Christmas Trading hours 2014/2015

Hello there,

We're taking a short break over Christmas to carve our turkeys and drink some of our profits. During this time, the store will be closed, email contact will be minimal and most importantly, online orders will not be dispatched until after we return.

We're back on board the week of the 5th so if you can wait that long, we'll be more than happy to send your orders during that week.

Apologies for any inconvenience caused, and we hope you all have a fantastic holiday break!


Gangemi's Trading hours over Christmas:

Monday 22nd - 8:00am - 7:30pm

Tuesday 23rd - 8:00am - 7:30pm

Wednesday 24th (Xmas Eve) - 8:00am - 7:30pm 

Thursday 25th (Xmas Day) CLOSED FROM 25th UNTIL:




Monday 5th January - 8:00am - 7:30pm

Then it's back to normal, see you then!


December 13, 2014 by Ben Van Grootel

The most ambitious tasting to date! Taste the likes of Cullen, Henschke, Leeuwin Estate, Vasse Felix Heytesbury (and we're just getting started!)

This Friday (28/6/13) we're hosting the End of Financial Year Tasting to end all tastings. If it wasn't enough opening all these fantastic wines at the same time at the same place for FREE, we're also offering:


20% off  every mixed dozen purchase!


We're ripping the tops off some of our favourite wines including but not limited to:

You do the math!

Come down, don't miss out this opportunity to taste such an array of quality wines.

Friday from 12pm - 7:30pm
Gangemi's Fine Wines & Food, 1288 Hay Street, West Perth

June 27, 2013 by Ben Van Grootel

Winter Solstice - Come and try some wine, you've got a long night ahead of you....!

Instead of worshiping the sun and drinking mead, we are going to celebrate the Winter Solstice by getting into some lip smacking French wines from the Loire valley. Come and join us from sun up till sun down. Wine not!


Langlois-Chateau Sancerre 2011

The Gangemi's selection panel liked this wine for ticking the boxes of classic Sancerre  - tangy fruit, good acid and structure, a hint of flinty minerality and a lovely harmony between crispness and richness. "Like" turned to "love" when we were told the price and having sworn to avoid cheap Sancerre we bought a load, took most of it home to drink and left a little in the shop to sell. It's also sealed under Stelvin (screwcap) for those with quercophobia. 

Check it out here: 29.99 each


Pierre-Bise Anjou Gamay Sur Spilites 2011

 There is much excitement that we have wines made by Claude Papin in stock. Both a trailblazer and a traditionalist his wines will touch your soul, in particular his Chenin Blancs. But today we introduce to you what  could well be the best value import in the Australian market right now, his Gamay. Normally associated with Beaujolais, Gamay is also grown in a few other places in France which includes the Loire, specifically Anjou in this case.This fragrant red is a sappy, juicy mouthful with just the right amount of grippy tannin to make it very moreish. Just delicious. 

Check it out here: $22.99 each

June 21, 2013 by Edward Johnson

Castle Rock Riesling 2011 with slow roasted pork belly and fennel.

I'll be honest with you from the get go - the riesling was an afterthought. As I stared down the barrel of a kilo of pork belly, my thoughts were as far away from wine as is humanly possible for someone with a penchant for all things liquid-grape. Always my "go to" meal when out and about, pork belly would oftentimes satisfy me when on a restaurant menu, so why not try nail it at home?

To the dismay of my acquaintances and those who know me well, my particular infatuation with Gordon Ramsay is legendary. It's no surprise then that this is where the basis of my recipe originates. I won't bore you with the nitty gritty so here's a summary:

Chop up a bulb of fennel with some garlic, throw it in a pan with some star anise, cardamom pods, fennel seeds, bay leaves and cook it till it smells good. Have your scored, seasoned pork belly ready to be seared and press that pig down until the fat has gotten nice and crispy like. Flip it over, de-glaze the pan with some white wine and lemon juice (if you must know I used my favourite white house wine G Cleanskin SSB from Margaret River and enjoyed the end of it as the pork cooked) and bring to the boil. Once it's boiling, top the oven ready pan or tray up with chicken stock, making sure not to get any of the lovely pre-crackling wet. Re-salt your already sodium induced skin and chuck it in the oven for a couple of hours at 160-180.

Now when it's ready, take it out, put the pork belly aside and marvel at the glorious broth in front of you. Put it on the stove to reduce, stir in some seeded mustard, remove all the little flavour factories (anise, cardamom pods etc) and mix it around. Once the pork has settled, cut it with a bread knife and place it on a plate, pour some of the broth next to it and eat.

Enjoy with Porongurup Riesling. A relatively inexpensive Riesling with a lot of the characteristics of something more refined, the Castle Rock balanced out the acidity of the broth blow for blow with enough body to carry the heavier, fat laden properties of the pork belly and the spice very evenly matched. In fact, I was surprised at the concentration of fruit and acidity, oyster shell and lemon in synchronisity, a touch of sweetness, hardly noticed but definitely appreciated.

I think I'm starting to believe the Porongurup hype, I'm stashing a few of these in my cellar for next time, truly a bargain.

Get all over the Castle Rock Riesling here - I'm glad I did.



June 17, 2013 by Ben Van Grootel

Welcome to the Gangemi's Fine Wines & Food Online Store!

What looked like a 3 month exercise slowly but surely turned into a 6 month ordeal but now we finally have an online store that actually works!

We're still ironing out some bugs so I'm going to ask our faithful customer base to be patient while we address any concerns. More of a soft opening at the moment, we do intend to have an official Launch Sale with discounts store-wide. The only way to be a part of this is to join our mailing list - do it today!

Signing off for now - happy shopping every body!





January 26, 2013 by Ben Grootel