- 2 November 2020
- Simone Keir
I’m pleased to report that our tasting/tour on 8 October with the theme ‘Australian Regional Differences’ was a roaring success, with 37 members and their guests attending. After wetting our whistles with a N/V Primo Estate Prosecco from McLaren Vale – the ‘Australian Sparkling Report’ 2020 Prosecco of the year, we tasted our way through 3 brackets of Riesling, Shiraz and Cabernet Sauvignon from various wineries ranging from Great Southern in WA to Orange in NSW.
Chef’s matching 3 course menu complemented the wines beautifully; the most popular wine being the 2018 Crawford River ‘Young Vines’ Riesling from Henty in Victoria.
Our final event for the year will be our Henschke/Bests Black Tie (optional) Dinner on 20 November, when we’ll have the unique opportunity to taste comparable wines from each of these 2 iconic Australian wineries. The symmetry is intriguing. Both are long-established family owned producers – Bests was established in 1866 at Great Western in Victoria and Henschke in 1868 at Keyneton in the Eden Valley in South Australia. Both make some of Australia’s best wines and feature prominently in Langton’s Classification. There’ll be a representative on hand from each winery, and an options game to test your vinous skills and experience. Chef’s bespoke menu and the matching wines details are set out below.
|Course||Food||Henschke Wine||Best Wine|
|Arrival||Corn fritter with haloumi and smoked salmon||Johanne Ida Selma Blanc de Noir MD||2017 Great Western Sparkling Shiraz|
|First||Scallop ceviche with pomelo and avocado ice cream||2018 Innes Vineyard Pinot Gris||2017 Concongella Blanc|
|Second||Confit mackerel with serrano ham, cucumber, lemon, fennel and buckwheat||2018 Croft Chardonnay||2019 Chardonnay|
|Third||Braised duck leg with vanilla, parsnip, apple and blackberry chutney with a side of duck fat roasted potatoes and buttered greens||
2018 Giles Pinot Noir
2017 Pinot Noir/Pinot Meunier blend
2017 ‘13 Acre’ – Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot blend
|Fourth||Selection of Australian cheeses with red wine and pear relish, honey, fig and walnut log and crackers||2016 Wheelwright Shiraz||2016 Bin 0 Shiraz|
There’s been significant interest in this unique event, so may I suggest you make an early booking by contacting Yvonne Muriithi at the Club on 8273 2322 or by email at firstname.lastname@example.org. The price is $180 per head, which is very reasonable given the diversity, rarity, quality and quantity of the wines and the quality of Chef’s menu.
For the Corks ‘n’ Forks Committee
Committee member details are:
Avril Fortuin - email@example.com, Brent Halligan - firstname.lastname@example.org, Roger Butler - LAW@colebutler.com.au, Dennis Han - email@example.com and myself – firstname.lastname@example.org