Queensland Wine Press Club | Community organisation

Queensland Wine Press Club

Phone: +61 418 571 638

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• Social club

23.01.2022 Some photos from the President’s Drinks at Customs House Brisbane in December The final official function for the Queensland Wine Press Club’s 2019 schedule was President’s Drinks at the Customs House Brisbane on December 18. The Customs House staff again supplied some fabulous food, washed down with a selection of wines from the club’s cellar, supplemented with a magnum of Brown Brothers petit syrah and syrah from president Mike Frost’s cellar. Mike Frost paid tribute to mem...bers Lyn and Brian Kinderman who store and keep a tally of what wines the club has. Mike also supplied a BYO bag and four bottles of wine for the lucky door prize, which was won by long-time club supporter and life member Tony Stolar. See more

18.01.2022 President's February report The first Queensland Wine Press Club function of 2020 provided me with the heftiest dose of Turkish food since I visited the country a few years ago. The lunch at Olive Thyme restaurant at Albion was based around a Turkish feast spread over three courses, all accompanied by wines from Scotchmans Hill winery based near Geelong on Victoria’s Bellarine Peninsula. Guests on arrival had their appetites aroused with a glass or two of 2019 Swan Bay Prosec...co, made from grapes grown and processed in the King Valley. The entrée, three dips one based on yoghurt and cucumber, hummus with roasted chickpeas and spicy red capsicum served with rosemary salt butter bazlama bread, was served with 2018 Swan Bay Pinot Grigio from the Bellarine Peninsula and 2013 Cornelius Sauvignon, partly barrel fermented and lees-aged Bellarine sauvignon blanc. The first wine was a fresh, crisp affair while the second was a rich, mouth-filling drop about as far removed from a typical Marlborough sauvignon blanc as it is possible to imagine. Up next came some kizartma (eggplant, courgette and sweet peppers in a red sauce with a spoonful of natural yoghurt), lentil kofte (garlic, village cheese and pesto yoghurt) and Fasulye (flat green beans with pita chips and Black Sea hazelnut),. A few carnivorous club members were moaning about the vegetarian nature of the dishes served so far, but their prayers were answered when platters of lamb backstrap and chicken pieces with greens and buryan pilav appeared. The mains were served with a 2016 Swan Bay pinot noir (strawberry and black cherry with a silky finish) and 2017 Scotchmans Hill Shiraz, a lovely balanced wine showing rich red and black berry fruit with fine tannins and restrained oak. Dessert of sweet carrot balls, hazelnut Burma (like a cornet of baklava) and rose Turkish delight was served with 2019 Hill Moscato from the Adelaide Hills, with its fresh crisp grapey tones matching well with the desserts. Scotchmans Hill winemaker Robin Brockett provided interesting information on the wines, the history of Scotchmans Hill and the state of the Australian wine industry. The next QWPC meeting will be lunch at the Port Office Hotel in Brisbane on March 17. See more

16.01.2022 President’s report If the Queensland Wine Press Club’s normal activities have been put on hold by Covid-19 lockdowns, the March lunch meeting was a pretty good way to head for hibernation. More than 40 QWPC members and guests met at Brisbane’s Port Office Hotel for some excellent food and tasty wines supplied by Di Giorgio Wines of Coonawarra.... The day started with some oysters with Green Valley finger lime ponzu, washed down with Di Giorgio NV pinot noir chardonnay bubbles, a very tasty start to proceedings. The entrée, alternate drops of Mooloolaba king prawns on betel leaf with burnt chilli mayo or crisp lamb brains taco with edamame and sauce gribiche or an chicken based dish for those not inclined to the brains, came with 2018 Kongorong Riesling and 2017 Coonawarra Chardonnay, the former showing lovely lime and floral fruit with a fresh, crisp mineral finish and the latter displaying melon, citrus, white peach and restrained oak. The main course should have been enough to keep even the most ardent of meat-lovers happy _ 12-hour cooked lamb shoulder with mint jus ad Three Creek beef rib fillet with burnt onion and salsa verde _ while vegetarians could tuck into the shared sides of roast potatoes, seasonal vegetables and salad dishes. Accompanying those were the 2016 Coonawarra cabernet sauvignon and 2016 Emporio, a blend of merlot, cabernet sauvignon and cabernet franc, both showing excellent fruit, fine tannins and oak handling. To finish came shared cheese platters with quince paste, lavosh and fresh grapes, served with 2016 Di Giorgio Coonawarra shiraz. Sadly Anna Di Giorgio could not make the meeting because of travel restrictions but Vice-President Tim Yule, who represents the wines in Queensland, ably filled in and passed on information about the wines to members and guests. Our next meeting was supposed to be the Annual General Meeting at Customs House on April 21 but this has been postponed until further notice and announcements on when hotels and restaurants can open for service again. Nominations for management committee positions are open until April 6 so if you are interested please contact secretary Marion Webb. Wishing all of you the best of health and hoping to see you as soon as possible. Cheers, Mike Frost (President)

14.01.2022 Some photos from yesterday’s meeting at the Port Office Hotel. Excellent food and great wines.