David Stevens-Castro attends the Sydney International Wine Competition.
I have just returned from a week of judging at the 37th edition of the Sydney International Wine Competition. This year International judges came from Australia, New Zealand, Canada and Switzerland. This is the only Australian wine show that judges all finalist wines in combination with appropriate food. This approach offers consumers independent information to help in their choice of wines more likely to enhance the pleasures of the dining experience.
Most wine competitions stop at judging wine quality. Since its inception in 1982, this Competition has gone beyond that, seeking out wines of highest quality that also go well with food. The wines that succeed when judged beside appropriate food tend to be more harmonious, better balanced and generally offer a greater gastronomic experience.
To enhance the role of food in the wine judging process further, the Sydney International Wine Competition brought in Marcell Kustos, a PhD student from the University of Adelaide’s School of Agriculture, Food and Wine. Marcell worked with Celebrity Chef Michael Manners to develop the menus for the final rounds, exploring if more science can be brought to matching food and wines.
Having spent this week at the show gave me a deeper understanding of how the aromas and flavours of the food can work in synergy when matched with wines successfully, further enhancing our sensorial appreciation.
Come and book one of our degustation menus in our private dining room that seats up to 18 guests – it will be an unforgettable experience. Impress your guests and celebrate in style with 10 menus available covering; French, Australasian and Modern Chinese cuisine. Let us take you on a journey where you will discover and learn about wines that you may not have experienced before. We are a unique Gold Coast food and wine destination and our sommeliers love to entertain and make your dining occasion extra special .
– David Stevens-Castro