More details on this Clos19 event package
Moët & Chandon Impérial Brut
Sure to give any celebration a sense of style, Moët Impérial – first created in 1869 – is distinguished by its vibrancy, seductiveness and elegance. A truly iconic champagne
Fruit and fish to complement elegant flavours
The subtle palate of Moët Impérial makes it a perfect pairing for delicate seafood starters such as prawn, crab or scallops.
To follow, serve with poached fish, such as seabass, in light sauces, or chicken poached with herbs such as chervil or thyme.
To bring out the white-fleshed fruit flavours of the champagne, pair it with a white peach tart, poached pears or roasted apples.
It is little surprise that Hennessy Very Special is the world’s most popular cognac. The intense and fruity flavours of V.S make it a versatile cognac to enjoy neat, on ice or as a mixer
- 60 mL Hennessy VS
- Teaspoon of sugar
- Crushed ice
- Julep tin or highball glass
In a highball glass or a Julep cup, add five or six mint leaves and the sugar. Press these ingredients with a muddler and add one cup of crushed ice, the cognac and a splash of water; stir.
Add enough crushed ice to almost fill the glass. Stir well and garnish with a mint sprig.
Nancy Highball glass by Baccarat
Cloudy Bay Sauvignon Blanc 2016
Vibrant, fresh and zesty, Sauvignon Blanc 2016 embodies the essence of its origins. It is a captivating expression of Australia’s Marlborough region and the flagship wine of this much-loved estate.
Seafood pairings work best
Allow the vibrancy of this wine to come to the fore by pairing with delicately flavoured dishes. Raw oysters make a perfect starter, as would asparagus with a drizzle of balsamic.
Try steamed mussels with parsley and garlic, or with lemongrass and Thai basil. Alternatively, salmon maki provides texture and complements the sauvignon blanc’s intense aromas.
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.