welcome to winter at modest hugh
we have a few fun events coming up for July, and we’d love for you to join us
-Come join us for a fun event with wine consultant Ben Knight exploring wines for winter.
– In celebration of Bastille Day (14th of July), we have created a little dinner for all the cheese lovers.
– If you are looking to build your wine tasting skills in a casual and relaxed setting, we are opening up our staff wine training for anyone who wants to learn.
Winter Wine Evening
We’d like to invite you to an evening dedicated to exploring the wonderful world of wines suitable for winter.
Our friend, Ben Knight, will be presenting 7 exceptional wines that reflect this beautiful time of year.
The wine will also be accompanied by a extensive selection of grazing dishes.
[Who is Ben? Ben has over 15 years experience in the wine industry and is the creative consultant to the Melbourne Food and Wine Festival wine program.]
Date: Wednesday the 25th of July
Time: 7:00pm – 9:00pm
Cost: $75 (all inclusive)
Bastille Day Cheese Night
Join us on Saturday the 14th of July for an event as French as Joan of Arc’s knickers: a 4-course French dinner celebrating fromage!
In collaboration with distinguished chef Stuart Monroe, the menu will feature dishes that reflect the great quality and diversity of France’s gastronomical treasures.
Additionally, we will also be offering a selection of matched wines (+$40) or you may choose to select wines from our seasonal range.
Date: Saturday the 14th of July
Time: 7:00pm – late-ish
Modest Palate Training
As part of our staff development we conduct regular wine palate training sessions that enable us to better serve our guests. we quickly realised that you guys might want to get involved with this too.
So, each Wednesday from 5:30pm we will be be hosting a small tasting devoted to understanding wine in a mindful way.
Suitable for beginners and experts alike, these trainings will be relaxed and informal.
Date: every Wednesday
Time: 5:30pm to 6:30pm
Cost: approx. $10 (based on a portion of the cost of the bottles opened)
5 points about Whole Bunch – wine speak with modest hugh
1. This mildly self-explanatory term simply means that the whole bunch (grapes and stems) are used in the winemaking process. Most commonly, ‘whole bunch’ refers to red wines, where the intact bunch is used in the fermentation
2. This is opposed to the process of ‘whole bunch pressing’, where the juice from the grapes are extracted while they are still attached to the stems. This is common practice in the production of sparkling wine.
3. ‘Whole bunch’ fermentation will alter the taste and flavour of wine through the action of enzymes within the grape cells. These enzyme reactions are then followed by traditional yeast fermentation.
4. In France, you’ll find producers using whole bunch fermentation in Beaujolais, Burgundy and the Rhône Valley. In Australia, the process has grown in popularity with winemakers over last decade.
5. A current example on the list here at modest hugh is, Blood Moon Wines ‘Sang de Lune’ 2017 Shiraz from the Yarra Valley