Barolo vs Burgundy (which will reign supreme!)

by essjayeats on July 16, 2013

They say expensive habits beget expensive habits. Sorry but we’re not going to be helping anyone here with this mega-super-special event.

What: Extraordinary Wine Selection, with matching food.
When: Thursday 22 August 2013.
Where: Ombra Salumi Bar  (Guy Grossi’s Salami Bar)- 76 Bourke Street, Melbourne.
How much: $225.30 including booking fee.
How to book:  Only via TryBooking 

According to those wiser than me there are two holy grails of wine-loving. Knowing the best Burgundy, and knowing the best Barolo. Or maybe it’s the other way around? Either way after tasting *quite* a few Nebbiolos at our Four x Four Dinner at The Vine last year and searching out interesting Pinot Noir from Australia over the last ten years or so, I know I’m ready to taste some of the best!

“Nebbiolo is rivalled only by Pinot Noir in its ability to express the subtleties of different terroirs, which is why their two zones have been so assiduously divided into named crus.”

Jancis Robinson’s book Wine Grapes, 2011 

Yeh, all well and good Janice, but how on earth am I supposed to learn about these amazing regions without re-mortgaging the house?  Oh … yeh …

So, we’ve teamed up with Luke Campbell, Director of Vinified, who will pit these two regions head-to-head in a tutored tasting. And Luke is bringing along Jack Steel who has Burgundy in his veins it seems (see bio below).

On the night we will walk through the soils, labeling and communes up the appellation order. We will be tasting 8 – 10 wines from 1er cru to DOCG and beyond all accompanied by a traditional Southern Italian supper of antipasti, pizza and roasted meats.

Luke says” This will be an in depth exploration of wines and the two regions where grape is king, think about Vosne Romanee, Cannubi, Gevrey Chambertin and Monforte d’Alba. Which wine will you put in your cellar?”

Yep, Luke can also help you set up, maintain or expand your cellar – he’s that kinda guy.

This is a fabulous opportunity to try wines that you normally wouldn’t – in the true spirit of Fringe Food, there will plenty of opportunities to ask the experts about what you’re tasting in this intimate event.

Restricted to 35 attendees we’ll have our own room at Ombra – part of the Grossi suite of restaurants. So you can expect expert tuition in a group environment, with a very enjoyable meal to go with it.

You may have heard of Burgundy, but why are we pairing it with Barolo?  Without giving too much away, the similarities in how the two areas grow, identify and market their wines, are marked. But of course – the differences can be quite immense.

Which will you prefer? No better way to tell than to taste them side-by-side.

It’s not often that an opportunity arises to taste a variety of growers across two of most noble varieties of wine.

Fringe Food is really proud to bring you one this August.Please join us for what is sure to be one of the most talked about events in the Fringe Food Calendar for 2013.


Jack Steel:

Jack was born into a life of loving food and wine.  His parents Yvonne and Gary Steel established a wine wholesale business in 1979, selling some of the greatest imported and domestic wines on the planet.  Jack’s life in wine started at the age of six, helping to pick James Halliday’s first vintage at Coldstream Hills.  He then started working at Walter’s Wine Bar at age 15, followed by sommelier roles at The Banff Springs Hotel and many hatted restaurants around the world.  Jack then moved onto the land, where he worked five vintages at Australian vineyards including; Clarendon Hills, Leconfield and McHenry Honen.  Jack’s next move was into wine retail to complete the spectrum of wine industry experience.  He worked for Dan Murphy’s as a wine educator and Fine Wine Manager.  Jack has now re-joined his family business as the National Imported Wine Manager, responsible for brands such as Billecart-Salmon, Rousseau, Ravenau, Comte George de Vouge and Blain Gagnard .  Jack’s passion is sharing his wine knowledge with all levels of interest and expertise, from Grand Cru master classes to informal wine dinners amongst friends.  Jack brings wine lovers together through the remarkable stories that only he knows, and delivers effortlessly with his gregarious, natural and inclusive manner.


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{ 1 comment }

Michael Whitmore July 18, 2013 at 3:44 pm

OMG OMG OMG !!!!!!!!!!!!!!! WOW :)

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