Sheltering from the storm in the Q-Roasters shed, Gareth Tricky from Warrumbungle Wines lead us through a guided tasting of Petite Verdot.  First we tasted three vintages made solely from Petit Verdot grapes and then a Bordeaux style blend called Dorbeaux and a passito style dessert wine called Maelstrom.

Alongside the wines was a tasting platter that included:

  • A charcuterie selection introduced by Damon Porter from Saison Salumi including Salami Cotto, Black Truffle and Squid Ink Salami, Salami Habanero salami and 2 year old jamón from Damon’s personal larder.
  • Light rye and white sourdough bread made by Indie Treats using grains grown in central Queensland
  • Cheeses including Nimbin Valley Dairy Nashua, Barossa Valley Cheese Co. Camembert and Mulga Tom a shepherd style goats milk cheese made in collaboration between Emmos Fine Foods in Mulgowie and BSF Snail, Wendy Downes from The Cheeseboard,
  • Onion and wattleseed marmalade made by BSF Snail Chis Jordan from Three Little Birds
  • Strawberry and chilli Jam made by Stone & Lea using strawberries grown by BSF Snail Mandy Schultz from Luvaberry
  • Cherry tomatoes from East Street garden.

A big thank you to Gareth Trickey from Warrumbungle giving us a taste if terroir, Damon Porter for sharing your story and passion for locally grown and lovingly made salumi and Lee-Mary for donating the Q-Roasters shed for the afternoon.