Two extraordinary culinary series events ·

Two extraordinary culinary series events

Enjoy delicious food, fine wine and good company at two of The Rees Hotel Queenstown’s upcoming exclusive culinary wine events. Savour a quality array of wine from the historic and world-renowned Château d’Yquem and award-winning, Central Otago favourite Felton Road, paired with the sophisticated, flavourful fare from Executive Chef Ben Batterbury at True South Dining Room. Team this with an indulgent weekend away at The Rees Hotel Queenstown for an unparalleled combined experience of luxury, fine dining, extraordinary wine tastings and relaxation.

The Rees Hotel Presents: A Dinner with Château d’Yquem
Date: Friday 24th August, 2018
Time: 6:30pm welcome drinks, The Rees Hotel Queenstown
Cost: $NZ265.00 per person*: Courses, 6 Wines
*Please note tickets are extremely limited

As an aperitif – Champagne Taittinger
With the first course – Château ‘Y’ d’Yquem Sauternes 2017 (Sauvignon/Semillon)
With the second course – Château d’Yquem Sauternes 2016
With the main course – Château d’Yquem Sauternes 2011 and 2003
With the cheese course – Château d’Yquem Sauternes 1997

For bookings email:

The Rees Hotel’s Winemaker’s Culinary Series Dinner with Felton Road

Date: Friday 28th September, 2018
Time: 6:30pm welcome drink in Bordeau Wine Lounge; 7:00pm dinner in True South Dining Room
Cost: $NZ135.00 per person; 6 wines, 5 Courses – hosted by Mark Rose and Blair Walter – With the following wines:

2018 Riesling Bannockburn
2017 Chardonnay Bannockburn
2013 Chardonnay Block 2
2017 Pinot Noir Bannockburn
2014 Pinot Noir Cornish Point
2009 Pinot Noir Block 5

OR Lakeview Hotel Room package $NZ335.00 per person (min. 2 persons) includes:

A one-night stay in a Lakeview Hotel Room, 2 tickets to Felton Road dinner, cooked breakfast for 2 in True South Dining.
Additional bed and breakfast rates at $NZ355.00 per room, per night.

For bookings email: or visit Eventbrite

Chateau d’Yquem
Prolific novelist Frederic Dard once referred to Château d’Yquem as “the drink of the gods” and likened drinking it to listening to Mozart. The history of Château d’Yquem spans 400 years. Once belonging to the King of England during the Middle Ages, it was brought under French rule in 1453 and Jacques Sauvage was given feudal tenure over Yquem in 1593. The Sauvage family then patiently set about creating the château and vineyard and became full owners of Yquem in 1711, by which time they received noble status.

Since then Château d’Yquem has continuously made the history books. Thanks to the enterprising Emperor Meji, Yquem was one of the first Western brands to be introduced to Japan. In 1790, Thomas Jefferson ordered thirty dozen bottles of Yquem for George Washington and himself and in the 1980s, a French astronaut packed some small bottles of Yquem with him on a mission to outer space.

Château d’Yquem’s winegrowing environment in Sauternes combines a unique set of climatic and geological conditions to form a rare equilibrium which gives Yquem a rich tapestry of well-balanced, complex flavours that improve with age. Yquem’s taste stays on the palate for an exceptionally long time giving a rare, prolonged pleasure delicately described by the French as “il fait la queue du paon”, meaning ‘spread out like a peacock’s tail’.

Felton Road
Felton Road was founded in Bannockburn Central Otago in 1992 by Stewart Elms, who identified the region as being one of the warmest and most ideal sites for the growing and production of premium wine. Since 2002 the vineyards have been managed organically and biodynamically and were awarded full Demeter certification in 2010. The wineries are led by owner Nigel Greening and winemaker Blair Walter, whose extensive knowledge and great devotion to quality winemaking have helped earn Felton Road 9th place in The World’s Most Admired Wine Brands 2018 by Drinks International. The winery is best known for its prestigious Central Otago Pinot Noir – along with its Chardonnay and Riesling whites.

These wines will be served with a delicious selection of clean-on-the-palate dishes cooked by True South’s award-winning Executive Chef Ben Batterbury. True South’s seasonal produce is sourced from high-quality suppliers south of Christchurch, which assures freshness and quality control while reducing food miles and encouraging sustainable practices. Ben’s culinary style is known to embody a sense of excitement and adventure while remaining sophisticated and visually stunning. This has earned him numerous awards including, most recently, HM Magazine’s Award for Hotel Chef of the Year 2017 (Australia, New Zealand and the South Pacific).

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