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SWEET AND STICKY PRESENTATION - WED MARCH 24TH
We will present 7 fortified wines from Buller Wines which will be matched with a chocolate specially designed for each wine. The chocolates are being created by David from "Handorf Chocolates". Handorf are award winning chocolatiers with several outlets throughout Melbourne. (what a job!).
I attended this presentation at the Brisbane Good Food & Wine Show in 2007 and was blown away. The matching of these beautiful sweet wines with the exquisite chocolates has to be tasted to be believed. It was just heavenly.
We than ran a couple of sessions later that year and have done a couple more of corporate sessions since. However we haven't ran one for the public since 2008 and it is definitely time to do it all again.
The presentation will be held at Veneziano Coffee house in Abbotsford and will run from 6.30pm to 8.30.
(After which you may just be able to have one of the best coffees available in Melbourne and made by Australian Barista Champion David Makin.
All Chocolates will be available to purchase and take home on the evening!!!
 MAKE A BOOKING for this event
Type of Event: WINE PRESENTATION
Date: Wednesday 24 Mar 2010
Time: 6.30pm Sharp - 8.30pm
Venue: Veneziano Coffee 22 Bond Street Abbotsford
Price per Person: $40.00
WINE CLUB MEMBERS SPECIAL PRICE PER PERSON: $36.00
Included in the price:
Presentation plus all wine /chocolates (this is an incredible price as the wine and chocolates alone are in excess of $50).
Fortified Wines include:
Fine Old Malmsey
Fine Old Liquer Tawny
Fine Old Tawny
Fine Old Tokay
Fine Old Muscat
Calliope Rare Tokay
Remarks:
So let me tell you a little about the wines;
They are all rated in the 90s by Robert Parker the No 1 Wine critic in the World
Fine Old Malmsey: A Buller speciality. Concentrated dark toffee sweetness with a creamy viscous mouthfeel. 91points
Fine Old Liqueur Tawny: Luscious cherry syrup flavours with some caramel and blackcurrant flavours. 90 points.
Fine Old Tawny: Complex rich spicy fruit flavours. Hints of cherry and tobacco. Good palate weight. Smooth finish. 92 Points -
Fine Old Tokay: Smooth textured with toffee, malt and caramel sweetness. Hints of butterscotch and a warming spirit finish. 95 Points
Fine Old Muscat: Initial sweetness has raisiny flavours. Underlying structure of tannin and well integrated spirit. 95 Points from Robert Parker
Calliope Rare Tokay: “Boasts colossal aromatics and flavours of melted caramels, coffee, toffee, candied fruits marinated in Cognac, magnificent richness and a huge finish that lasts over 70 seconds.” Robert Parker. 100 points for 2 consecutive years.
Calliope Rare Muscat: “…an intoxicating fragrance that includes scents of prunes, figs, maple syrup, molasses, and gobs of fruit. The glycerine is extraordinary, the acid level provides freshness and definition, and the finish lasts over a minute.” Robert Parker.- 96 points
Robert Parker says in conclusion of his review of these wines “Readers need to be aware that these fortifieds must be tasted to be believed as they are among the world’s most profound after-dinner fortified wines,”
So we are going to be tasting one of the few 100 point wines in the world along with some of the best chocolates you will ever experience.
The chocolates are: Currently being created but these below will give you a good idea as to what they will taste like.
Honeybee: Honey and milk chocolate praline in a milk chocolate cocoa pod.
Ruby: Look for the back test. Blood orange caramel filling and dark chocolate.
Vanilla Palais Or: This loves Fine Old Tawny. Dark chocolate and vanilla bean ganache.
Wild Blackcurrant: Fruity taste goes well with the Rare Tokay.Blackcurrant ganache and dark chocolate.
Hazelnut Tendress: Marries well with the Fine Old Tokay. Layers of milk and dark praline.
Ginger: A spicy experience and a great combination with the Muscat. Ginger and blood orange ganache.
Cafe Noir: Nicely matches the Rare Muscat. Milk chocolate caramel coffee dipped in milk chocolate.
MAKE A BOOKING for this event
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