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Tony will highlight some of the myriad decisions that wine makers are faced with in the quest for the perfect tipple
Think of Australia and you may picture many things – from koalas to kangaroos or from boomerangs to the ubiquitous barby. What might not immediately spring to mind is wine, but Old World wine producers are waking up to the fact that the relative newcomers from down under are mounting quite a challenge in the form of world-class tipples from the likes of Cloudy Bay, Cape Mentelle and Green Point wineries. Join Tony, CEO of these three wineries, as he reveals some of the secrets of New World wines, addressing such questions as what do they share with the Old World and what makes them different, what is the meaning and importance of ‘terroir’, and just how and why does a Chardonnay differ from a Shiraz or a still wine from a sparkling wine? Tony will highlight some of the myriad decisions that wine makers are faced with in the quest for the perfect tipple –explaining the production cycle from vineyard to bottle – and how the consequences of the sechoices determine the character of the final product, before letting you see – or should that be ‘taste?’ – for yourself in our wine tasting session.
After an early career as a research scientist in the USA, Tony Jordan (an Australian) became involved in wine as a lecturer in oenology at Charles Stuart University, New South Wales, before establishing the wine making consultancy, Oenotec, which consulted on wine and viticulture to 50 wineries in Australia, New Zealand, USA and France over a ten-year period. Tony was then approached by Moët Hennessy to establish the Green Point winery in the Yarra Valley, Victoria. He is now Chief Executive and, as he describes it, Interfering Winemaker, for all Moët Hennessy’s Australasian wineries: Green Point, Cape Mentelle (Western Australia) and Cloudy Bay (New Zealand).
This event is in association with Moët Hennessy UK.
Speaker(s): |
Tony Jordan | talks |
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Date and Time: |
19 September 2005 at 7:00 pm |
Duration: | 2 hours |
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Venue: |
The Royal Institution of Great Britain |
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Tickets: |
£8, £5 for Ri Members and concessions |
Available from: |
www.rigb.org or phone 020 7409 2992 |
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