The smell of freshly baked bread wafts around the room... as the Tertini 2009 Sparkling Cuvee Pinot Noir Chardonnay is being poured. A wintery night, reminiscent of my drive down to the Southern Highlands just a few weeks ago... you could faintly make out your breath as you spoke..
Indulge your senses with a "Taste of Mudgee"…
A hint of frost on the windscreen… rows of naked vines line the side of the road… rolling low hills in the distance… Yes, it is early Winter in Mudgee.
A region that is not defined by any one Wine or grape varietal, but is “good at many wines” Rob Black, Winemaker - Bunnamagoo Wines. This historic town is oozing with character which is reflects in its winemaking.
A Journey through the vines at the "Taste of the Hunter Valley"...
As an iconic region of Australia, it seemed natural to take our tastings through the vines of our closest wine producing neighbour. With a plethora of wineries to choose from it seemed a daunting task to select just two! So I let myself be guided by my palate.. "Hunter Semillon and Shiraz is something not replicated in any other wine region" Anthony Gismondi. After tasting my way through the region.. armed with tasting notes and the distinct taste of wine on my tongue.. the Taste of the Hunter Valley was born. Audrey Wilkinson's 2010 Cuvee Blanc on ice... the pungent aromas of the Golden Washed Rind from the Hunter Valley Cheese Co... the room sat still awaiting our 50 guests for the evening.
Food, wine and a 'Taste of Orange'...
A warmth fills the room as guests filter in to the bar... the hum of conversation and laughter steadily grows, casually interrupted by the pop of a cork followed with a gentle clink of a champagne flute... an event is definitely underway here.
The scents are ambient - a waft of blue cheese, venison stewing on the stove from the kitchen, a yeasty fragrance from the flow of sparkling wine.. the recipe for a great night out!
Upon arrival at The Far North, our host venue for the evening, guests are greeted with a glass of Printhie's sparkling range "NV Swift Cuvee" and a canape of House sugar cured Ocean Trout Crostini with Tzatziki caviar. The Cuvee complemented the oily fish on the Crostini nicely with the richness from the pinot.
