THE WINE & FOOD

Culpeper and Nourish Group executive chef Gareth Stewart shares his thoughts on two of the evening’s dishes and their wine pairings.

ASPARAGUS ROLLS TRUFFLE, PANCETTA, SMOKY YOLK, BRIOCHE

Lindauer Vintage Series Limited Edition Brut Cuveé 2016

“I wanted to refine this Kiwi classic, ‘asparagus rolls’, and the caramel notes in the wine paired beautifully with the toasted brioche and smokiness of the egg yolk.”

ROTISSERIE CHICKEN ‘AUNTIES’ JERK SPICE’, GREEN SUCCOTASH, ‘RICE AND PEAS’

Lanson Black Label Brut Champagne NV.

“They say Champagne goes with anything, so why not my Aunties Jerk Spice? I did take out some of the chillies as Jerk can be fiery, and too spicy would have competed too much with the deliciousness of the Champagne.”