Vin de Champagne Awards 2014 Winners

The Vin de Champagne Awards for 2014 were held last night at Hotel Centennial, hosted by the Champagne Bureau Australia. The gala evening also marked the 40th anniversary of the prestigious awards.

L-R: Tom Warrell, Annette Lacey *

Annette Lacey (Sydney Wine Academy) from NSW was awarded the title in the Professional category while Tom Warrell (Operations Manager, Uber) also from NSW won the Amateur category. Both winners received a two-week educational tour to the Champagne District where they will be awarded their medal from Le Comité Champagne.

The judges were Peter Bourne, Huon Hooke and Bernadette O’Shea.

For the occasion, the Champagne Bureau Australia hosted an elegant soirée at Hotel Centennial with a splendid five course menu by Chef Justin North matched with flights of champagne. Guests included high profile members of the food and wine industries along with champagne aficionados and VIP’s.

Oysters, Ginger and Lemongrass

A choice of three champagnes were served on arrival paired with canapés as guests mingled around The High Table to the sound of live music.

Spring Tomato and Olive Tartlets were paired with the elegant and crisp Bruno Paillard But Premiere Cuvée while Oysters, Ginger and Lemongrass were matched with the citrus and vanilla notes of Gosset Grand Millésime 2004.

Diamond Clam and Veal Tartare

The Diamond Clams and Veal Tartare were a sensational bouchée and paired well with the Nicolas Feuillatte Grand Cru Pinot Noir 2002.

Lightly cured and Smoked Alpine Saikou Salmon and Fraser Island Spanner Crab

A delightful entrée of Lightly cured and Smoked Alpine Saikou Salmon and Fraser Island Spanner Crab was matched with the first champagne flight – Bollinger Rosé, Brillecart Salmon Brut Rosé and Moet et Chandon Rosé 2004. The crisp and acid notes in the Bollinger Rosé worked well with the delicate flavours of the salmon and cut through the oiliness of the fish.

Glacier 51 Toothfish, Miso, Cauliflower, Buckwheat

Glacier 51 Toothfish, Miso, Cauliflower and Buckwheat followed, paired with a trio of Blanc de Blancs: Mumm de Cramant Blanc de Blancs, Ayala Blanc de Blancs 2007 and Jacquart Blanc de Blancs 2006.

Roederer Cristal 2006

After a brief intermission to announce the winners, with champagne being replenished, service continued with the remaining two courses.

Slow-cooked Chicken Breast, Truffle Leeks, Soubise Purée, Crustacean Butter Sauce

Succulent and tender Slow-cooked Chicken Breast, Truffle Leeks, Soubise Purée and Crustacean Butter Sauce was paired with Louis Roederer Cristal 2006, Charles Heidsieck Brut 2000 and a sensational Pol Roger Winston Churchill Cuvee 2000 en Magnum , a champagne with complexity and weight on the palate along with a nose of toasted brioche.

Strawberry and Yoghurt Tart and Lemon Myrtle Ice Cream

To finish, a Strawberry and Yoghurt Tart and Lemon Myrtle Ice Cream was served with Lanson Gold Label 2004 and Veuve Clicquot 2004.

The occasion which also celebrated the 40th anniversary of the Vin de Champagne awards was testament to Australia being one of the top ten countries in the world importing Champagne, ranking at number six with 6,023,165 bottles imported in 2013.

The biannual Vin de Champagne Awards for 2014 were held by the Champagne Bureau Australia on Monday 22 September 2014 at Hotel Centennial in Woollahra. The Champagne Bureau Tasting CIVC are held biannually on alternate years.

Photography © by Gourmantic – Copyright: All rights reserved. Photo marked with * by Esteban La Tessa, used with permission.