BWFS

Thursday 18 th  March 2021 Canapes Beef & Capsicum Brochette Tuna Tartare / Confit Egg Yolk / Rye Parmesan Shortbread NV André Clouet Champagne Rose No. 3  Entrée Beetroot Marinated Ocean Trout / Labneh / Cucumber/ Caviar/ Parsley Oil White 2016 Jean-Marc Brocard Chablis 1er Cru Butteaux 2017 Bodega Castro Martin Albariño Rias Baixas Family Selection Mains Fillet of Southern Ranges Beef Wellington Onion Puree / Shallots / King Brown Mushrooms / Black Cat Truffle Red 2009 Château Lafon-Rochet 2011 Moss Wood Cabernet Sauvignon Moss Wood Vineyard Red 2006 Domaine Jean Grivot Clos Vougeot Dessert Delice de Bourgogne Walnut Bread/ Fruit Paste Pistachio Cake/ White Chocolate Sorbet/ Rhubarb Sweet/Dessert 2013 Château Raymond-Lafon Head Chef: Scott Alsop Food Master: Andrew Lewis Wine Master: Andrew Rowan

  Wine Master Report 2020. It came as a great pleasure to be the Wine Master for the society for 2020. I must admit to accepting the position with a great deal of trepidation given the Oenophiles, Aficionados and Connoisseurs among our number. Unfortunately, the year started with a whimper and not a bang with the club deciding to run a Zoom Meeting due to COVID. Having had zero experience in the job, my timing on the uncorking, decanting, washing and rebottling of the wine was, let ’ s say, a couple of hours out!! However thankfully help was soon at hand. As I settled into the role, I found it to be a most enjoyable experience, and I am now starting to well appreciate the work of past Cellar Masters in preparing the wonderful selection of wines available to us. I would like to take the opportunity to thank our Cellar Master, Shaun English for taking the time to input all our wines into the new Cellar Tracker program. It has certainly made the job of selecting wines much easier give...

  Annual Treasurer’s Report Financial Year Ending 30 June 20 20 The 2019/2020 financial year commenced with an opening balance of $2,803. The closing balance as 30 June 2020 was $11,868. The society Bank account remains with ANZ Bank the account keeping fees total $125 for the financial year. The financial accounts are being audited by Sharp Accounting (Glen Sharp) and will be loaded up online on the Society Website once completed. It is recommended that cellar fees remain at $500 p.a. Dinner Fees at $150 per dinner for Members and $120 for guest. A treasurer prepared income and expenses summary statement for the last two financial years below. YE 30/06/2019 YE 30/06/2020 Opening Balance Start Financial Year $3,181 $2,802 Total Income $40,084 $40,039 Expenses Percentage Percentage Dinner Expenses $22,815 57% $20,592 51% Wine Purchases $15,887 40% $7,048 18% Bank Fees $144 $125 Insurance & Memberships $873 $920 Wine Boxes & Glasses $477 Agricultural $ Pastoral Society $330 T...

  Members of the Society, What an honour it is to be the President of this wonderful Society, but one was not expecting that the first official duty I would carry out back in March 2020, would be to shut the show down indefinitely!   Fortunately however, we only missed three dinners in the last 12 months, April, August and the picnic in February. Admittedly we did have to diversify and in a first (some would say, hopefully the last) in the long history of the Society we held two “Virtual” dinners by ZOOM. My thanks to the Committee for their hard work and support in a time where nothing was certain and planning was extremely difficult.   Whilst the ZOOM dinners were a little clumsy, I believe those that participated enjoyed the opportunity to enjoy good food and good wine in an unprecedented time in global history.   Luckily, we were able to celebrate two momentous occasions, the opportunity to celebrate and honour Mr John Williams for his outstanding contribution du...

  This link comes courtesy of Shaun. As he says,"Interesting to note they were drinking local wines then." https://www.instagram.com/p/CMBKd2SrTqV/?igshid=j6z3nir9yk7l

  Cellar List, click to download

      Before I begin my report, I would like to acknowledge my predecessors, who did so much to lay the foundations for a very enviable cellar.     I have inherited the role with much pleasure, due in no small part to their efforts     One of the major achievements of the year was to move the cellar database form the old Excel format, to the new Cellartracker format.     This is better adapted to cellar management, and produces more user-friendly reports.     One of the, unfortunate, causalities of this was that the price information on the old cellar bottles was not transferred – it was too large a task.     However, if anyone feels strongly about this, I will be happy to facilitate them entering that data.      The cellar has grown, since fewer dinners meant that less wine was consumed.  We now have 1322 bottles.  Total purchased for the year was 156 bottles, at an average bot...