Perfect matches at 'last supper'

Valli Vineyards owner Grant Taylor was one of 27 people who enjoyed a ''last supper'' at Millbrook Resort's Millhouse this month featuring his signature single-vineyard wines matched by dishes created by Millbrook Resort's executive chef, Andi Bozhiqi.

Mr Bozhiqi, who trained in London and travelled around Europe before moving to New Zealand with his family, said he worked hard to design a menu that showcased the ''most outstanding produce'', while matching the taste of Valli's wines.

The 2012 Valli Old Vine riesling was matched with blue cod cheek, chorizo, garlic, pumpkin, squid ink and rye, while the 2011 Valli Gibbston pinot noir was matched with Southland lamb back strap, quince, goat's cheese, parsnip and salsa verde and deemed the best match by Mr Taylor.

The third course, pork cheek with apple and pinot noir, fennel, ginger crumble and spiced jus was teamed with the 2011 Valli Bannockburn pinot noir.

A venison loin, mushroom and bacon ravioli, carrot, cress and plum matched with the 2006 Valli Gibbston pinot noir was Mr Bozhiqi's dish of the night.

He said the depth of the flavours ''perfectly matched the silky texture and spiced aromatic of the pinot''.

During the evening, Mr Taylor entertained his guests with stories and explained his philosophy when it came to winemaking.

''The job of the winemaker is to put the place into a bottle and a season into a bottle.

''For me, [the 2011 Valli Gibbston pinot noir] is Gibbston.''