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Atze's 2019 Barossa Valley Rosé with Spinach and cheese Gozleme
Atze's 2019 Barossa Valley Rosé Tasting notes:
Colour: light salmon-pink
Nose: Light and airy, lovely peach flower and a little bit of strawberry
Palate: Similar to the nose with a great acidity and some lemon notes. A good length. The middle palate is floral with some rose and jasmine, to finish towards the raspberry aromas.
Our Wild Rose Rosé is the perfect wine to enjoy chilled with a platter, a pasta or a vegetarian dish. Making dishes like this perfect for the warm weather we have in store for the next few months!
Atze's Corner Barossa Valley Rosé Revolution Deal!
~ Buy Five Bottles of Wild Rose 2019 Rosé
~ Receive One Bonus Bottle at no cost
~ Free Shipping
Total Value $150
Todays Deal $125
Our food and wine match of the month.......
Spinach and cheese Gozleme
Pairing the Wine with the food:
The acidity of the wine cuts through the strength of the cheese and the creaminess of the spinach.
The sesame seeds add an extra layer to the pairing by bringing some nuttiness and toastiness to the pairing.
Serves 4/6 people
Make the pastry
In the bowl of a bench mixer, mix flour, yoghurt and salt. With the dough hook knead for a couple of minutes or until the dough comes together and forms a soft ball. Wrap with plastic food wrap loosely and let the dough and rest in the fridge for 30 minutes.
Make the filling
In the meantime, heat, on high, 1 teaspoon of olive oil in a large frying pan. Add the spring onions and saute quickly. Transfer to a clean large bowl. In the same frypan, cook spinach in 3 or 4 batches, until just reduced / wilted. And add to the bowl with the spring onions. Set aside for 5-10 minutes until it cools down.
Add grated Kasar cheese, crumbled/ cut feta, chopped herbs and pepper. Mix well.
Assemble the gozleme:
Divide the dough into 4 or 6 equal portions. Roll out each gozleme onto a floured surface into a 20 cm round. Top half of the round with one-quarter or one-sixth of the spinach mixture, leaving a 2cm border. Fold over the dough to form a semicircle. Pinch edges to seal. Repeat with remaining dough and mixture. Brush the tops of the Gozleme lightly with some water and sprinkle with sesame seeds.
In the same fry pan used previously, on low/medium heat, add a couple of tablespoons of olive oil and cook the gozleme in baches. I do 2 at the time. Cook 6-8 minutes each side until golden brown. Transfer to a dish in a warm oven. Cook the rest of the Gozleme.
Serve with a squeeze of lemon.
Note:
Kasar or Kasseri cheese is a pale white/ yellow cheese made from pasteurised or unpasteurized sheep milk or cow's milk.
Kasseri is of semi-hard to hard consistency, smooth rather than crumbly, chewy and with a hard-rind.
Taze kasar"(tah-ZEH' kah-SHAR') which means kashar cheese that hasn't been aged.
Atze's Corner Barossa Valley Rosé Revolution Deal!
~ Buy Five Bottles of Wild Rose 2019 Rosé
~ Receive One Bonus Bottle at no cost
~ Free Shipping
Total Value $150
Todays Deal $125
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From its origins as a grape bred for disease resistance to its rise to prominence in California and Australia, Durif has carved a path of distinction.
From California to Rutherglen and beyond now to the Barossa, its velvety texture, dark fruit flavors, and hints of pepper leave a lasting impression on those fortunate enough to experience it.
Atze’s Corner Wines are excited to announce they have partnered with Eden Reforestation Projects to fund their reforestation and poverty alleviation efforts worldwide.
For every single bottle of Atze’s wine sold (domestically and internationally), a tree will be planted thanks to this initiative and collaboration between the Barossa Valley winery and the charity organisation.
Welcome to this months recipe and wine of the month, this is something a little more special being a back vintage wine from a vintage (2013) which is proving to be one that rewards patience of cellaring.
The vibrancy of the wine intensifies the dish. The match was so good that the bottle could be easily finished (or was) by the end of the meal.
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