Andy Crozier from Burn Cottage in Central Otago, New Zealand, is coming to visit us in August, so we’ve created a special dinner to give you the opportunity to meet him and to learn about these Pinot Noirs. Chef Peter Teo and Randy See of restaurant Bistro du Vin have crafted a menu which will feature New Zealand lamb racks.

As we’ve discussed in some of our recent events focused on wine and food pairing, many times when we are pairing we look for foods from the region to match the wines. This dinner will give you the opportunity to experience a range of the Pinot Noirs from Burn Cottage with New Zealand’s prized lamb. Included in the lineup will be the first vintage for Burn Cottage, the 2009, as well as a preview of the 2017 vintage. In addition, Andy is kindly sharing some of the unique and small production estate-grown Riesling and Grüner Veltliner blend. Top sommeliers here in Hong Kong who have visited Burn Cottage and Central Otago are big fans of this wine, so come out and join us to see why. And Linden will be hosting the dinner too sharing his enthusiasm for these wines from his homeland.

Menu and Wine Pairings:
2016 Riesling Grüner Veltliner, Burn Cottage Vineyard
Pan Seared Hokkaido Scallops
Vanilla Butter

2009 Pinot Noir, Burn Cottage Vineyard
Roasted Duck Breast
Fennel and Orange Salad, Sauce Bordelaise

2016 Moonlight Race Pinot Noir, Burn Cottage Vineyard
2015, 2016, 2017 Pinot Noir, Burn Cottage Vineyard
Charcoal Grilled New Zealand Lamb Racks
Sautéed Green Peas, Alsace Bacon, Shallot Confit

Warm Madeleines