Purely New Zealand Tasting
By Kathy Ward
Tasting Card • Sapphire
Come on over to a Kiwi good time this month. Our program will be
all New Zealand wines, with a tasting card that includes
three different regions. Just pure fun paired with foods by Chef
Leonard Ruiz Redè of Sapphire Kitchen & Bar on Queen
Anne.
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New
Zealand Tasting Card
Food Courses by
Sapphire Kitchen & Bar
Chef Lenny Ruiz Redè
1999 Nga Waka Martinborough Riesling
Cheeses: Monte Cristo
Windsor Blue
2000 Vidal Estate
Hawkes Bay Sauvignon Blanc
1999 Jackson Estate
Marlborough Sauvignon Blanc
Salmon Gallatine with Sauce Vert
1998 Vavasour Awatere Valley Chardonnay
Mesclun Greens with Smoked Chicken,
Hazelnut Dressing and Blackberries
1999 Vidal Estate Hawkes Bay
Pinot Noir
1999 Jackson Estate Marlborough
Pinot Noir
Lamb Bastilla in Phyllo Pastries
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Guest speakers will be Jennifer and Carl Sheath, owners
of the import company New Zealand Pure Ltd. Carl is a genuine
Kiwi with a background in restaurant management so his accent will
add an authentic flavor to the presentation.
Foods the Sheaths supply to restaurants and retail outlets meet
a naturally pure standard, produced without hormones, steroids,
antibiotics or preservatives. And their import wines, which showcase
the fruit rather than winemaker techniques, complement this style
of food.
New Zealand wines are relatively new to the wine scene, particularly
in the American market. The six wines on the tasting card include
four varietals and span the region from North Island to South
Island. All have been written about in Wine Spectator, Wine
Enthusiast or Wine Advocate or have won special awards.
A dry Riesling made New Zealand style is paired with two
import cheeses. Monte Cristo is a unique, lightly pressed
sheep milk cheese. Windsor Blue, named after a township nestled
in the heart of Otago, is a Stilton style blue.
The Sauvignon Blancs are from two different growing regions
so we can compare a lush and tropical style with one full of grapefruit
and gooseberry flavors.
We will also sample two Pinot Noirs side by side to see
the difference in appellations. This is the red grape that New Zealand
produces best and one is from an area that produces spicy Pinots
and the other known for more earthy styles. A lamb stew wrapped
in phyllo pastry is the perfect pairing.
Sapphire Stars
Chef Lenny from Sapphire has put together a menu to complement
the wine flavors using New Zealand Pure organic handmade cheese
and fresh free-range lamb. He will also include local food items
such as salmon and fresh greens.
Formerly chef at Café Sophie and bread baker for Sazerac, Lenny's
cuisine inspirations come from Morocco, Spain and Greece. His specialty
is tapas-like food bites.
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