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1/02/2016

Food and wine go hand-in-hand at Sauvignon Celebration

Crisp consumer favourite: Sauvignon Blanc, will be paired alongside a gourmet selection of New Zealand produce at the up-coming International Sauvignon Blanc Celebration in Marlborough.

The sold-out event runs from February 1–3, and has attracted over 350 guests, from 18 countries, who will have the opportunity to taste through over 400 Sauvignon Blanc wines, from 8 different countries.

Exploring regionality, style and diversity is the focus of the international celebration, but food will also play an important role in the event.

Top names that will chef at the event include: Steve Rogers from MoVida in Melbourne, MasterChef New Zealand winners Kasey and Karena Bird, and Auckland chef Nick Honeyman. Using their masterful skills these big names will match delicacies from the Marlborough region with international Sauvignon Blanc wines: from Cloudy Bay Clams to Ora King Salmon, Kono Oysters to Pinoli Pinenuts, Freedom Farm Pork to Cranky Goat and Wangapeka Cheeses.

Rogers is particularly excited to be back in the region.

“I’m very pleased to be returning to Marlborough, and am looking forward to using such a fantastic ingredient as Cloudy Bay storm clams," he said. "I’ll be pairing the clams with some Macadamia nut Ajo Blanco, which is an incredible variation on the classic cold Spanish almond soup. This will sit alongside Sauvignon Blanc extremely well.”

The gastronomic journey will continue at a series of dinners, starting with a Twilight Garden Dinner Party at Marlborough’s Historic Timara Lodge, followed by a train excursion through the Awatere Valley and Sauvignon Blanc country to Kekerengu, where a Kiwiana beach party and feast will take place. The celebrations will close with a Gala Dinner at Brancott Estate, which will host a one-off World of Wearable Art show.

“Sauvignon Blanc will be showcased in its many diverse styles,” said Chairman of the organising committee and Pernod Ricard Chief Winemaker, Patrick Materman. “This will open the door to a vast array of options for food pairing. The chefs involved are very excited to be presented with the challenge of coming up with some matches that will really push the boundaries.”

AWRI

Braud

Leeder Analytical

ICMD

SIMEI

Bayer

WID 2016