On Wednesday, we experienced a wine and tea tasting at the Novotel Barossa Valley. There was an exploration of the links between wine, tea and terroir to understand how these beverages taste different.

Tea production is very similar to wine production in so many ways. Factors such as soil, altitude, moisture and maturation practices all come into effect.

The event was a collaboration between Dilmah Tea and Sue Bastian, Associate Professor in Oenology and Sensory Studies at the University of Adelaide. Both parties did a great job in highlighting the similarities between tea and wine.

Dilhan C. Fernando talked about the differing terroirs in Sri Lanka and how it has impacted the taste of their tea.

Nikki Robins from Barossa Grounds Project explained how biodiversity was important in a vineyard to maintain a healthy crop. The light brown apple moth has been known to affect vineyards, however, micro bats actually feed on them.

Fernando also explained how bats in Sri Lanka were helpful in removing harmful fungus and insects. He also used the example of using bright coloured native plants to attract bees.

Both tea and wine are affected by the soil health and profile. This is something that all the panel agreed upon.

WHERE: 42 Pioneer Avenue, Rowland Flat

PHOTO: Kelly Barnes