risk of cork taint.
Now the cork fans out there will have their own point of view on what works better for their wines, and their own arguments as to why cork is better, and that’s fine. We don’t have any issues with using corks (providing there is no taint), but we use screw caps because we believe they are the best for our wines and show all our Raidis Estate wines to the great people who drink them in the best possible light.
10 February 2019 | Raidis Estate
2019 is the year of the Pig in the Chinese Zodiac, and with the advent of Chinese New Year, we thought what better way to celebrate than with a tip of the hat to the year of the PIG, a stunning pork belly recipe, and a perfect Raidis Estate wine match with our PG Oak project wine.
Now, we do have to be a little discrete here in making a big deal about the year of the Pig, as the team Raidis goats have a bit of a chip on their shoulder when we talk about other animals, so we’re making this the year of the Goat too, just at Raidis Estate.
We are pretty sure the goats will be happy with that, as we’re matching the dish with one of our/ their wines, there’s a prominent goat on the front label, and of course the wine is the champion of the match!
Asian crispy pork belly
What you’ll need
1kg pork belly
2 cloves garlic, crushed
2 tsp. fresh ginger, finely grated
2 tsp. Chinese five spice
60ml light soy sauce
60ml hoi sin sauce
60ml dry sherry
¼ cup brown sugar
½ tsp. olive oil
1 ½ tsp. sea salt flakes
Place pork belly on a wire rack (over the sink) rind side up, and carefully score rind at 1cm intervals. Gently pour boiling water over rind and then pat dry with paper towel. Allow to cool for 10 minutes.
Meanwhile, combine garlic, ginger, five spice, hoi sin sauce, sherry and sugar in a bowl. Add marinade to lined baking pan, and place pork in the marinade, skin side up.
Preheat oven to 180C, and roast pork belly for 45 minutes or until tender.
Brush rind lightly with olive oil and sprinkle with salt. Place pork under a hot grill until skin is crispy and golden.
4 February 2019 | Raidis Estate
There is a jam-packed year ahead for Billy and his band of loyal followers (Billy Goat club members), and so many reasons for those sitting on the fence to take the plunge and join in the fun (become a Billy Goat club member), not the least of which is that 2018 was an amazing year, and 2019 is going to be bigger, much bigger!
So, to whet your appetite, here are just some of the amazing things in store for Billy Goat club members in 2019 –
Wine and Dine with the Raidis crew and the other Billy members
Raidis Estate plays host to Tasting Australia’s Big Sky Banquet, an amazing 5-course banquet prepared by some amazing local Chefs, and delivered to long table dining at Raidis HQ where you’ll rub shoulders with the Team Raidis and fellow Billy members, and be wined and dined the Raidis Estate way.
The coveted Charcoal Grill
Of course, for lovers of the coveted Charcoal Grill events at Raidis Estate, Chris is all set to go and we have a bunch of events throughout the year where the deliciousness will feature for you to enjoy.
For deliveries, the envy of the Aussie cricket team
Being a Billy Goat club member sets you up for two of the best deliveries of the year. When you become a Billy member, we will send you a dozen of our finest produce twice per year, so you can always have a beautiful Raidis Estate wine on hand for that cheeky mid-week indulgence, or for that special occasion on the weekend.
Take flight with Raidis Estate
And for the piece de resistance, this year we’re not just setting the bar higher than ever before, we’re shooting for the stars with an exclusive Billy Goat members-only trip to Singapore!
Those lucky enough to book will be wined and dined for 4 glorious days in one of the culinary capitals of the world. Prepare to have your taste buds wowed, and to rub shoulders with the team from Raidis Estate, and with fellow club members in sunny Singapore.
And this is just a taste of the events you’ll get an invite to, and that you’ll never forget once you’ve been. We’re throwing caution to the wind in 2019 and putting on our best year yet, and we want you to come along on the journey with us.
So remember, don’t be a silly goat, become a Billy Goat!
29 January 2019 | Raidis Estate
Mama Goat, like any good motherly sort, is always dependable, there through thick and thin but always has a few surprises up her sleeve, and that’s why we love her so much. She raises the Kid(s), she puts Billy in his place and is usually the instigator of the Trip.
We can only assume that on one of these Trips that they went to China somehow, as we can’t come up with any other reason for just how amazingly well suited she is to pair with Peking duck, and who doesn’t love duck pancakes?!
If you’re lucky enough to be in the same place at the same time as our Mama Goat (Merlot) and delicious Peking duck pancakes, you’re in for a real treat. And to sway the odds in your favour here’s the recipe to create something quite amazing and pair with that bottle of Raidis Estate Merlot you already have in your wine fridge.
What you’ll need
1 Peking duck – whole (buy pre-cooked)
½ cup plain flour
2 Tbsp. cornflour
¼ cup water
¼ cup milk
2 Tbsp. butter, melted
6 spring onions, washed
½ cup hoi sin sauce
Combine flour, cornflour, water, eggs, milk and half the butter into food processor and mix until smooth. Pour batter into a jug, cover and set aside for 15 minutes.
Meanwhile, heat a non-stick frying pan over medium heat and brush with remaining butter. Remove a tablespoon of batter and pour into the middle of the pan. Spread to form a thin pancake.
Cook for 2 minutes, then flip and cook for an additional 1 minute. Repeat process until all batter is cooked.
Place pre-cooked Peking duck onto the chopping board, and cut meat into long thin portions to fit pancakes.
Place duck piece/s, 2 pieces of spring onion, and a splash of hoi sin sauce into the pancake. Roll up and serve.
And there you have it, a little trip to Peking from the comfort of your own home, and one of Raidis Estate’s finest to go with it.
21 January 2019 | Raidis Estate
As winemakers, we often get asked by people about how the vintage is looking, and whether we’re expecting it to be a great vintage, a good vintage, or something lesser than we’d like.
Luckily for us in the Coonawarra, seldom do we have lesser vintages. It’s more common that we expect either a good or a great vintage as in general, we’re blessed with great conditions to grow grapes.
But how do we know?
Well, there are a whole lot of tell-tale signs leading up to the vintage that give us a good idea of how the vintage will look well before we harvest the grapes and make the wine. So, to give you some insight into what we look for, we thought we’d share just a few of the things:
Just the right amount of rain
Firstly, the condition of the vines is key and this relates to a whole bunch of environmental factors and vineyard management practices. Ideally, we’re looking for a relatively cool, consistent spring with some nice rains to keep the moisture levels up in the soil and ensure that as the vines start to grow all the foliage needed to produce the grapes that they’re not too stressed for water during this time.
Capturing the sunlight
It’s imperative that the vines grow enough leaves during the growing season as it is these leaves that capture the sunlight and convert it into energy for the vines to produce the fruit. If there are not enough leaves, the vine will struggle to produce the energy needed to produce the grapes, and the ones it does produce can get sunburnt. And if there are too many leaves, the quality of the grapes can be affected due to over-shading of the fruit, and it’s a waste of water.
Another sign we can look at is the amount of fruit that the vine is producing in the early stages of the growing season, and as the grapes begin to ripen, we look at the uniformity of the crop to make sure the bunches are all progressing nicely, and that the fruit sets properly into nicely shaped grapes.
Temperature and Sugar
And of course, as the grapes start to ripen and any early growing season concerns have been overcome, we can look at how the sugar is accumulating in the grapes as they ripen. Ideally what we need is sufficient rain early and then we don’t want too much rain during ripening as it dilutes the sugars, flavours etc. of the grapes. The other key factor is the temperature during the growing season as if the weather is too hot, the vines can shut down, they waste water and the leaves get burnt and thus can’t efficiently produce energy for the vine. If the weather is too cold, then the reduction in acidity/ sugar accumulation in the grapes take longer and in some cases, the grapes may never reach optimal ripeness.
So, in a nutshell, these are just an idea of what we can look for in our vineyard and the grapes prior to harvest which shows us what the crop loads will be like, and of course how the quality will look. Luckily for us, we’re nestled nicely in one of Australia’s best winegrowing regions, and it shows in our wines!
14 January 2019 | Raidis Estate
Why did the Chicken cross the road? Well, we’re sure it was chasing one of our Cheeky goats, the namesakes of our delicious Pinot Gris, who love to get out and about and see what this amazing place is all about.
We can’t be mad at them when they try and experience all that this place has to offer, as we love nothing more than to do it ourselves.
Now we can assure you that no chickens were harmed in the great escape above, however, it does get us thinking of how delicious roast chicken is when it finds its way to our table.
And with that in mind, we wanted to share with you one of our special recipes which is the perfect pair for the Cheeky Goat Pinot Gris, but be warned, the Cheeky Goat might just disappear before your eyes too.
What you’ll need
1 large roasting chicken
12 Chat potatoes
Salt and pepper to taste
1 ½ tsp. coriander seeds
¾ tsp. cumin seeds
½ tsp. crushed chilli flakes
1 ¼ tsp. ground cumin
1 tsp. paprika
½ tsp. ground cardamom
½ tsp. ground ginger
½ tsp. ground turmeric
Combine spice ingredients in mortal and pestle and grind into a homogenous mixture.
Place whole chicken into baking dish. Drizzle with oil and sprinkle spice mixture over chicken making sure to get even coverage. Cut 2 lemons into halves and stuff inside the chicken.
Pre-heat oven to 180C. Surround chicken with Chat potatoes and place into oven. Cook for 1-1.5hrs or until cooked through.
Serve cooked potatoes and chicken with steamed carrots and green beans. Add a knob of butter to vegetables and sprinkle with salt and pepper to taste.
7 January 2019 | Raidis Estate
Temperature control is critical when it comes to wine, and not just during fermentation, but during maturation, storage, and consumption.
During fermentation, temperature significantly affects and controls the rate of the fermentation of sugars in the grapes into alcohol. It also changes the way the wine comes together. A cool fermentation will take longer than a warm fermentation to convert the sugars to alcohol, and will help to retain more of the delicate aromatics in the resulting wine.
A rule of thumb is a longer, cooler fermentation process results in better wine, with softer, more primary fruit characters coming out in the final wine. A warmer fermentation temperature pushes the flavour profile of the wine toward more ‘secondary’ characters and greater extraction from the grapes, and less primary flavours. (For example, a Shiraz with a cool ferment will show more red cherry and perfumed blueberry characters, and when fermented warm, it would be more ‘jammy’ with preserved fruit flavours, rather than juicy berries).
Temperature is just one element of influence the winemaker has over the final wine. If you tasted wine made from the same grapes with the only difference being a 5-10C difference in fermentation temperature, you would be tasting two completely different wines.
Maturation and Storage:
Typically, during maturation, the wine is best kept cool (not cold), and ideally, the temperature kept stable and constant. Significant fluctuations in temperature increase the rate of the ageing process and the wines can become more ‘advanced/ developed’ than is ideal at the time for bottling. This is the same concept as for how you should manage wines in your own cellar at home. Cool, constant temperature means the wine ages slowly and becomes more integrated and balanced in the process.
Now, storage and consumption temperatures are not the same. In storage, you want to slow the ageing process, and the release of volatile (flavour/ aroma) compounds in the wine, but when the wine is being consumed, it’s no longer about trying to reduce the release and development of those compounds for a later date because consumption time is that later date.
Before consuming your wine, it’s important to warm the wine up a little to allow those flavour and aroma compounds to be released which creates that beautiful bouquet you enjoy when the wine is in the glass.
Typically, you should add a few degrees Celsius to the storage temperature of the wine before serving (you can smell when the release happens).
The exact temperature to enjoy each wine at really depends on the wine, and the situation. The best guide is your own sense of taste and smell.
Next time you open a beautiful bottle of Raidis Estate, take note of how long it takes in your glass to warm up from storage and release those gorgeous aromatics that we craft our wines to show.
You’ll know when you like it, and you’ll be glad you took the time to check.
3 January 2019 | Raidis Estate
The new year brings with it some closure on the year that was and gives us a chance to reflect on the things that worked, the things that didn’t, and the things we need to focus on for the year that lies ahead.
At Raidis Estate, 2018 was a massive year for us with so many exciting things happening both in the business and on a personal level. And no matter whether 2018 was a great year or a little less than great for you, it’s important to make sure you start the new year on a high. With that in mind, we’re pulling out the big guns with this recipe for a huge Tomahawk steak, which is perfectly suited to a glass (or two) of Raidis Estate’s finest, The Trip.
What you’ll need
1 x 800g Tomahawk Beef Steak
Handful green beans
8x small Chat potatoes
Salt and Pepper
Pre-heat oven to 180C. Place potatoes in baking dish with a knob of butter, and cook in the oven for 30 minutes, or until cooked through.
Pre-heat lightly-oiled griddle pan over high heat. Season steak with salt and pepper, and drizzle with olive oil.
Once the pan is hot, cook steak for 3 minutes each side (or until slightly charred).
Remove steak from pan and place on a plate in the oven. Cook for approximately 20 minutes, or until medium-rare. Remove from oven, cover with aluminium foil for 5 minutes to rest.
Meanwhile, boil beans for 2 minutes, remove from water and strain into a bowl. Add a knob of butter and sprinkle with salt and pepper to taste.
So, start of your new year on a high, and set your sights on a fantastic year ahead. With this beautiful food and wine match, you’re setting a high bar and one that will see you achieve great things for 2019.
26 December 2018 | Raidis Estate