Master Classes
Pioneer Lobby, Albert Hall
Saturday 9 - Sunday 10 February, 2013
Explore and expand your knowledge of Tasmanian wine, beer and cheese as Festivale hosts a series of friendly, relaxed and highly informative master classes led by an amazing line up of leading Tasmanian winemakers, brewers and industry experts.
Tickets on sale from the Launceston Travel and Information Centre or call 1800 651 827
Limited tickets will be available from the RACT Festivale Information Tent (Site 85).
Supported by
SATURDAY 9 FEBRUARY
WINE BASICS
Winsor Dobbin, Wine Writer & James Walsh, Sommelier, Stillwater & Black Cow
Let’s start at the very beginning! Step into the wonderful world of wine appreciation with this interactive basics course. Let the experts teach you how to taste, smell
and appreciate!
11.15am – 12.00 noon Limit: 25 places $20pp
SPARKLING SENSATIONS
Karina Dambergs, Clover Hill
The allure of sparkling wine is universal and a fine bead of bubbles is an accepted symbol of celebration. Join Karina Dambergs from Clover Hill and maker of some Australia’s finest fizz and find out why Tasmania is now considered the premium sparkling wine producing area in Australia.
12.30pm – 1.15pm Limit: 25 places $20pp
SO YOU WANT TO BE A SOMMELIER
Winsor Dobbin, Wine Writer & James Walsh, Sommelier, Stillwater & Black Cow
Is there method to this mad list of wines you’ve never heard of? Well in actual fact there is! Navigating a wine list can be daunting! Winsor Dobbin, wine writer and
James Welsh, sommelier will provide you with a few simple tips to help you decipher a restaurant’s wine list so it doesn’t have to be stressful.
1.45pm – 2.30pm Limit: 25 places $20pp
JAMES BOAG – FOUR BEERS, FOUR CHEESES
Michael Stonier, James Boag
Boags Brewery will be on hand to offer a tasting of selected beers and Tasmanian cheeses. Contrary to popular belief, beer is an incredible cheese accompaniment.Taste your way through our course which is sure to satisfy both real ale lovers and cheeseaholics.
3.00pm – 3.45pm Limit: 25 places $20pp
PINOT NOIR – THE SEARCH FOR THE HOLY GRAIL
Andrew Pirie, Pirie Tasmania
Adored by critics, prized by collectors, Pinot Noir is one of most tantalizing yet temperamental varietals in the world. For many wine enthusiasts, this is part of the
appeal of Pinot; it doesn’t reveal its charms easily. Join internationally renowned wine maker, Dr Andrew Pirie as he discusses and analyses climatic factors that are likely to influence wine quality and taste and find out the secrets behind the creations of a great Pinot Noir.
4.15pm – 5.00pm Limit: 25 places $20pp
SUNDAY 10 FEBRUARY 2013
WINE & CHEESE
Nick Haddow, Bruny Island Cheeses & Jeremy Direen, Josef Chromy Wines
Wine and Cheese…undeniably one of the most delightful combinations known to man but how do we know which wine goes with what cheese? Get the ground-rules of wine and cheese pairing from Bruny Island Cheese Company and Josef Chromy Wine.
10.15am – 11.00am Limit: 25 places $20pp
THE OTHER WHITE WINE
Fran Austin, Delamere Vineyards & Rebecca Duffy, Holm Oak Vineyards
Riesling today is one of the wine world’s sweethearts. It’s enjoying a resurgence in market growth and culinary praise. Join two of Tasmania’s best wine makers to celebrate this most elegant and noble wine variety.
11.30am – 12.15pm Limit: 25 places $20pp
PLUMM WINE GLASS EXPERIENCE
Narelle Chatillon, PLUMM WINEGLASSES
Learn how the size and shape of the glass is responsible for enhancing the smell and taste of the wine. At the conclusion of the class you will know more about why
wine tastes better when served in the right glass, and you will also leave with the Plumm glasses used in the tasting as a gift for participating.
12.45pm – 1.30pm Limit: 20 places $50pp Includes set of Plumm wine glasses used in the tasting
JAMES BOAG – FOUR BEERS, FOUR CHEESES
Michael Stonier, James Boag
Boags Brewery will be on hand to offer a tasting of selected beers and Tasmanian cheeses. Contrary to popular belief, beer is an incredible cheese accompaniment. Taste your way through our course which is sure to satisfy both real ale lovers and cheeseaholics.
2.00pm – 2.45pm Limit: 25 places $20pp
MICRO BREWERS - THE TASMANIAN EXPERIENCE
Willie Simpson, Seven Sheds & Michael Briggs, Ironhouse Brewery
Broaden your palate and capacity for informed appreciation with tips and tastings from two of Tasmania’s leading craft brewers.
3.15pm – 4.00pm Limit: 25 places $20pp
