In its twelfth year the Brisbane Fine Wine Festival will be fantastic at Brisbane City's Mercure Hotel. We have a magnificent line up of presenters and Masterclasses to be held at Quay's Restaurant on the 2nd Floor. There are also 10 Meet the Maker Sessions (click here for session details).

Meet the Winemakers and representatives from more than 60 companies and taste their wines. The 'Taste Theatre' in Quay's and 'Meet the Maker' in Legends Level 1 has been set up where winemakers and wine educators can inform and entertain on their vineyards and distinctive characteristics of their wines, offering Super Premium Wine Sessions, Vertical Tastings and Wine and Food Matching Sessions at a cost of $25 for the 'Masterclasses' and $15 for 'Meet the Maker' (incl GST).

Tempting Wine Education at the 2007 Brisbane Fine Wine Festival Friday 6th July to Sunday 8th July 2007

Friday, 6^th July 2007

3.00pm
Cabernet Sauvignon, Different in Different Regions

A comparison tasting of eight Cabernet Sauvignon Wines, John Glaetzer – Icon in the industry will lead a tutored tasting with Winemakers from WA and Coonawarra. Wines tasted will come from Langhorne Creek, McLaren Vale, Margaret River, Murrumbateman Barossa and Eden Valley. The Winemakers will point out the subtle differences which are characteristics of the region. Wine tasted will be John Glaetzers John’s Blend 2000. Lawrence Victor Coonawarra 04, Reschke’s “Vitilus” 03, Shaw Vineyard Estate Murrumbateman Cabernet 04, Clarence Hill McLaren Vale 04, Margaret River Celestial Bay 04, Barossa Valley Elderton Estate 04 and Poverty Hill Eden Valley 05. Olivier Sofo from Salon European Tapas Restaurant will provide a food match.

Winemakers: John Glaetzer from John’s Blend – Icon in the Industry will lead the tasting with Winemakers Nigel Ludlow and Claudio Curtis of Clarence Hill.
www.johnsblend.com.au
www.tierswines.com.au
www.barwickwines.com

Chef: Olivier Sofo, and restaurateur from Salon Bar & Dining at Teneriffe have produced four canapés to match these wines. www.salon.net.au

4.30pm
Aromatic White Wine Styles delicate but well structured

A tasting of Riesling, Gewurztraminer & Pinot Gris. A tutored tasting of eight wines including an example from Alsace. Robert Dilletti from Castle Rock Vineyard in Western Australia will lead the tasting on Riesling, Sam Plunkett will talk about the Musky aromatics of Gewurztraminer and Neil Prentice will guide you through Pinot Gris and the Alsace Wine. Marshall Orton from the Sofitel will produce a food match for each wine style and something a little more highly flavoured for an intense, yet delicate, French Wine.

Winemakers: Robert Diletti from Castle Rock, Sam Plunkett from Plunketts Wines and Neil Prentice from Holly’s Garden.
www.plunkett.com.au
www.castlerockestate.com.au

Chef Marshall Orton of Club Sofitel at the Sofitel Hotel
www.sofitelbrisbane.com.au

"Canapes Menu"

6.00pm
Shiraz Viognier, the female version of Shiraz

Shiraz Viognier blends have hit the market and impressed wine consumers in a most positive way. Women find the blend softer and perfumed. The style’s origin is “Cote Rotie” of the Northern Rhone Valley. Jonathon Ketley Winemaker at Tapestry in McLaren Vale has been making the Blend for several years with a great deal of success. Les Worland, a wine Educator working with Casella wines will join Jonathon to guide you through the eight top Shiraz Viognier Wines of the Wine Festival Wine Judging. Jonathon will describe how the wines are made and a little history of the style. We’ll look at Wines from King Valley, McLaren Vale, Granite Belt in Queensland, Orange and Tumburumba in New South Wales.

Winemakers: Jonathon Ketley from Tapestry, Peter Logan from Logan Wines and Les Worland from Casella Wines.
www.tapestrywines.com.au
www.loganwines.com.au
www.casellawines.com

Chef Troy Bedford of Quays Restaurant will blow you away with taste temptations to match this most versatile of wine varieties.
www.mercurebrisbane.com.au

"Canaps Menu"

Saturday, 7^th July 2007

Sunday, 8^th July 2007

11.00am
Chardonnay Just Got Better

Chardonnay has only been grown in Australia since 1973. Most Grape Vines are not at their consistent best until the plant is 15 years old. We are now seeing the majority of Chardonnay Vines reaching maturity they are producing better wines, the Judges Panel was most impressed with the overall quality of the Chardonnay. Mike Kyberd from Mornington Peninsula’s Red Hill Estate will lead the tutored tasting to explore the range of Wine Styles that are Chardonnay. Sam Plunkett from Plunketts Strathbogie Ranges will outline the role of Wild Fermentation as a Chardonnay winemaking technique. Robert Channon and Jonathon Ketley will tutor you through their Gold Medal Winning Wines.

Winemakers: Michael Kyberd has a deft touch in coaxing out complexity in cool climate Chardonnay fruit without dominating the wine with oak. Michael, Sam and Jonathon are Winemakers with considerable experience making Chardonnay through its rise to popularity they’ll let you in on some of the secrets of sublime Chardonnay.
www.redhillestate.com.au
www.tapestrywines.com.au
www.plunkett.com.au

Chef: Peter Clark the Chef at “Vinos” at Eagle Street Pier will impress with the diverse range of flavours in the tasting plate that will complement Chardonnay.
www.vinos.com.au

12.30pm
Shiraz Sunshine in a Bottle, the Grape Variety God made for Australia

A quote from Peter Lehmann “Shiraz the grape variety God made with Australia in mind”. To think that Shiraz Vines were pulled out in the 60’s and today Shiraz is our biggest selling export variety and the most planted grape variety. It is no wonder that Shiraz Varietal Red is our most popular and most Awarded Wine. Almost every region produces good and sometimes great Shiraz. Gary Baldwin one of our Senior Judges comments on the Shiraz class of Wines. “Best class in show, some exciting fresh, fruity and complex wines, only issue was over/under ripe characters”. Four Winemakers who were responsible for these wines will run a tutored tasting on what to look for in a great Shiraz and to answer your questions on how to cellar this iconic Australian Wine.

Winemakers: Jonathon Ketley from Tapestry Wines, Sam Plunkett from Plunkett’s Strathbogie Ranges, Tim Smith from Chateau Tanunda and Damon O’Brien from Bremerton Wines
www.tapestrywines.com.au

Chef: Will Brennan form Sticks Restaurant at the Chalk Hotel will be challenged by creating a food match for Shiraz.
www.chalkhotel.com.au

2.00PM
Red Wine & Chocolate

Les Worland a Wine Educator will direct a tutored tasting on Vintage Port, Liqueur Muscat Tawny Port. Ray Constanzo from Queensland’s Golden Grove will provide a Winemakers view on these Award Winning Wines and how they work with Chocolate. The Wines include Golden Grove Estate Liqueur Muscat, Golden Grove Estate Vintage Port 04, Lara Pinta Sparkling Cabernet Sauvignon Shiraz, Yellow Tail Reserve Shiraz 05 and Andrew Peace Masterpeace Vintage Port 04.
www.goldengrovee.com.au
www.apwines.com
www.casellawines.com.au

Tim Stanford from Cocoa Farm Chocolates will walk you through the production of the Red Wine flavoured chocolates and how the chocolates are produced from a Queensland Cocoa Farm Plantation.
www.coolhealth.com.au

 

Meet the Winemakers Sessions
Click Here

Classes will be held  in Quay's Restaurant

Quays Level 2 Mercure Hotel  cnr Ann St & North Quay Brisbane Qld 4000

Click here for  venue details

A range of Sponsors have provided assistance through the provision of food and other refreshments available to our guests. They also have contributed to the Masterclasses and Seminars by providing the food to complement the topic of discussion.

Group Discounts available for 10 or more tickets to either Masterclasses or Meet the Winemaker.

Olivier Sofo

Olivier Sofo started cooking at the age of 15 in an Italian Trattoria in Canberra.

After completing an apprenticeship in 1999 he moved on to Sydney where he spent the next two years at PIER Restaurant in Rose Bay, under the guidance of Chefs Greg Doyle and Steven Hodges

In 2002 Olivier move to Europe and worked with his long time mentor and world famous chef, Alain Ducasse.

Olivier has also spent time working for Mr Ducasse at his SPOON restaurant in London and at the Hotel Plaza Athenee in Paris.

Upon returning to Australia in 2004, Olivier and brother Daniel opened the well-reputed Firefly wine bar in Sydney. (www.fireflybar.net)

This was followed soon after by a move to Brisbane, where Olivier took the Sous chef position at ISIS Brasserie in Fortitude Valley.

Recognising Brisbane as a fast developing city and a key player in the Australian dining scene, Olivier and Daniel have decided to open up their second venture.

Salon Bar Dining. (www.salon.net.au)

Salon is a European wine bar located in Teneriffe.

Salon has a “graze or feast” concept with a menu consisting of entrée size meals that are designed to share. We also have an extensive range of wine, pouring many by the glass.

Olivier is currently looking after Salon while Daniel takes care of Firefly.

Go Back

BLUE FROG WINE & DINE

A new name for an old Toowong icon at 29 High Street, the Blue Frog Wine & Dine offers brisk set menu or á la carte business lunches (Tuesday to Friday) and candlelit á la carte dining in the evenings (Tuesday to Saturday). Small functions are a Blue Frog speciality, catering for cocktails party style or sit down dinners.

If you’ve been flat out in the swamp all week, hop on in and enjoy a luscious cocktail – happy hour on Fridays from 5 till 6pm. Have a casual drink on a comfy couch or at the bar, then dine in air-conditioned elegance or relax in the leafy, covered courtyard.

Food at the Blue Frog is something special and not at all what you might expect from a local eatery. This urban treasure offers an elegant dining standard at suburban prices and a wine list that you won’t find at the bottle shop. The menu changes with the seasons and will surprise you with unique combinations of exotic flavours and fresh ingredients.

Singaporean born Head Chef, Benny Loh, has extensive international training and experience and an impressive list of culinary awards. In addition to his Asian origins, Benny is French and Japanese trained. He creates visual sensations with interesting juxtapositions of meal elements, beautiful colour combinations and sumptuous flavours.

In addition to their standard wine list, the Blue Frog is also proud to present a limited and exclusive range of wines selected specifically for their quality. They are produced by some of the very best wine makers that Australia has to offer. As these vintages are rare and obtainable only in limited quantities they are of course, only available while stocks last. So do avail yourself of this opportunity to enjoy some of Australia’s premium wines at very reasonable prices.
And then there’s the service. The owners, Anne & Will Stanfield, have a simple philosophy…they take great care of their Staff so their Staff take extra special care of their Customers.

Blue Frog Wine & Dine
Shop 1 29 High Street
Toowong
Phone 3870 5502

email:reservations@bluefrogpond.com
website:www.bluefrogpond.com.au

Go Back

Michael Kyberd

Michael Kyberd has now been winemaker for Red Hill Estate over eight vintages and has overseen some major transitions in the product range including the development of the Classic Release and Bimaris range of wines which have impressed both the drinking public and wine judges nationally and overseas.
Michael entered winemaking as a seasoned marketer which has helped him understand what it is that people want to drink. Being one of the top students in an outstanding year at Adelaide University (ex Roseworthy), he was selected as one of only two students to be an Associate Wine Judge which required a fine palate, maturity and excellent communications skills. During his studies his knowledge was also enhanced while spending the 1997 vintage at the famous d’Arenberg winery in McLaren Vale.
Arriving at Red Hill Estate just before the start of the 1998 vintage, Michael began as the assistant winemaker and took over the reigns as Senior Winemaker in mid 1999 when Jenny Bright decided to head home to New South Wales. Later that year he was invited to be an Associate Judge at the National Wine Show where the Red Hill Estate 1998 Chardonnay scored a gold medal. Michael is also actively involved in the development of the Mornington Peninsula as one of the pre-eminent cool climate winemaking regions of Australia and is a member of the executive of the local vignerons association.
‘We’ve all been working pretty hard over the last eight years and I believe we are now on the verge of great success both in Australia and in our key export markets. With the exciting new vineyards we have coming on stream, the wines will just keep getter better,’ says Michael.

Go Back

Michael Platsis

Renowned for its five-star dining experience, an outstanding wine cellar and, of course, those amazing river views, Michael’s Restaurant has the enviable reputation of being one of Brisbane’s most well-loved and awarded restaurants. It is, in short, a local institution. Located in the heart of the city on top of the river, the restaurant and its gorgeous MIX Lounge Bar offer a picture perfect setting- be it for an unforgettable night out, a relaxing lunch or just a cocktail and some of those breathtaking views.

Michael’s Restaurant has not only one of the country’s finest wine cellars with rare vintages and exceptional Australian and international wines, but also a reputation for sourcing and promoting the best Queensland produce and wines. The restaurant started selling Queensland wines in the early 1980s and has been a loyal supporter of the Queensland wine industry every since. Michael Platsis is devoted to all things Queensland- the people, the places, the fine food and outstanding wines. Michael’s passion has been recognised through his appointment by the city as Honorary Ambassador of Brisbane .

 

Go Back

Peter Clark

Chef Peter Clark began his culinary journey when he accepted an apprenticeship at the Sheraton on the Park in Sydney.

After completing his qualifications, the call of the sun and sand lured Peter to Queensland’s sunny north coast where he worked as Executive Chef on Dunk and Hamilton Islands in the Whitsunday’s.

Peter took the opportunity to expand his culinary knowledge and packed his bags to move overseas where he worked at several 5 star destinations including Elbow Beach Resort in Bermuda, Gleneagles International Golf Resort in Scotland and at Michielin Star, Anton Mosiman in London.

Peter now calls Brisbane and Vino’s Restaurant and Bar home and has used his vast experience from his travels around the world to create Vino's European inspired, modern Australian menu. Peter enjoys using the freshest local produce to create fresh, clean flavours to incorporate into his menu.

Go Back