Wicks Estate is an up and coming state of the art winery from the Adelaide Hills. The first release was in 2005 and with Tim Knappstein at the helm wine making, this winery has gone from strength to strength . Good food and wine with good company is always an enjoyable experience and the Wicks Wine Dinner at the local yacht and rowing club certainly fit the bill. A glass of the new release sparkling Chardonnay Pinot Noir on arrival set the tone for what was to be a very pleasant evening. Wicks Estate Winery is family owned and operated, moving on from their Orchard and Nursery operations to the wine industry in 1999.
Tim Wicks was on hand to chat about the families dedication to producing quality cool climate wines, giving insights into each variety as the evening unfolded.
Chef excelled himself presenting five courses with flavours and textures each complemented by the wines matched.
First up was :-
Fresh figs wrapped in prosciutto with fried haloumi and lemon vincotte matched with Wicks Sauvignon Blanc
Seared Hervey Bay scallops with cauliflower and blue cheese puree, crisp pancetta and black caviar – Wicks Chardonnay
Tartlet of roast rabbit with a salad of watercress, apple and walnut with sweet aged balsamic reduction – Wicks Riesling
Spiced Quail served on char grilled zucchini, red grapes, agresto and verjuice a great match with Wicks Cabernet Sauvignon
Venison fillet with roast parsnip, caramelised baby beetroot and blueberry jus – Wicks shiraz
Finally assorted cheeses with quince paste and lavosh – Wicks Eminence Shiraz Cabernet.
A delightful presentation of interesting combinations of flavours and well considered wine matches all came together for a memorable dining experience.