Drinks Flashcards
Tap Beer
Kolsch, Bodriggy Brewing ‘Draught’
Abbotsford, VIC - $5.50/ 9.00
Amber, Wolf of the Willows ‘Woodsman’
Mordialloc, VIC - $7/ 10
Tins
Mango Imperial Sour, Fury & Sons (Keillor Park, VIC)
Gose, Sailor Grave Brewery ‘Down She Goes’ (Orbost, VIC)
Saison, Boatrocker (Braeside, VIC)
Porter, Modus Operandi ‘Silent Knight’ (Mona Vale, NSW)
Vermut
Maidenii ‘Dry’ (Central Victoria) - white
Maidenii ‘Sweet’ (Central Vic) - red
Carpano Antics Formula (Piedmont, Italy) - red
Fallen Quinces (Melbourne) - red
Gins
Melbourne Gin Company ‘Dry’ (Yarra Valley)
Four Pillars ‘Rare Dry’ (Yarra)
Four Pillars ‘Olive Leaf’ (Yarra)
Saint Felix ‘Wild Forrest’ (Mordialloc, VIC)
Vodka
White Light ‘Original’ (VIC)
Alchemy Distillers ‘Citrus’ (Yarra)
Whisky
Starwood ‘Two-Fold’ (Port Melbourne)
The Gospel Rye Whisky (Melbourne)
Amaro
Applewood Distillery ‘Økar’ (Adelaide Hills, SA)
Cappelletti ‘Sfumato Rabarbaro’ (Veneto, Italy)
Sirene ‘Canto Amaro’ (Lombardy, Italy)
Maidenii Amaro (Central Vic)
Liqueurs
Limoncello, Bass & Flinders ‘Bitter & Twisted’ (Adelaide Hills)
Fig Aperatif, Pot & Still (Adelaide Hills)
Barolo Chinato G. Cappellano (Piedmont)
Italicus, Rosolio di Bergmotto (Italy)
Marionette Nocino (Melbourne)
Saint Felix Cherry Brandy (Melbourne)
Sparkling
PET-NAT CORTESE, BAKARI ‘CONFONDO’ ………. 80.00 Veneto, Italy
Region: Veneto Grape: Cortese Average Age of Vines: 10-20 years Harvest: by hand Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts Aging: méthode ancestrale with Garganega passita Fining: none Filtration: none Added S02: 30 mg/L
Frizzante
This lovely wine is made with 100% Cortese grapes. The juicy white pulp fruit is predominant especially the ripe apricot stands out. The decisive bubble gives the wine a final sensation of freshness. Low alcohol content, indigenous yeasts, and unfiltered.
Skin Contact
2020 BLEND (AMBER), UNICO ZELO ‘ESOTERICO’ ……. 65.00 Riverland/Clare Valley, South Australia
Variety: Fiano, Zibbibo, Moscato Giallo, Gewurtztraminer, Greco
Producer - Unico Zelo Region - Riverland, Clare Valley Style - Esoteric and skinsy Varieties - Fiano, Zibbibo, Moscato Giallo, Gewurtztraminer, Greco Winemaking Style - Progressive Body: light Sweetness: low Tannin: low Acidity: medium Alcohol: low Profile: apricot, mango, nectarine, spice, mineral
- no additions of any kind - save for sulphur when we bottle the wine.
- no fining or filtration involved, with the wine allowed to clarify by gravity alone - resulting in a slight haze and sediment.
- mouthwatering acidity and tannins.
- vegan
- spicy, tight, energetic
Spicy, exotic amber wine from the dynamic Unico Zelo team
About Unico Zelo
Unico Zelo is the project of winemaking couple Brendan and Laura Carter. In their words, their aim is to create “Italian-inspired, textural and site-expressive wines” and “Australian examples of Mediterranean varieties in an approachable and jovial fashion.”
Riesling
2020 RIESLING, SYP ‘MONSTERS ATTACK’ ………….58.00 Clare Valley, South Australia
Some Young Punks
- vegetarian
- texture-rich, zingy and citrussy
- sourced from a single site north of the Watervale township
- fruit was de-stemmed and crushed prior to pressing, with fermentation in a mixture of stainless and neutral oak barrels (15%).
- off-dry style balanced by fabulous acidity.
The balance is superb, and the wine tastes like a mashup of lime, grapefruit and mint with some delicious lime juice cordial thrown in for good measure. A vinous mojito!
Caperberry Dirty Martini
Four Pillars Olive Leaf Gin, Maidenii Dry, Caperberry - UP $23
90ml served up with
YUZU GIMLET
Alchemy Citrus Vodka, Saint Felix Yuzu, Yuzu Sake - Up - $23
85ml served up with
PEPPERBERRY AVIATION
MGC, Violet Liqueur, Pepperberry - Up - $20
75ml + 20ml lemon shaken, double strained served up with violet garnish
SPRITZ
Saint Felix, Aperol or Campari - Built - $17
COBBLE HILL
Gospel Rue, Montenegro, Cucumber - $22
NEGRONI
MGC Gin, Maidenii Sweet, Campari - Rock - $19
120ml to serve, rock glass, ice block, orange twist
Limoncello
Limoncello, Bass & Flinders ‘Bitter & Twisted’
A delicious lemon liqueur handcrafted according to a traditional Italian family recipe.
The highest quality zest from organic lemons and sweet still spring water are used to produce a perfectly balanced summertime digestivo.
Serving: The traditional way of drinking limoncello is to serve it well chilled, neat (no ice), in a chilled cordial glass.
Fig Aperatif
Fig Aperatif, Pot & Still
This hand crafted aperitif is a complex blend of Estate grown ingredients and other additions designed to complement and support the beautiful fig flavour.
Initially slightly restrained aroma wise, this cloudy yellow ochre liqueur delivers a superbly integrated melting pot of fig jam, quince, raisin and honey flavours ending on the tongue like a well aged muscat. Perfectly sweet, super pure and utterly seductive, it will be stunning as an aperitif or a decadent digestif.
Willa, the owner of the farm, has over 1200 fig trees on the estate.
Proudly chemical free for over 25 years, Estate grown Figs are poached gently to extract the sweet fig aroma, essence, and earthiness.
You may notice that the aperitif has beautiful flavours of fig, quince and hints of honey. The finish is utterly delectable and will have you wanting more!
Served chilled either neat or on ice. 60ml
About Amaro’s
Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe.
Traditionally, amaro is served straight up or on the rocks in a tumbler or shot glass. A slice of lemon or orange rind is sometimes added and the bitterness can be diluted with seltzer water on a warm day, or with hot water in cold climates
Grappa
Gil Aironi Red Rice (Piedmont)
Sake
2020 Junmai, Chiyo Shuzo ‘Shinomine Chokara’ (Nara, Japan)
NV Yuzushu, Heiwa Shuzo ‘Tsuru-Ume’ (Wakayama, Japan)
Watervale Riesling
Clare Valley SA
Hazy pale golden colour, baked apples, lime and honeysuckle on the nose. Stone fruit, lemon, lime, white pepper, ginger
Edgy & Zippy, progressive wine making style
Light bodied, medium acidity, 11.8% alcohol
Sciarello ‘Mammolo’
Clare Valley SA
Italian grape known for being perfumed, vibrant, and is rarely seen as a solo variety.
Light and bright, aromatic, spicy and mouth-watering sour-cherry meets pomegranate juice. Wild strawberry, lavender, spice, boysenberry
Bright and juicy, progressive wine making style
Light-med bodied, low Ramon, medium acidity, 13% alcohol
Screaming Betty Vermentino Il Delinquente
Riverland SA
Textural, 6 weeks on fine Lees. Citrus, stone fruit, pleasant lick of brine, lively acidity. White flowers, lemon, nectarine, saline, lime.
Light & Racy, lo-fi/ natural, organic, vegan wine making style
Light bodied, high acidity, 11.5% alcohol
Macclesfield Gruner Veltiner Hills Collide
Adelaide Hills SA
Great minerals, ripeness, texture with fruit forward drive, dry finish with stony minerals. Pretty and slick.
Lemon, red apple, mineral, nectarine, fennel
Edgy & Zippy, progressive wine making style
Light bodied, high acidity, 13.1% alcohol
Small Fry Tangerine Dream
Barossa Valley SA
Layers of flavor, orange, citrus peel, spice, oatmeal, brown rice.
Hazelnut, white pepper, lemon
Esoteric & skinsy, lo-fi/ natural wine making style
Varieties: semillon, Pedro ximenez, Riesling, roussane, muscat
Light bodied, medium acidity, 11.5% alcohol
Piñata Red Blend F. Stevenson
Barossa Valley SA
Light, fun, full of fruit expression and personality. Certified biodynamic grapes.
Raspberry, plum, cola, clove, red current.
Lively & Round, progressive wine making style
Varieties: Cinsault, Grenache, Shiraz
Light-med bodied, low tannin, medium acidity, 12% alcohol
Frappato ‘Calaniuro’ Mortellito
Sicily, IT
Wild raspberry, strawberry, sappy spice.
Organically managed vineyard, harvested by hand, minimum sulphur
Lo-if, vegan, organic, biodynamic, progressive wine making style
Varieties: Frappato & Nero d’Avola
Medium bodied, acidity, 13% alcohol
Montepulciano
Roko Il Vagabondo
Riverland SA
Two separate picks - one week apart. The earlier gives tart acidity, greenness while later adds weight and deeper fruit characteristics, blended together before bottling.
Raspberry, blueberry, leather, clove, blackberry
Medium body, medium acidity, low tannin
Unico Zelo Dolcetto
Clare Valley SA
Bright and Juicy
Northern Italian grape, cherry, plum, spice, floral, blueberry
Light-medium body, medium Ramon, medium acidity, medium alcohol
Blend with Nero D’avola, touriga nacional (Portugal)
Nebbiolo Nature of the Beast
White cherry, rhubarb, grapefruit, aromatic herbs
Dry, medium body, low tannins, no oak
Wine maker is only 21 years old. Parents own Traviarti wines in Beechworth
Sangiovese Bibi Graetz Casamatta
Tuscany Italy
‘Casamatta’ means crazy house.
Strong traditional Sangiovese flavors, complex and round, soft tannins, lively acidity, fruity finish
Nascetta Diego Conterno
Piedmont Italy.
(nah-SHETT-ah)
Small grape only rediscovered in the last 10 years. Very delicate grape. Originally used in blends and for table wine.
Minerals, stone, honey, lemon, citrus, grapefruit, stone fruit, apricot.
Reminiscent of a chenin Blanc
Hand harvested, fermented from native yeast in stainless steel, bottled with minimal intervention.
