If you are looking to broaden your vinous horizons, or if you’re just after a good drop, head on down to the Emporium Hotel, in Fortitude Valley, tomorrow (2 August) for a little taste of Tassie.
Tasmania Unbottled hit the road earlier this month and wraps up its East Coast tour in Brisbane this week.
In comparison to the mainland wine producing states, Tasmania produces a relatively small amount of wine. However, its quality is generally outstanding and the elegant, cold-climate varieties are a refreshing alternative to the typically hot and heavy wines from our warmer regions.
Sparkling wines, Sauvignon Blanc and Pinot Noir are readily associated with the Apple Isle. However, varieties such as Riesling, Chardonnay, Pinot Gris and Gewurztraminer flourish in the cooler setting and are well worth exploring. Fortunately, Tasmania Unbottled provides the perfect opportunity to do just that.
Wine lovers outside of Tassie are seldom afforded the opportunity to drink the state’s wines. The small number of wine producers, most being boutique and very small production, predominantly sell their premium product through their cellar doors or to local merchants. So make the most of the opportunity to try these superior wines while they are on your doorstep!
Make sure you try:
Pinot Gris, Chardonnay and Pinot Noir (all of ‘em) from Holm Oak Vineyards
Pinot Noir, Gewurztraminer and Chardonnay from Spring Vale Wines
Sparkling wine from House of Arras
Pinot Gris from Grey Sands
Sparkling, Sav Blanc and Chardonnay from Relbia
and try as much Riesling as possible (in my humble opinion, the star of the Tassie whites)
I hope lucky ducks in Melbourne sampled the fantastic range from Moore’s Hill and Pooley Wines. Unfortunately, these wineries will not be participating in the Brisbane show
Thursday, 2 August 2012
1000 Ann Street
Fortitude Valley, QLD 4006
For more information and bookings, visit: www.winetasmania.com.au.
Don’t miss other exciting food and wine events happening near you! Click here for upcoming foodie dates around the country.
If you liked this post, you may also like these gourmet musings…