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A Quick Look into the Wine Regions of Australia

10/10/2020

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About the Author: Elizabeth Soos
  • Additional Resources - Introduction to Dining Etiquette.  If you don't have time to get an etiquette school let this downloadable help you.
Want to know more about etiquette?  Head back to  auersmont.com.au There you will learn out of the box etiquette strategies that actually work.
“The first grapevine planting material arrived in Australia with white settlement in 1788.” according to the Department of Primary Industries, Queensland Horticulture Institute. The process of planting, harvesting and drinking of wines has never stopped from that time forward. A report released by Wine Australia, cites that “Australia in 2018 alone produced 1.29 tonnes of wine produced 852 million litres made its way overseas, whilst 496 million litres remained for the Australian consumer. This meant that 33 million glasses of Australian wine enjoyed worldwide everyday.” Amazing facts and figures!
​So where are the biggest producers of wine in Australia today?

South Australia enjoys a warm climate. The region is known for: Chardonnay, Malbec, Merlot, Petit Verdot, Pinot Noir, Riesling, Sauvignon Blanc, Semillon and Shiraz

New South Wales also enjoying a warm climate, New South Wales, is known for: Chardonnay, Cabernet Sauvignon and Sauvignon Blanc, Riesling, Shiraz and Viognier.
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​Victoria, with three different climate zones is a varied climate. Victoria is known for: Pinot Noir, Shiraz, Chardonnay, Cabernet, Merlot, Sauvignon Blanc, Viognier, Sangiovese, Pinot Gris, Nebbiolo & Fortified Wines

Smaller Wine Producers in Australia
Western Australia has a warmer climate. The region is known for: Pinot Noir, Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon, Riesling.
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​Tasmania is known for its cooler climate, it’s also known for: Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling.

Read this article in Etiquipedia Blogspot>>

#auesmont #wine #winerys #cellardoor #australia #victoria #viticulture #etiquette #etiquettetips
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11 Tips on Winery & Cellar Door Etiquette

10/10/2020

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​About the Author: Elizabeth Soos
  • Additional Resources - Introduction to Dining Etiquette.  If you don't have time to get an etiquette school let this downloadable help you.
Want to know more about etiquette?  Head back to  auersmont.com.au  There you will learn out of the box etiquette strategies that actually work.
A day out to a winery can be the most relaxing and relished experience that a friend, partner or work can take you to. It is a time to share, experience, saviour and talk about. Winery's over time have become the showman, letting you graze on their wines and some have expanded to opening restaurants and featuring only their wines with local produce! Simply chic and an immersive experience.

Here are a few pointers when stepping through the cellar door.
1.  Before arriving understand your alcohol limit. Going to too many winery's will become a blur and your tongue will need a holiday. Perhaps eat first before trying a bevvy of drinks.  Do a good amount of research on the winery's that appeal to you. If you are only a white wine drinker then search for a recommended matching winery. If you are coming with friends then discuss your likes and dislikes and map out the winery's that everyone will be able to enjoy.

2.  Dress appropriately with a little glam. Winery regions are located in cool climates. Recommended are flat shoes or wedges, as the winery grounds tend to be gravel, compacted soil or grass. Bigger and popular cellar doors will have paving stones or concrete. Leave perfumes and aftershaves at home, it will affect your smelling senses come wine tasting. Lathering your lips with lipstick can also affect the senses and leave lipstick marks on the glass that may not easily wash off.

3.  Upon arriving, smile and greet the staff, they will understand straight away that you're ready to taste their products.
If there is a large crowd at the tastings, don't push in to get to the front. Go out and walk about the grounds of the winery, take selfies in the vineyard or even move onto the next winery on your map. Pushing yourself to the front will be noticed, in Australia, you may not be served.

4.  The winery may offer free tastings or you may have to pay a small fee, that fee could be waived if you eat later at their in-house restaurant. When you are offered a tasting, go with the tasting order, (or indicate which wines you only like or really want to test). The tasting order will start with whites, rosé to reds and end with fortified wines. You may be given a sheet to mark the wines you enjoyed or didn't quite like. You can either swallow the wine or there will be a spittoon. Don't hesitate to use the spittoon, it is there for a good reason. You may want to have a tissue in readiness for you after you have spat the excess wine.
5.  Some wineries have bookings for a detailed explanation of their wines, processes, viticulture, history and food matching. I fully recommend this type of booking. You will be attended to in a quiet corner and have access to wines that are not for general tasting. Perhaps as part of their paid booking you will receive a tasting plate of local produce that matches their wines during the wine experience.
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Staff are trained to speak positively about the wines they present. Saying you simply hate reds, when they are predominantly a red wine producer, will tell them you didn't do your homework and they could skip serving you in favour of another customer.
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6.  Use the see, swirl, smell, sip and savour techniques. Look and take note of how the wine looks, its colour, its thick or thinness. Close your eyes and identify what you are smelling and tasting. Feel the wine in your mouth. Notice how it tastes when you take the first sip and how it tastes when it languishes for 30-60 seconds in your mouth. Does it appeal to you? What foods could you match it with? Think about the area the winery is in... Do you taste the sea in it? Or possibly you taste eucalyptus laden bushlands? Let the creative side of your mind wander.

7.  Be curious, be interested. Staff want to interact with you, they want to tell you the winery's history, their best wines, the types of vines that their wine is made from, the wine process and more. It will put the server at ease and you may be offered a great deal at the end of your stay!

8.  It is also a time to step right outside your comfort zone. Why not try different wines than you're used to? You might be delighted and surprised and come home with a new match to your chicken vindaloo, beef shank or blue vein cheese.

9.  Using the tasting area as a local bar or pub, could be frowned upon. The tasting area is provided for trying the wines, on a short term basis. If you want to stay longer, then use their restaurant, book a private room, or take your glass to the garden or balcony area.

10.  When you are tasting, a good server will automatically change your wine glass once you have finished the white wines before you go onto red wine, fortified or sparkling. If they don't, then ask for a change of wine glasses. Rinsing it out with water, will tend to leave a pool of water in your glass, diluting the wine your tasting.
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11.  The last place you need to be seen drunk, is at a winery. The winery has a code of conduct that allows them to refuse to serve you and even to escort you off their premises, as they see fit.

Keep in mind that the wine you enjoy is a personal choice. No one else can fault your choice. Going to a winery is an experience. It is a way to escape to the country with friends, bond, talk, laugh and take lots of photos.

Read this article in Etiquipedia Blogspot>>

​#auesmont #wine #winerys #cellardoor #australia #victoria #viticulture #etiquette #etiquettetips
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8 Tips Servings Wine and Wineglass Etiquette

10/10/2020

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​​About the Author: Elizabeth Soos
  • Additional Resources - Introduction to Dining Etiquette.  If you don't have time to get an etiquette school let this downloadable help you.
Want to know more about etiquette?  Head back to  auersmont.com.au  There you will learn out of the box etiquette strategies that actually work.
How to hold a wine glass
  • Wine glasses need to be held at the base of the stem between your thumb, forefinger and middle finger. Your other fingers will naturally rest between the bowl and base.
  • Never hold the bowl of the wine glass as you will heat up your wine.
  • Small sips of wine are recommended.
  • The natural oils from our fingers, or residue from having eaten finger foods, can leave fingerprints, so it’s best to always hold the stem of the glass.
  • Ladies who wear lipstick can leave marks on the glass. Wetting your lips before drinking can prevent lipstick marks. If this is difficult, then drinking from the same stained area is advisable.
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Serving Wine to Guests
  • You can tie a napkin around the wine bottle you are serving. This will stop the drips on the table linen or even the guests and to make sure the bottle will not slip through your hands due to condensation.
  • If you are the host or hostess, you will be serving your guests from their right sides. As the hostess or host, you will ensure that everyone’s glass is filled.
  • The rule of thumb when pouring, is to pour below half a glass (100-125ml or around 4 liquid ounces) of wine each time. At a restaurant, this should be done by your server, who will make sure that your glasses always have wine in them.

Read this article in Etiquipedia Blogspot>>

#auesmont #wine #wineglassetiquette #australia #diningetiquette  #etiquette #etiquettetips
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The History of Coffee in Australia

9/10/2020

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​About the Author: Elizabeth Soos
  • Additional Resources - Introduction to Dining Etiquette.  If you don't have time to get an etiquette school let this downloadable help you.
Want to know more about etiquette?  Head back to  auersmont.com.au  There you will learn out of the box etiquette strategies that actually work.
​The drinking and cultivation of coffee has a relatively short history in Australia. Coffee landed on the Australian shores from 1788 on the first fleet from abroad. It has been said that during the first fleet’s voyage, it made a stop in Rio de Janeiro for plants and seedlings to grow in the new lands. ​
At the time, coffee was often mixed with “fillers” like chicory and other food products such as mustard or eggshells, that had no business being in coffee. This changed with the arrival of immigrants to Australia, notably after the second world war, who brought their own styles of coffee-making with them. Coffee became a well-known, popular beverage and cafés were set up to accommodate a little taste of Greece, Italy, Hungary, and the former Yugoslavia, from the 1950’s onwards. These immigrants  also brought with them different coffee grinders and coffee accoutrements, such as a briki, cafeteria or moka pot, that would fill the walls, piquing the interest of the consumers enjoying coffee and dessert with friends.
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​By the 1970’s and 1980’s, the hot trend was for Australians to sit at a café and eat newly discovered, and even exotic desserts and biscuits, with their coffee, may it be cappuccinos, lattes, flat whites, long blacks etc. Australian’s are frequently ranked as top consumers of coffee. Many of the original coffee houses in Melbourne, Sydney and Adelaide still stand, even with their original fit out, now making icons of the Australian coffee scene. Namely: Pellegrini's Espresso Bar and Mediterranean Wholesalers.

See article in: Maura Graber's Etiquipedia.blogspot.com
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#auersmont #coffee #cafe #australia #melbourne #etiquette #etiquette tips #etiquetteschool
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'The Race that Stops a Nation' - Melbourne Cup Etiquette

1/10/2020

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​About the Author: Elizabeth Soos
  • Additional Resources - Introduction to Social Etiquette .  If you don't have time to get an etiquette school let this downloadable help you.
Want to know more about etiquette?  Head back to  auersmont.com.au  There you will learn out of the box etiquette strategies that actually work.
Can you hear the thundering in the ground beneath you? You can actually feel the horses before they fly past you within seconds, kicking up the greenest, thickest grass with soil into the crowd. The jockeys with laser concentration, visualising what is ahead of them, each one wearing the colours of their company. 

As the horses pass you see their flared nostrils, pushing out carbon dioxide into the air, chests pumping to get to the finishing line first! The crowd’s chatter has become hushed tones, as they intently watch like eagles, turning their heads from left to right in a 3200 metre race at 3:00 p.m. exactly, on the first Tuesday in November.  It is known as “the race that stops the nation.” It is also known as the Melbourne Cup.
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​The Melbourne Cup, held at Flemington Racecourse, Melbourne, Victoria, Australia. The very first race was held in 1861. The race now has been shortened from over 3 kilometers to 3200 meters. It is a time where race meets all over the world and Australia, starting in Spring then coverage to this day and after. You will see Sheiks from the Middle East, Oligarchs from Russia, the rich, famous and invested from Asia, come to the most famous day in November.
​Other than viewing the most beautiful horses on earth, you will undoubtedly get to enjoy the site of some truly beautiful spring dresses and hats. It is a time for men and women to show their creativeness, boldness and bravery, which puts into a spin, the local seamstresses, milliners, glove and shoe boutiques. It is the perfect excuse to dress bright, elegant and stand out with a milliner's hat or one that you have designed yourself. 
​Of course, you can dress up anytime for a race meet all over Australia, however the major days that you would want to be seen are:

31st October - Victoria Derby Day
3rd November - Melbourne Cup Day
5th November - Kennedy Oaks Day
7th November - Stakes Day
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​Dress Etiquette and Style Guide.  The VRC (or the Victorian Racing Club) does have etiquette rules for how ladies and gents need to be attired, if one is to enter certain areas of the racecourse. If one is lucky enough to be invited to private and/or member sections, there are a few rules to remember:

Ladies - are required to dress suitable standards of dressing, maintain dignity inside the enclosure. Overseas guests are able to wear their formal national dress of origin. Not acceptable is jumpsuit/playsuits, midriff exposed or shorts.

Gentleman - are required to attire themselves with tailored slacks (tailored chino's), sports coat/blazer, tie and dress shoes. Overseas guests are able to wear their formal national dress of origin. During the hot summer months jackets can be a side item.

Children - are required to be neatly dressed and with an adult.

Member’s Guests - are required to adhere to the above dress requirements.

Fashions on the Field... It’s Competition Time!  This is an amazing sight that brings the colour, fashion and drama to the races. The competition is held in collaboration with VRC and Myer Department Store each year. 

Held for over 57 years, it was first created in an attempt to appeal to more women. What was a male dominated sport suddenly seemed ‘fashionable.’ The fashion competition is now a glam event, held over the four days, and brings in international designers, milliners, and global media attention, along with celebrity judges.
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​There are some that have made their name known just entering these competitions putting together a stunning outfit from shoes, outfit, hairstyle and hat.

The competition has four sections that attendees can compete in: Women's Racewear, Men's Racewear, an Emerging Designer Award, and a Millinery Award.  
This is an amazing time in Melbourne. 

#auersmont #etiquette #etiquetteschool #finishingschool #melbournecup #races #horses #melbourne
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See article in: Maura Graber's Etiquipedia.blogspot.com

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