Food and beverage stories
Tassie wines win London trophies
By Graeme Phillips
Tasmanians have again been winning trophies and awards in prestigious global competitions.
At London’s 34th International Wine Challenge — widely recognised as the world’s finest and most meticulously judged wine competition — three international trophies were awarded to Tasmania.
The challenge uses blind assessments of every wine, judging for its faithfulness to style, region and vintage.
Throughout the rigorous judging processes, each medal-winning wine is tasted on three separate occasions by at least 10 different judges.
The 2011 Jansz Premium Vintage Cuvée won the Australian Sparkling Trophy, while the 2014 Dalrymple Cave Block Chardonnay was awarded both the Australian White Wine Trophy and the Australian Chardonnay Trophy.
Both wines are from the Pipers Brook region in the north-east.
Gold medals were awarded to the Bay of Fires 2015 Chardonnay, ’15 Tolpuddle Chardonnay, ’15 Devil’s Corner Riesling, the '15 pinot noirs from Josef Chromy and Tolpuddle and the '13 Stefano Lubiana Sasso Pinot Noir.
In a competition closer to home, winemaker Peter Dredge, 39, has taken out the People’s Choice Award at the Young Gun of Wine Awards, a national event for the “young at heart” who are willing to experiment with their wines.
The Meadowbank Wines winemaker won the coveted gong because he sold more wine than any other entrant at two consumer events in Sydney and Melbourne.
Then in the Gourmand World Cookbook Awards, local chef Eloise Emmett’s Seafood Everyday took out third place in the Fish and Seafood category.
The awards honour the best food and wine books from over 200 countries around the world, with the President of the Jury commenting on Seafood Everyday that “This book succeeds in sharing Tasmania and the flavours of seafood with the reader. It will attract visitors to Tasmania.”
The book contains 80 original recipes running from week-night family salmon meals to special celebratory dishes of Tasmanian rock lobster.
Ms Emmett, from the Tasman Peninsula south-east of Hobart, self-published the book and said she was thrilled with her award.
“It is such a wonderful opportunity to bring international attention to the excellent seafood we have available to us in Tasmania,” she said.
Footnote: Fourteen Tasmanian producers were successful at the 2017 delicious Produce Awards.
From the Earth: Cygnet Mushroom Farm – Gourmet Oyster Mushrooms; Hill Farm – GM-Free Cold-Pressed Canola Oil; Kindred Organics – Pre-Washed Organic Quinoa; Meru Miso – Sweet White Shiro; Tasman Sea Salt – 100% Natural Tasmanian Sea Salt Flakes; Wellington Apiary – Leatherwood Pure Tasmanian Honey; and Weston Farm – Smoked Paprika.
Image courtesy of Jansz Tasmania
4 July 2017, Edition 185