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Villa Maria Bordeaux Tasting with NZSFW Level 4 Chefs

Villa Maria hosted a vertical tasting with winemaker Gianni Flego of Reserve Bordeaux Blends from Hawkes Bay dating back to 1996. Beef cheek croquette with onion compote and bacon sticks. 

This selection of wines represents the start of our top end Gimblett Gravels journey, from discovering the potential of the sites through to full confidence in the quality they can deliver.

* Villa Maria Reserve Merlot, 1996
* Villa Maria Reserve Merlot, Cabernet Sauvignon 1999
* Villa Maria Reserve Merlot, Cabernet Sauvignon 2000
* Villa Maria Reserve Cabernet Sauvignon, Merlot, 2002
* Villa Maria Reserve Cabernet Sauvignon, Merlot, 2004
* Villa Maria Gimblett Gravels Reserve Merlot, 2008
* Villa Maria Gimblett Gravels Reserve Cabernet Sauvignon, Merlot, 2010

Our Level 4 cookery students, under the guidance of Chef Finn prepared a gastronomic canape menu to show case the wines. Confit duck/pork spring roll, chutney and sour cabbage.

 

Chicken liver parfait with port gel - on brioche with petite salad with gizzard.

 

Sirloin of Beef on Porchini rösti. Blue cheese, on parmesan cracker, Rhubarb compote.

 

Venison tartar with quail egg and crisp onion.

 

Polenta with oyster mushroom & tapenade.

 

Filo of Raspberry parfait, meringue kisses. Villa Maria Reserve Noble Riesling 2011.

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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