More details on this Clos19 event package
Ruinart Blanc de Blancs
Intensely aromatic and fresh, Ruinart Blanc de Blancs is the maison’s signature champagne, created with 100% chardonnay from terroirs in the Côte des Blancs and Montagne de Reims.
Pair with fresh, zesty foods with a salty and citrus zing
With a superbly refreshing flavour, Ruinart Blanc de Blancs makes the perfect partner to a first course of crayfish with lemon and fennel.
Marry this luminous champagne with tartare of sea bream and a spritz of lemon. Also perfect with a delicate sashimi.
Highly aromatic, this blend is a delightful companion to a lemon tart or grapefruit granita.
Hennessy V.S.O.P reimagines the classic cognac blend. A harmonious cognac, its complex combination of eaux-de-vie merge to create a smooth, well-structured and sophisticated spirit.
- 35 mL Hennessy VSOP cognac
- 25 mL simple syrup
- 40 mL lemon juice
- Lemon twist
Combine cognac, lemon juice, and simple syrup in a cocktail shaker filled with ice. Shake and pour into a champagne flute.
Top with champagne and garnish with a small piece of lemon peel.
Cloudy Bay Chardonnay 2014
Cloudy Bay’s Chardonnay 2014 finds a harmonious balance between fresh and rich, elegant and bold. This deliciously savoury wine gains further complexity from wild-yeast fermentation and ageing in oak.
Enhance savoury dishes with this chardonnay’s freshness
A dish of pumpkin and ricotta gnocchi drizzled with sage brown-butter sauce, or shiitake and bok choy dumplings will match the wine’s elegant aromas. Or simply serve with oysters.
The floral, buttery notes of the wine complement fish perfectly. Serve with crab ravioli with lemon butter, grilled halibut with tarragon beurre blanc and asparagus, or classic sole meunière.
Cloudy Bay Pinot Noir 2014
This beautifully perfumed, long, fleshy but lithe Marlborough pinot noir is structural yet has an unprecedented freshness – testament to the remarkable harvest of 2014.
Rich and fulsome flavours
Sweet and sticky pork ribs will bring out the oaky notes in this wine, while a lamb’s lettuce salad topped with savoury herbs and walnuts will complement its long finish.
Pan-roasted duck breast with a sweet and tart cherry sauce, or duck-leg confit served with red cabbage and roasted potatoes are hearty matches for this classic pinot noir.
Serve with soft mould cheese.