A wine weekend filled with special events, insider experiences and discount offers? Yes please! Join us on the east coast of Tasmania for the Great Eastern Wine Weekend on 10 – 11 September 2016 and celebrate the superb cool climate wines, fresh seafood and local fare.
Oysters (Image supplied by Tourism Tasmania)
During the Great Eastern Wine Weekend stop in at cellar doors and enjoy special offers, enjoy a spectacular Wineglass Bay Cruise with multi award winning wine maker Andrew Hood, or tuck into some Bubbles and Bivalves at Freycinet Marine Farm.
The full program is available at www.freycinetlodge.com.au/WineWeekend
Posted in Tasmania
Tagged Tasmania, wine
A new food and wine trail handbook has been created to provide visitors with an exclusive guide to the Margaret River Region’s small-batch producers of food and wine. The guide, which is being officially launched today at Fair Harvest
Inspirational Food and Wine Journeys
Margaret River, is the brainchild of the Augusta Margaret River Tourism Association (AMRTA) and has been produced collaboratively and with funding assistance from the Shire of Augusta Margaret River and the Margaret River Regional Producers Association. Titled ‘Inspirational Food and Wine Journeys’, the handbook contains profiles on 19 local producers, personal recipes and a map to allow visitors to follow the trail around the region.
AMRTA’s Simon Latchford said “Visitors want to do more than just take a photo these days. They want to touch, smell, taste, get their hands dirty; go behind the scenes to meet a winemaker, a chef, a gardener – it’s not just about the produce itself; it’s about the people behind the produce.
“This guide also celebrates the ‘little guys’ – the aim is to build awareness for the outstanding food, wine and produce being generated by these smaller-scale, somewhat understated farmgate producers, who don’t necessarily have the brand power of some of the bigger stakeholders in the industry,” said Mr Latchford.
Copies of the guide are free, and will be available at the Margaret River Farmers’ Markets, the Margaret River and Augusta Visitor Centres, and selected local outlets.
Savour Australia has been held in Adelaide over the past three days. Leading wine retailers, sommeliers, importers and distributors from around the world are getting a taste of some of Australia’s best drops. Basically the biggest Australian wine forum ever staged. Savour Australia had a range of business sessions on wine, consumer trends and retailing; themed lunches and dinners, which attracted over 800 winemakers, industry experts and journalists.
Big deal you say; how does that affect me – the visitor. Well, part of that talk-fest, which was a Wine Australia production and also sponsored by Tourism Australia, is to help tell the story of Australia’s premium wines and foods, and the stories about the places where they come from. Helping visitors, via sommeliers and wine distributors, savour all that is great about Australia’s premium wines.
Part of telling that story is the release of a new global campaign from Tourism Australia. The campaign is called ‘Restaurant Australia‘ and this video provides an overview. Andrew McEvoy, Tourism Australia’s managing director, told delegates that research suggests that food and regional cuisine is now a major lure for international travellers – outstripping beauty and natural attractions.
Keynote speaker Wendy Perrin, from Conde Nast Traveler in New York, told the conference that she thought Australia had all of the ingredients needed to compete with Italy, France, Spain and Japan, but was not yet seen as a gastronomic destination by many travellers.
Savour Australia is a way to ignite the world’s interest in Australian wines and help get more quality Australian wines onto the world’s retail shelves and wine lists. It will help forge a strong identity in the marketplace about Australia’s incredibly diverse, unique and top quality wine and food experiences.
Posted in Wine
Tagged business, wine
2010 Frank Camorra Tempranillo (Margaret River, WA)
Spanish-born Frank Camorra came to Australia with his family when he was five years old, but still has strong ties to his homeland. This is reflected in his restaurant, Melbourne’s MoVida, where they ‘embrace the spirit, the fun, the essence of the great bars of Spain.
Wine Selectors are probably best known as a great way to buy online, from actual real live wineries. Not made-up home brands. Wine Selectors have a Chef Series range of wines, made in conjunction with some well known Australians Chefs and equally well know premium wineries.
Sagrantino is an Italian variety from Montefalco in Umbria and many of you may have heard of it, however very few have seen it in Australia. Sagrantino has great adaptability to wine regions with windy, dry zones, with a preference for clayey-flinty soils- a perfect match for McLaren Vale vineyards around Seaview subregion.
Don and Margaret Oliver (5th generation of Olivers Taranga) travelled to Montefalco in 2006, after planting Sagrantino a year or so earlier. Apprehensively, they asked the locals their opinion on this variety and like all good Italians they answered to give this vine ‘time’ and have ‘patience’, reassuring them that they wouldn’t be disappointed with the wait.
Sagrantino is well known for being a tannic wine, due to the rich anthocyanins in the berry skins. Generally it should come with a warning on the label. That warning should be; “Lasciate ogne speranza, voi ch’intrate” your gums and cheeks shall never be the same.
So it was with trepidation that I started tasting the 2009 Oliver’s Taranga Sagrantino. It is a dark red ruby colour. On the nose it has a dark berry fruit, roast meat, almost soy /savoury character. With a delightful floral earthiness. The intensity of the aroma has you preparing your tastebuds. It has good acid, with dark morello cherries. And again that smoky chacuterie. I found it both herbal and spicy – a combination of dusty fennel seed, cardamom, sort of Indian spice. Both interesting and complex. This is definitely a full bodied wine, with quite a warm alcohol hit despite being 13.5%. While the tannins are abundant and grippy, they are fine and powdery in texture. What it lacks a little in length, it makes up for in upfront intensity.
I tasted this over several days to see how it would develop. The grippy mouthfeel does soften a little, and that spicy character becomes more meaty. During the tasting I was contemplating what to eat with this. It definitely requires food, a rich meaty ragu with smoky pancetta may be a good match. Or potentially even grilled venison marinated in red wine and juniper berries – if you’re game and love to play.