Sparkling wine festival Sparkling Sydney will launch at Pirrama Park, Pyrmont on Sunday 19 May, 2019. A cohesive sensory experience, each element, be it beverage, produce or food, has been carefully curated to tie into the central theme ‘sparkling’.
This inaugural food and wine event will be a celebration of flavour, sustainability and ethical produce, featuring bubbles such as Sparkling Cuvee, Malbec, Shiraz, Pinot Chardonnay, Moscato, Zibibbo to Prosecco, Cava and many more.
The event will showcase more than 60 sparkling wines from both local and international wineries. The Australian list includes Peterson House Ltd, Redbank Wines, Savannah Estate, Stonehurst Cedar Creek, Gooree Park Wines, Tamburlaine Organic Wines, Santa & D’Sas, Bunnamagoo Estate, Hungerford Hill, Lerida Estate, Mount Majura Vineyard, Pinnaro Wines, Gundog Estate and Vinden Estate. International sparkling wines will be presented by XWineandZ, Made in Italy, Direct Wine Cellars and EuroConcepts.
There will also be an array of Sparkling Bar activations during the Festival. At the Bellini Cipriani Bar a combination of the prosecco and fresh Mediterranean white peach will be on offer, brought to Sparkling Sydney by Venice’s famous Harry’s Bar. For the ultimate food pairing experience, wander over to the The Ridge North Lilydale Sparkling Rose + Oyster Bar to try Tasmania’s Best Small Vineyard of the year 2017 their Sparkling Rose matched with delicious NSW Signature Oysters.
In addition, Fever-Tree and Adelaide Hills Distillery will be bringing to life the Fever-Tree Gin and Tonic Garden Bar, featuring the award-winning range of gin from the Adelaide Hills Distillery including the Green Ant gin. Here, consumers will have the opportunity to discover and immerse themselves into the different flavour profiles of gin and the importance of pairing with the correct tonic to create the perfect Gin and Tonic.
Sparkling wine glass with tasting tickets are also available on the day with packages starting at $20.
For more information and tickets click here.
