19 Crimes Chardonnay

Product Description

Sometimes the good intentioned get into no good situations. Such is the story of John Boyle O’Reilly. Irishman by birth. Poet and activist by passion and trade. In 1867 John Boyle O’Reilly was banished from England to Australia on the Hougoumont – the last ship to transport convicts to the down under British colony. He was sentenced to 20 years of servitude for his role in the Fenian Conspiracy – an uprising against British rule in Ireland. Nineteen crimes turned criminal into colonists. Upon conviction, British rogues, guilty of at least one of the 19 crimes were sentenced to live in Australia, rather than death. This punishment by ‘transportation’ began in 1788, and amany of the lawless died at sea. For the rough-hewn prisoners who made it to shore, a new world awaited. As pioneers in a frontier penal colony, they forged a new country and new lives, brick by brick. this wine celebrates the rules they broke and the culture they built. It would be a crime not to drink it!

Jane Castings was caught and convicted for receiving stolen goods of cheese and bacon in Leicester, England. She trained and paid a group of teenage boys to steal the goods that she requested. In 1846 Jane left her husband and children behind in Leicester and was transported for seven years to Van Diemen’s Land (Tasmania) aboard the ‘Sea Queen’.

Bold and strong in character, this deep rich and golden Chardonnay is filled with stone fruit aromas and a sweet textured palate. The criminally intense toasty oak notes have hints of butterscotch and honey balanced with layers of ripe fruit. This full bodied, powerful wine finishes with rich notes of butter and vanilla.

Grower: Baileys of Glenrowan
Grape Variety: Chardonnay
Style: Tropical and Buttery
Country: Australia
Appellation: Victoria
Vintage: 2019/20
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl

Skewered Shrimp and Ham with Apple Jelly

Cooking Time: 00 hrs 50 mins (approx.)
Number of Servings: 45

INGREDIENTS

3 tablespoons hot sauce, preferably Crystal
3 tablespoons vegetable oil, plus more for grilling
3 tablespoons fresh thyme
2 tablespoons finely chopped parsley
2 pounds large shrimp—shelled, deveined and butterflied, tails left on
3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces
Salt
3/4 cup apple jelly
1/4 cup apple juice
1 serrano chile, minced

1. In a large bowl, combine the hot sauce with the 3 tablespoons of vegetable oil and the thyme and parsley.
2. Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.
3. Remove the shrimp from the marinade, wiping off some of the excess.
4. Lay a piece of ham in the curl of a shrimp.
5. Wrap the shrimp around the ham and secure with a toothpick.
6. Repeat with the remaining ham and shrimp. Season lightly with salt.
7. In a medium bowl, whisk the apple jelly with the apple juice and chile.
8. Transfer half of the jelly glaze to a small serving bowl and set aside.
9. Light a grill or preheat a grill pan and lightly brush with oil.
10. Grill the shrimp over moderately high heat, basting several times with the remaining jelly glaze, until just cooked through, about 2 minutes per side.
11. Discard the jelly glaze used for basting.
12. Drizzle the grilled shrimp with a spoonful of the reserved jelly glaze and serve, passing any remaining glaze for dipping.