Learning the best ways to store wine could prevent some nasty surprises when opening a bottle after it has been stored at home for several years, according to wine buff Blair Hill.
Mr Hill will present a cellaring and ageing seminar for the Wine Education Centre next month and will provide some tips for keeping wine in tip-top shape so it’s still good to drink years down the track.
Mr Hill, who manages the sales and marketing activities for The Fogarty Wine Group’s Millbrook, Deep Woods and Lakes Folly wineries, reckons that if proper storage isn’t on offer, consumers should be drinking their wine earlier than what the winemaker has recommended.
Mr Hill says the ideal temperature to store wine is between 14 degrees and 16 degrees, but wine buffs can comfortably get away with storing the wine at 20 degrees.
The cellaring and ageing seminar, organised by the Wine Industry Association of WA, takes place on Monday June 18 between 6pm and 8pm.
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The annual Five Chefs Dinner for the Starlight Foundation is renowned for putting some of Western Australia’s best chefs in the one kitchen to cook up a storm for a room full of foodies.
The line-up includes Harvest head chef Clint Nolan and Ben Andrijasevich, the former head chef at Balthazar who is now hard at work at his seaside restaurant, Soda. Damien Young is another newcomer to the event. Mr Young worked with Mr Nolan before taking over the reigns at Atlantic in Subiaco, which has recently undergone a massive transformation and is now called Bistro Felix. Alongside him with be Sheraton Perth Hotel chef Andrew Thomas. Perhaps the most prominent member on the line-up is Eminem Restaurant’s Ismail Tosun.
The dinner will be held at The Sheraton on Thursday June 7.
