With a carefully-curated five-day program of wine tastings, indulge in the taste of Burgundy.
The annual Burgundy Celebration returns to Australia this 26-30 March. Held across Melbourne and Sydney with a five-day program of wine tastings, masterclasses, panel discussions and other events, the celebration is dedicated to showcasing the very best of Burgundy’s wine.
The event is brought to Australia by Master Sommelier, Franck Moreau, the first Australian in an exclusive group of 192 internationally-renowned Master Sommeliers, the Burgundy Celebration brings together some of the country’s most respected Sommeliers, industry experts and chefs.
This celebration promises to be spectacular, with a celebrity lineup including Peter Doyle, (est.), Peter Gilmore (Bennelong and Quay), Brent Savage (Bentley Restaurant & Bar, Monopole and Yellow). In attendance will also be four of Burgundy’s most prestigious winemakers: Margaux Laroche (Le Domaine d’Henri), Virgile Lignier (Domaine Lignier-Michelot), Caroline Morey (Domaine Caroline Morey) and Pierre-Yves Colin-Morey (Domaine Pierre-Yvews Colin-Morey), all in Australia for the first time together.
Kicking off in Melbourne Sunday 26 March, there will be a Masterclass in Burgundy ($95 per person), and that evening will see a BYO Grand Cru Dinner at French Saloon Bar & Bistro ($165 per person). Hosted by Chef Todd Moses, guests are invited to bring along one bottle of their favourite Grand Cru from their cellar to share.
The Sydney celebrations will start Tuesday 28 March with a White Burgundy Lunch ($280 per person), where you will enjoy a three-course menu specially selected by Peter Gilmore, and drink Chablis, Puligny-Montrachet, Chassagne-Montrachet and Meursault. There will also be a Masterclass on Organic and Natural Wines versus Conventional Wines ($100 per person) where you can compare some of the most prestigeous wineries and the new generation winemakers working more traditionally and organically.
Join in on the final of the festivities for the Sydney Burgundy Celebration gala Dinner ($300 per person) and indulge in a four-course dinner specially prepared by Peter Doyle. Each table will be allocated one of Australia’s leading Sommerliers to serve them, and guests are invited to bring their best bottle of Burgundy to share with their table.
For more information and to see the full program of events, click through to the Burgundy Celebration site.
