Cloudy Bay Sauvignon Blanc 2008 'perfect with seafood'
Wine lovers seeking the perfect complement to seafood would do well to look at Cloudy Bay's 2008 offering, according to one journalist.
Writing in the Manila Bulletin, Gene Gonzalez described an evening at the Tagaytay hotel Country Suites, which began with Moet & Chandon Imperial Champagne with tapas before moving on to the main dinner.
Cloudy Bay Chardonnay 2008 was paired with a black truffle Parmentier, while Cloudy Bay Sauvignon Blanc 2008 filled the gap between the starter and main course - seared scallops and sea bass.
"There is a back quality of capsicum and green olive with a crisp natural acidity and a hint of key lime zest that gives it a beautiful affinity to seafood and fish," wrote the journalist, noting that the wine is considered by Robert Parker to be one of the world's finest Sauvignon Blancs.
New Zealand's government recently announced a NZ $1.2 million (£554,000) boost to promote the country's fine wines in the US.