News and Wine Blog
July Wine Club wines 2022
07/06/2022
MADFISH WINES DRAWS ON THE ANCIENT TO CREATE THE CONTEMPORARY. THIS WILD AND RAW COASTLINE OF SOUTH WEST AUSTRALIA HAS BEEN BATTERED FOR CENTURIES BY THE POWERFUL SURF, YET CALMED BY THE EXPANSE OF POETIC WHITE SAND BEACHES AND TURQUOISE POOLS.
IT IS HERE ALONG THIS WILD COASTLINE THAT YOU WILL FIND MADFISH BAY, A SPOT LIKE NO OTHER, WHERE OPPOSING TIDES COLLIDE, FORCING SCHOOLS OF GLINTING FISH TO BREAK THE OCEAN SURFACE. THIS PREMIUM GRAPE-GROWING LANDSCAPE DELIVERS A NATURAL SMOOTHNESS TO THE WINES WITH A CONSISTENCY THAT CONTRADICTS THE ENERGY OF ITS DRAMATIC ORIGINS.
The Shiraz is the "main" wine this month. This Shiraz is actually a bit lighter than most, which makes it a great wine for summer barbecues. I paired this with smoky Salmon Kabobs, yum! As the winemaker says:
"Whether enjoyed intimately beside a fire, or with a group around a large table on a Sunday, do so with Mad Fish Shiraz" Get the recipe here: www.vinomas.com/Sweet-Smoky-Salmon-Kabobs-Madfish-Shiraz
The Sauvignon Blanc/Semillon Blend is so light and refreshing, it is ideal for those hot summer days. The pairing this month could be used as a salad starter, which was how I used it OR you could use it as a main dish. I made a cold shrimp in dill cream sauce and placed the shrimp on a bed of greens. The Shrimp could also be served on their own as a appetizer. Any way you make this dish, the wine and the shrimp are a first class pairing! Get the recipe here: www.vinomas.com/Cold-Shrimp-in-Dill-Cream-Sauce-Madfish-Sauv-Blanc
The Cabernet/Merlot blend is the red compliment this month. In honor of 4th of July, I made Rachel Ray's "Red, Wine and Blue Burger" to go with the wine. This burger was easy to make and you can use pre-made Blue Cheese dressing if you don't want to make the dressing from scratch. This bottle actually tastes a bit better with a little "chill" on it, put in the Fridge about 15 min before you are about to drink it. Red wine and Burgers, perfect for patio dining! Get the recipe here: www.vinomas.com/Red-Wine-Blue-Burger-paired-Madfish-Red-Blend
ENJOY!
IT IS HERE ALONG THIS WILD COASTLINE THAT YOU WILL FIND MADFISH BAY, A SPOT LIKE NO OTHER, WHERE OPPOSING TIDES COLLIDE, FORCING SCHOOLS OF GLINTING FISH TO BREAK THE OCEAN SURFACE. THIS PREMIUM GRAPE-GROWING LANDSCAPE DELIVERS A NATURAL SMOOTHNESS TO THE WINES WITH A CONSISTENCY THAT CONTRADICTS THE ENERGY OF ITS DRAMATIC ORIGINS.
The Shiraz is the "main" wine this month. This Shiraz is actually a bit lighter than most, which makes it a great wine for summer barbecues. I paired this with smoky Salmon Kabobs, yum! As the winemaker says:
"Whether enjoyed intimately beside a fire, or with a group around a large table on a Sunday, do so with Mad Fish Shiraz" Get the recipe here: www.vinomas.com/Sweet-Smoky-Salmon-Kabobs-Madfish-Shiraz
The Sauvignon Blanc/Semillon Blend is so light and refreshing, it is ideal for those hot summer days. The pairing this month could be used as a salad starter, which was how I used it OR you could use it as a main dish. I made a cold shrimp in dill cream sauce and placed the shrimp on a bed of greens. The Shrimp could also be served on their own as a appetizer. Any way you make this dish, the wine and the shrimp are a first class pairing! Get the recipe here: www.vinomas.com/Cold-Shrimp-in-Dill-Cream-Sauce-Madfish-Sauv-Blanc
The Cabernet/Merlot blend is the red compliment this month. In honor of 4th of July, I made Rachel Ray's "Red, Wine and Blue Burger" to go with the wine. This burger was easy to make and you can use pre-made Blue Cheese dressing if you don't want to make the dressing from scratch. This bottle actually tastes a bit better with a little "chill" on it, put in the Fridge about 15 min before you are about to drink it. Red wine and Burgers, perfect for patio dining! Get the recipe here: www.vinomas.com/Red-Wine-Blue-Burger-paired-Madfish-Red-Blend
ENJOY!
Post By:
Deanna Albertson