On Saturday night, we hosted our Tasting Australia Ikagai Dinner with our good friends at Kosho Restaurant, North Adelaide. The night consisted of five Japanese inspired courses prepared by Kenny, Jason and the team, all matched to Wicks Estate Wines, as selected by our head winemaker, Adam Carnaby.

 

The dinner was part of Tasting Australia's 2022 program. A night of fun and celebration but also a reflection of what we (as sponsors of the event) think Tasting Australia is all about—highlighting the very best South Australian food and wine; whilst creating unique dining experiences.   

Over the course of the evening, 110 guests enjoyed an impressive 11 dishes, showcasing fresh local produce including Coffin Bay oysters, Spencer Gulf prawns and Port Lincoln kingfish (and that’s just the seafood). Our winemakers, Adam and Ben, provided commentary about the wines of the night, starting with our 2015 Pamela Sparkling, followed by our Estate Sauvignon Blanc and Rosé and finishing with our premium C. J. Wicks offerings of Pinot Noir and Cabernet Sauvignon. 

Judging by the energy in the room and the empty glassware and plates—which, fortunately, we weren’t responsible for washing, the night was a great success. It always brings us so much joy to see people enjoying our wines with good food whilst having a good time. You could say it is our reason for being and the very inspiration for the night itself—our ikagai! 

 
And whilst the dinner might be over, Tasting Australia isn't. If you happen to be in Adelaide between now and 8 May, make sure you stop in at Town Square. Entry’s free, there are some great food offerings, and we’re pouring our Estate and Pamela sparklings from our on-site Wicks Estate Bubbles Bar. You could also walk away with a Hisense Wine Cellar and 24 bottles of mixed Wicks Estate Wines by entering our on-site competition. 

Happy Tasting (Australia), 
Tim and Simon Wicks