It's the infallible food and wine match, but why does duck and Pinot work so well together? Pinot Noir is soft in structure and body, delicately fruity and floral, balanced with acidic and earthy notes. The game echoes this earthy gusto. The duck's delicate gamey savor is never overthrown while the soft touch of acid in the Pinot Noir cleanses its richness.
If you have never tried this match, or just need to be reminded of how wondrous it is, then The Cloudy Bay Duck & Pinot Noir Tasting Trail is where you need to head.
Throughout July, Cloudy Bay will work with 24 top chefs around the country for the fourth international Cloudy Bay Pinot & Duck Tasting Trail. Chefs have been given the challenge of creating a culinary twist to the quintessential match, using fusion ingredients and flavors matched to Cloudy Bay Pinot Noir. These dishes will be available during July at participating restaurants with a glass of Cloudy Bay Pinot Noir for a set price.
We were lucky enough to preview a rendition of the match by Chef Benjamin Bayly of the The Grove. The nest of duck, quail, pigeon & pinot, Croix du Sud truffles and broth of charcoaled chestnuts was amazing. Just how amazing? Well we busted Ray McVinnie casually snapping a picture of the dish with his phone... that says it all!
Instagramers can share the Cloudy Bay experience with the hashtag #duckdatenight and the #CloudyBay hashtag will give diners the chance to continue their trail at another participating restaurant of their choice.
You can get more information on the event here.
Words by Stephen Green.