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Wellington’s top chefs take on Cloudy Bay challenge

Wellington’s top chefs take on Cloudy Bay challenge to mix up their game this winter.

Throughout July, Cloudy Bay will be working with three top chefs in Wellington for the fourth international Cloudy Bay Pinot & Duck Tasting Trail, adding a culinary twist to the perfect food and wine match. Local restaurants Arbitrageur, St John’s Bar and Restaurant and Portlander will join other top restaurants nationwide in mixing up their game this duck season. Each dish will be made with a fusion of delicious ingredients and flavours matched to Cloudy Bay Pinot Noir. These special pairings will be available during July at each restaurant with a glass of Cloudy Bay Pinot Noir for a set price.

“Duck and Cloudy Bay Pinot Noir offer both elegance and intrigue in a single taste,” says Cloudy Bay senior winemaker Tim Heath. “The rich flavours in duck are a great compliment to the aroma of plum, aromatic spice and red florals found in the Cloudy Bay Pinot Noir."

Wellington locals looking to take part in the trail will experience a range of unique and delightful takes on duck and Pinot from their favourite restaurants. One to look out for will be Portlander’s Digging Duck - a scrumptious half roasted duck, prepared a la confit, served on lusciously braised red cabbage, scented with a light star anise and cinnamon jus, perfectly paired with Cloudy Bay Pinot Noir. Diners looking to continue their culinary trail outside Wellington can visit other top restaurants involved in Christchurch, Auckland and Queenstown.

As part of the Cloudy Bay Pinot & Duck Tasting Trail, an Instagram competition will be launched to help couples warm up winter. People will be invited to share their Cloudy Bay experience by taking a picture of their favourite duck dish and tagging it with #duckdatenight and #CloudyBay to be in with a chance to continue their trail at another participating restaurant*.

The Cloudy Bay Pinot & Duck Tasting Trail begins on 1st July and runs until 31st July. Bookings are essential with each individual restaurant.


Restaurants participating in Wellington

Arbitrageur

St John’s Bar and Restaurant

Portlander

NOTES TO EDITORS

Cloudy Bay Pinot Noir

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.

About Cloudy Bay

Cloudy Bay Vineyards was established in Marlborough. 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.

*Prize for Instagram competition

Diners can choose to dine at a restaurant of their choice within their region.

For more information www.cloudybay.co.nz www.facebook.com/cloudybay !!!!n!!!!www.twitter.com/cloudybay !


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