Tetsuya Wakuda and Jacques Reymond star at Tasmania's Effervescence

Tetsuya Wakuda and Jacques Reymond star at Tasmania's Effervescence

Effervescence, running November 3 - 6, 2016. Main Venue: Josef Chromy Wines.

Described as one of the best sparkling wine festivals in the world in 2015, Effervescence Tasmania will celebrate some of the world’s finest sparkling wine in Launceston again, this week.

The sparkling producers featured at Effervescence Tasmania are by invitation only, ensuring that the highest quality sparkling wine is presented to guests. In its third year now, Effervescence Tasmania in 2015 attracted over 850 wine enthusiasts over two days and sold out dinners and masterclasses presented by some of the best sparkling wines to have ever been produced in Tasmania.

Through the support of Events Tasmania, Effervescence Tasmania 2016 will play host to two of Australia’s great Chefs, Tetsuya Wakuda and Jacques Reymond.

With Tetsuya’s restaurants regularly included among the best in the world and recently awarded one Michelin Star at his Singapore establishment Waku Ghin, Effervescence Tasmania will showcase his skills during The Grand Degustation Dinner on Friday November 4 followed by a 3 course lunch featuring some of Tasmania’s iconic producers matched with local wines on Saturday November 5.

Acclaimed Chef, Jacques Reymond will guest Chef at The Essence of Effervescence, an exclusive lunch at the historic Quamby Estate showcasing premium Tasmanian Sparkling, international fashion and an exclusive Porsche display.

Effervescence Tasmania 2016 is again set to bring together world-class Tasmanian Sparkling Wines to be matched with exceptional Tasmanian produce over 4 days. Tyson Stelzer, 2015 International Wine Communicator of the Year and author of The Champagne Guide, returns to host a Champagne and Tasmanian Sparkling Wine Dinner and lead Sparkling master classes together with some of Australia’s leading Sparkling winemakers including Dr Andrew Pirie (Apogee), Ed Carr (House of Arras) and Louisa Rose (Jansz).

Tetsuya Wakuda and Jacques Reymond star at Tasmania's Effervescence

The Effervescence Tasmania 2016 program also features the Grand Tasting in the festival marquee, indulgent food and wine matching master classes led by Bruny Island Cheese and Huon Aquaculture, and a night of Bubbles and Beats featuring Sydney DJ Damien Goundrie.

For the wine buffs, the following wineries will be participating this year: Apogee, Clover Hill, Delamere, Freycinet Vineyard, Ghost Rock, House of Arras, Jansz,Josef Chromy Wines, Moorilla, Pipers Brook, Pirie Tasmania, Stefano Lubiana and Spring Vale.

For more information on the dinners, breakfasts, public tastings, masterclasses, bookings and more, visitwww.effervescencetasmania.comor see an extensive list below.

The Events:

Champagne and Tasmanian Sparkling dinner with Tyson Stelzer.Book Here.

Join International Wine Communicator of the Year Tyson Stelzer for an intimate showcase of five of Champagne’s most lauded prestige cuvées, alongside five of Tasmania’s top sparkling wines, matched to eight courses created by Me Wah.

When: Thursday 3 November 2016.

Where: Me Wah Restaurant Launceston, Tasmania.

Cost: $395.00 pp Inclusive of 8 course Dinner and Wine.

The Grand Degustation Dinner with Tetsuya Wakuda.Sorry, Sold Out.

Join the great winemakers of Tasmania as each hosts their own table to talk you through the 5 course degustation dinner.

When: Friday 4th of November 2016. Time: 6.30pm.

Where: Josef Chromy Wines, 370 Relbia Road, Relbia, Tasmania.

Cost: $200.00 pp Inclusive of 5 Course Degustation Dinner and Wine.

The Producers Lunch with Tetsuya Wakuda.Sorry, Sold Out.

Tetsuya will also be working with some of Tasmania’s iconic primary producers to prepare a 3 course lunch, matched with a selection of Josef Chromy wines on Saturday the 5th of November. Huon Aquaculture, Wild Clover Lamb, Lenah Game Meats, Tasmanian Natural Garlic and Tomatoes, Bay of Fire Cheeses and Killicrankie Farm Herbs will all share their story and guests will learn about their history and hear Tetsuya's view on Tasmanian produce and what led him to be a Tasmanian ambassador.

When: 1.00pm Saturday the 5th of November 2016.

Where:Josef Chromy Wines – Restaurant, 370 Relbia Road, Relbia, Tasmania.

Cost: $145.00 for 3 course lunch matched with wine and inclusion to The Grand Tasting.

Tetsuya Wakuda and Jacques Reymond star at Tasmania's Effervescence

Josef Chromy Wines View.

The Grand Tasting.Book Here.

For those wanting to relax and taste at their own leisure, an informal and casual public tasting will take place in the main marquee where guests can speak to producers directly and enjoy some beautiful Tasmanian seafood including oysters, salmon and caviar with their favourite Tasmanian sparkling.

The beautiful surrounds of Josef Chromy Wines, located 15 minutes from Launceston in Tasmania’s north, is the main venue for the weekend’s festivities. Jeremy Dineen Chief Winemaker/General Manager said, “We are pleased once again to work with our colleagues to showcase some of Tasmania’s best producers and discuss the quality, complexity and diversity of sparkling wine from Tasmania."

When: Saturday 5th of November 2016. 12.00pm – 5.30pm.

Where:Josef Chromy Wines, 370 Relbia Road, Relbia, Tasmania.

Cost: $25.00pp.

Sparkling Masterclasses hosted by Tyson Stelzer.Book Here.

To lead the guests through the unique styles and diversity of sparkling wine produced on the Island is Tyson Stelzer, the 2015 International Wine Communicator of the Year and author of The Champagne Guide. Together with some of Australia’s leading Sparkling winemakers including Dr Andrew Pirie (Apogee), Ed Carr (House of Arras), Louisa Rose (Jansz) and others, Tyson will lead the master classes to taste and inform guests on what makes Tasmanian sparkling so special.

When: Saturday 5th of November 2016. Session 1. 10.00pm.

Where:Josef Chromy Wines – Barrel Room, 370 Relbia Road, Relbia, Tasmania.

Cost: $50.00pp.

Cheese & Sparkling Masterclass with Bruny Island Cheese.Book Here.

Blessed are the cheese makers, and none more so than one of Tasmania's great ambassadors - Nick Haddow from Bruny Island Cheese Co.

Winner of Telstra's Australian Business of the Year in 2013, the artisan cheeses have developed a cult following throughout Australia. Inspired by artisan cheeses from around the world, Nick wants to make cheeses that are connected to their environment; cheeses with a distinctly Tasmanian character.

Learn the art of matching wine with cheese and more specifically enjoy the discovery of Sparkling wine with this great this producer.

When: Saturday 5th of November 2016. 12.00pm.

Where:Josef Chromy Wines – Barrel Room, 370 Relbia Road, Relbia, Tasmania.

Cost: $50.00pp.

The Art of Sparkling- Winery Tour.Sorry, Sold Out.

Go behind the scenes and tour theJosef Chromy Winery and learn the how the traditional method of Sparkling wine is made. The art of making sparkling is explained (and tasted along the way) from base wine to corking and wiring. The tour commences at the Cellar Door and takes in the history of the vineyard and the Tasmanian Wine Industry as we walk you through the process of making sparkling wine.

When: Saturday 5th of November 2016. 2.00pm.

Where:Josef Chromy Wines – Cellar Door, 370 Relbia Road, Relbia, Tasmania.

Cost: $50.00pp.

Caviar and Sparkling Masterclass.Book Here.

Find out why salmon caviar and sparkling make such a good pair as Huon Tasmanian salmon tantalize your tastebuds on a journey from Tasmania’s rugged southern oceans to Tasmania’s special north east coast.

Learn what makes Huon salmon caviar and cured smoked salmon seriously special when combined with Tasmania's elegant sparkling wines.

When: Saturday 5th of November 2016. 3.30pm.

Where:Josef Chromy Wines – Restaurant, 370 Relbia Road, Relbia, Tasmania.

Cost: $40.00pp.

Bubbles and Beats.Book Here.

Returning to Effervescence Tasmania for Bubbles and Beats is acclaimed Sydney DJ, Damien Goundrie, one of Australia's top DJs. Australian resident for Hed Kandi, Damien regularly takes the trademark funky sounds of the hugely successful house music brand on tour to clubs all over Australia and abroad. Beginning his career in Tasmania, Damien’s music has been included on the Hed Kandi and Ministry of Sound albums in Europe and as a member of Southlight; a house / nu disco project with Andrew Young, their songs have reached number one music Station KISS FM Charts the last 2 years and coincides with their euphoric floor filler single “Golden”, released in July 2016. This is a night to relax, chill, be fed and enjoy some of the best beats in the New World.

When: Saturday 5th of November 2016. 6.30pm – 11.00pm.

Where:Josef Chromy Wines, 370 Relbia Road, Relbia, Tasmania.

Cost: $60.00pp Inc. Dinner.

The Essence of Effervescence. Lunch by Jacques Reymond and Tyson Stelzer.Book Here.

New in 2016 is Essence of Effervescence with the opportunity to lunch at the magnificent Quamby Estate with highly acclaimed, award-winning Chef and Restaurateur Jacques Reymond, who reached the pinnacle of his career after receiving his 80th Hat and continues to embark on culinary adventures. Supported by TASTAFE Drysdale and building on the success of the Great Chef Series; some of the up and coming talent within the Tasmanian hospitality industry will work with Jacques to deliver this memorable lunch. Together with an exclusive Porsche display, Tasmanian Premium Sparkling, International Fashion, all set at the prestigious Quamby Estate, this special and limited event brings together the best from the power of nature and the art of precision, one bubble at a time!

When: Sunday 6th of November 2016. 12.00pm – 4.00pm.

Where: Quamby Estate, 1145 Westwood Rd, Hagley, Tasmania.

Cost: $135.00pp Inc 4 course lunch and wine.

Next Post
No Pho Zone