SAUSAGES and WINE

Well, our first gourmet sausage and wine afternoon has been and gone. It was a great day...

and everyone enjoyed the food and wine. The duck and hoisin sauce sausages accompanied by our Squitchy Lane 2010 Pinot Noir was the most popular choice but all the different suasages had their supporters.
The souvlaki lamb was a genuinely meaty sausage with great flavour and depth. Pure meat with some spicy flavourings, almost no fat and just a real mouthful of enjoyment. The 2009 Red Square blend with its spicy aromatics was a good complement.
The pork, apple and sage was a real surprise to me. Michelle had been saying how good they were but I wasn't prepared for the wonderful texture and, once again, the real meatiness of the thing. 
The beef and cabernet sausage was the real deal. Meat and red wine, no unnecessary additives, simple and elegant. The low fat content meant that careful cooking was needed but the butcher tipped us off and we had no trouble.

These sausages were so far ahead of your standard sausage sizzle offering that it seems a shame to call them sausages. They were a tribute to the art of good charcuterie.

I think we will make this event a regular feature on the cellar door calendar. The butchers loved making these sausages for us and we had a great time talking with our customers and friends on the day. 
Autumn in the vineyard is a wonderful time and the weather, while not truly sunny, wasn't wet or cold. Our friend below enjoyed the day too.