Waiheke Island Resort Dinner
Join us at the Waiheke Island Resort for a wonderful, wine-matched four-course meal.
Set in a tranquil hillside location above Palm Beach, you will enjoy stunning ocean views alongside your carefully curated meal with expert wine matches.
First Course
Fresh oysters, truffle marscarpone and salmon caviar
Paired with Hawkshead Central Otago Pinot Blanc
Second Course
Kingfish Aguachile on Nori seaweed/rice paper crackers
Paired with Mont’Albano Bardolino Chiaretto Organic Rosé
Third Course
Lamb rack with Hawke’sBay Natural pistachio mint crust, pear chutney and Mediterranean cous cous
Paired with Collaboration Wines ‘Ceresia’ Hawke‘s Bay Cabernet Franc
Fourth Course
Hawaiian baked green tea, roasted mango pineapple
Paired with Domaine des Pothiers Biodynamic ‘Eclipse’ Methode Rosé
RSVP to jj@dnfinewine.com 0212932479
D&N Portfolio Sensorium 2023: That’s a Wrap!
D&N Portfolio Sensorium 2023: That’s a wrap!
Your Support made it a Success
Our Dhall & Nash inaugural Sensorium Tasting Event was a blast, thanks for being part of it – we truly value your time & outstanding participation. Whether it was in Auckland, Christchurch, Queenstown, or Wellington – We really couldn’t have done this event without you all – customers, suppliers, colleagues, friends & whanau!
As esteemed Master Sommelier Cameron Douglas said on the day:
“This event is outstanding – you should have done this five years ago”.
Cameron Douglas
Thanks Cam, you’re right… so, watch this space!
We would like to express our gratitude towards all attendees for making the event so darn informative & fun. Our D&N valued suppliers really tickled quite a few hundred tastebuds all around the country. They worked hard – they chatted, they poured wines, they joked & cajoled! How lucky are we to represent such hardworking quality artisanal producers. We’ve actually exhausted the superlatives. Here’s a huge heartfelt thank-you from D&N to:
Duckhorn, Bogle Family Vineyards, Pares Balta, Champagne Billecart-Salmon, Domaines Paul Jaboulet Aîné, Easthope Family Winegrowers, Collaboration Wines, Bohemian, Folium, Hawkshead, Knappstein Enterprise Winery, Zema Estate, Chambers Rosewood, Coravin, Poppies, 144 Islands, Clevedon Vineyards, Columbia Crest, Stag’s Leap Wine Cellars
for taking the time, effort and energy to attend attend in person, celebrate and support this endeavour.
And another warm thank you to those who weren’t able to attend but contributed in other ways to making sure this event was full of delicious offerings:
De Martino, La Marca Prosecco, Sartori di Verona, Quinta do Crasto, Cillar de Silos, Frank Cornelissen, Schloss Lieser, Champagne André Clouet, Digby Fine English, Digby Fine English, Wines of Substance, Cristom, Causse Marines, Domaine de Noiré,Tania et Vincent Careme, Col d’Orcia, San Felice, Pelissero, Bibi Graetz
And even though our international and local suppliers have headed home, and we’ve taken down the signs, tidied up, relived some super-duper tasty wines, then reluctantly gone back to our daily routines, we’d love to share some special event memories with you…
Our design whiz kid Aimée certainly covers how the whole D&N team felt:
“It was an absolute whirlwind before, during and after! Usually as a very behind-the-scenes persona I don’t get to see a lot of the ‘action’ so it was really amazing to see the team at the forefront doing what they do best – not just our DN team but our wider team of suppliers, winemakers, customers and visiting producers. It was a really wonderful reminder that we really are surrounded by such awesome folks and products!”
Now here’s a few special shout-outs:
- To Takaki from Folium, for turning up hours early and helping with event prep, and then staying hours late to help with pack down. A humble hero!
- To Julz from Collaboration for being kind enough to work Sensorium with us on her birthday! 🥳
- To our new portfolio additions, 144 Islands and Clevedon Vineyards – they’ve already made a big impression & we’re extremely excited to introduce them to the rest of NZ.
- To our international representatives who travelled from far afield to little Aotearoa – you made it a truly unique experience for our trade show attendees.
- To the hardworking crew at each venue who made it all look seamlessly effortless.
- To the dog lovers’ group, Denis from Hawkshead, Karl from Duckhorn, Sonja & Aimée from D&N sharing proud puppy pics. It’s not just about the wine you know! 🐶
What about a few beverage highlights:
- Aimée had some stand-out bevvies on the day: “I slammed a few Pentire+Tonics during the day, I will admit! For someone that works in this biz I don’t drink a lot, and it can make me feel like a wet blanket sometimes, so to have such a swishy drink that isn’t just a coke and looks and tastes very ooh-la-la is still quite novel to me! For the harder stuff, I did enjoy some classic Bille’ Rosé. It just simply never disappoints.
- From the BECA group of hardcore Bordeaux buffs who attended the Bordeaux Masterclass: “those were bloody delicious wines & we learned more about the region & the vintage!”
- For D&N Content Specialist, Sonja, it was too tough to choose: “It’s hard to pick a favourite child when there were so many divine wines – here’s but a few, starting with the ethereal, elegant, Tuscan producer Bibi Graetz’s Colore & Testamatta. Such precision & purity from Sangiovese is mind boggling. Then Julz’s Collaboration Verdant chardy knocked my old cotton socks right off – classy. And how about Easthope’s Paddock Six Syrah – soaring out in the stratosphere!”
- Our senior Auckland account manager, Tori, was at all the events & succumbed to the charms of the Italians – “Looking after the Italian table was dreamy… Sangiovese heaven. From Chianti Classico to Brunello di Montalcino, and a very special Bibi Graetz.”
You Can't Beat Welly on a Good Day...
From Brandon (a.k.a. the wild DJ of Wellywood):
“Wellington Sensorium was buzzing! A sensational day in the Capital City. Massive thank you to all the customers and suppliers of their support and to the Public Trust Hall for having us at their fabulous venue. Special shout to our loyal out of town customers who made the effort to come down from Hawkes Bay, Whanganui, Bulls, and Palmerston North.”
Of course, a shout-out must go to the ‘last-(wo)men-standing’, who have such stamina to keep the party going even when everyone was ready to turn into a pumpkin – no naming or shaming 😉
Our resident American specialist & Auckland Account manager Melissa, summed up our sentiments well:
“What a special opportunity to have some of our fabulous suppliers and makers, from near and far, all under one roof to share their stories, anecdotes and wines with our customers.”
Hear Hear to that!
The Garden City Put on a Show...
After these intense multi-city series of events, we would love to keep our conversations going – you know – those crazy wine geek talks we managed to squeeze in whilst jostling, pouring, & 3-way explaining that scintillating bottle of obscure vino to eager young wine enthusiasts planning new listings for summer.
Let us know if you tasted something fresh & delectable at the show from a new producer perhaps or revisit an old favourite from a new vintage? We want to keep our chats humming & the wine pouring.
Please stay in touch with your Account Managers & don’t forget to check out our D&N Upcoming Events page on our website.
If you haven’t already, feel free to share any thoughts & give us your feedback so we can do it even better next time! Your feedback does count.
Our sincerest thanks to ALL ♥︎
Stop & Smell the Rosés at Paname Social
Paname Social in association with Dhall & Nash Fine Wines are extremely excited to usher in the spring season at this rosé-filled vinous evening.
We invite you to join us at Paname Social on Thursday, 28th of September, to enjoy these blushing beauties alongside a specially curated, shared-style menu designed to make everything sing together!
Paname (puh-nam) is what Parisians lovingly call the city of Paris.The origin of the word Paname traces back to Panama and its famous hats, which were popular amongst Parisians in France in the early 1900s.
At Paname Social, they aim to showcase European flavours and hospitality at its best.
Appetizer:
Asparagus choux, black sesame
Domaine des Pothiers Eclipse Methode Ancestrale (Loire Valley, France)
Starters:
Artisan French charcuterie, Duck Liver Crème Brulée, Selection of artisan Bread and truffled butter
Château Gassier Esprit IGP Méditerranée Rosé (South of France)
Mains:
Pan Fried Snapper, clams, tomato, roasted fennel, pine nuts
Roasted Beetroot salad, Camembert pané, Candied walnut, Balsamic dressing
Château Gassier Le Pas du Moine Rosé (Provence, France)
Château Gassier Cuvée 946 Rosé (Provence, France)
Dessert:
Tarte Tatin, berry and Monbazillac sorbet
Paul Jaboulet Aîné Muscat Le Chant des Griolles (Rhône Valley, France)
For an extra $29: Champagne Billecart-Salmon Brut Rosé
Puneet of Ponsonby: In the Magnificent Dining Room of the Park Hyatt’s Splendid Onemata Restaurant
Puneet of Ponsonby: In the Magnificent Dining Room of the Park Hyatt’s Splendid Onemata Restaurant
I am sitting in the magnificent dining room of the Park Hyatt Hotel’s splendid Onemata restaurant.
Article written for and originally published by Ponsonby News: http://www.ponsonbynews.co.nz/article-detail/show/3793/
The hotel has such an incredible location, resplendent on the north eastern corner of Wynyard Quarter.
Through Onemata’s large windows, the sun glints off the water in diamond shards and I observe the ever bustling activities of the harbour edge… boats, bikes, trams, some people scurrying, others simply sauntering.
All four of the restaurant’s hearth ovens are fired up. The ovens face regally into the restaurant. These are the secret to Onemata. The ovens are stone enclaves and heat the cavity to 360 degrees celsius — the magic temperature where the air and food dance with each other to create incredible caramelisations and textures, whilst retaining succulence and moisture and with minimum carbon or burn.
Chef Rob Hope-Ede is a Kiwi lad of North Shore extraction. He is as local as they come and creativity oozes out of him. A protege of chef maestro Simon Gault, Rob worked for 15 years under Simon’s stewardship at such Auckland institutions as Euro, Jervois Steak House and as head chef at Giraffe. In that time Michelin starred chefs from around the world would come to Auckland and collaborate with Rob in all manner of foodie experiences.
Rob acknowledges that the current evolution of New Zealand food has many influences and, in this manner, is still a young culture. He cites Māori, Polynesian, European, Asian — basically every world cuisine has a sprinkling of influence on current New Zealand kai, and his own creations reflect this also.
The hotel sommelier is Suraj GC. Suraj is passionate about wine, I can testify to that. Hailing from Nepal, he spent his early Kiwi years as head sommelier at Elephant Hill’s restaurant in Hawke’s Bay. Suraj and Rob dovetail well with each other — they both are creative, empathetic and into their crafts, and it makes for a tremendous experience for their guests. They are also new fathers, both with 15-month-old children.
I think it is not a coincidence then that their approach to their craft is maturing as the responsibility in their lives is also increasing.
Enhanced world views come from having worldly experiences. Worldly experiences are those in which we recognise that for all our individuality and uniqueness, the true strength of our species is derived from shared experiences and how these allow us to relate to each other. No person is an island.
Stag’s Leap Wine Cellars is one of the finest wineries on Earth and considered one of the First Growth estates of California.
The winery was founded in 1970 in the heart of Napa Valley by Warren Winiarski. In 1976, a curious artisan wine merchant based in Paris, Stephen Spurrier, was finding that Californian wines were showing remarkable brightness, length, balance and power. He set up a blind tasting and pitted the greatest French wine estates against hitherto unknown Californian wineries.
The 1973 Stag’s Leap S.L.V Cabernet sauvignon blew the field apart, leaving in its wake the likes of 1970 Chateau Mouton Rothshild and Haut-Brion to name just two. Barbara Ensrud of the Wall Street Journal wrote: “The 1976 Paris tasting, or Judgment of Paris as it became known, had a revolutionary effect, like a vinous shot heard round the world.”
In front of me now I have the 2018 Stag’s Leap Hands of Time cabernet blend. Wow, it’s drinking beautifully at this moment. Blue fruits, hints of cinnamon and light spice, plush, beautiful velvet tannins, blue/grey slate, power. Chef Rob chooses to pair this with handpicked and marbled scotch fillet from the South Island, brought from the hearth oven with a brandy pepper sauce and caramelised onion in chardonnay vinegar. And cue mic drop.
La Marée Food & Wine Evening
Join us this February at the Viaduct's La Marée Restaurant for a special five-course dinner evening, with meals prepared by celebrity chef Roy Giam and paired with five highly-acclaimed international wines, for the ultimate summer degustation experience.
Wines include: Domaine Testut Chablis (Burgundy, France), Francis Ford Coppola (California, USA), Easthope Family Winegrowers (Hawke's Bay, New Zelaand), Knappstein (Clare Valley, Australia) and Chambers Rutherglen (Victoria, Australia).
To reserve a seat or table contact your account manager or book directly via La Marée.
Stranger & Sons Pullman Takeover Month - Opening Kick-Off
For the month of February, Stranger & Sons will be hosting a bar takeover of the Pullman Hotel’s Tapestry Bar, where we will be mystifying your palette with a spirited range Gibsons & Oysters, perfectly matched by the Pullman Team.
Join us for the launch party on Friday 10th February at Auckland's Pullman Hotel where Jack Wharton (Brand Ambassador) will be mixing up some Gibsons variations, Oysters will be flowing and the tunes will be pumping from 3pm till 10pm. We hope to see you there sometime.
Stranger & Sons Pullman Takeover Month - Closing Kick-Ons
For the month of February, Stranger & Sons will be hosting a bar takeover of the Pullman Hotel’s Tapestry Bar, where we will be mystifying your palette with a spirited range Gibsons & Oysters, perfectly matched by the Pullman Team.
Join us for the closing night on Friday 24th February at Auckland's Pullman Hotel where Jack Wharton (Brand Ambassador) will be mixing up some Gibsons variations, Oysters will be flowing and the tunes will be pumping from 3pm till 10pm. We hope to see you there sometime.
Eat Drink Love Ponsonby: Sapphire Series Events
Eat Drink Love Ponsonby | Sapphire Series
Ponsonby's month-long restaurant festival
Rose Tinted Flowers & Bubbles
We learned how to create a showstopping tablescape for a dinner party with the art of formal and informal tables and flowers, alongside the tastiest Sartori Prosecco or Barefoot Pink Moscato cocktails to start the night. This event was all about learning the ultimate art of dinner party styling with cocktails on arrival, canapes and styling tips galore.
High Cheese Tasting
Starting the night off with a glass of Prosecco, we tried new and unique artisan cheeses with a bunch of like minded cheese lovers, matched to the organic whites and rich reds of northeast Italy’s leading name in fine wines, Sartori.
Worldwide Wine Discovery Tasting
We tasted our way around the world with a selection of our favourite wines from different corners of the globe, experiencing red, white, rosé and sparkling wines from France, Italy, Spain, Portugal, Germany, USA, Canada, Chile and Argentina.
To learn more about our upcoming and past events, head to our events page.
Les Merveilleux Producteurs: A Natural Wine-Matched Dinner
Last month we hosted an exclusive natural wine-matched dinner at Ponsonby’s daring restaurant, Orphans Kitchen. We enjoyed four divine courses alongside a selection of the finest natural, biodynamic and organic wines from our portfolio including a De Martino Viejas Tinajas Muscat, Denavolo Dinavolo Vino da Tavolo Orange Wine, La Stoppa Trebbiolo Rosso, and the star of the evening – the 2016 Domaine des Pothiers La Chapelle. The wines had a chance to shine alongside a goose rillette with warm baguette, beef rib roast, and assorted canapes and cheese, making the evening a sensory experience of the highest order that natural wine lovers did not want to miss.
Check out some of our favourite photos from the event below:
Vintage Billecart-Salmon Masterclass with Sebastien Papin
When we arrived at Neo Cafe & Eatery to finish the last touches for our Vintage Billecart-Salmon Champagne Masterclass, we knew instantly that we had made the right decision in choosing this venue for the occasion.
Heading up the escalator of Queen Street's Queen's Arcade, we were lead to the bright and spacious restaurant with all doors wide open to the terrace. We noticed the decor and ambience of elegance without being over powering or old fashioned - a perfect match to the Champagne we were about to taste.
Our account manager Matt Haussrer arrived with Sebastien Papin, Billecart-Salmon's Asia Pacific Ambassador, followed by the guests who were all very much looking forward to the extra special Champagne afternoon.
The diversity of guests, from private to representatives of restaurants, hotels and corporate created an incredible atmosphere.
When all the guests sat down, they were given the 200th Anniversary brochure, and we introduced Sebastien to them all. To the guests pleasure, our staff started filling up the glasses.
Sebastien began his presentation with the beautiful and well known Brut Rosé, followed by the aperitif style 2007 Extra Brut and then the NV Premier Cru Sous Bois.
After a short 5 minute break, whilst everybody talked about the Champagne we had just enjoyed, Sebastien carried on introducing the wine dedicated to the original winemaker and brother of Elisabeth Salmon: 2006 Cuvée Louis Blanc de Blancs.
He then introduced the "married couple" wines dedicated to Elisabeth Salmon and Nicolas Billecart, whose romance was the beginning of this Champagne house's story: 2002 Cuvèe Nicolas François along side 2006 Cuvèe Elisabeth Rosè.
The canapès thoughtfully created by Neo were superb and perfectly matched to each Champagne.
The order forms were given to each guest which allowed us to join them and relive the wonders of these wines.
The NV Premier Cru Sous Bois, the NV Blanc de Blancs and the Cuvèe Nicolas François were the top scorers and favourites of the delightful afternoon.