Office Bearers

President Glenn Sharp Secretary Dean Stevens Cellar Master Shaun English Treasurer Glenn Sharp Wine Master Grant de mamiel Food Master Anthony Singleton

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President's Report 2020

 


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 during 50 years of membership, congratulations once again John. We also celebrated the 75 year anniversary of the Wine and Food Society of Ballarat.

 

One unfortunate casualty of the pandemic was our opportunity to host the FWFSA Victor Gibson weekend later this month. However, for now this has just been postponed to later in the year and we hope, that as the months pass, normality returns and we will get to showcase our town and Society to the national membership.

 

On the Membership front, we have welcomed new members and thank those current members who have done the introductions as this will ensure our Society continues strongly into the future.

 

I take this opportunity to especially thank our hard working Committee, none the least, Mr Andrew Lewis, who as Food Master, had a most challenging time finding suitable venues and caterers. Mr Andrew Rowan, who in his first year as Wine Master was tested with some untraditional moments to cater for. Office bearers Mr Dean Stevens, Secretary and Mr Gabriel Yanes, Treasurer. Mr Shaun English is making his mark as Cellar Master and to the rest of the Committee Mr John Coco, Mr Andrew Bradley and Mr Paul Martino. Thanks for your support and hard work.

 

Thank you also to Mr Bob House for his continued work and upkeep of our blog.

 

I sincerely hope that the last twelve months has just been a bump in the road, and I look forward to future gatherings in keeping with the tradition of the last 75 years.

 

 

Cheers.

 

12th March 2021.

 

“The difference between a glass of wine and your opinion, is that I asked for a glass of wine.”



Dinner Menu Federal Parliament 1909



 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 March 2020

 



Cellar List, click to download

Cellar Master’s Report 2020


  

  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 bottle price of $46.92.

 

    I have aimed to achieve a “balanced” cellar, and continue to do so.  A balance is a mixture of heavier and lighter styles, and a mixture of Australian classics, and imports.  Of course, this is very subjective, and I may not be able to please all members.  Also, I believe that one of the benefits of W&FS dinners is that we get to drink wine that we wouldn’t normally drink, and I am trying to provide that opportunity in the cellar.

 

    It is apparent that we are somewhat heavy on pinot noir, so I imagine that not much of that will be purchased for some time (unless it’s an offer I can’t refuse!).  Cabernet sauvignon was becoming a bit light, which I have addressed by adding two quality Margaret River cabernets, and a classic Coonawarra cabernet.  Australian Riesling always is well received, and some very budget friendly, high quality examples were purchased. Some more textural whites (Chablis and Rhone) have been added.

 

    In the imported wines, I have tended to avoid red Burgundies and Bordeaux.  In general, they are either too expensive, or too mediocre. I have purchased some very good Italian and Spanish wines, and will remain on the lookout for quality wines from Portugal.

 

    Finally, I plan to follow in the footsteps of Jim Patterson, in offering the opportunity for members to buy some of the “orphans”.  These are wines that are in too short supply to allow all members to enjoy them, but are too good to simply put out for a first come, first served lucky dip.  By selling them, money will be returned to the society to allow the quality of the cellar to improve. 

 

Please find below the purchases for the year;

Andre Clouet Grande Reserve Brut 6 x 50 = $300

Champagne Charles Heidsieck Brut Reserve 6 x 79 = $474

Champagne Philippe Fourrier Cart d’Or Blanc de Noirs 6 x 50 = $300

Peter Lehmann Black Queen sparkling shiraz 2014 3 x 40 = $120

 

Schloss Johannisberg Riesling ‘Grunlack’ Spatlese 2014 Rheingau 6 x 50 = $300   

Petaluma Hanlin Hill Riesling 2020 6 x 20 = $120 

Heggies Eden Valley Riesling 2018 6 x 13 = $78

 

E Guigal Saint-Joseph Blanc 2013 6 x 39 = $234

Louis Moreau Chablis 1er Crus ‘Vaillons’ 2016 6 x 40 = $240

Jean-Marc Brocard Chablis Premier Crus “Butteaux” 2016 6 x 40 = $240

 

Conde de los Andes Rioja Blanco 2015 6x 25 = $150

 

Rockburn Central Otago Pinot Noir 2017 6 x 37 = $222

Tertini Pinot Noir (Tasmania) 2018 6 x 40 = $240

Domaine Pierre Damoy Gevrey Chambertin “Clos Tamisot”  2013 6 x 80 = $480

 

Bleasdale “The Wild Fig” SGM  2018 6 x 35 = $210

 

Ringbolt Cabernet Sauvignon  2018 (Margaret River) 6 x 19.99 = $120

Haughton Gladstones Cabernet Sauvignon 2017 (Margaret River) 6 x 60 = $360

Wynns Coonawarra Cabernet 2018 6 x 30 = $180

 

Mauro “Cosecha” 2006 6 x 40 = $240

 

Hobbs ‘Gregor’ Shiraz 2017 6 x 60 = $360

 

Fratelli Revello Barbera d’Alba 2019 6 x 29 = $174

Vite Colte Barbaresco Riserva 2010 6 x 50 = $300

Ellena Giuseppe Barolo di La Morra 2016 6 x 49 = $294

Tenuta Montanello  Barolo di Castigione Falletto 2016  6 x 79 = $474 

Produttori del Barbaresco Montestefano 2000 6 x 96 = $576

Luciano Arduini Amarone della Valpolicella Classico 2017 6 x 50 =$300


Domaine Gilles Robin Crozes Hermitage ‘Alberic Bouvet’ 2015 6 x 39 = $234

156 bottles

Total of $7320

Average $/bottle = $46.92



 

 

 

 

 

 

 

 

 

 

Menu Dinner 816

Thursday 17th December 2020

STARTERS

Stuffed Indian prawns w/a mango gel
Wild mushroom, spinach & water chestnut wantons with parmesan crisps 
2013 Best's Great Western Parking Shiraz

ENTRÉE

Coffin bay oyster tart with local goats cheese & a classic salsa verde


dressing

2014 Wagner-Stempel Riesling Gutswein 2014 Wagner-Stempel Weissburgunder trocken

MAIN

Duck cooked two ways



Confit leg, pan roasted breast, roasted beetroot puree, potato gratin, greens & an orange star anise glaze. 

2001 Wendouree Cabernet Malbec
2004 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial
2008 Maison de Grand Esprit Côte de Nuits Villages La Belle Voisine

DESSERT

Lavender infused panna cotta, toffee cage & blackberries

2005 Château Coutet

Head Chef: Andrew Flockhart Food Master: Andrew Lewis Wine Master: Andrew Rowan



Menu Dinner 815





Dinner 815

Thursday 19 November 2020

COURSE 1

Dukkha Spiced Quail Egg

Shepherd’s Pie

Scallop Ceviche – Coconut - Lime

H.Blin Champagne Louis d´Or Brut Rosé Cuvée Louis 2004

 

COURSE 2

Kingfish Pastrami – Almonds – Fig & Lime leaf Oi

Tyrrell's Sémillon Vat 1 Hunter Valley 2011

Domaine Jean Grivot Bourgogne Blanc 2015

 

COURSE 3

Potato, leek & local mushroom pithivier Pont Leveque mushroom velouté


Penfolds RWT Shiraz 2003

Wendouree Shiraz Mataro 2003

Le Vieux Donjon Châteauneuf-du-Pape 1998

 

DESSERTS

Ossau-Iraty - Walnut Bread – Apple Paste

Craig’s Black Forest Gateau - Textures of Chocolate – Cherry Sorbet 

Château Lafaurie-Peyraguey 2005

 

 

Head Chef: Scott Alsop

Food Master: Andrew Lewis

Wine Master: Glenn Sharp filling in for Andrew Rowan




Menu Dinner 814

Wine & Food Society of Ballarat Dinner 814

Thursday 15th October 2020

COURSE 1

Chicken Laksa as a soup

Brown Brothers – Patricia Pinot & Chardonnay Brut 2010

COURSE 2

Caesar salad with anchovies and chicken

Grosset – Polish Hill Riesling 2012 Giaconda – Estate Vineyard Chardonnay 2013

COURSE 2

Steak and chips and salad, cooked medium rare

Mount Langi – Grampians Shiraz 2008 Glaetzer – Amon-Ra Unfiltered Shiraz 2010 Cape Mentelle – Wallcliff Shiraz 2003

DESSERT

Eton Mess with fresh berries

Pfeiffer – Christopher’s VP 1997

Head Chef: Ahsan Gazi Food Master: Andrew Lewis Wine Master: Andrew Rowan