Red and White wines paired with Xiamen cuisine

The line up wine for our second Xiamen Cuisine Wine Pairing commenced with an aperitif of Zonin Prosecco.

Wine 2 Line up with Smoked eel

We started with the Joseph Mellot Pouilly Fumé 2014 which provided an excellent pairing with the smoked eel. 

Wine 2 Roger presenting

Eager and thoughtful wine tasters  

Joseph Mellot Pouilly Fume with Crispy Chicken skin on brioche

Roger Chow translates for me while we taste the Joseph Mellot Pouilly Fumé and enjoy the Crispy chicken skin on brioche.

Celia presenting

On to the red wines - 

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Pork schnitzel again work well with the Joseph Mellot Pouilly Fumé, Bouchard Beaune and Vidal Merlot Cabernet.

Wine 2 Roger with Elephant Hill and Syrah grapes

Elephant Hill Syrah was an instant success and helped by the dramatic images of the syrah grape, freshly picked on the large screen behind.

Wine 2 ham

Wine 2 Group with Elephant Hill on screen

A group shot.

 

Wine 2 line up of 4 wines

A closer look at the wines - Bouchard Beaune Premier Cru 2011, Framingham F Pinot Noir 2014 was extremely popular with our guests and very easy to pair over a range of dishes. 

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Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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