Returning to Williamstown this March, is the Wine and Cheese Fest, as part of the 2019 Melbourne Food and Wine Festivals events program. Located on the newly renovated Seaworks, this day promises to be a feast for all the senses.
Over 50 fine quality wine, cheese and artisan food vendors will be showcasing their gourmet products, as well as hot food and specialty arts and crafts stalls. From wheels of cheese – I’m talking the size Lizzie McGuire gets when she visits Italy – paired with savoury sauces, pickled preserves and homestyle pastries, smoked and cured meats, luscious desserts (I’m there) and a wide variety of craft beers, ciders and refreshments, the Wine and Cheese Fest will have something to suit everyone’s tastebuds.
For the lovers of all things wine, wine masterclasses with some of the top local vintners will be on offer, including ‘Prosecco’, ‘Sparkling & Cabernet Sauvignon’, and ‘Taste 100 years of Wine’ classes.
Now, for the cheese enthusiasts, French cheesemaker Mattheiu Megard and Gowen Irlen will be offering delicious tips of the trade. Plus, the ‘Maestro of Mozzarella’ George Linguardi will be performing a love demonstration of ‘Mozzarella Making’.
The always popular Grape Stomp Comp is returning to give punters the chance to produce as much juice as possible in the old way and look good doing it. for families, a dedicated Kids Zone offers fun activities to keep the youngsters entertained and you can sip sip away.
There will also be a bunch of live music, and DJ’s will be performing with the backdrop of the stunning city and seascape views. The fun doesn’t have to end here though, with the setting sun bringing on an after party at Pirates Tavern from 6pm, free entry is included as part of your festival ticket.
The Wine and Cheese Fest is a mouth-watering experience and is not to be missed. General entry includes a signature festival glass, and all exhibitor tastings. There is a range of packages available for a premium experience, so head to www.wineandcheesefest.com.au for more details.
All the cheese will be ready for consumption on Saturday 9 March from 11am-6pm.
Written by Chloe Cicero