Wine, cheese and canapés – this tasty trio is a match made in heaven, or as the locals call it, Tamborine Mountain.
Locally produced wine, cheese and canapés will be the highlight of a producer taste and talk event at Witches Falls Winery next week.
A Match Made in Tamborine Mountain is happening on Tuesday June 30 and Witches Falls marketing manager, Helen McAteer, says it will be a relaxed opportunity to learn more about some of the region’s favourite produce.
The event will be held at the Witches Falls cellar door and winemaker Jon Heslop will introduce guests to six of the winery’s best drops.
They will be paired with cheeses from Witches Chase Cheese Co. and guests will also dine on some canapés, prepared at the event by Tamborine Mountain chef Terri Taylor.
“Our cellar door is a really nice space and this is going to be quite a casual event,” says Helen.
“Terri will prepare the canapés right there in front of guests and it will be an opportunity to hear from the producers.
“Jon will speak about the wines and about why they have been paired with the local cheeses. Guests can ask questions of Jon, cheesemaker Michael Reeves and of Terri.
Witches Falls Winery has been operating for ten years and all of the wines are made on site at Tamborine Mountain, using fruit grown on the Granite Belt.
“We do the reverse of most people,” says Helen.
“We source most of our fruit from the Granite Belt and we bring it here after harvest to be made into wine. We are a working winery and all our wines are made on site here, where it’s easier for people to access us.
“Jon’s passion is winemaking and his wines have won a lot of awards and have received some really great reviews. We have an extensive members’ club and people are really quite passionate about our wine.”
Among the wines being offered is the wild ferment range, which are made without using commercial yeast. Helen says it’s known in the industry as being the Russian Roulette of winemaking but it’s a method which has produced incredible results of Witches Falls.
“They’re barrel fermented and they have this beautiful complexity,” she says.
“Commercial yeast takes wine in a particular direction and if we were a large enterprise there’s no way we could do this. Jon respects the fruit and you have to have good fruit but the skills of the winemaker can enhance that.
“On the mountain we’re so blessed to have wonderful produce and wonderful producers and this event is about bringing together talented locals who are passionate in their particular area. It’s been really nice to pair them all together.”
Tickets are just $30 and include wines, cheese and canapés Bookings are required by phoning 07 5545 2609.