An Evening of Sparkling Wine in Wellington

Hunter’s Winemaker Inus van der Westhuizen attended An Evening of Sparkling Wine at Wellington’s Logan Brown Restaurant during the summer.

Hosted by Méthode Marlborough, the five-course degustation dinner was put on to celebrate Marlborough’s méthode traditionelle wines, with two paired to each course.

Hunter’s MiruMiru™ Reserve 2013 was paired with the fifth course, a strawberry panna cotta, ginger
brioche, cream wafer and Billy Scott Strawberries. Hunter’s have been involved with Méthode
Marlborough since it began in 2013, Inus says. The organisation aims to educate consumers on how
Marlborough’s sparkling wines, made using traditional methods, differ from other sparkling styles.

It was the easiest decision we could have made based on the fact that we wanted to be involved with
likeminded people with an aim to communicate the quality and heritage of Marlborough’s traditional
method sparkling wine,” Inus says. 

Hunter’s focus is quality, not quantity and by producing sparkling wine in the traditional method we believe this is showcasing the true potential of what sparkling wine
should be.” 

Sparkling wine made in the traditional method, of a second fermentation in the bottle followed by an
intricate riddling and disgorging process, produces the finest and most persistent bead, as well as complex flavours, Inus says.

The sell-out dinner was the latest of many hosted by Méthode Marlborough as part of their endeavour to educate the public about the quality of Marlborough’s sparkling wines.

Hunter’s Winemaker Inus van der Westhuizen with Logan Brown Managing Director Steve Logan and Brett Newell of EuroVintage at An Evening of Sparkling Wine at Logan Brown.

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