Wine & Food Society of Ballarat
Cellarmasters Report for 2011
Thanks for the pleasure of being your Cellarmaster for the past year in which, under the guidance of your Committee, we have continued to revamp our Wine List to be more appropriate to current trends and tastes and to reduce our cellar stock with an emphasis on increased quality and variety.
Looking back to 1993 our Cellar stock numbered 2,045 bottles. As at the stock take at 31/12/2010 this has reduced to 1,690 bottles.
During 2010 we consumed 243 bottles, auctioned off another 240 and purchased 270 – a net reduction of 213 bottles. The Cellar still holds a large component of older vintage wines - in fact 46% (excluding fortified and sparkling) are 10 years + and we are not consuming them fast enough!
Our decline in active membership in recent years has caused the problem so we must either increase our numbers or reduce our Cellar by offering more to members - following our successful clearance last year.
The 2010 purchases cost $ 13,446 - an average of $ 50 per bottle and included a mixture of ‘ready to drink’ wines costing $20 to $35 and some interesting imports costing $70 to $ 130 (with the exception for the 2000 Dom Perignon @ $214).
New wines include many Spanish, French and Italian varieties that are becoming fashionable and offer a greater experience for your palates and offer you the opportunity to drink wines you may not otherwise be able to access!
Thanks to Phil Dover for offering a great variety of wine/food matches and to the many food masters for presenting interesting and challenging menus.
I will continue to update the Cellar list on our Blog which has been a great boon to the Society in communicating with members. Thanks Bob!
Jim Patterson
Cellar Master's Report
Notice of Meeting AGM
Notice of Annual General Meeting
Wine & Food Society of Ballarat
Craig's Hotel
Thursday February 17th 2011 7.00pm
Agenda
Apologies
Minutes
President's Report
Treasurer's Report
Cellar Master's Report
Wine master's Report
Election of Office Bearers
President, Nominee Dr Robert Campbell
Secretary, Nominee Dr Robert House
Treasurer, Nominee Dr Paul Hemming
Cellar Master, Nominee Mr James Patterson
Wine master, Nominee Dr Philip Dover
Food master, no nomination
Committee members, Nominees, Mr Dean Stevens, Mr John Coco, Dr Malcolm Anderson, Mr Stuart Eaton
Proposed Fees and Levies for 2011
Proposer Dr Paul Hemming, Seconder Dr Robert House
Other Business
Constitutional Amendment; to facilitate possible admission of female members
Proposed change of Clause 3:- "Men of good character, who have attained the age of 21 years and who are in general sympathy with the aims and objects of the Society are qualified for membership"
To:-
"Persons who are in general sympathy with the aims and objects of the Society are qualified for membership"
Proposer Dr Robert Campbell Seconder Mr James Patterson
Any Other Business
Dr RJ House
Secretary 2/2/2011
February Dinner 2011
Invitation to the February Dinner
Members are advised that the 709th meeting, the AGM
will be on
Thursday February 17th 2011
At
Craig's Hotel
Lydiard St, Ballarat
At 7.00pm
Guest Food Master: Rob Campbell
Wine Master: Phil Dover
Dress Smart Casual
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Rob Campbell
mailto:racam@westnet.com.au
RSVP Monday February 14th 2011
All members are invited to join the Committee, should anyone wish to be nominated, please contact Bob House
mailto:house@ncable.net.au
Wine Cellar
Jim Patterson, our cellar master has updated the cellar list, which is available on the blog spot, see LINK. He makes some interesting comments as follows:-
I thought it may be interesting to compare the changes in the Society's Wine Cellar since 1993 (My first Cellar List!)
Compared to my recent Stock take:
Australian Whites are up from 136 to 148 (a 9% increase)
Australian Reds down from 1139 to 764 (a 33% decrease)
Imported Whites up from 160 to 240 (a 50% increase)
Imported Reds down from 369 to 290 (a 21% decrease)
Fortified Wines down from 191 to 138 (a decrease of 28%)
Sparkling Wines up from 50 to 80 (an increase of 60%)
The total wine stock has reduced from 2045 bottles (170 dozen) to 1660 bottles (138 dozen) - a reduction of 19%.
This as a good illustration of changing trends and the influence of different Cellar masters over that period.
Thanks, Jim
December Dinner 708
708th Dinner – 16th DECEMBER 2010
MASONS CAFE
President: Rob Campbell
**
CANAPES
Toasted sourdough briocheLabne and citrus cured salmon
Wonton with Asian duck
Caramelised onion and goat cheese tart
Pol Roger 1999 champagne
**
FIRST COURSE
Potted tarragon prawns with warm toast
Domaine de Caves Priere Sancerre2007
SECOND COURSE
Mushroom Terrine with spiced roasted mushrooms and rosmary and onion foccacia
Conti Costanti Rosso di Montalcino 2007
****
THIRD COURSE
Slow cooked lamb with yendon truss tomatoes and smashed potatoes
Brands The Patron Cab Sav 2004
St Hugo Cab Sav 1998
FOURTH COURSE
Pork Belly asian style
Paringa Estate pinot noir 2006
DESSERT
Home made mince tart with rhubarb icecream and fresh cherries
Chareau Reynella vintage port 1996
Chef: Viv Mason
Food Master: Les Dickinson
Winemaster : Phil Dover
December Dinner
Invitation to the December Dinner
Members are advised that the 708th meeting
will be on
Thursday December 16th 2010
At
Mason's Cafe
Mair St, Ballarat
At 7.00pm
Guest Food Master: Les Dickinson
Wine Master: Phil Dover
Dress Smart Casual
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Les Dickinson
mailto:dickinson8@bigpond.com
RSVP Monday December 13th 2010
Because many people will be unavailable, all members to confirm attendance, including automatics.
November Ladies' Lunch
SUNDAY 28TH NOVEMBER, 2010 -707TH FUNCTION
Venue Sails @ the Yacht Club
PRESIDENT: ROB CAMPBELL
CANAPES
Chef's Selection
Pierre Peters NV Champagne
ENTREE 1
Crispy Skinned Atlantic Salmon with Capsicum Piperade
& Salsa Verde
Rais Baixas Albarino A20 2008
Telmo Rodriguez Basa 2008
ENTREE 2
Duck Terrine / House Pickled Vegetables/ Red Onion Jam
/ Wild Roquette Salad / Smoked Beetroot / Ciabatta Crisps
/ Apple Balsamic
Guigal Cotes du Rhone 1999
MAIN
Twice Cooked Crispy Golden Plains Pork Belly
/ Spiced Pear Chutney / Apple & Walnut Cous Cous
Wynns John Riddoch Cabernet 1998
Wynns Michael Shiraz 1998
DESSERT
Nectarine Frangipane Tart / White Peach Sorbet
/ Mango Panna Cotta / Raspberry Coulis
Ch Filhot Sauternes 1997
CHEF: ADRIAN MURFET
FOOD & WINE MASTER: JOHN NELSON
