It has now been twenty five years since a wine was first released under the Cloudy Bay label. In fact, wine lovers around the World are still riding on the crest of the wave, which was created back then and New Zealand wines, in particular the Marlborough Sauvignon Blanc are doing as well as ever. This wine and indeed the brand have achieved iconic status. So being a passionate enthusiast of all things Kiwi, how could I turn down an offer from Conor O’Leary (Director of Food and Beverage) to attend a dinner at “The Cloudy Bay Chef’s Table” at the Montagu within Hyatt Regency – The Churchill Hotel? Carlos Teixeira (Executive Head Chef) had created in collaboration with the iconic vineyard a sumptuous tasting menu to showcase their talents and encapsulate the tastes and flavours of the food and wine. The energetic, almost-theatrical setting of the chef’s table right in the heart of the kitchen was perfect to capture all the interaction. In addition, I took my video camera along to record the occasion and I will upload it on my website shortly.For my full article , please check out my website http://www.robertgiorgione.com
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The epicurean odyssey continues…