The Hunter Wine Tasting Club incorporated is a fully insured association that meets on the first Friday of the month February to December. These take place at the except for the September meeting. These wine tasting dinner meetings are a three course function with five or six white wines with the entree, the red wine with the meat and cheese courses. The set menu and scheduling for the meal is or
ganised by the Food master, who compliments the wine with the food within the budget. Members and guests meeting numbers vary between 20 to 30 normally, with 8 -10 per table. The wines are sourced from Club’s cellar which has been built up over 30 years through judicious acquisition and chosen by the Cellar Master for a particular theme for that meeting. A printed sheet of the wines to be tasted is supplied, with them listed A – F and any relevant information for each one. The wines are served in carafes numbered 1 – 6, with one, then needing to try and identify wines in the correct order through their characteristics. There is a general discussion identifying the wine around the table and then a few people will speak to the meeting on their choices and reasons for. After the white wine bracket the club option competition is conducted by the previous year’s winner. Who sources the wine, selects the options and keeps a tally of the scores from everyone’s score sheet for the annual totals. The red wine bracket is then served with the meat course and then the cheese. Member’s bring their own six tasting HWTC glasses, showing 3 volume levels 30,50 and 90 ml, by the lettering on the glass, the club has glasses for member’s guests at regular meetings if unable to supply their own. Member’s fees are $110 per year
The current cost for the Meeting is Members’ $130 and Guests $140, this is the cellar wine replacement and meal cost. The President has to be informed of non-attendance by 9.00 pm Monday before the Friday meeting. A typical agenda.
7.00 pm informal Sparkling wine tasting. Members pay for the meal and raffle tickets
7.30 pm being seated and official start.
7.45 pm white wine and 1st course served.
8.15 pm Club option competition
9.00 pm red wine and 2nd course served.
9.45 pm 3rd course served.
10.30 pm meeting closed
Club Committee
President
2 vice presidents
Secretary
Treasurer
Food master
Cellar master
Newsletter editor
Keeper of the carafes
5 committee members
