Club Wine Direct Blog

CWD's Flaming Lamborghini Cocktail

Mon, 17 Jan 2011 03:55:00 GMT

CWD ’s Flaming Lamborghini Cocktail

Ingredients

1 shot kahlua
1 shot sambuca
Green Chartreuse
1 shot Bailey's Irish Cream
A dash Milk
Ice
1 shot White Curacao
Small Cocktail Glass
Shot Glass
Cocktail Shaker
Cocktail Strainer
Mirror or Heat resistant surface.
Cinnamon (Ground)
A Straw

Instructions

First prepare your Cocktail Shaker with a Shot of Bailey mixed with a dash milk over ice. Shake so that the mixture is very cold. You will need a strainer to reserve the ice when you pour this Bailey mixture into the Flaming Lamborghini.

Fill the Shot Glass with the Blue Curacao.

Position the small cocktail glass on the mirror.  Make sure it is to the far left of the mirror.  Fill it half with Kahlua and then layer the Sambuca on top.  You can do this by pouring it carefully on the side of the glass or if that doesn’t work try pouring it very slowly on the back of a spoon.  Stop when it is almost at the top.

Take the Green Chartreuse and layer a small amount on top of the Sambuca let it dribble down the side of the glass a little. Then use the Chartreuse to draw a line to the far right of the mirror.To ignite start the flame at the far right of the mirror on the Chartreuse.  The flame will race along the Chartreuse and up the glass and then ignite the Sambuca.

For effect you can carefully shower a little cinnamon into the flame.  It smells fantastic and will sparkle like mini fireworks!

Time to drink.  Put the straw in and have your Cocktail Partner drink quickly.  The straw will melt so you have to be quick.  As they are nearing the end pour in the Blue Curacao and then the Shaker of Baileys through a strainer.  This gives a cooling sensation and a delicious after taste.

WARNING:  Be careful, as Alcohol and fire are a very dangerous concoction.  Keep a damp Tea towel at hand to douse any flames.

Celebrating our Brand Partners - De Bortoli Wines

Fri, 07 Jan 2011 09:11:00 GMT

Celebrating our Brand Partners

De Bortoli Wines

The Family

De Bortoli Wines is a true "Australian Family Business" success story. The business was established in 1928 by Vittorio and Giuseppina De Bortoli. The couple immigrated to Australia from northern Italy. Their son Deen spent his life expanding and consolidating his parent’s work. Now Deen’s children continue in their Father’s and Grandfather’s footsteps in the creation of premium Wines.

Today several family members are responsible for specific roles in the Company:

Darren De Bortoli is Managing Director
Steve Webber (Darren’s brother-in-law) is Yarra Valley Wine Maker
Leanne and Steve Webber manage the Yarra Valley Vineyard and Wine Making
Kevin De Bortoli is Company Viticulturalist
Victor De Bortoli is Export Manager

The Vineyards

De Bortoli Wines draw grapes from their vineyards in:

Riverina- Binbul particulary for the World Famous Noble One
Yarra Valley for cool clmate wines including Chardonnay, Savignon, Viogner, Pinot Noir, Shiraz and Cabernet.
Hunter Valley for Semillion and Shiraz, and
King Valley for European styles of wine.

Exports

De Bortoli Wines now export to more then 70 countries around the world!

Food and Wine Match

The De Bortoli Family are lovers of good food to match with their wine.

In the Yarra Valley, they make cheese. Head Cheese Maker Richard Thomas has been celebrated by Maggie Beer for outstanding contribution to food.

They also hold cooking schools in their Yara Valley Restaurant.

The family and friends of De Bortoli Wines are called upon each month to share recipes for their customers and fans.

These can be found at http://www.debortoli.com.au/cellar-door/de-bortoli-recipes.html#january-2011

Our favourite recipe highlighting the rustic Italian heritage of the De Bortoli family is:

Suckling Pork roasted over myrtle branches with spiced apple puree

Wine match: Reserve 2005 Yarra Valley Chardonnay.

For great prices on De Bortoli wines join Club Wine Direct.

Eggnog for a Cool Christmas

Mon, 20 Dec 2010 01:33:00 GMT

Traditional Eggnog

You need:

12 eggs, separated
6 cups milk 2 cups
heavy/ thickened cream 2 cups
bourbon 1+ 1/2 cups
sugar 3/4 cup
brandy 2 teaspoons
ground nutmeg

Directions

"In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter). Very slowly, add in the bourbon and brandy - just a little at a time. When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog). 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture. Stir in 1+ 1/2 teaspoons ground nutmeg. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks. In yet another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Gently fold the cream into the egg mixture. After ladling into cups, garnish with the remainder of the ground nutmeg."

from http://www.eggnogrecipe.net/traditional-eggnog-recipe.html

Christmas Wine Match

Tue, 21 Dec 2010 22:26:00 GMT

Christmas Wine Match for an Aussie Christmas Table

In Australia we love to take the best of Christmas Traditions from around the world and bring them to our Christmas lunch or dinner. We also like to add in some of our own favourites like prawns and Pavlova to compliment the warmer weather.

Here are some wine matches to compliment your table this Christmas.

Prawns & Cold Seafood

Carpene Malvolti Prosecco

A classic Italian match. Fresh with a rewarding finish

Tomich Hill Sauvignon Blanc

The benchmark Australian Sav Blanc. Citrus, tropical, cleansing and rewarding.

Turkey

Serifino Sharkstooth Chardonnay

A great McLaren Vale Chardonnay made by the Masters. Rich and elegant with great mineral length.

Tomich Pinot Noir

A classic, lighter style red. Rich round and savoury with velvety tannins that match the Turkey’s texture.

Glazed Ham and Cold Meats

Gabiano Pinot Grigio

A great Grigio with savoury and lemon overtones. This wine works well with rich Ham.

Elderton Wines Friends Cabernet

A great Eden Valley WIne.

Barbecue Roast Lamb or Beef

D'arenberg Olive Grove Chardonnay

Gorgeous chardonnay matured in new and older American and French Oak barriques for 7 months.

Penfolds St Henri (Shiraz)

St Henri is rich and plush when young, gaining soft, earthy,mocha-like characters as it ages. It is matured in old, 1460-litre vats that allow the wine to develop, imparting minimal, if any oak character. Although a small proportion of Cabernet is sometimes used to improve structure, the focal point for St Henri remains Shiraz.

Pavlova

DeBortoli Noble One
Rich and luscious with layers of flavour including apricot, peach, citrus and subtle French oak. The wine is vibrant and finishes with a nice tang of acidity. Delectably intense and succulent.
Tomich Hill Late Harvest Gewürztraminer
Leading to a rich luscious palate with balanced acidity and sweetness. Lingering flavours of gentle spice and exotic fruit.

Pannetone (Italian Christmas Sweet Bread)

Bosca Verdi Rosso Spumante
Bosca Verdi Rosso Spumante Red is a fruit driven wine, tasting of cherries and strawberries.

Bottega Prosecco Vino Dei Poeti
Bottega Prosecco Vino Dei Poeti is refreshing and delicate with a melody of fruit, pome, citrus, apple, mediterranean and subtropical fruits, pear and green apple.

Fruit Mince Pies

Penfolds Grandfather Port
A luscious, rich and full flavoured with mouthfilling viscosity and a slightly dry finish. Intense raisined fruit, walnut and toffee flavours harmonise with subtle vanillin oak and rancio complexity before a remarkably long finish.

Christmas Pudding

Penfolds Club Tawny

The palate is rich and vibrant displaying ripe spicy fruit, toffee and walnuts framed by smoky oak with a lifted cleansing finish.

We wish you a Merry Christmas and prosperous New Year!

Christmas Spirit Cocktail by Jamie Oliver

Tue, 14 Dec 2010 05:00:00 GMT

Christmas Spirit Cocktail
by Jamie Oliver

You need:

Your best bottle of Tequila
Pomegranates
Shot Glasses

Pop the bottle of Tequila into the freezer with the shot glasses for about an hour.
Cut the Pomegranates in half and place them cut side down. Give the half a whack with a spatula and the seeds should tumble out.

Fill the shot glasses with the seeds and then pour over your chilled Tequila.

Time to drink! Don't forget to squash the seeds in your mouth for a burst of flavour.

Merry Christmas!

Recipe from http://www.jamieoliver.com/recipes/fruit-recipes/christmas-spirit-cocktail

The World's Most Expensive Wines

Thu, 09 Dec 2010 21:16:00 GMT

The Most Expensive Wine in the World is...

The current world record price for a single bottle of wine is $A309,828. The wine is a rare imperial six litre bottle of 1947 French Cheval- Blanc and was bought this year by a Private Collector at Auction. The Wine was put to Auction by a Swiss Collector and had been re-bottled by Chateau Cheval.

“Château Cheval Blanc (French for "Castle White Horse"), is a wine producer in Saint-Émilion in the Bordeaux wine region of France. Its wine is one of only two to receive the highest rank of Premier Grand Cru Classé (A) status in the Classification of Saint-Émilion wine of 1955, along with Château Ausone.”

http://en.wikipedia.org/wiki/Ch%C3%A2teau_Cheval_Blanc

For more information about the terroir of this region go to:

Chateau Cheval Blanc

The Wine is "probably the only known existing 'imperial' of this wonderful Bordeaux, it sets a new world record price for a bottle of wine at auction," said Mr Michael Ganne an expert at the auctioneer’s wine department

Mr Ganne had the pleasure of tasting the recording breaking bottle and said it is “without doubt one of greatest Bordeaux of all time, not only for its rare quality but also by its longevity, in the sense that it could be kept for another 50 years".

http://au.news.yahoo.com/thewest/lifestyle/a/-/lifestyle/8335734/french-wine-sells-for-300k/

Other top priced wines of the world include:

Shipwrecked 1907 Heidsieck $275,000

“These hundred year old bottles of Champagne from the Heidsieck vineyard in Champagne took over eighty years to reach their destination. Shipped to the Russian Imperial family in 1916, a shipwreck off the coast of Finland caused this champagne to be lost at sea until divers discovered over 200 bottles in 1997. Now they’re finally being sold—to wealthy guests at the Ritz-Carlton hotel in Moscow, at least. Of course, the wine’s extraordinary tale and incredible age are what makes it the world’s most expensive wine.”

http://most-expensive.net/wine-bottle

1789 Chateau Margaux $265,000

This wine survived from the private collection of Thomas Jefferson and was auctioned at Christie's in London in 1989.

http://www.winepros.org/aftertaste/laughing.htm

Some of Australia’s most expensive wines include:

Torbreck's 2005 The Laird $30,000

The standard bottle is priced“at $700 a bottle. This Barossa Valley shiraz is the most expensive new wine in Australia.

Working out at $87.50 a glass, Torbreck's 2005 The Laird is even more expensive than the current release Penfolds Grange, which sells for $600 a bottle. Adding to its luxury status, it's not available at bottle shops, only at Torbreck's Nuriootpa cellar door.

Torbreck chief wine maker David Powell made just 400 cases of The Laird - including three 27L bottles worth $30,000 each - from grapes grown at the legendary Seppelts Barossa vineyard.”

http://www.adelaidenow.com.au/lifestyle/food-wine/meet-australias-most-expensive-wine/story-e6frefau-1225926047003

Club Wine Direct

proudly hold stocks of Penfolds best wines including:

Penfolds Grange 2003

$ 1,635.99

Penfolds Grange 1991 $ 557.99

and many other spectacular Vintages for you to enjoy.

Look what we have for you for Christmas...

Tue, 30 Nov 2010 11:42:00 GMT

Italian fun for the Aussie sun with Bosca Verdi and Bosca Asti Spumante

Thu, 02 Dec 2010 23:00:00 GMT

Bosca Verdi & Bosca Asti Spumante

History

The Bosca family originate in the town of Canelli in Northern Italy in the province of Asti. This area in Italy is well known hill country that grows the world's best Moscato Grapes

Grape growing was taken very seriously in the Bosca Family's early days. For example, there was no penalty issued for a "farmer who injured anyone caught stealing grapes"!

http://www.bosca.it/boscastory/story_e_04.htm

Canelli is situated at the entrance of Langhe hills along the the banks of the Belbo stream. The Asti region is well known for the production of Asti Spumante- a slightly sweet bubbly wine which is the symbol of the Canneli and the whole province of Asti.

"Muscat (Moscato) grows throughout Italy in various forms. In dessert form it is either passito or fortified, but it also appears in sparkling wines (Asti spumante and Moscato d'Asti) ."

http://en.wikipedia.org/wiki/Muscat_%28grape_and_wine%29#Muscat_Wines_by_Country

And now for the bubbly.....

In the tradition of the Bosca Family- the Bosca Asti Spumante , the Bosca Verdi Rasberry and the Bosca Verdi Rosso Spumante Red are fun sparkilng sweet wines.

They are simple fruity and light with 5% alcohol.
They have a malty beer like quality.
They are excellent as a drink for celebrations or to match with Desserts.
Why not try a Bosca Asti Spumante with your Eggs Benedict for breakfast?

How about a food match?

Cenci or a Lover's Knot

from http://italianfood.about.com/od/tastysweettreats/r/blr0150.htm

To make a batch you'll need:

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time:1 hour, 10 minutes

Ingredients:

1 3/4 cups (225 g) flour
2 tablespoons unsalted butter
1/3 cup confectioners sugar
2 eggs
1 tablespoon brandy
A pinch of salt
More confectioner’s sugar for dusting

Preparation:

Make a fairly stiff dough with these ingredients, kneading it thoroughly, and adding more flour if it comes out too soft. Flour it and let it rest, covered, for about an hour. Then roll it out into an eighth-of-an-inch-thick sheet, and use a serrated pastry wheel to cut it into strips as long as your palm and two fingers wide. Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them, fry them in hot oil or lard, and dust them with confectioners sugar when they’re cool. This recipe is sufficient to make a platterful. Should the dough have formed a crust while it sat, knead it again before you roll it out.

Enjoy with other Itallian favorites like dried figs, candied almonds, chestnuts, marzipan fruits and Bosca Asti Spumante!

May all your pains by Champagne...the secret is in the bubbles

Tue, 17 May 2011 05:31:00 GMT

Let's talk Bubbles! Is it Sparkling Wine or Champagne? "In some parts of the world, the words "champagne" or "spumante" are used as a synonym for sparkling wine, although laws in Europe and other countries reserve the word Champagne for a specific type from the Champagne region of France. The French terms "Mousseux" or "Crémant" are used to refer to sparkling wine not made in the Champagne region. German and Austrian sparkling wines are called Sekt. The United States is a significant producer of sparkling wine: California in particular has seen French Champagne houses open wineries in the state to make American sparkling wine according to the Champagne method. Recently the United Kingdom, which produced some of the earliest examples of sparkling wine, has started producing Champagne-style wines again." from http://en.wikipedia.org/wiki/Sparkling_wine
Now for the bubbles.... Traditionally, Champagne has two fermentations, one as a dry white wine in the same way we would make Riesling or Sauvignon Blanc. The secondary fermentation occurs in the bottle and the carbon dioxide released from the Fermentation produces the bubbles in the bubbly! There are four distinct methods to making sparkling wine, each of them moving up in price, quality and enjoyment to the wine lover. In order of Quality & Price parameters: Carbonated The wine undergoes a primary ferment, generally in stainless steel with some old wine stocks added for complexity. As it is being bottled down the bottling line gased carbon dioxide is added which produces the bubbles. Using this process from harvest to finished product is about 6-8 weeks. This process is similar to that used in soft drink production and produces big bubbles that dissipate quickly. Sparkling Wines produced this way are on the less expensive end of the scale. Pressure Tank Ferment Primary fermentation occurs in stainless steel and/or old oak barrels, older wine stocks are blended for complexity. It all goes into a pressure tank of up to 10,000 litres. The secondary fermentation occurs in the tank taking 1 month. Hence, natural Carbon dioxide in the wine and the wines are then bottled. This process takes a minimum of 6 months. This method produces smaller, longer-lasting bubbles and is used in Processco production. These Sparkling wines are delicate and light. Fermented in bottle Primary fermentation occurs as per the earlier methods, the secondary ferment occurs in individual heavy weight glass bottles. Extra yeast and sugar is generally added to each bottle to kick off the secondary ferment. They will ferment in the bottle for 12-18 months producing natural Carbon Dioxide. All the bottles will then be opened and poured to tank. They are then filtered and bottled. Once again the bubbles are more refined and the wine more complex. The Traditional Method or Methode Champenoise This means “Fermented in this bottle”. The primary ferment occurs in old French barrels, the wine is then transferred to heavy weight sparkling under crown seal. It is transferred on leaves with solids to allow the secondary ferment to occur. The secondary ferment for Method Champenoise takes a minimum of 12-18 months. The wine can sit under crown seal for tens of years protecting the precious wine. When the wines are ready to be consumed they go to the riddling racks so that all the solids can settle in the neck of the bottle. Then disgorging process involves freezing the necks of the bottle with liquid nitrogen, crown seals are popped and leaves and solids are shot out with a small amount of liquor made from the base wine is added to each bottle to top it up. Corks, wire nets, and labels are all added to finalise the process. So Method Chapenoise takes 2 years or more to make. Once disgorged the wine should be drunk within then 9-12 months. Champagne connoisseurs will order their Vintage from the Champagne house and have it disgorged to order. Gorgeous creamy complex Champagne's and Sparklings are made this way and are of the more expensive. For examples of these variations visit http://www.clubwinedirect.com.au/wine-type/champagne or http://www.clubwinedirect.com.au/wine-type/sparkling-wine Info from Randal Tomich Ref:http://en.wikipedia.org/wiki/Méthode_champenoise#Traditional_method

Have you heard of the "Agwabuzz"?

Tue, 16 Nov 2010 11:22:00 GMT


Agwa Liqueur Agwa Liqueur is made from Bolivian Cocoa Leaves and crafted in Amsterdam. When mixed with lime over ice is said to give the "Agwabuzz". Cocoa leaves have been chewed by the South American Indians for centuries. It is said to induce a mild and long lasting euphoria. The history of the cocoa leaf is mythical and legendary. 1572 Francisco Pizaro, the Spanish Explorer, conquered the Inca Empire. He initially outlawed the use of cocoa leaves. The Spanish used native labor to develop and maintain their Silver Mines. When they became aware of the cocoa leaf's potential to increase there labour asset's output, they began to sing its praises. "The herb is so nutritious and invigorating that the Indians labor whole days without anything else" 1859 Albert Niemann isolated the alkaloid cocaine 1968 Cocaine became recognised as an excellent anaesthetic 1860 Angelo Mariani made the first fortified wine drink from the Cocoa leaf. 1886 John Pemberton of Atlanta, Ga, introduced a tonic Cocoa Cola which contained cocaine.
1904 Cocaine was removed form Coca Cola 1912 The devastating health effects associated to cocaine use became understood and the drug has since been labeled a dangerous narcotic. Wines and Liqueurs containing cocaine are banned. Today The finest wild Bolivian cocoa leaves are selected 2000 meters above sea level and are hand picked. The are then shipped under armed guard to Amsterdam where they are decocainised before being infused with with 36 other herbs including green tea, ginseng and guarana to create Agwa Liqueur. The taste is said to be "mythical" and legendary How to drink Agwa Liqueur "At high altitude in the Andes chewing cocoa leaves with lime is a way of life. Lime changes the PH in the mouth which activates the cocoa leaf alkaloids to give a powerful oxygen buzz." This buzz is known as the Agwabuzz and is said to involve a heady rush followed by a period of sustained euphoric energy.
The Bolivian Kiss 1. Bite a wedge of lime 2. Down a shot of Agwa 3. Feel the Agwabuzz Give it a try and tell us what you think. But remember to drink responsibly and have a great time! From http://www.agwabuzz.com/cocaleaf http://en.wikipedia.org/wiki/Agwa_de_Bolivia_(liqueur)#AGWA_Buzz

Mulled Wine

Sun, 14 Nov 2010 05:14:00 GMT

Appleberry Mulled Wine

Pour the wine and apple juice into a large saucepan and add the sugar, cinnamon stick and star anise.
Heat gently, stirring once or twice, until the sugar has dissolved, then continue heating gently for another 15 minutes.
Just before serving, swirl in the Curaçao or Cointreau, throw in the frozen fruits and add the apple slices.

182 kcalories, protein 0g, carbohydrate 23g, fat 0 g, saturated fat 0g, fibre 1g, sugar 11g, salt 0.03 g

Pomegranate and White Wine Sangria

Sun, 14 Nov 2010 20:48:00 GMT

I just came across this delicious recipe so summery and fresh, thought I would share with you all!

Pomegranate and White Wine Sangria
Serves 6
Recipe adapted from Gourmet Traveller

• 45mL lemon juice
• 200mL POM Wonderful juice
• 250mL white wine (I used a Thomich Hill Sauvignon Blanc)
• 60mL white rum
• 60mL sugar syrup
• 10-15 mint leaves
• 1 lemon, cut into thin slices
• ¼ cup fresh pomegranate seeds
• Ice cubes, to serve

1. Combine lemon and pomegranate juices, white wine, white rum and sugar syrup
to a 1 litre size jug along with the mint leaves, lemon and pomegranate seeds.

2. Mix and top with ice cubes just as guests arrive. Pour into wine glasses and serve.

Pop Culture Martini

Sun, 14 Nov 2010 20:50:00 GMT

Poprocks Martini!

1 1/2 ounces Zyr vodka (about $1.05)
1/2 ounce St. Germain liquer (about $0.64)
1/4 ounce lemon juice (about $0.07)
1/4 ounce Campari (about $0.89)
1 ounce grapefruit juice (about $0.04)
1/2 ounce simple syrup (about $0.05)
Soda Water (about $0.25)
Pop Rocks candy (about $0.15)

In a mixing glass, combine all ingredients (other than the Pop Rocks and the soda) and shake.

Using additional simple syrup as "glue," rim a highball or martini glass with the pop rocks.

Strain the cocktail into the glass filled with ice and top with soda water..

TOTAL COST PER COCKTAIL = $3.14

COSMOPOLITAN COCKTAIL

Sun, 14 Nov 2010 20:47:00 GMT

Cosmopolitan Cocktail

For one serve:
- 1&1/2 nips of vodka
- 1/2 nip of cointreau
- 1 nip of cranberry juice
- squeeze of lime juice
- ice cubes

Method:
Place the vodka, cointreau, cranberry juice, and lime juice into a cocktail
shaker with ice cubes.
Shake vigorously and then strain into a V shaped cocktail glass.
Garnish with a slice of lime or orange, or both! Cheers!

Beer Cocktails

Sun, 14 Nov 2010 20:56:00 GMT

On a hot summer day what could task better than an icy cold beer? Maybe a beer cocktail? I've been seeing alot of these emerging in some trendy Fremantle pubs so here's my run down on them.

New & Trendy Beer Cocktails

Black Velvet: A half and half mix of stout and Champagne which carries the characteristics of both very well.
If you don’t want to fork out for Champagne
try Cava - the Spanish equivalent.

Michelada
Pour your beer into a glass filled with ice and add the juice of one small lemon. Add a dash of soy,

Tabasco and Worcestershire.

Add a pinch of salt and pepper. If you're brave add a shot of Tequila!

Red Raspberry Beer
Raspberry Spiked Apple Ale made with both beer and raspberry liqueur. This might appeal to the ladies, I like it!

Baltimore Zoo
Hailing from the U.S. this beer is for the ambitious drinker and includes Guinness, Rum, Gin,
Vodka, and Grenadine.

Isar water
A wheat beer mixed with Blue Curaçao and apple or orange juice. We are not sure of the background

on this one but it sounds interesting.

Classic beer cocktails

The Classic Shandy

An Aussie icon, perhaps a bit out of date but I still enjoy the refreshing taste.

This old English tradition dates back to the 17th century. Although the origin is not clearly known,

some believe that is was named after a local English pub where the beer was not of the best quality

and was flavored with a sweet lemon mixture.

Fill a pilsner or beer mug with lager and top with ginger ale, ginger beer or lemonade. If you are a bit more adventurous,

try a shandy with limeade. Don't be afraid to add ice to this drink. You can't do that with your beer.

Lager and lime: Add a dash of lime juice or lime cordial to a light lager.

Snakebite: Mix your favorite beer half and half with cider, works best with a heavier beer like stout.

Red Eye, a great hair of the dog!
Add a shot of tomato juice to any ale or lager (this cocktail is also known as Tomato Beer or a Red Rooster).

If you add a splash of Tabasco, the drink becomes a Ruddy Mary.

Beer Bloody Mary, another great hair of the dog!
Mix beer and tomato juice or V8, half and half. Add a dash of Tabasco and a dash of Worcestershire.

Liverpool kiss: Mix a dark beer with Cassis.

BeeSting: Dark beer and orange juice.

Skip and go naked: Combine beer, lemon juice and gin, with a dash of grenadine.

Broadway: Popular in Japan, mixing beer and cola is known as a Broadway.

Caribbean Night: Beer with a splash of coffee liqueur.

South Wind: Beer with a shot of melon liqueur.

Club Wine Direct Blog

CWD's Flaming Lamborghini Cocktail

CWD ’s Flaming Lamborghini Cocktail

Ingredients

Instructions

Celebrating our Brand Partners - De Bortoli Wines

Celebrating our Brand Partners

De Bortoli Wines

The Family

The Vineyards De Bortoli Wines draw grapes from their vineyards in:

Exports

Food and Wine Match

Suckling Pork roasted over myrtle branches with spiced apple puree Wine match: Reserve 2005 Yarra Valley Chardonnay.

Eggnog for a Cool Christmas

Traditional Eggnog

Directions

Christmas Wine Match

Christmas Wine Match for an Aussie Christmas Table

Christmas Wine Match for an Aussie Christmas Table

Prawns & Cold Seafood

Turkey

Barbecue Roast Lamb or Beef

Pavlova

Pannetone (Italian Christmas Sweet Bread)

Christmas Pudding

Christmas Spirit Cocktail by Jamie Oliver

Christmas Spirit Cocktail by Jamie Oliver

The World's Most Expensive Wines

The Most Expensive Wine in the World is...

Other top priced wines of the world include:

Shipwrecked 1907 Heidsieck $275,000

1789 Chateau Margaux $265,000

Some of Australia’s most expensive wines include:

Torbreck's 2005 The Laird $30,000

The standard bottle is priced“at $700 a bottle. This Barossa Valley shiraz is the most expensive new wine in Australia.

Club Wine Direct

Penfolds Grange 2003

$ 1,635.99

Penfolds Grange 1991 $ 557.99

Penfolds Grange 1991 $ 557.99

Look what we have for you for Christmas...

Italian fun for the Aussie sun with Bosca Verdi and Bosca Asti Spumante

Bosca Verdi & Bosca Asti Spumante

History

And now for the bubbly.....

How about a food match?

Cenci or a Lover's Knot

Preparation:

May all your pains by Champagne...the secret is in the bubbles

Have you heard of the "Agwabuzz"?

Agwa Liqueur

1572

1859

1968

1860

1886

1904

1912

Today

How to drink Agwa Liqueur

The Bolivian Kiss

Mulled Wine

Pomegranate and White Wine Sangria

Pop Culture Martini

COSMOPOLITAN COCKTAIL

Beer Cocktails

New & Trendy Beer Cocktails

Classic beer cocktails

The Vineyards

De Bortoli Wines draw grapes from their vineyards in:

Suckling Pork roasted over myrtle branches with spiced apple puree

Wine match: Reserve 2005 Yarra Valley Chardonnay.

Christmas Spirit Cocktail
by Jamie Oliver