Australia’s burgundy wine celebration is on again
Love wine? Love Burgundy; it only makes sense.
For those with the nose and the palette to accompany, the ultimate celebration of all things wine is on again this month in yet another iteration of Australia’s Burgundy Wine Festival, from 26-30 March.
Inspired by New York’s renowned La Paulée de Meursault, and brought to Australia by Master Sommelier Franck Moreau, the Burgundy Celebration brings together some of the country’s most respected sommeliers, industry experts and chefs including Peter Doyle (est.), Peter Gilmore (Bennelong and Quay), Brent Savage (Bentley Restaurant & Bar, Cirrus, Monopole and Yellow) and Todd Moses (French Saloon Bar & Bistro). There will also be in attendance four of Burgundy’s most prestigeous winemakers: Margaux Laroche (Le Domaine d’Henri), Virgile Lignier (Domaine Lignier-Michelot), Caroline Morey (Domaine Caroline Morey) and Pierre-Yves Colin-Morey (Domaine Pierre-Yves Colin-Morey); in Australia for the very first time together.
Here’s what’s on…
Melbourne – Sunday 26 – Monday 27 March:
– Masterclass: Old Guard vs New Guard of Burgundy – 3pm, 26 March, French Saloon Bar & Bistro – $95 per person
How do the Old Guard vs New Guard of Burgundy wines compare? Masterclass hosted by Philip Rich, Nick Stock and Adeline Zimmermann.
– BYO Grand Cru Dinner – 6.30pm, 26 March, French Saloon Bar & Bistro – $165 per person
Over a 3-course dinner specially prepared by Head Chef Todd Moses, guests are invited to bring along one bottle of their favourite Grand Cru from their cellar to share.
– Taste and Talk: Wine Tasting – 2pm, 27 March, Prince Wine Store – $50 per person
Meet the winemakers and taste over 50 Burgundy wines, from the classic villages of Burgundy to the less known appellations that are yet to reach the same level of acclaim.
Sydney – Tuesday 28 March – Thursday 30 March
– White Burgundy Lunch – 12pm, 28 March, The Upper Tower at Quay – $280 per person
Enjoy Chablis, Puligny-Montrachet, Chassagne-Montrachet and Meursault from 1er Cru only, with a three-course menu specially selected by Peter Gilmore.
– Masterclass: Organic / Natural vs Conventional Wines – 3pm, 28 March, The Upper Tower at Quay – $100 per person
Compare some of the most prestigious wineries and the new generation winemakers working more traditionally and organically. Masterclass hosted by Philip Rich, Nick Stock and our winemakers.
– Burgundy Dinner: Magnum & Jeroboam – 7pm, 28 March, Bentley Bar & Restaurant – $320 per person
Taste wines in magnums and jeroboams and compare the difference. Hosted by Franck Moreau MS, with a specially selected three course menu by Brent Savage.
– Dinner: In Conversation with The Winemaker – 6.30pm, 29 March, Bennelong – $380 per person
In conversation with four of Burgundy’s most well respected winemakers, hosted by Franck Moreau MS and Russ Mills, with three course menu by Peter Gilmore.
– Master Class: Iconic Wines with Prieure Roch – 3pm, 30 March, est. – $150 per person
Roch’s approach to winemaking is considered both rustic and traditional, with at least 22 months ‘elevage’, late bottling, and significant use of stems. Taste different vintages and compare the evolution of the wines.
– Sydney Burgundy Celebration Gala Dinner – 6.30pm, 30 March, est. – $300 per person
Over a four-course dinner specially prepared by Peter Doyle, each table will be allocated one of Australia’s leading Sommeliers to serve them and guests are invited to BYO their best bottle of Burgundy to share with their table.
See more here.
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