02 May 2016
By Wright Communications
Pinot Noir and duck have long been recognised as a classic combination and this year The Puketapu's chefs have created a bespoke dish for the opening weekend of the season - Pinot braised duck with potato and fennel puree and honey glazed beetroot.
The Puketapu Head Chef Jess Brown says the deliciously tender duck, infused with Pinot Noir through the braising process, will be the hero of the dish, complemented by the fresh seasonal flavours of fennel and beetroot.
The dish will be served on Saturday 7 and Sunday 8 May at the Puketapu, paired with Sacred Hill HALO Marlborough Pinot Noir 2015.
Sacred Hill Managing Director David Mason says the combination promises to be a match made in heaven.
"Our wines are crafted to be enjoyed with food and the opportunity to have The Puketapu design a one-off dish to match HALO Pinot Noir was too good to pass up."
"Duck shooting is great Kiwi tradition and I'm sure this pairing, in one of New Zealand's classic country pubs, will get a few hunters devising delicious ways to cook their own catch and inspire others to dust off their shotguns and get out there."
Sacred Hill HALO Marlborough Pinot Noir 2015 - Dark plum colour. Lifted aroma of sweet dried herbs, vanilla, dark cherry and Christmas cake complexity. The palate is rich and very supple, with ripe fruit cake richness and vanilla freshness.
Food match: Pinot braised duck with potato and fennel puree and honey glazed beetroot - only at The Puketapu on 7 and 8 May.
Sacred Hill HALO Marlborough Pinot Noir 2015 (RRP $27.99) is available from fine wine retailers throughout New Zealand.
Give us a call, send us a message or call in and see us. We’d love to hear from you.