Cloudy Bay Pinot & Prosciutto

Master the art of pairing pinot with prosciutto throughout the month of May.

In keeping with previous must-try Cloudy Bay pop-ups, Pinot and Prosciutto are a match made in heaven.

Throughout the month of May, wine-lovers will be treated to a series of delicious offerings and masterclasses around the country.

Participating chefs have created a signature prosciutto dish designed to complement the Cloudy Bay Pinot 2015 or the Te Wahi Central Otago Pinot Noir 2015. To further bring Pinot and Prosciutto to life, Cloudy Bay has teamed up with Gusto in Auckland and Foxglove in Wellington to host a Pinot & Prosciutto Masterclass, under the guidance of Gusto's head chef Sean Connolly, alongside platter artisan Kate Marinkovich of Tomboy in Wellington.

“It’s exciting to work with internationally recognised winery Cloudy Bay on this year’s new pairing, I’ve curated a bespoke prosciutto platter that is designed to complement the Cloudy Bay Pinot Noir 2015 range, with the salty and sweet taste of the prosciutto a perfect match for the smoothness of Cloudy Bay’s Pinot Noir,” says head chef Sean Connolly.

With more than 20 renowned restaurants participating nationwide, Kiwis around the country will have the chance to enjoy the incredible food and wine match that never ceases to disappoint. With winter very nearly here, cosying up with a bottle of Cloudy Bay's beautifully smooth pinot has never looked better.

The full line-up of participating restaurants:

Auckland:

Harbourside Ocean Bar and Grill
Botswana Butchery Auckland
Grand Mercure
Hugo’s
Gerome
Headquarters
Pullman Hotel
Gusto
Vivace

Christchurch:

Bloody Mary’s
OGB
Universo
JDV
Fiddlesticks/ No.4

Queenstown:

Botswana Butchery
The Grille by Eichardt's
Eidchart's Bar
The Spire

Wellington:

Intercontinental
Grand Mercure
Foxglove

Havelock North:

Malo

Ruapehu District:

Chateau Tongarairo

Taupo:

The Hilton Lake Taupo

Dunedin:

Bacchus