BWFS

Tokaji Aszú The Tokaj Aszú is the typical noble sweet wine from Tokaj-Hegyalja. The basis of this wine are hand-selected, dried and noble rotten berries. After selecting, those dry berries are processed to an Aszú paste. Taste and quality of the Aszú mainly depend on the number of baskets (puttonyos) filled with dry berries (25 kilograms each), which are added to a cask (Gönc type, 136 liters) of dry base wine. Consequently, the proportion between aszú berries and dry base wine is about 1:1 for a 6 puttonyos Aszú. A 3 puttonyos Aszú needs to contain at least 60 grams of residual sugar; 90 grams are required for the 4 puttonyos, 129 grams for the 5 puttonyos and 150 grams for the 6 puttonyos. After several months of fermentation, the Aszú normally matures for 3 to 8 years - traditionally through oxidative ageing with air contact. Its decent, stable acidity charactzerizes this dessert wine, which is one of the slowest maturating wines worldwide.

724 th   Dinner – June 21, 2012 Campana’s Stockade Cellars, cnr Mair & Armstrong Streets President: Dean Stevens  CANAPES Pacific Oysters, Coffin Bay SA Portland bug sausage Jamon and pecorino in brioche G.H.Mumm NV Cordon Rouge ENTRÉE  Game: Rabbit, Hare and Teal 2004 Tomboy Hill ‘The Tomboy’ Pinot Noir 2008 Domaine Alain Burguet Bourgogne Les Pince Vin MAIN COURSE Braised beef rib, polenta, peppered chocolate, black cabbage 2001 Poggerino Chianti Classico 1983 Lindemans Hunter River Bin 6600 1995 Evans & Tate Margaret River Shiraz CHEESE & DESSERT Goat’s ...

Tyrrell's Vat 1 Semillon 2005 Region: NSW- Hunter Valley Size: 750ml Tasting Note: Gary Walsh 94/95 points! "What commercial release of Vat 1 are we up to at the moment? Must be 2002 or just coming onto 2003. This would have been sent because it was a trophy winner at the recent Sydney show. I like the 2005 Hunter Sems but I’m a classicist at heart and prefer the vintages on either side of it – and especially 2004 for the long term. Limey and lightly toasty – exuberant and punchy – almost leaning to tropical. There’s bursting acidity of the mouthwatering kind, not abrasive, although certainly sharpish. Length is good and there’s plenty of flavour. A richer, softer style that’s just starting to do some of those interesting honey/hay/toasty things that make aged Hunter Semillon such a wonderful wine. An excellent Vat 1. Re-tasted Jun11 Rich, lime, light toast and dried flowers – almost like chamomile. Terrific colour. Has an intense, soaring palat...

         Invitation to the  June  Dinner Members are advised that the  7 24th   meeting , will be on Thursday  June 21 st  2012 At Stockade Cellars Armstrong St Chef Peter Ford At  7.00pm Food Master:  John Coco Wine Master:  Mal Anderson  Dress  Business smart Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $ 130  per person Reply to  Bob House ballaratwineandfood@gmail.com RSVP Sunday June 17 th