Luxury winery Cloudy Bay is set to launch the highly-anticipated Pinot & Duck Tasting Trail for a fourth year in New Zealand, releasing today the full line up of top chefs from around the country who will be demonstrating their culinary expertise this May.

Launching on Monday, to coincide with the start of duck season, selected chefs will showcase their creative flair by creating a signature duck dish designed to complement the Cloudy Bay Pinot Noir 2014 or the Te Wahi Central Otago Pinot Noir 2014.  Wine and food enthusiasts will be able to purchase each bespoke pairing at a set price from some of New Zealand’s most sought after eateries.

“Cloudy Bay Pinot Noir and duck have long been recognised as the perfect pairing and we are thrilled to announce we will be launching our biggest ever Cloudy Bay Pinot & Duck Tasting Trail ,” says Ali Campbell, Cloudy Bay Senior Brand Manager.

This year’s tasting trail is set to be the biggest and most exciting yet with over 30 renowned chefs participating nationwide, giving more Kiwis than ever before the chance to enjoy the infallible food and wine match that never disappoints.

“The well balanced and delicate palate of the Pinot pairs perfectly with a game as rich as duck,” says Jim White, Cloudy Bay’s Head Viticulturalist. “The complex layers of each Pinot Noir vintage offers a bright acidity, bold enough to cut through the meats earthy flavour.

“Each Cloudy Bay Pinot Noir vintage is unique and scarce, representing the rare natural climate of our Marlborough and Central Otago regions,” adds White.

The Cloudy Bay Pinot & Duck Tasting Trail begins on 1st May and will run until 31st May.

In addition to the month long tasting trail, Cloudy Bay is extending the experience with two exclusive degustation dinners hosted by Jim White. Patrons will have the opportunity to purchase tickets and dine at Auckland’s Oyster&Chop and Christchurch’s Baretta where they will enjoy a range of duck cuisine paired to Cloudy Bay wines and hear from Jim White about the unique food and wine match.

#pinotandduck @cloudybay

Full list of participating restaurants

Auckland: Oyster & Chop, The Pullman Hotel, Monsoon Poon, Vivace, NSP, Sails Restaurant, Black Cottage, La Fourchette, Pilkingtons, The Grounds, Euro, Augustus Bistro, Hotel de Brett, True Food & Yoga, Harbourside, White & Wong, Botswana Butchery Auckland

Christchurch: Mona Vale, King of Snake, Bloody Mary’s Baretta

Queenstown: Botswana Butchery, The Hilton, Pier 19, The Grille by Eichardts

Wellington: Intercontinental, Monsoon Poon

New Plymouth: Social Kitchen

Havelock North: Malo

Taupo: The Hilton Lake Taupo

Dunedin: Bacchus

Cloudy Bay Winemaker Dinners

The Cloudy Bay dining experience with Jim White will be held at Oyster&Chop in Auckland on May 3rd and Baretta Bar & Restaurant in Christchurch on May 4th. Tickets can be purchased from oysterandchop.co.nz and baretta.co.nz/reservations.

Cloudy Bay Pinot Noir 2014

Is deep garnet in colour with warm rosy hues. The complex bouquet offers layers of dark berries and cherry, cinnamon, sweet leather, fresh herbs and soft tobacco. The palate is plush and round on entry. Ample red and black fruit, including rhubarb, bramble fruit and cranberry, is balanced with notes of fresh mushroom, white pepper and savoury spice. We love the delicate, lacy tannin structure of this vintage and its bright acidity gives delicious lift to the lingering finish.

Te Wahi Pinot Noir 2014

Our Te Wahi 2014 speaks eloquently of its vintage. The perfumed nose reveals subtle aromas of cherry, red liquorice and florals. The palate is plush yet defined and balanced. Dark fruit up front finishes to sour cherry with notes of leather, smoke and bittersweet chocolate. Dusty tannins linger on an elegant but generous finish.

About Cloudy Bay

At Cloudy Bay we strive to deepen our understanding of our land to reveal optimal grape and terroir combinations. Innovation, meticulous attention to detail and regional expression are the guiding principles of Cloudy Bay. The Cloudy Bay team is committed to producing ‘wines of region’ and strives to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough and Central Otago.

 

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