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Down under Australia Part 1 |
I would like to share some culinary experiences with you regarding the beautiful continent Australia. Do you still remember? At the beginning of 21st century Australian wines overflowed the Dutch wine market.
In the year of 2002 we went for the first time to the continent which is situated at the Southern pole. The original country of the Aboriginals is a continent which is influenced by the Asian culture, but also by the European culture. The journey was all about culinary diners and the wine culture. At least, that was the intention…
We discovered in the Southern part of Australia, near Adelaide, the wine fields Coonawara, McLaren Vale, Clare Valley, Eden Valley and Padtaway. The Shiraz and Cabernet Sauvignon wines had a plummy, blackberries and a sweet taste combined with their exquisite Eucalypt character. We continued our route alongside Victoria, where we found Chandon (known of Moët & Chandon), to Yarra Valley and we headed for Melbourne. In this metropole we tasted a large scale of wines which showed the characteristics of the wine fields.
The wine region called ‘Hunter' lies at the north of Sydney. Hunter is divided in Upper Hunter en Down Hunter. Those areas are influenced by the Pacific Ocean. Here you can find wines with clear aromas of wood.
The Australian Wine Institute explained that the screwcap is allowed as of 2003 according the wine legalization. James Holiday, a famous wine writer of the Wine Companion, advised wine farmers to make more soft wines despite of their success. One year after our visit it was visible that farmers followed his advice.
Of course I tell you this with a reason. Six years after my visit to Australia I went back to taste, look and give a description about the fact if there has changed something in the style of making wine. In September, in the spring of Australia, we went back to talk to the wine famers about their philosophy behind wine making. I will tell you more about this fantastic experience soon, so I can keep you up with the latest trends and developments in the land of wine. Are the wines more easily digestible nowadays? Is there really a difference between a wine with a screwcap and a wine with a cork? Do you recognize the characteristics of the wine fields and the grape?
In brief: ‘What is going on?' You will found out soon.
With Culinary greetings,
On behalf of the entire Ciel Bleu team,
Noël Vanwittenbergh
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To get a good impression of the Ciel Bleu Restaurant we kindly invite you to have a look at the photo's and films . 
Follow Executive chef Onno Kokmeijer and his team searching for the best. 
An exceptional culinary experience , get a glimpse into the culinary secrets of the Ciel Bleu Restaurant. |
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