The Vin de Champagne Awards for 2016 were held last night at Studio 2, Four Seasons Sydney, hosted by the Champagne Bureau Australia.
L-R: Cameron O’Keefe, Nicky Goodyer – Photo Credit: Belinda Rolland
Cameron O’Keefe (Sommelier, Centra) from VIC was awarded the title in the Professional category while Nicky Goodyer (Florist, Aahh Flowers) 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.
A black tie dinner was held at the Four Seasons Hotel where chef Mark Best from Pei Modern created the delightful menu. On arrival, guests were served smoked oysters, tomato and parmesan marshmallow and doughnut and chicken liver parfait before they were seated to a five course menu as follows:
Fraser Island Spanner Crab with Almond Jelly and Gazpacho
Hiromasa Kingfish with Potatoes and Seaweed
White Cut Chicken with Mussels, Shiitake and Mushroom Broth
Vanilla Custard Tart
The Champagnes paired with the menu were: Taitinger Cuvée Prestige, Ruinart Blanc de Blancs, Canard Duchene VII Blanc de Noirs, Billecart-Salmon Blanc de Blancs Grand Cru NV, Delamotte Blanc de Blancs 2007, Alfred Gratien Blanc de Blancs 2007, Louis Roederer Cristal Brut 2007, Perrier-Jouet Belle Epoque 2007, Charles Heidsieck 2005, Pol Roger Sir Winston Churchill 2004, William Deutz 2006, Gosset Brut 15 ans, Pommery Rosé, Bollinger Rosé and Nicolas Feuillatte Palmes d’Or Brut 2006.
Australia is currently ranked as the sixth largest import market in the world for Champagne.
The biannual Vin de Champagne Awards for 2016 were held by the Champagne Bureau Australia on Monday 23 September 2016 at Four Seasons Sydney. The Champagne Bureau Tasting CIVC are held biannually on alternate years.
