26 September 2023

Wine tourism in an environment of climate-change

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By John Rozentals.


Potential travellers should check the status of individual events and establishments with regard to the coronavirus outbreak.


Sydney Brewery beers: will be matched by premium food.

What’s going to happen to already-warm-to-hot wine areas as the temperature climbs?

I guess the answer depends on how well they are already placed touristically. Well developed wine-and-tourism areas like the Hunter and Barossa Valleys shouldn’t have too much to worry about; they’ll just develop in other tourism directions.

It’s the areas without strong second strings that I worry about.

And anyone who thinks climate-change won’t affect grapegrowing and winemaking should have gone along recently to the Mercure Sydney, just about right next to the city’s Central Station, and listened to Andrew Harris.

The Platform 818 Bar.

He spoke at length about why his company, long-established Victorian-based grapegrower and winemaker Brown Bros, had invested so heavily in buying Tasmanian vineyards.

“It’s all about the climate heating up,” he said, explaining why Brown Bros had recently purchased the Tamar Ridge, Devils Corner and Pirie operations in the relatively cool Tamar Valley.

Tasting these wines, accompanied by excellent dishes specifically prepared by Platform 818’s Executive Chef Simon Harrison certainly had guests talking about the effect of climate on grapes.

A booth in Platform 818 restaurant.

Yes, it was certainly worth spending some time chatting to Andrew and tasting the food and wine, just to get a glimpse into the company’s thinking about viticulture.

Not that that’s the end of the hotel’s matching of food with drinks.

Next Friday week (March 27), for example, the Mercure Sydney’s Platform 818 restaurant will serve up a four-course degusation menu to accompany a range of beers produced just up the road by Sydney Brewery.

Premium wines: deeply affected by climate change.

Guests will taste different beer styles and understand the different qualities of beer; understand how to match beer and food; and understand the ingredients and brewing process that makes a great beer.

All while eating a spread including kingfish ceviche (served with shaved eschallots, cucumber and avocado mousse) and lamb two-ways (lamb tomahawk or five-hour-cooked lamb shoulder, both served with vegetable crisps and iceberg salad).

Phone 1800 633 948 or visit www.mercuresydney.com.au.

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