Botobolar · Organic Vineyard · Australia

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2008 White Wines Now Available! Marsanne 2008, 'The Fool' Riesling 2008, and Rain Goddess Dry White 2008 are ready for you! See the order page, or contact the winery at sales@botobolar.com for more info. All wines are delicious! Cook up a storm! We are so excited about the release of our 2008 White Wines that we couldn't help but suggest a few delicious yet simple recipes to accompany them. Bechora's Fattoush Serve with a glass of 2008 “The Fool” Riesling Serves 6 Ingredients: - Smoked Salmon or gravlax – allow 4 pieces per person - Green Salad A mixture of small leaves such as baby rocket, baby spinach, watercress plus a small handful of mint leaves and a few fresh oregano leaves. - 1 cucumber, Telegraph or Lebanese, unpeeled and diced finely - 1 whole round of Lebanese bread – toasted in an oven or in a toaster until crisp - 1 small red onion – finely sliced and sprinkled with a pinch of sumac Sumac: a spice integral to Lebanese cooking. It is ground from the berries of a shrub (Rhus Coriara) which is grown widely in Mediterranean countries. It has a lemony & slightly tangy flavour, is dark red in colour & is usually available as a course powder. You will find it in good delicatessens and spice shops. Sauce: Crush 3 cloves of garlic with sea salt until mashed like a paste. Add a large pinch of Sumac, the juice of a lemon and enough olive oil to bind. Method: Mix leaves very gently and dress with the sauce. Crumble the toasted bread through the mix, being careful not to bruise the delicate leaves. Arrange a pile of the salad onto the middle of a plate and place small pieces of salmon across the salad. Basic Frittata Enjoy with The 2008 Rain Goddess Dry White Ingredients: - 1 Roasted red capsicum roughly chopped - Olive Oil - 2 to 3 cloves of garlic, finely chopped - 1 small Spanish red onion, finely chopped - 6 medium eggs - ½ cup milk - Salt & pepper - 1 hot chilli minced - 3 small cooked potatoes (microwaved but still firm) chopped - 60 grams Parmesan cheese - ½ cup shredded basil Method: For a fan forced oven set at 175 degrees, cooking time is 30mins. Coat quiche or cake pan with oil and lightly flour. Better yet, use a non-stick pan if you have one. Note: to roast capsicum set grill at 250 degrees, core capsicum and cut into 3cm strips. Set skin side-up under grill, cook until skin is black, about 8 to 10mins, remove capsicum from the oven and steam in a plastic bag. When cooled, remove charred outer coating and chop. Heat fry pan and add olive oil, chopped onions and garlic. Cook over low heat for about 15mins, until cooked through and aromatic. Set aside. Beat eggs and milk together and then mix in all other ingredients. Pour into prepared pan and put in preheated oven. Cook for 30mins until golden brown on top and firm to touch. Pork Stir Fry Accompanied by Botobolar’s 2008 Marsanne Serves 4 Chop the following finely: - 2 big cloves of garlic - ½ - 1 red chilli serano or bird’s eye (depending on how spicy you desire) - 8 Shitake mushrooms (fresh or dried and reconstituted) - 2 x 2cm piece of fresh ginger - 4 green onions (scallions) Other ingredients: - 2 tablespoons of olive oil - ½ teaspoon 5 spice - 750 grams lean pork - Vegies including broccoli florets, snow peas, spinach, beans sprouts, bok choy, Chinese cabbage or what ever you like cut into pieces - 200 grams dried rice noodles, cover in boiling water until cooked then blanch under cold water - ½ cup chopped coriander leaves Blend in a bowl and set aside: - 2 tablespoons light soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon sesame oil - 1 egg - 1 tablespoon corn flour Method: Heat olive oil in hot wok or fry pan, add garlic, chilli, mushrooms and ginger. Stir fry for 1 minute. Add pork and cook until browned, about 8mins. Drain any fat. The meat may no be quite done but that is ok Add soy sauce mixture, 5 spice powder and broccoli and return to heat. Cook for another 10mins until sauce is thickened. Add any veggies that you don’t want to cook too long such as bok choy or cabbage and keep stirring. When all vegies are cooked, add green onions and coriander. Serve on warm noodles. For a variation the noodles can be stirred with other ingredients in the wok at the end. Botobolar Bugle The latest is Bugle is hot off the press! Please click here to view our Botobolar Bugle, Mudgee New South Wales Australia Issue Number 88 November 2007, and our Christmas Mail Order Form. KK's Choice 2004 Shiraz wins Gold Medal! At the recent Mudgee Wine Show, this wine was one of only 3 wines awarded a gold medal in a class which had 51 entries. The wine is delicious. Go to the order page to get some now in either of the mixed dozens on offer! Mixed Value Dozen or Autumn Equinox Red Dozen Our Mixed Value Dozens are a great way to sample the current and new release wines of Botobolar Vineyard. Included are complex red wines suitable for cellaring, as well as new release low preservative whites for early drinking. The value dozen price includes freight. (limit 2 per customer) We ship throughout Australia! Click on the order button to learn more! Rave reviews from some of Australia's Leading Wine Journos! 'Australian Wine Companion 2008' James Halliday 'The King' 2003 Cabernet Sauvignon Shiraz "A good big'un." Rating 91 'KK's Choice' Shiraz 2004 "As honest as they come." Rating 90 'The Weekend Australian Magazine' September 1-2, 2007 Max Allen 2007 Preservative Free Dry Red "The best preservative-free red wine in the country"

Botobolar Vineyard Pty Ltd. ABN 47 062 651 478
Australian Certified Organic # P228