Corks 'n' Forks, June

Dear Members,

I’m pleased to report our tasting/tour in the Vintage Room on 11 May was another fully booked success We tasted our way through 12 well-chosen Australian wines (and 1 ring in from over the ditch) that compared reds and whites made from 6 different grape varieties sourced from 10 different Australian wine regions. They were all wonderful; my personal favourites being the Beechworth Chardonnay, the Hunter and Barossa Semillons, and the Pinots Noir from Geelong and the Mornington Peninsula.

The wines were served in 4 brackets, and were accompanied as we went along by 4 small food courses chosen by the Club’s Executive Chef Rebecca Kaye. Imagine tempura soft shell crab served with the Rieslings and Semillons, and the caramelised spatchcock served with the Pinots Noir and you’ll get the picture.

Our next tasting/tour is scheduled for 10 August and will feature and compare wines produced and sourced by 2 Club members – Ben Crossing from Angullong Wines in Orange and Ian Napier from ‘Wombat Crossing’ in the Hunter. It promises to be a great night so I suggest you book early.

You should also consider making an early booking for our annual Bastille Dinner scheduled for Friday 14 July in the Macquarie Room. Chef has devised an innovative 5 course French menu (that includes a Delice des Cremieres truffled cheese), and we’ll be serving a great selection of matching French wines sourced from 7 of Frances’s wine regions to accompany the various courses - the 2010 Chateau Queyron Pindefleurs Grand Cru from Saint Emilion to be served with the main course of pan fried beef fillet being just one example. As we did last year, there’ll also be some best dressed prizes for the guests and an options game.

Pricing for both of the above events will be available shortly, however in the interim I would recommend you book early. As usual, bookings can be made by contacting the Club’s Events Team on 8273 2320, or sending an email to events@raca.com.au.

Graeme Jones

For the Corks ‘n’ Forks Committee

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