Pinot Noir 2007 = Great Food + Great Wine

Pinot Noir 2007 = Great Food + Great Wine

Great food goes with great wine so it follows that it won’t be just New Zealand wine showcased at Pinot Noir 2007 – local cuisine, produce and chefs will also feature.

The culinary programme at the four-day event being held in Wellington from 29 January – 1 February has been put together by Te Horo chef, caterer and food writer Ruth Pretty.
In 2005, Ruth was inducted into the New Zealand Restaurant Association Hall of Fame Award for her dedication to serving and promoting high quality food.
This is her third Pinot Noir showcase, and she promises fresh, delicious, imaginative New Zealand cuisine and some exceptional culinary experiences.

“We’re planning a diverse programme. It’s a great time of year to be able to showcase seasonal local produce – particularly lots of lovely fruit and vege – and every meal and event will reflect unique New Zealand flavours.

“We have secured a really great range of food sponsors and delegates will have an opportunity to sample a large range of New Zealand food products.”

And it won’t just be Kiwi produce that’s featured – some leading international chefs are also taking part in the culinary programme.

New Zealand Trade and Enterprise Ambassador Chefs Shawn McClain, Todd Gray and Brad Farmerie – all from the USA – and Graham Brown from North Canterbury will cook the main dishes at the Gala Dinner.

And Josh Emett from the UK and Rex Morgan from Wellington will join Brad in designing gourmet sausages for one of the conference sessions.

Ruth says in putting together the menus for the various events – which include the Winemaker’s Party, the Long Lunch, the Mayor’s Lunch and the Taste of Aotearoa night – she’s had to make sure all the food is Pinot-friendly.

“There are some flavours that go really well with Pinot Noir such as white mould and hard gouda cheeses, various meats, mushrooms, walnuts and berries but there are some things that don’t, such as citrus, blue cheese and vinegars, all of which overpower Pinot.

“But just because Pinot is a red wine, it doesn’t mean it only goes with red meat. That’s not the case – Pinot goes fabulously with many seafoods so we will have some great seafood on offer throughout the conference.”

Ruth says having been involved in the previous Pinot Noir 2001 and 2004 events, she has a good appreciation of what the delegates at this year’s event will savour.

“They’re the sort of people who really appreciate simplicity and good flavours that show off the produce, and that’s what we will be giving them.

“We will make sure they go away with a very positive view of New Zealand produce and cuisine, as well as our wines.”

There are still a few full delegate places left to purchase for Pinot Noir 2007, as well as tickets to the Grand Public tasting or the Cuisine magazine Pinot Lover’s Day of Homage. Tickets can be purchased online at www.pinotnoir2007.co.nz

ENDS

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