CRAVE Champagne Talk & Taste

CJ to host Signorelli Gastronomia’s Wonderful World of Bubbles!

• Get to grips with the real differences between champagne and other sparkling wines
• Learn how to navigate a restaurant champagne list or the bubbles fridge in your local bottle shop with confidence
• Discover how to match champagne with food
• Try for yourself a rare example of 100% organic vintage 1er cru champagne
• Become a champagne expert overnight and impress friends at your next dinner party!

What’s Cooking With Champagne Jayne?

On October 25th, one of Australia’s foremost independent champagne experts, author and speaker Champagne Jayne, will lead us on a sparkling sensory journey around the wonderful world of bubbles. Five gourmet dishes prepared by Signorelli Gastronomia executive chef Sarah Jewell will be matched to five examples of  fabulous fizz, with each wine de-mystified by CJ.

5 COURSE DEGUSTATION MENU INCLUDES:

• JANSZ PREMIUM ROSE (TASMANIA) matched with seared yellow fin tuna, prosecco sabayon and muscatels
• VALFORMOSA ROSE (SPAIN) matched with cured ocean trout mousse en crepe with pickled beetroot
• LINDAUER BRUT (NEW ZEALAND) matched with seared scallops, cauliflower puree & pancetta
• CHAMPAGNE DUVAL LEROY  “Authentis, Cumieres 2003” (organic from FRANCE) matched with foie gras custard tart with sticky onion jam
• CHAMPAGNE BOLLINGER ROSE (FRANCE) matched with chocolate budino with strawberry coulis

INVESTMENT: $75 per person

NB THIS CLASS HAS LIMITED AVAILABILITY

FOR BOOKINGS CALL SIGNORELLI GASTRONOMIA (02) 85710606 or book online