Overview
Cementing its status as one of the most anticipated culinary events of the year, the Cloudy Bay Pinot and Duck Trail is back for a fourth season this May.
Tasked with doing justice to a pairing that's as sweet as a holiday you didn't pay for, more than 30 of New Zealand's finest chefs present their bespoke duck-inspired dishes at restaurants around the country, designed to perfectly compliment the full dark fruits of the Cloudy Bay Pinot Noir 2014, and truly divine Te Wahi Pinot Noir 2014.
A modern tradition to mark the start of the duck shooting season in New Zealand, Pinot and Duck is as much a celebration for chefs as it is for the diners, and it's little wonder that this year there are more participating restaurants than ever before offering a heavenly pairing of Pinot and Duck at a very special set price.
Kicking off a month of indulgence in true style, Cloudy Bay viticulturalist and wine connoisseur Jim White will host two very exclusive degustation events at Auckland's Oyster&Chop on May 3, and Christchurch's Baretta on May 4, where gourmands with any shred of dignity are invited to enjoy four courses of duck-inspired delights, lashings of Pinot and Jim's tales of love, loss and luscious reds.
All the deliciousness aside, this dinner is worth every ounce of your attention, even if only to see the light in Jim's eyes when discussing the finer points of what is clearly a life-long affair with wine.
Showcasing what promises to be the best display of seasonal dining in 2017, the Pinot and Duck Tasting Trail is decadent (think plum coloured velvet and dim candle light), and it's just what you need to throw off the winter chill and dive head first into a month full of pleasure.
For more information and participating restaurants visit: cloudybaypinotandduck.co.nz