Josef Chromy Tasmanian Cuvée NV

Product Description

Josef Chromy OAM has been instrumental to the Tasmanian food and wine industry having owned and developed some of Tasmania’s leading wineries including Rochecombe (now Bay of Fires), Jansz, Heemskerk and Tamar Ridge. At 76, when most people would be thinking about easing up, Joe launched Josef Chromy Wines in December 2007. In just over 4 short years, Josef Chromy Wines has made an impressive impact on the Australian Wine industry. Joe acknowledges Tasmania as the regional hero in this development. Josef Chromy Wines is the culmination of Joe’s experience in the Tamar Valley and its unique vineyard site (60 hectares) and the location is delivering both exquisite table and sparkling wines. Our winemaking style is founded on producing wines that show a true ‘sense of place’ and celebrate the individual characteristics of each unique vintage. To ensure the integrity and delicate characteristics of the fruit, the grapes are received and vinified in Tasmania’s most advanced winery with emphasis on the wine being an expression of its terrior. At Josef Chromy, our Vineyard Team are committed to producing grapes of the highest quality. Cool climate viticulture provides many challenges, however with management practices tailored to our site we are able to consistently produce fruit of exceptional quality. In a very short period Josef Chromy Wines has amassed over 14 trophies and 170 medals which makes it one of the most successful launches in the history of the Tasmanian Wine Industry.

The ‘entry level’ bubbly from Josef Chromy but no less of a serious wine, this nails the balance between crispness and generosity pretty well, showing a fraction more grapefruit fruit characters than the vintage version but also with a more affable and open palate too. Pale straw with a lively fine bead. The bouquet shows crisp Granny Smith apple and citrus. Expressive citrus and green apple notes with toasted biscuit aromas complementing the fine creamy texture.

Grower: Josef Chromy
Grape Variety: Chardonnay / Pinot Noir
Style: Toasty and Creamy
Country: Tasmania
Appellation: Tamar Valley
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Tuna Niçoise Canapes

Cooking Time: 03 hrs 35 mins (approx.)
Number of Servings: 24

INGREDIENTS

1/2 pound tuna steak, 1 inch thick
1/4 cup soy sauce
1 tablespoon tapenade (black olive paste)
1/4 cup olive oil
6 Niçoise olives, pitted and coarsely chopped
3 tablespoons drained capers
1/4 cup mayonnaise
1 pound small unpeeled red potatoes
24 haricots verts or thin green beans (about 4 ounces)
2 small plum tomatoes, seeded and cut into 1/2-inch dice

1. Cut the tuna against the grain into 1/2-inch-thick strips.
2. Cut each strip into 1-inch-long pieces; you should have 24 pieces of tuna.
3. In a medium bowl, combine the soy sauce and olive paste.
4. Add the tuna and gently stir to coat.
5. Cover and let marinate in the refrigerator for at least 1 hour or up to 3 hour.
6. Heat the olive oil in a large skillet. Pat the tuna dry with paper towels and add half the pieces to the skillet.
7. Cook over high heat, turning once, until well browned, about 15 seconds per side.
8. Transfer to paper towels to drain.
9. Sear the remaining tuna pieces in the skillet. Let cool, then cover and refrigerate for at least 2 hours or up to 1 day.
10. Chop the olives with 1 tablespoon of the capers to form a chunky paste. Transfer to a small bowl and stir in the mayonnaise.
11. Cut the potatoes crosswise into 24 rounds, about 1/4 inch thick.
12. Put the rounds in a medium saucepan of cold salted water and bring to a boil over high heat.
13. Lower the heat to moderate and cook the potatoes until tender, 7 to 10 minutes.
14. Using a slotted spoon, transfer the potatoes to paper towels to drain.
15. Bring the cooking water back to a boil and add the haricots verts.
16. Boil over moderately high heat until tender, about 1 minute.
17. Drain the beans, rinse with cold water and transfer to paper towels to drain.
18. Cut 1 inch from both tips of each bean and reserve for the garnish.
19. Spoon 1/2 teaspoon of the olive mayonnaise on each potato slice.
20. Set a piece of tuna on top and garnish each with 1/2 teaspoon of the diced tomatoes, a few capers and 2 haricot vert tips.