Pinot and Prosciutto
I was recently invited to the Cloudy Bay launch of Pinot May, with a ‘masterclass’ by local ‘platter artisan’ Kate Marinkovich. I like Kate’s style (think Tomboy), so was interested in what tips and advice she might have about styling the perfect platter.
Pinot May challenges chefs to craft a dish matched to one of their Pinots. Previously this has been a Pinot and Duck match, but this year they’ve switched it up to Pinot and Prosciutto, matched to either the 2015 Cloudy Bay Pinot or the 2015 Te Wahi Central Otago Pinot.
The Te Wahi grapes from Central Otago are the same grapes as those planted in Marlborough, transported by cold refrigeration immediately after picking to the Marlborough winery, and made using the same equipment and same hands as any other Cloudy Bay Pinot. And yet end up tasting quite different from the Marlborough brethren – a good example of the terroir impact.
We enjoyed a history lesson from Exec Chef Eric Lee of Foxglove about the history of dry-cured meats with some amusing snippets (being mostly monounsaturated fats, these pigs are often referred to as walking olive trees!) and some new facts (Prosciutto is latin for ‘sucking out’ moisture). I discovered a new favourite Jamón Ibérico from black Iberian pigs raised on the Iberian peninsula of Spain and Portugal.
So without being a spoiler for the class repeating on Wednesday 16 May at Foxglove (bookings here), I can say that you’ll craft and eat delicious platters, learn interesting information about both Pinot and Prosciutto, and be inspired to see what Foxglove, the Intercon and Grand Mercure put together as their Pinot matches this month.
Running throughout May.