Food and wine go hand-in-hand at International Sauvignon Blanc 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.
Mr 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. 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.”
ENDS