
Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the Denver Wine Examiner. Contact Randy anytime at randycaparoso@earthlink.net.
left, Gemtree's Melissa Buttery & Mike Brown
While organic or biodynamic wines coming out of Australia have been far and between, the movement does exist Down Under; and certification agencies such as Australian Certified Organic (ACO), Demeter in Australia’s Bio-Dynamic Research Institute (BDRI), and National Association for Sustainable Agriculture, Australia (NASAA) have recently stepped up activities, with a number of leading producers (such as Henschke, Burge Family, Elderton, Noon, Wirra Wirra and M. Chapoutier Australia) making the transition to chemical-free, sustainable grape growing as we speak.

The intensity of the Gemtree Shiraz is part and parcel of its McLaren Vale terroir; and indeed, for many years the stellar grapes from this 330 acre estate went into cuvĂ©es bottled by top brands like Rosemount. The transition from grower to producer started in 1994, when Melissa Buttery, daughter of founders Paul and Jill Buttery, joined the family business as a viticulturist, followed a few years later by Melissa’s boyfriend-turned-husband, Mike Brown, who happened to be an accomplished winemaker.

Korean Style Barbecued Shortribs (Kalbi)

Everyone in the Islands has his/her own variation (or “secrets”) of kalbi, but here is a good, basic recipe to start with:
3 lbs. English cut (thick) beef shortribs, scored
Marinade:
½ cup soy sauce
¼ cup sesame oil
¼ cup sugar
2 cloves garlic, minced
¼ tsp. salt
¼ tsp. black pepper
3 stalks green onions, minced
2 tsp. toasted sesame seeds
Combine marinade ingredients and pour over shortribs in zip-lock plastic bag (or in shallow Pyrex sealed with plastic wrap); marinate overnight in refrigerator. Broil (or grill) 8-10 minutes on each side until desired doneness.
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