Where appellations have gone nuts. Where vineyards may be smaller than an acre, or large and owned by many people.
But this is pinot country, and the country is good!
I tasted about 100 barrels on my journey through the promised land, and I now have a huge appreciation of what makes Burgundy tick. I understand how important soil, slope and site are in making wine. I understand that the important thing for Burgundy is grow balanced, disease free grapes in the vineyard and not stuff it up in the winemaking.
This was a fun night with 15 mini kitchens spaced around the Wrest Point room. Each kitchen/team/country got to cook their judged dishes for 2 tables. I was lucky enough to sit on Team Australia's table, represented by our very own Henry Jones Art Hotel. I was lucky, but unlucky, as I was peeking at the food from Team Vietnam and Team Thailand. I will not bore you with the details but give you a pictorial tour of the night (I apologise for the purples of my photos, but this was the lighting/theme of the room)
The room. Wrest Point did a magic job, it would be nice if the same effort went into the Hobart Wine Show dinner
One of the kitchens, 4 chefs pumped out 4 courses for 16 guests
Brett-ee was the host for the night, and did a good job
Here Brett-ee in action interviewing a Chef during the middle of plating up, not always successfully
Team Australia, Henry Jones Art Hotel, plating up the soup dish. Head Chef Andre on the right.
Appetiser
Confit of Petuna Ocean Trout, Oyster and Wasabi Emulsion, Smoked Mussel with an apple, Celery and Wasabi Leaf Salad
Soup
Pyengana Potato Soup with Mushroom and King Island Cheddar Tortellini
Main Course
Roasted Lamb Rump, Braised and Pressed Brisket of Beef, Swede Puree, Spiced Puffed Rice, Shallot, Oyster and Shiitake Mushroom and Broccoli
Dessert
Warm Carrot Pudding, Raspberry Cream, King Island Double Brie and Honey Ice Cream, Pear, Walnut Crumble
A picture of the dishes on the Table Display, another part of the judging competition
So as you know from my previous post in October last year, I am off to France as the recipient of the Dr Don Martin Sustainable Viticulture Scholarship. So my bags are packed, I am ready to go, cause I'm leaving on a jet plane....
Well, not quite, still need to pack. But the accommodation is booked, conference set, and appointments are failing into place.
Here is an update on the trip.
Leave Hobart on the 20th of June on the "3 Airports" tour. I get sleep in Melbourne Airport for a night, Seoul Airport for a night, then Paris Charles de Gaulle Airport for a night. Cannot wait.
The next day I pick up the hire car and head east to Reims, Champagne.
It will be a week in Champagne. I will spend 4 days at the conference: "Biocontrol of Fungal and Bacterial Plant Pathogens" learning about how "bugs can eat bugs" to help us use less sprays in viticulture. I will then spend a few more days visiting some Champagne producers.
A week in Alsace, Riesling country, sweet. I am really looking forward to visiting Hugel & Fils in Riquewihr.
The 13th generation of the Hugel family has now started with the company. Yeah, 13th, these guys have been going since 1639. How is that for a sustainable company?!
Burgundy, the land of Pinot Noir, and another week here. The average size of a Burgundian vineyard is 8 Ha, which is twice the size of a Tasmanian vineyard. I can't wait to visit some of the great appellations.
Next, Paris, 300km/h by train under the channel, London, Gatwick, Sussex.
This part of my trip was not in my original plan, but after the International Cool Climate Symposium (ICCS) held here in Hobart, I wanted to visit the South East of England to see what all the fuss is about this sparkling wine coming out of England. And good sparkling wine, Champagne houses are standing up and looking across the channel.
The English wine industry has a lot of similarities with the Tasmanian wine industry. It is young, has 400 vineyards, 1,400 Ha and an average size of 3.3Ha. I am going to visit with Plumpton College, the next hosts of the ICCS in 2016 (I would love to go). They are currently in the process of setting out the scheme for sustainability across English vineyards. Very interesting.
