Described as one of the best sparkling wine festivals in the world in 2015, Effervescence Tasmania will celebrate some of the world’s finest sparkling wine in Launceston in November 2016.
The sparkling producers featured at Effervescence Tasmania are by invitation only, ensuring that the highest quality sparkling wine is presented to guests. In its third year now, Effervescence Tasmania in 2015 attracted over 850 wine enthusiasts over two days and sold out dinners and master classes presented some of the best sparkling wine to have ever been produced in Tasmania.
Through the support of Events Tasmania, Effervescence Tasmania 2016 is privileged to have some of Australia’s great chefs participate in the event- Tetsuya Wakuda and Jacques Reymond.
With his restaurants regularly included among the best in the world and recently awarded one Michelin Star at his Singapore establishment Waku Ghin, Effervescence Tasmania is delighted to have Tetsuya Wakuda as its guest chef for The Grand Degustation Dinner on Friday 4th of November followed by a 3 course lunch featuring some of Tasmania’s iconic producers matched with local wines on Saturday 5th November.
Effervescence Tasmania also welcomes acclaimed chef Jacques Reymond for The Essence of Effervescence at an exclusive lunch at the historic Quamby Estate showcasing premium Tasmanian Sparkling, international fashion and an exclusive Porsche display.
Effervescence Tasmania 2016 is again set to bring together world-class Tasmanian Sparkling Wines to be matched with exceptional Tasmanian produce over 4 days.
Tyson Stelzer, 2015 International Wine Communicator of the Year and author of The Champagne Guide, returns to host a Champagne and Tasmanian Sparkling Wine Dinner and lead Sparkling master classes together with some of Australia’s leading Sparkling winemakers including Dr Andrew Pirie (Apogee), Ed Carr (House Of Arras) and Louisa Rose (Jansz).
The Effervescence Tasmania 2016 program also features the Grand Tasting in the festival marquee, indulgent food and wine matching master classes led by Bruny Island Cheese and Huon Aquaculture, and a night of Bubbles and Beats featuring Sydney DJ Damien Goundrie.