Celebrating the Savoury

Last month Clonakilla was privileged to be involved with a Melbourne Food and Wine Festival event. Under the banner of ‘Celebrating the Savoury’, Clonakilla, along with Dalwhinnie winery, was asked to provide some of our top vintages to be paired with food prepared by the legendary Jacques Reymond at his restaurant in Prahran. Our own Tim Kirk and David Jones from Dalwhinnie provided the commentary for each of their wines served throughout the evening.

After a splash of champagne we moved into the first course of the evening: deep sea hapuka and ocean trout en croute, a lemon caviar and chive sauce. This was served with a 2011 Dalwhinnie Moonambel Chardonnay and the 2011 Clonakilla Viognier. Both wines delicate and structured enough to enhance the subtle flavours of the seafood.

Below, a selection of photos from the evening by David Reist.


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