Alex Cassegrain - Wine Time

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Wine TIME

with ALEX CASSEGRAIN

SENIOR WINEMAKER CASSEGRAIN WINES

Spring

The perfect reason to enjoy a Rosé.

There are various ways to make a Rosé and despite what many people may believe, it’s not a white wine that has a bit of red blended with it to make the Rosé colour. Although it can be done this way, many wineries do prefer to use a red varietal that is pressed off skins earlier to create the Rosé we commonly see. The way in which Rosé is created is dependent on the season, and while many wineries have their own way of making this style the fruit and the season will have the final decision as to how it should be made. In 2022 the growing season had made things a little more challenging trying to get the balance right between the flavour and chemical matrix of the grape (ie sugar, acid). In cooler years it tends to favour flavour ripeness, where in warmer/hotter years it’s the other way around. Whilst flavour is the most important, the other aspects play an important role to ensure the wine is well balanced, especially in red grapes. Arguably the most common varieties to make Rosé from are Cabernet Sauvignon and Merlot, however in more recent times we are seeing other varieties begin to become more prevalent to make this style. For example, varieties such as Sangiovese, Pinot Noir and Grenache are proving popular. The reason for this is these varieties have a different structure. Mostly being that they have softer tannins, more fruit driven, and naturally lighter in colour. Varieties destined for Rosé are typically picked a little earlier than grapes for red wine, however they are treated similar to grapes for white wine. The biggest difference is that wines earmarked for making Rosé are pressed off skins after spending a certain amount of time soaking on skins (aka skin contact) to get the desired amount of colour from the skins. The next stage of the process will vary slightly depending on the winemaker’s style, but most commonly they are fermented at cooler temperature in stainless steel tanks to retain flavour profile. Some winemakers may choose to put the wine into oak for a bit of barrel complexity which can be a benefit to the style. The wine is typically bottled within the year in which it’s picked, while at its ideal freshness, and consumed in its youth. New world Rosé wines are very much the new hot topic and to me can be enjoyable not just as an aperitif but also paired with various dishes throughout the year.

Alex Cassegrain

Varieties destined for Rosé are typically picked a little earlier than grapes for red wine, however they are treated similar to grapes for white wine.

APPLETREE KETO BAKERY

Zoe

TURNBULL

Zoe Turnbull has always loved baking and cooking, and has had a full career in the food and hospitality industry. After running her own cafe, and becoming a mum to three busy boys, she now offers her delicious keto, low carb treats home delivered! ... and you can also find them at a few local retail locations.

Hi Zoe. When did you first get into baking and cooking?

I grew up baking in our family kitchen with my mum as my teacher. Dutch apple pies, chocolate cake, fresh hot bread and vegetarian cooking classes. With that fire lit, I then worked under my own chef at my Appletree cafe.

These experiences have shaped everything I do and have led me on the most exciting and interesting path of food and service.

You’ve got over 20 years of experience in the hospitality industry, can you tell us a bit about your journey?

My journey from my first hospitality position in the Hunter Valley to now making

and sharing my cakes with our community has felt completely organic, but looking back I see how focused, hard working and driven I have been to gain the skills and experience needed to be here creating and sharing nutritious, keto, low carb cakes. I have When did you first studied a learn about keto degree in Nutrition foods? and Exercise in my search for My journey into keto cake baking began way back when my journey harmonious to health began. balance. Food for me I have tried every has to be nutritious healthy eating style in and delicious. existence, and believe me none of them said just eat the cake! I have studied a degree in Nutrition and Exercise in my search for harmonious balance. Food for me has to be nutritious and delicious.

I believe in enjoying all foods. Sometimes you just need to tweak the ingredients list. Cakes made using a low carb, high fat, gluten free rule are very very satisfying.

What made you decide to focus on offering keto low carb bakery options?

So here I am using new ingredients and tossing out the gluten free flours for almond meal, the rice malt syrups for sugar alcohols and getting amazing, sweet, fluffy cakes as a result. I saw a lack of available sweets under this banner and in direct reflection from a modern health aspect Type 2 diabetes to fertility issues such as PCOS and gestational diabetes, I needed to get these cakes out and available to our community. My cakes are made for everyone!

You had a cafe for a few years and then moved into home delivery and wholesaling. How did that all evolve?

In 2013 I opened The Appletree Soul Food Cafe and fell pregnant with my first child after trying for 7 years. To say the next 4 years were chaotic would be an understatement.

I needed to get balance back which saw me leaving the cafe at its busiest growing stages and morphing into a ghost kitchen. I knew our appletree community would be waiting for what was coming next. All of my decisions are led by them and my passion to live by never saying no to cake. I have recently focused my cake selection to keto

I needed to get balance back which saw me donuts, vanilla slice, leaving the cafe at its busiest growing stages and morphing New York cookies and a new idea thrown in every now and then. We wholesale and into a ghost kitchen. home deliver. I knew our appletree What are you community would be enjoying most about waiting for what was your work at the coming next. moment? My absolutely favourite part is chatting with customers about their health journey and working alongside wholesale clients.

What sort of feedback have you had from customers?

Our keto, low carb, gluten free cakes have been embraced and you really do have to try them.

What’s next for Appletree Keto Bakery?

As for what’s next, I couldn’t be more grateful with where we are now with 3 little boys in tow and a steady clientele, I have my hands full. But watch this space, I am always creating new experiences.

Thanks Zoe.