New Zealand winery Cloudy Bay introduces an exciting new offering for the month of May, Pinot & Prosciutto, bringing you the perfect pairing to satisfy the instinctive desire for warming red wine balanced with the richness of dry-cured Prosciutto.

The full line up of selected top chefs from around the country was released today, ahead of launching this May. Participating chefs have created a signature prosciutto dish designed to complement the Cloudy Bay Pinot 2015 or the Te Wahi Central Otago Pinot Noir 2015.

The offering available for the month of May, allows wine and food enthusiasts to purchase each bespoke pairing at a set price from some of New Zealand’s most sought-after eateries.

To further bring Pinot and Prosciutto to life, Cloudy Bay has teamed up with Gusto in Auckland and Foxglove in Wellington to host a Pinot & Prosciutto Masterclass. Under the guidance of top New Zealand Chef’s at Gusto and Foxglove alongside Platter Artisan Kate Marinkovich of Tomboy in Wellington, guests will take part in a masterclass highlighting elements of prosciutto paired with the unique Cloudy Bay Pinot Noir.

“It’s exciting to work with internationally recognised winery Cloudy Bay on this year’s new pairing, I’ve curated a bespoke prosciutto platter that is designed to complement the Cloudy Bay Pinot Noir 2015 range with the salty and sweet taste of the Prosciutto a perfect match for the smoothness of Cloudy Bay’s Pinot Noir,” says Sean Connolly, world renowned head chef of Gusto at the Grand.

Bespoke high end sharing platters are proving to be a popular consumer choice, and this year the addition of ticketed masterclasses adds another element to the offering, allowing patrons to not only enjoy Pinot & Prosciutto with friends at participating accounts but take part in an interactive Masterclass with a take home Cloudy Bay chopping board. Limited tickets are available for the events, with dates soon to be announced.

“Following four successful years of Cloudy Bay Pinot and Duck, we are thrilled to be teaming up with top Chef Sean Connolly and Wellington-based Platter artisan Kate Marinkovich to bring to life the new Pinot & Prosciutto pairing and to offer their prosciutto knowledge and styling expertise. The ticketed masterclasses will complement the outstanding culinary pairing dishes available in participating accounts nationwide,” says Ali Campbell, Cloudy Bay Senior Brand Manager.

With over 20 renowned chefs participating nationwide, Kiwis will have the chance to enjoy the incredible food and wine match that never disappoints and with long, cold nights approaching, a bottle of warming Cloudy Bay Pinot Noir is sure to be at the top of many winter red wish lists.

#pinotandprosciutto @cloudybay

Participating Restaurants:
Auckland: Harbourside Ocean Bar and Grill, Botswana Butchery Auckland, Grand Mercure, Hugo’s, Gerome, Headquarters, Pullman Hotel, Gusto, Vivace
Christchurch: Bloody Mary’s, OGB, Universo, JDV, Fiddlesticks/ No.4
Queenstown: Botswana Butchery, The Grille by Eichardts, Eidcharts Bar, The Spire
Wellington: Intercontinental, Grand Mercure, Foxglove
Havelock North: Malo
Ruapehu District: Chateau Tongarairo
Taupo: The Hilton Lake Taupo
Dunedin: Bacchus

Cloudy Bay Pinot & Prosciutto Masterclasses
Auckland: Your chance to learn the art of Pinot & Prosciutto in a Masterclass curated by Sean Connolly at Gusto at the Grand, dates and ticketing information to be announced.

Wellington: Local Wellington platter artisan Kate Marinkovich will teach tricks and tips to styling the perfect prosciutto platter, bringing to life an interactive masterclass by Cloudy Bay Pinot & Prosciutto at Foxglove, dates and ticketing information to be announced.

Cloudy Bay Pinot Noir 2015 – RRP: $45.50
Te Wahi Pinot Noir 2015 – RRP: $99.00

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