BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Dhall & Nash Fine Wines - ECPv6.15.20//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Dhall & Nash Fine Wines X-ORIGINAL-URL:https://www.dnfinewine.co.nz X-WR-CALDESC:Events for Dhall & Nash Fine Wines REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:Pacific/Auckland BEGIN:STANDARD TZOFFSETFROM:+1300 TZOFFSETTO:+1200 TZNAME:NZST DTSTART:20220402T140000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+1200 TZOFFSETTO:+1300 TZNAME:NZDT DTSTART:20220924T140000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+1300 TZOFFSETTO:+1200 TZNAME:NZST DTSTART:20230401T140000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+1200 TZOFFSETTO:+1300 TZNAME:NZDT DTSTART:20230923T140000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+1300 TZOFFSETTO:+1200 TZNAME:NZST DTSTART:20240406T140000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+1200 TZOFFSETTO:+1300 TZNAME:NZDT DTSTART:20240928T140000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+1300 TZOFFSETTO:+1200 TZNAME:NZST DTSTART:20250405T140000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+1200 TZOFFSETTO:+1300 TZNAME:NZDT DTSTART:20250927T140000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+1300 TZOFFSETTO:+1200 TZNAME:NZST DTSTART:20260404T140000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+1200 TZOFFSETTO:+1300 TZNAME:NZDT DTSTART:20260926T140000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+1300 TZOFFSETTO:+1200 TZNAME:NZST DTSTART:20270403T140000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+1200 TZOFFSETTO:+1300 TZNAME:NZDT DTSTART:20270925T140000 END:DAYLIGHT END:VTIMEZONE BEGIN:VTIMEZONE TZID:Pacific/Fiji BEGIN:STANDARD TZOFFSETFROM:+1200 TZOFFSETTO:+1200 TZNAME:+12 DTSTART:20240101T000000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20260415T180000 DTEND;TZID=Pacific/Auckland:20260415T203000 DTSTAMP:20260429T120709 CREATED:20260402T015441Z LAST-MODIFIED:20260402T020049Z UID:99583-1776276000-1776285000@www.dnfinewine.co.nz SUMMARY:Perfect Pairs: A Journey Through Wines of the World DESCRIPTION:A Wine & Food Pairing Night at Cuba St Tavern\nJoin us at Cuba St Tavern for Perfect Pairs – a special evening celebrating great wine\, good food and the people around the table. \nFor one night only\, we’ll be pouring five standout wines from around the world\, each paired with a dish designed by the Cuba St Tavern kitchen to bring out the best in every glass. \nGuiding the evening is our own Brandon Nash\, who will introduce each wine throughout the night and share a little about the regions\, producers and stories behind the pours. \nFrom English sparkling to Central Otago Pinot Noir\, this lineup takes guests across some of the world’s most exciting wine regions – all enjoyed in the relaxed\, social atmosphere of the Tavern. \nExpect a night of great wine\, thoughtful plates and good company in the heart of Cuba Street. \n  \nWines Featured\nEngland – Digby Fine English Brut\nAustria – Laurenz V Grüner Veltliner\nUSA – Duckhorn Chardonnay (Napa Valley)\nNew Zealand – Calvert Pinot Noir (Central Otago)\nItaly – Recioto della Valpolicella (Veneto) \nCuba St Tavern\nWednesday 15 April 2026 | 6PM\nFive wines paired with five dishes \nTickets\n$165 per person\n$145 per person – Club Member Special\n(If you’re on the Cuba St Tavern mailing list you’ll find the code in your inbox. Otherwise\, email them to join) \nSeats are limited. URL:https://www.dnfinewine.co.nz/event/perfect-pairs-a-journey-through-wines-of-the-world/ LOCATION:Cuba St Tavern\, 170-172 Cuba Street\, Wellington\, New Zealand CATEGORIES:Tasting,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/486693056_10170818793135257_7649310144962296181_n.jpg ORGANIZER;CN="Brandon Nash":MAILTO:brandon@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20260413T183000 DTEND;TZID=Pacific/Auckland:20260413T183000 DTSTAMP:20260429T120709 CREATED:20260226T204413Z LAST-MODIFIED:20260325T025617Z UID:99359-1776105000-1776105000@www.dnfinewine.co.nz SUMMARY:MAGNUM CLUB with Bossi and Ornellaia DESCRIPTION:Tenuta dell’Ornellaia from Tuscany is responsible for several of the greatest red wines on Earth today\, so together with very special overseas guest Patrick Lachapèle\, General Manager of the winery\, we are featuring a fine and rare wine showcasing these wines for just one exclusive MAGNUM CLUB evening \n\nMenu\nOn Arrival: Ornellaia Le Volte Toscana IGT Rosso 2023 Aperitivo Tagliere Meats\, Cheese\, foccacia\nAntipasti First Course: Champagne Billecart-Salmon Cuveé Elisabeth Salmon Brut Rosé 2009 Olive Fritte Fried olives stuffed with ricotta Baccala Mantecato con Gnocchi Fritti Whipped salted cod\, fried bread Gamberi All’Aglio Prawn\, chilli\, lemon\, scampi stock\, grilled foccacia Caprese Alla Bossi Burrata\, tomatoes\, basil\nPasta Second Course: Ornellaia Le Serre Nuove DOC Bolgheri 2022 Fettuccine Alla Ruota Fettucine tossed in our parmigiano reggiano wheel Pappardelle al Cinghiale Wild boar ragu\, parmesan Bossi Lasagne Pork and beef lasagne steeped with chefs special sauce\nCarne Third Course: Ornellaia DOC Bolgheri 2018 Ossobuco di Cervo Venison Risotto Brasato di Agnello Slow cooked Lamb shoulder Bistecca Fiorentina T-bone steak Contorni Truffle mash\, Rocket salad\nExclusive Unveiling: Ornellaia DOC Bolgheri 2023Tenuta Luce IGT Toscana 2023\nDark Chocolate Dessert: Hine Antique XO Grande Champagne Cognac Bacio di Bossi Dark chocolate and hazelnut semifreddo\n\n  URL:https://www.dnfinewine.co.nz/event/magnum-club-at-bossi/ LOCATION:Bossi\, 10 Commerce Street\, Auckland\, Auckland\, 1010\, New Zealand CATEGORIES:Degustation,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/eventImage-MagnumClub-at-Bossi.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20260407T143000 DTEND;TZID=Pacific/Auckland:20260407T163000 DTSTAMP:20260429T120709 CREATED:20260319T020413Z LAST-MODIFIED:20260319T023827Z UID:99543-1775572200-1775579400@www.dnfinewine.co.nz SUMMARY:Trade Master Class - The Finest Selection DESCRIPTION:Join us at the Novotel in Rotorua for the ultimate trade masterclass spanning across all the sections of your wine list\, from Champagne\, through our newest European wines and into the fortified and non-alcoholic offerings. Hosted by Puneet Dhall\, he will be taking you through the following; \nTasting:\n\nChampagne – Billecart-Salmon\nCognac – Hine\nSherry – Fernando de Castilla\nGruner Veltliner – Laurenz V\nZaccagnini Abruzzo Wines\nEnzo Bartoli Piedmont Wines\nOravida Artesian Water\nPentire Botanical Spirits\n\n  \nThis is a free event to the trade and spaces are strictly limited URL:https://www.dnfinewine.co.nz/event/trade-master-class-the-finest-selection/ LOCATION:Novotel Rotorua\, 1115/1093 Tutanekai Street\, Rotorua\, 3010\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/IMG_6147-1.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20260328T180000 DTEND;TZID=Pacific/Auckland:20260328T210000 DTSTAMP:20260429T120709 CREATED:20260222T210158Z LAST-MODIFIED:20260222T211332Z UID:99302-1774720800-1774731600@www.dnfinewine.co.nz SUMMARY:Toast & Oak Presents 'Plates & Prestige' Billecart-Salmon Dinner DESCRIPTION:Join us at Toast & Oak for an intimate multi-course chef’s menu paired with Billecart-Salmon’s most celebrated cuvees. \nOn Saturday\, 28 March\, Toast & Oak proudly presents an exceptional Champagne pairing dinner in collaboration with Champagne Billecart-Salmon — one of France’s most historic and revered Champagne houses\, established in 1818. This exclusive evening has been carefully designed as a refined and immersive dining experience\, celebrating craftsmanship\, precision\, and the art of pairing. \nTHE EXPERIENCE\nSix remarkable Champagnes\nA curated selection showcasing the elegance and finesse that define Billecart-Salmon\, including the rare and prestigious Cuvée Saint-Hilaire 2006\, a pure and powerful expression of the House’s expertise\, as well as the Billecart-Salmon Cuvée Louis Salmon Brut Blanc de Blancs 2009. An exceptional Grand Cru Chardonnay\, defined by its precision\, mineral tension\, and remarkable depth. \nFive-course degustation menu\nThoughtfully curated by our Culinary Director\, Pier Italiano\, highlighting refined seasonal flavours and exceptional ingredients\, including the use of caviar\, kina\, king crab\, and other exciting premium produce. \nPerfected pairings\nEach dish and Champagne pairing meticulously crafted by Executive Chef & Wine Director\, Giulio Barducci\, ensuring seamless harmony between cuisine and cuvée. Guests will also enjoy insights throughout the evening from Billecart-Salmon’s Brand Ambassador\, who will share the heritage\, philosophy\, and craftsmanship behind each Champagne poured. \n  \nWith limited seating available\, this promises to be one of Queenstown’s most elegant and sought-after dining events of the season. \nReservations are essential. URL:https://www.dnfinewine.co.nz/event/toast-oak-presents-plates-prestige-billecart-salmon-dinner/ LOCATION:Toast & Oak\, 15 Shotover Street\, Queenstown\, Otago\, 9300\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/640409647_17988578123938487_4066949313197208689_n.jpg ORGANIZER;CN="Matt King":MAILTO:mking@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20260220T183000 DTEND;TZID=Pacific/Auckland:20260220T183000 DTSTAMP:20260429T120709 CREATED:20260127T031223Z LAST-MODIFIED:20260130T020135Z UID:98700-1771612200-1771612200@www.dnfinewine.co.nz SUMMARY:MAGNUM CLUB with Arjen Pen & Château Branas DESCRIPTION:Great Wines Need Great Food\, Great Chefs\, Great Venues \nMagnum Club is a members-only exclusive club aimed at bringing you unique and memorable experiences centered around great wine. \nA truly fine and rare evening at The French Cafe\, hosted by Puneet Dhall with very special guest\, Arjen Pen owner of Chateau Branas and Chateau Marpaout. \nWe are very excited to introduce Arjen’s super premium wine: the 2022 Marpaout. 100% Merlot\, from the left bank of Bordeaux\, claimed by wine critics to rival the great Pétrus and Masseto! All paired with the best dishes\, in a specially prepared degustation. \nOnly 10 seats available! \nA super exclusive MAGNUM CLUB price of just $295 per person. This is for serious buyers only (real ticket value of $800 per seat). Early reservation essential. \nTasting Line-up:\n\n09 Billecart Cuvée Elisabeth Salmon Brut Rosé 1.5L ($595.00)\n18 Château Branas Grand Poujeaux AOC Moulis-en-Médoc ($85.90)\n16 Château Branas Grand Poujeaux AOC Moulis-en-Médoc ($92.51)\n22 Château Branas Grand Poujeaux Marpaout ($2\,450.00) URL:https://www.dnfinewine.co.nz/event/magnum-club-with-chateau-branas/ LOCATION:The French Cafe\, 210 Symonds Street\, Auckland\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/eventImage-MagnumClub-ChateauBranas.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20260131T170000 DTEND;TZID=Pacific/Auckland:20260131T220000 DTSTAMP:20260429T120709 CREATED:20260114T014943Z LAST-MODIFIED:20260114T020423Z UID:98528-1769878800-1769896800@www.dnfinewine.co.nz SUMMARY:Hermit Ram x The Gatherings – Puffin Takeover DESCRIPTION:Puffin Wine Bar hands the keys over for one night only to two of the most exciting names in wine and food. \nHermit Ram will be taking over the bar\, pouring a curated lineup of their characterful\, site-driven wines including current releases\, a new launch\, and a few special bottles pulled from the cellar. Expect wines with personality\, texture\, and a strong sense of place. \nIn the kitchen\, The Gatherings will be serving thoughtful\, seasonal food designed to pair seamlessly with the wines. Simple\, generous plates\, bold flavours\, and the kind of cooking that’s made to be shared over a glass (or three). \nNo formalities\, no fuss\, just great wine\, great food\, and a buzzing Puffin atmosphere. Come early\, stay late\, and settle in for a night that celebrates collaboration\, craft\, and good times. \n  \n\n\n\n\n\nAbout Hermit Ram\n“It all began in 2002 when I stumbled across an etching of a large gnarly looking ram standing in a field during my travels. He was defiant\, a little sauvage\, had an old world charm and was very New Zealand. I bought him\, had him framed and hung him up in my lounge…” \n10 years after finding his gnarly ram etching\, winemaker Theo Coles met Gareth Renowden\, the owner of the Limestone Hills vineyard in the Waipara Gorge. Gareth’s vineyard ticked all the boxes of what Theo looked for in an interesting site\, being close planted\, naturally farmed and small. \n“I made the first vintage of Pinot Noir in 2012\, all naturally\, no additions and matured in neutral oak hogsheads. As the wine progressed through maturation it got better and better\, and revealed its true vineyard character to me. It had an exciting mix of savoury fruit aromatics and salivating salty acidity. I had to bottle it. \nI was sitting on my couch contemplating how I’d present the wine in bottle and I looked up. There staring me in the face was the framed etching of the Ram. It all made sense.” \nSo ‘The Hermit Ram’ came into being. He summed up the ethos of working with tiny sites and ancient techniques applied to New Zealand flavours\, that Theo really wanted to pursue. \nToday\, the range of wines has expanded. In general the fruit comes from tiny vineyards throughout the Canterbury region of New Zealand. Every wine has it’s own story to tell. The vines are naturally farmed and the wines made with the minimal amount of additions. Old techniques are employed. They are wines of depth\, complexity\, individuality and most importantly drinkability.” \n\n\nAbout The Gatherings\nLed by Chef Alex Davies\, The Gatherings translates place onto the plate. \n​The restaurant’s philosophy centres on respect — for the growers\, producers\, hunters\, and fishers who shape the ingredients\, and for the shared act of dining itself. \n​Guided by the seasons\, the menu reflects Aotearoa through a focus on organic vegetables\, wild meats\, and sustainably sourced New Zealand kaimoana.​ \n\n\nAbout Puffin Wine Bar\nLocally owned and operated in Wellington\, Puffin is a wine bar with a focus on organic and minimal intervention wines. And some food. Small plates\, charcuterie\, cheese. All the salty\, tasty\, umami\, acid driven deliciousness you could want. \n“It’s important to be open-minded here and in life generally – Our aim is everyone’s enjoyment\, all the time.” \n\n  \n  URL:https://www.dnfinewine.co.nz/event/hermit-ram-x-the-gatherings-puffin-takeover/ LOCATION:Puffin\, 60 Ghuznee Street\, Wellington\, Wellington\, 6011\, New Zealand CATEGORIES:Tasting,Dinner,Social ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/hermitram@gatheringstile.jpg ORGANIZER;CN="Brandon Nash":MAILTO:brandon@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20251218T180000 DTEND;TZID=Pacific/Auckland:20251218T203000 DTSTAMP:20260429T120709 CREATED:20251204T234318Z LAST-MODIFIED:20251205T000255Z UID:98450-1766080800-1766089800@www.dnfinewine.co.nz SUMMARY:Nosh Festive Wine Matched Dinner DESCRIPTION:Join Nosh and Dhall & Nash for a truly festive feast \nNosh in collaboration with Dhall & Nash are excited to bring you this special event. \nThree courses from the team at Nosh Cambridge\, expertly paired with both international wines and some more local gems for the ultimate culinary experience. \n  \n\nMenu\n\nSTARTERS: \n\n\nCrispy Beetroot Balls [V]\nCrumbed beetroot stuffed with herbed goat cheese\, served with tzatziki yoghurt\n \nWith: 2023 Zephyr Sauvignon Blanc: The bright acidity cuts through the richness of the crumbed goat cheese and fried coating\, keeping the palate clean. Its herbaceous notes reflect the fresh herbs in the stuffing and tzatziki\, creating a well paired flavour connection. Meanwhile\, crisp citrus and tropical fruit complement the earthy sweetness of the beetroot. \nOR \nHerbed Chicken Roulade\nHerb-stuffed chicken wrapped in bacon\, served with red sauce\n \nWith: 2024 Mascota Vineyards Chardonnay: The 2024 Mascota Vineyards Chardonnay works well with Herbed Chicken Roulade because its rich\, buttery texture complements the creamy\, savour flavours of the bacon-wrapped chicken. Its balanced acidity refreshes the palate against the mild red sauce\, keeping each bite lively and well-rounded. \nOR \nSeared Sesame Tuna [GF][SF]\nPan-seared tuna coated in sesame seeds\, served with guacamole and mango pineapple salsa\n \nWith: 2023 Zephyr Sauvignon Blanc: The punchy citrus and tropical fruit notes complement the sweet and tangy mango–pineapple salsa. Its fresh\, vibrant acidity cuts through the richness of the tuna and guacamole. Additionally\, the wine’s herbaceous and crisp character works with the nutty sesame crust\, balancing the dish’s textures and flavours.\n\n\n\nMAINS: \nPaneer Masala Lababdar [GF][N]\nIndian cottage cheese in a creamy tomato-cashew sauce\, delicately spiced\, with steamed rice\n \n\n\nWith: 2020 Johner Estate Gladstone Pinot Noir: Invitingly fragrant and generous\, it offers ripe cherry and plum\, hints of liquorice and dark chocolate\, and supple tannins. A Pinot Noir would pair well because its soft tannins won’t clash with the creamy tomato–cashew sauce\, while its bright red fruit and fresh acidity balance the dish’s richness. Subtle earthy and spice notes compliment the gentle Indian spices\, enhancing the flavours without overpowering them. \n\nOR \nClassic Sirloin Steak (250g) [GF]\nTender sirloin\, flame-seared and served with roasted root vegetables and crispy fries \nWith: 2020 Johner Estate Gladstone Pinot Noir: Pinot Noir is a versatile and refined pairing for sirloin steak. Its earthy characters help compliment the steak. The wine’s moderate tannins are smooth enough not to overpower the steak\, yet structured enough to complement its flame-seared flavour. Subtle earthy spice in the Pinot Noir enhances the roasted vegetables and adds depth to the overall pairing.\nOR \nHeritage Butter Chicken [GF][N]\nTandoori chicken simmered in a rich\, buttery tomato gravy with aromatic spices\, served with steamed rice\n \nWith: 2023 Sartori Marani Bianco Veronese IGT: A beautiful golden colour and aromas of yellow and exotic fruits with a touch of honey\, complements the rich\, creamy butter chicken sauce. Its balanced\, palate enhances the savoury flavours without overwhelming the chicken. The wine’s bright fruitiness and subtle sweetness create a refreshing contrast that lifts and balances the entire dish. \nOR \nFish of the Day [GF]\nChef-selected catch\, pan-fried to golden crisp\, served with seasonal vegetables and house-made purée\n \nWith: 2023 Sartori Marani Bianco Veronese IGT: With its beautiful golden colour and aromas of yellow and exotic fruits with a touch of honey\, this wine pairs wonderfully with the Fish of the Day. Its balanced palate complements the delicate flavour of the pan-fried fish\nwhile enhancing the natural sweetness of the seasonal vegetables. The wine’s bright fruitiness and subtle sweetness create a refreshing contrast to the crisp\, golden finish of the fish\, bringing lift to the entire dish without overwhelming its gentle flavours. \n\n\nDESSERT: \nMughlai Shahi Slice [N]\nA royal dessert of golden crispy bread in saffron rabri\, topped with assorted nuts\n \n\n\nWith: 2022 Folium Late Harvest Sauvignon Blanc: The wine’s citrusy acidity cuts through the creamy\, heavy texture of the rabri\, refreshing the palate after each bite. Fruity notes like apricot\, pineapple\, and peach in the wine mirror the sweet\, fragrant\, and floral saffron flavours in the dessert\, creating an intriguing combination. The wine’s crispness contrasts with the richness of the dessert\, preventing it from feeling too heavy\, while its medium sweetness complements the dessert without feeling out of place. \n\n\n\n\n\nAbout Nosh\nWhere Tradition Meets Innovation \n“At Nosh\, we celebrate global flavours with a comforting\, modern twist. \nOur menu brings together timeless favourites and international inspirations — from rich\, hearty soups and vibrant salads to tender clay oven skewers\, hand-rolled meatballs\, and perfectly grilled steaks. \nEvery dish is crafted with quality ingredients\, bold flavours\, and a touch of creativity\, designed to make every meal memorable. \nLocated in the heart of Cambridge\, Nosh is where good food\, great company\, and world-class flavours meet. \nWhether you’re sharing oysters and cocktails with friends or settling in for a hearty main\, we invite you to relax\, savour\, and enjoy. \nWelcome to Nosh. Where global cuisine meets local passion.” \n\n  URL:https://www.dnfinewine.co.nz/event/nosh-festive-dinner/ LOCATION:Nosh\, 103 Swayne Road\, Cambridge\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/NoshDinnerEventImage-1.jpg ORGANIZER;CN="Ethan Dawes":MAILTO:ethan@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20251212T180000 DTEND;TZID=Pacific/Auckland:20251212T180000 DTSTAMP:20260429T120709 CREATED:20250807T041839Z LAST-MODIFIED:20250807T041839Z UID:97610-1765562400-1765562400@www.dnfinewine.co.nz SUMMARY:The Rees Hotel: Billecart and Bordeaux Evening DESCRIPTION:Join us for a memorable evening at The Rees Hotel\, hosted by Puneet Dhall\, as we explore the elegance of Champagne Billecart-Salmon and the timeless allure of Bordeaux. \n\nTasting Line-up:\nBillecart-Salmon Brut Reserve NV\nBillecart-Salmon Blanc de Blancs NV\nBillecart-Salmon Brut Rose NV\nChâteau Pédesclaux Fleur de Pédesclaux AOC Pauillac 2020\nChateau d’Arche Grand Cru Classe 1855 AOC Sauternes (375ml) 2017 URL:https://www.dnfinewine.co.nz/event/the-rees-hotel-billecart-and-bordeaux-evening/ LOCATION:The Rees Hotel\, 377 Frankton Road\, Queenstown\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/ecf7e99c-f1e9-4f0a-b256-c9fbace10b69.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20251111T183000 DTEND;TZID=Pacific/Auckland:20251111T213000 DTSTAMP:20260429T120709 CREATED:20251031T002204Z LAST-MODIFIED:20251031T004804Z UID:98246-1762885800-1762896600@www.dnfinewine.co.nz SUMMARY:VINE\, SEA\, SMOKE - a Sicilian wine dinner by Spiga & Dhall & Nash DESCRIPTION:Join us for a memorable evening at Spiga with menu inspired by Sicily’s volcanic soul — where sea and smoke meet in perfect harmony. \nEach dish is paired with the uncompromising purity of Frank Cornelissen\, a visionary of Mount Etna whose wines express nature in its rawest form. \nTasting Line-up:\n\nFrank Cornelissen Susucaru Rosato 2022\nWith: Sarde “Beccafico” Sardines\, raisins\, orange zest & aromatic bread \nFrank Cornelissen Munjebel Bianco 2020\nWith: Swordfish “Sando”\, Sicilian pesto & aubergine \nFrank Cornelissen Munjebel Rosso 2021 and\nFrank Cornelissen Munjebel “MC” Monte Colla Rosso 2019\nWith Paccheri “Pastificio Mancini”\, tuna tartare & seafood sauce \nFrank Cornelissen ‘Magma’ 2020\nWith Lamb loin\, black pudding\, red currants\, panelle & jus \nLimoncello\nWith Almond treats & candied oranges\n\n\nFrank Cornelissen\nFew winemakers have redefined a landscape like Frank Cornelissen has on Mount Etna. Once a Belgian wine trader\, he saw in Sicily’s brooding volcano not danger\, but possibility — a place where vines could speak for themselves\, free from dogma or interference. \nCornelissen’s vineyards cling to Etna’s black\, mineral-rich slopes\, where bush-trained alberello vines yield meagre yet intensely expressive fruit. Each bunch is meticulously trimmed by hand\, the sacrifice of quantity for clarity. His approach rejects every orthodoxy — no chemicals\, no biodynamics\, no oak — just nature left to its own rhythm. \nFermentation and ageing unfold in inert epoxy-lined vessels\, chosen to eliminate even the whisper of external flavour. The result is wine stripped bare of artifice\, charged with volcanic tension and uncompromising precision. In a world obsessed with intervention\, Cornelissen offers something radical: purity\, unfiltered. \nIf you’d like to learn more\, we’ve blogged extensively about this humble icon before\, which you can read here: \n\nMay 2024: New Vintage\, New Hotness\nOct 2023: New Year\, New Frank\nMay 2023: Red Hot ‘n’ Smokin’\nMay 2020: Too HOT to Handle\n\n  \nSpiga\nSPIGA; Italian [Feminine Noun]\nEar of wheat\, Botanical.\nThe part of the cereal which contains the seed. \n“Small restaurant that delivers big feelings. Tucked in Remuera’s fantastic 1050 precinct\, Spiga is a hidden trattoria that delivers Italian authenticity with handcrafted flair. Nestled down a quiet laneway in Remuera\, this intimate space offers house-made pasta\, Roman-style pizza\, and seasonal antipasti using regional ingredients. \nThe design is rustic-chic\, with exposed brick\, timber accents\, and a softly glowing open kitchen. A concise Italian wine list complements the menu\, while the relaxed service and multi-course sharing approach feel like home without the nosy aunt. Spiga is where casual elegance and honest cooking intersect beautifully.” \n\nDenizen Dining Guide URL:https://www.dnfinewine.co.nz/event/vine-sea-smoke-a-sicilain-wine-dinner-by-spiga-dhall-nash/ LOCATION:Spiga\, SHOP 1/E/415 Remuera Road\, Remuera\, Auckland\, 1050\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/headerIMG_FrankCornelissen-2020.jpg ORGANIZER;CN="Ethan Dawes":MAILTO:ethan@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20251024T183000 DTEND;TZID=Pacific/Auckland:20251024T183000 DTSTAMP:20260429T120709 CREATED:20251014T011900Z LAST-MODIFIED:20251019T202037Z UID:98110-1761330600-1761330600@www.dnfinewine.co.nz SUMMARY:MAGNUM CLUB: Billecart Salmon Dinner with Sebastien Papin DESCRIPTION:Join us at Auckland’s Bistro Saine\, for an exclusive La Carte with Billecart by the glass\, hosted by Sebastien Papin of Maison Billecart-Salmon and Puneet Dhall. \nExplore the evolution of this exceptional Grand Marque Champagne house\, with tastings of their Le Réserve\, Le Rosé\, and Brut Nature\, and taste for yourself what earned the 2008 Nicolas François Billecart it’s perfect 100 point score. \n(further details and pricing to come) URL:https://www.dnfinewine.co.nz/event/magnum-club-billecart-salmon-dinner-with-sebastien-papin/ LOCATION:Bistro Saine\, Level 1\, 51 Albert Street\, Auckland Central\, Auckland\, 1010\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/eventImage-MagnumClubAtBistroSaine.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Fiji:20251022T183000 DTEND;TZID=Pacific/Fiji:20251022T213000 DTSTAMP:20260429T120709 CREATED:20251008T235933Z LAST-MODIFIED:20251009T020918Z UID:98082-1761157800-1761168600@www.dnfinewine.co.nz SUMMARY:Billecart-Salmon at VOMO Fiji DESCRIPTION:Champagne Billecart-Salmon at VOMO Fiji\n A truly magical experience\, enjoying Billecart-Salmon champagnes at the exclusive VOMO Island Resort with a specially curated menu designed to highlight both the unique location and the premium champagnes. \n  \n  \n\n\nCourse 1 Billecart-Salmon\, Brut Reserve NV\nFresh Pacific Oyster with green apple infused chardonnay vinegar\, nama (sea grapes) and salmon caviar\, dill leaves \nPrep notes: add mirin into the vinegar. \nWine Note: A refined Champagne blending Pinot Noir\, Chardonnay\, and Pinot Meunier. Crisp green apple\, pear\, citrus zest\, and gentle brioche notes. Fine mousse with refreshing minerality. \nPairing Analysis: The oyster’s salinity and sea grapes mirror the wine’s mineral core\, while green apple vinegar and mirin align with its orchard fruit acidity. The caviar adds subtle umami that deepens texture without heaviness\, creating a pure\, elegant start. \n \n\n\nCourse 2 Billecart-Salmon\, Brut Rosé NV\nSeared Duck Breast\, served warm with rocket lettuce\, raspberry vinaigrette\, vanilla macerated citrus salad \nPrep notes: balsamic berry reduction to sear the duck\, balance vinaigrette – not too acidic orsweet. \nWine Note: Elegant and expressive\, showing strawberry\, raspberry\, citrus zest\, and rose petal with a silky mousse and dry finish. \nPairing Analysis: The duck’s richness harmonizes with the Rosé’s Pinot Noir depth\, while raspberry vinaigrette enhances red fruit tones. Vanilla citrus bridges to the Champagne’s floral notes\, creating a balanced\, romantic mid-course that feels both fresh and indulgent. \n \n\n\nCourse 3 Billecart-Salmon\, Blanc de Blancs NV\n½ lobster tail with beurre blanc\, crispy potato rosti\, toasted sliced almonds\, fresh seaweed salad with sesame dressing \nPrep notes: subtle sesame tones. Use mirin and rice vinegar\, fresh lemon zest and chive garnish \nWine Note: 100% Grand Cru Chardonnay\, pure and mineral with notes of lemon zest\, white flowers\, chalk\, and almond. Taut acidity and creamy texture. \nPairing Analysis: Lobster and beurre blanc pair seamlessly with the wine’s citrus and mineral precision. Almonds reflect autolytic depth\, while the seaweed and sesame provide subtle salinity. A refined\, coastal composition that highlights Chardonnay purity. \n \n\n\nCourse 4 Billecart-Salmon\, Cuvée Nicolas François 2008\nPan fried veal tenderloin with miso & lobster bisque glaze\, buttered leeks fried oyster mushrooms and cauliflower & truffle puree \nPrep notes: miso lobster bisque glaze – use champagne instead of brandy\, white miso paste\, keep it subtle and light. Cauliflower puree – mix with potato to thicken and add volume\, more like a mash\, lite on the truffle. \nWine Note: A powerful vintage blend of Pinot Noir and Chardonnay. Notes of quince\, apricot\, toasted almond\, honey biscuit\, and candied citrus\, with exceptional length and minerality. \nPairing Analysis: The miso lobster glaze adds umami that aligns with the Champagne’s nutty depth. Veal’s delicacy complements its structure\, while cauliflower and truffle provide earthy resonance. Champagne’s acidity refreshes between bites\, making this the most opulent and texturally complete course. \n \n\n\nCourse 5 Billecart-Salmon\, Cuvée Elisabeth Salmon 2009\nRhubarb & strawberry crumble\, served warm with lemon & ginger ice cream\, toasted pistachios \nPrep notes: crumble filling to have cloves and vanilla flavours\, crumble topping to have whole rolled oats for texture. Lemon & ginger i/c – subtle ginger\, add thyme for earthy interest. \nWine Note: A complex vintage rosé showing wild strawberry\, blood orange\, candied citrus\, and almond biscuit. Dry\, structured\, and gracefully aromatic. \nPairing Analysis: The crumble’s red fruit and spice echo the Rosé’s profile\, while lemon and thyme ice cream heighten freshness and minerality. Pistachio warmth reflects the wine’s nutty finish\, closing the dinner with elegance and comforting vibrancy. URL:https://www.dnfinewine.co.nz/event/billecart-salmon-vomo-fiji/ LOCATION:VOMO\, Beachfront\, Vomo Island\, Fiji CATEGORIES:Tasting,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/PHOTO-2025-06-03-13-16-27.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20250822T190000 DTEND;TZID=Pacific/Auckland:20250822T220000 DTSTAMP:20260429T120709 CREATED:20250617T022731Z LAST-MODIFIED:20250730T233041Z UID:97066-1755889200-1755900000@www.dnfinewine.co.nz SUMMARY:Magnum Club #2: Hotel Indigo Penthouse DESCRIPTION:Great Wines Need Great Food\, Great Chefs\, Great Venues \nMagnum Club is a members-only exclusive club aimed at bringing you unique and memorable experiences centered around great wine. \nJoin us for this second edition of the Magnum Club\, an intimate evening of fine wine\, exceptional cuisine\, and memorable company\, in the spectacular private residence penthouse of Hotel Indigo. \nAcclaimed Chef Yutak Sun of Bistro Saine will be providing a bespoke gastronomic menu\, crafted to complement an extraordinary lineup of wines\, where I will be focusing on Bordeaux\, with one of Pomerol’s most revered labels\, the 2008 Château Lafleur-Pétrus\, as the star of the show. \nThe food menu will be $150 per person and payable to Hotel Indigo\, on the night. The wines will be offered by the glass. You may select your wines according to the food pairings or as you wish\, and will be charged by D&N following the event from your tally card. You are welcome to bring guests. Your guests will receive their own individual tally card/s. \nThe event is limited to 18 people only \n  \n\n\n\nWine\nBottle\nSmall Glass\n(50ml)\nYum Yum Glass\n(150ml)\n\n\nBillecart-Salmon Brut Reserve NV\n$125.00\n\n$25.00\n\n\nBillecart-Salmon Cuvée Louis Salmon Brut Blanc de Blancs 2009\n$300.00\n\n$60.00\n\n\nChâteau Brane-Cantenac Blanc Margaux 2020\n$125.00\n\n$25.00\n\n\nChâteau Quinault l’Enclos Grand Cru Classé 2014\n$125.00\n\n$25.00\n\n\nChâteau La Fleur Petrus 2008 (1.5L Magnum)\n$995.00\n$35.00\n$95.00\n\n\nChateau d’Arche Grand Cru Classe 1855 AOC Sauternes 2017\n$80.00\n$15.00\n\n\n\n\n  URL:https://www.dnfinewine.co.nz/event/magnum-club-02/ LOCATION:Hotel Indigo\, 53 Saint Patricks Square\, Auckland Central\, Auckland\, 1010\, New Zealand CATEGORIES:Tasting,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/787312aa-50c3-1555-539e-c7cb2159c599.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20250723T180000 DTEND;TZID=Pacific/Auckland:20250723T203000 DTSTAMP:20260429T120709 CREATED:20250717T222926Z LAST-MODIFIED:20250721T221805Z UID:97361-1753293600-1753302600@www.dnfinewine.co.nz SUMMARY:Nosh Wine Matched Dinner DESCRIPTION:Join Nosh and Dhall & Nash for a true winter warmer \nNosh in collaboration with Dhall & Nash are excited to bring you this special event. \nThree courses from the team at Nosh Cambridge\, expertly paired with both international wines and some more local gems for the ultimate culinary experience. \n  \n\nMenu\n\nSTARTERs: \n\n\nClay-Oven Chicken Skewers \nWith: 144 Islands Albarino – Bay of Islands \nOR \nCrumbed Cheese Bites (Vegetarian) \nWith: NV Sartori di Verona Prosecco Brut \nOR \nTomato & Basil Soup (Vegetarian) \nWith: NV Sartori di Verona Prosecco Brut \n\n\n\nMAIN: \nFish of the Day \nWith: De la Terre ‘Mark I’ Chardonnay – Hawke’s Bay \n\nOR \nNosh Signature Goat Meat Dish \nWith: Grasshopper Rock Pinot Noir – Central Otago \nOR \nMakhani Daal (Vegetarian) \nWith: De la Terre ‘Mark I’ Chardonnay – Hawke’s Bay \n\n\nDESSERT: \nBiscoff Cheesecake \n\n\nWith: Château d’Arche Sauternes – Bordeaux \n\n\n\n\n\nAbout Nosh\nWhere Tradition Meets Innovation \n“At Nosh\, we celebrate global flavours with a comforting\, modern twist. \nOur menu brings together timeless favourites and international inspirations — from rich\, hearty soups and vibrant salads to tender clay oven skewers\, hand-rolled meatballs\, and perfectly grilled steaks. \nEvery dish is crafted with quality ingredients\, bold flavours\, and a touch of creativity\, designed to make every meal memorable. \nLocated in the heart of Cambridge\, Nosh is where good food\, great company\, and world-class flavours meet. \nWhether you’re sharing oysters and cocktails with friends or settling in for a hearty main\, we invite you to relax\, savour\, and enjoy. \nWelcome to Nosh. Where global cuisine meets local passion.” \n\n  URL:https://www.dnfinewine.co.nz/event/nosh-wine-dinner/ LOCATION:Nosh\, 103 Swayne Road\, Cambridge\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/NoshDinnerEventImage-1.jpg ORGANIZER;CN="Stephanie Brooke":MAILTO:stephanie@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20250509T190000 DTEND;TZID=Pacific/Auckland:20250509T220000 DTSTAMP:20260429T120709 CREATED:20250319T005530Z LAST-MODIFIED:20250403T214130Z UID:95801-1746817200-1746828000@www.dnfinewine.co.nz SUMMARY:Magnum Club DESCRIPTION:Great Wines Need Great Food\, Great Chefs\, Great Venues Magnum Club is a members-only exclusive club aimed at bringing you unique and memorable experiences centered around great wine. \nJoin us for a truly exceptional evening where Sidart’s Chef Lesley Chandra will present to the Magnum Club a bespoke menu in his exclusive private dining room. \n  \n  \n\nMenu\n\nCured Fish\, Mandarin\, Cucumber\, Dill\, Almond \nSuggested match: Billecart-Salmon\n2013 Vintage [1.5L] \n\n\n\nCauliflower\, Grape\, Caramelized Yeast\, Stout \nSuggested match: Domaine Alain Gras\nSaint-Romain Blanc 2019 [1.5L] \n\n\n\nSteamed Market Fish\, Prawn XO\, Leek\, Spinach \nSuggested match: Fernando de Castilla\nFino Antique Sherry [500ml] \n\n\n\nAged Duck Breast\, Cardamom\, Carrot\, Blood Orange\, Date \nSuggested match: Duckhorn Vineyards\nThe Discussion Napa Valley Red Wine 2016 [1.5L] \n\n\n\nPassionfruit Sorbet\, Mango\, Honeycomb\, Coconut \nSuggested match: Château d’Yquem\nAOC Sauternes 1er Cru Supérieur 2018 [375ml] \n\n\n  \nLesley’s food menu is $160 per person payable on the evening. \nWines are served at trade price. Your selections are tallied during the evening and billed to you by Dhall and Nash the subsequent working day. Members may bring a ‘plus one’. \n  \n\n\n\nWine\nGlass\n\n\n\n\n\nBillecart-Salmon \n2013 Vintage [1.5L]\n$35.00\n(150ml)\n\n\n\n\n\nDomaine Alain Gras \nSaint-Romain Blanc 2019 [1.5L]\n$20.00\n(150ml)\n\n\n\n\n\nDuckhorn Vineyards \n‘The Discussion’ Napa Valley Red Wine 2016 [1.5L]\n$55.00\n(150ml)\n\n\n\n\n\nFernando de Castilla \nFino Antique Sherry [500ml]\n$15.00\n(50ml)\n\n\n\n\n\nChâteau d’Yquem \nAOC Sauternes 1er Cru Supérieur 2018 [375ml]\n$60.00\n(50ml) URL:https://www.dnfinewine.co.nz/event/magnum-club/ LOCATION:Sidart Restaurant\, 283 Ponsonby Road\, Auckland\, Auckland\, 1011\, New Zealand CATEGORIES:Tasting,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/eventImage-2025-MagnumClub_event01.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20250327T190000 DTEND;TZID=Pacific/Auckland:20250327T210000 DTSTAMP:20260429T120709 CREATED:20250302T210540Z LAST-MODIFIED:20250318T005213Z UID:95570-1743102000-1743109200@www.dnfinewine.co.nz SUMMARY:Sashimi and Sancerre at Cocoro [SOLD-OUT] DESCRIPTION:Indulge in a Night of Exquisite Pairings \nElegance and harmony awaits with an exclusive evening of exquisite Sancerre wines and the finest Sashimi Auckland City has to offer! \nSet in the intimate 3-hat restaurant Cocoro (Japanese for ‘heart and soul’)\, Chef Makoto Tokuyama has curated a bespoke menu where every dish has been artfully matched with hand-selected wines from the famed Sacerre region\, to create an evening that’s ichigo ichie: a bespoke culinary experience. \nWith only eight seats available\, this is a rare opportunity to experience exceptional craftsmanship in food and wine\, at its finest. \n  \n\nMenu\n\nYOKOSO ようこそ \nChef’s Selections of Zensai Appetizers: \nSuggested match: NV Champagne Billecart-Salmon Le Réserve on arrival \n \n\n\nOTSUKURI お造’り \nSashimi Platter of Assorted Market Seafood: House Blend Fresh Wasabi\, Gari\, Varieties of Sauces \nSuggested match: Alphonse Mellot Sancerre 2017 Côtes de la Charité ‘Les Pénitents’ Chardonnay \n \n\n\nNAKAZARA 中皿 \nTora Coastal Crayfish and Asian Mushroom Miso-Gratin & Garden Salad \nSuggested match: Alphonse Mellot Sancerre 2020 ‘La Moussiere’ Rosé \n \n\n\nSHIME 食事 \nChef’s Selection of Assorted Sushi Plate: Akazu Red Vinegar\, Saga Short Grain Rice\, Manuka Honey infused Gari \nSuggested match: Alphonse Mellot Sancerre 2020 ‘La Moussiere’ Blanc \n \n\n\nBETSUBARA べつばら \nYuzu Miso Crème Brûlée\, Soy Sauce Ice-Cream\, Dorayaki Pancake \nSuggested match: Château D’arche\, La Perle d’Arche (Sauternes) \n \n\n*Food menu designed by Chef Makoto Tokuyama of Cocoro**Wines ordered on the night will be tallied and billed by Dhall and Nash to you on the following day; \n\n  \nNote: Additional wines will be served in 150ml increments (excluding the Sauterness at 75ml)\, all at wholesale prices. The $210 dinner price is payable to the restaurant on the evening and wines prices below will be tallied for you during the evening and billed to you the following day. \n\n\nWine\nGlass\n\n\n\n\n\nChampagne Billecart-Salmon NV Le Réserve\n$19.95 (150ml)\n\n\n\n\n\nAlphonse Mellot 2017 Sancerre 2017 Côtes de la Charité ‘Les Pénitents’ Chardonnay\n$15.00 (150ml)\n\n\n\n\n\nAlphonse Mellot Sancerre 2020 ‘La Moussiere’ Rosé\n$15.00 (150ml)\n\n\n\n\n\nAlphonse Mellot Sancerre 2020 ‘La Moussiere’ Blanc\n$15.00 (150ml)\n\n\n\n\n\nChâteau D’arche\, La Perle d’Arche (Sauternes)\n$10.00 (75ml)\n\n\n\nAbout Alphonse Mellot\n“Alphonse Mellot’s white Sancerres are amongst the most brilliant and pure illustrations of the genius of the Sauvignon grape”\n– The World’s Greatest Wines\, Michel Bettane and Thierry Desseauve \nNot only are the wines from Alphonse Mellot considered to be some of the most outstanding Pinot Noirs and Sauvignon Blancs in the world\, but the Mellot family itself must surely be one of the longest running winemaking dynasties that ever existed. \nSituated in Sancerre\, the stunning hilltop town bordering the River Loire in the Loire Valley\, historic records mention the Mellot family in connection to wine production as far back as 1513. This winemaking family and business has survived medieval sieges\, the French Revolution\, phylloxera\, two world wars and the enormous rise in international popularity of New World Sauvignon Blancs.\n \n\nAbout Cocoro\n“Step through the door at this city-fringe haven (Cocoro means ‘heart and soul’) and it’s not hard to imagine you are slap-bang in Japan. The serenity remains as you indulge in taste after taste of sea and land.”\n– Cuisine Good Food Awards \nAt Cocoro\, Japanese for ‘heart and soul’\, they serve contemporary Japanese cuisine in an old brick building nestled just off Auckland’s lively Ponsonby Road. Each visit to Cocoro is ichigo ichie\, a bespoke culinary experience. URL:https://www.dnfinewine.co.nz/event/sashimi-sancerre-cocoro/ LOCATION:Cocoro\, 56A Brown Street\, Ponsonby\, Auckland\, Auckland\, 1011\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/heroImage-eventCocoro2025.jpg ORGANIZER;CN="Ali%C3%A9nor Moreau":MAILTO:alienor@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20250320T183000 DTEND;TZID=Pacific/Auckland:20250320T223000 DTSTAMP:20260429T120709 CREATED:20250307T022320Z LAST-MODIFIED:20250310T022737Z UID:95667-1742495400-1742509800@www.dnfinewine.co.nz SUMMARY:Flame\, Ice\, Vine [Napier] DESCRIPTION:A beach-style barbeque smack bang in the city! Join the hospitable Mister D team for an evening of sizzling Kiwi bach kai\, cold seafood platters\, and some secret surprises whipped up by your hosts David Griffiths and Prue Barton. \nMussels\, paua\, crayfish\, sashimi\, oysters and the quintessential barbequed lamb\, it’s the kind of food that makes the mouth water and pastes a smile on the dial\, in a relaxed shared-table environment where you’re bound to feel right at home. \nLet’s not forget the wine! Winemakers from Alchemy and Trinity Hill along with Brandon from wine merchants Dhall and Nash will show off some of their favourite drops\, offering tastes of their best and brightest wines to compliment the amazing food the Mister D team will be creating. To finish\, meet James from Craggy Range Sheep Dairy who will showcase a range of his award-winning Hawke’s Bay cheeses\, \nTicket price includes: Arrival drink\, 3 course family style meal with 6x 75ml tasting glasses of wine. \n\nIce\nSeafood platter – crayfish\, oysters\, pickled mussels \n\nSashimi Plate\nYellow fin tuna\, Marlborough salmon \n\nEntreé\nPaua Cream Pie\, Watercress Cream \n\nFire\nBBQ lamb chops\, snarlers\, potato salad\, chargrilled eggplant\, courgette \n\nCheese Course\n\nDessert\nKiwi bach dessert plate URL:https://www.dnfinewine.co.nz/event/flame-ice-vine-napier/ LOCATION:Mister D Dining\, 47 Tennyson Street\, Napier\, Napier\, 4110\, New Zealand CATEGORIES:Tasting,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/eventImage-2025-FlameIceVine.jpg ORGANIZER;CN="Brandon Nash":MAILTO:brandon@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20241121T180000 DTEND;TZID=Pacific/Auckland:20241121T203000 DTSTAMP:20260429T120709 CREATED:20241022T210504Z LAST-MODIFIED:20241118T024211Z UID:94131-1732212000-1732221000@www.dnfinewine.co.nz SUMMARY:Sip 'n' Savour - A Bogle Wine Dinner 15 Storeys Up DESCRIPTION:Join Harbour Society\, Farro & Dhall & Nash for a journey to the sunny valleys of California\, 15 floors above Auckland City with a wine dinner like no other at SO/ Auckland. \nEnjoy a three-course dinner while you sip\, swirl and savour handpicked wines by the Californian wine sensation – Bogle Family Vineyards. Jody Bogle – the sixth generation of the family working their land – will be joining via a live video feed to chat and answer any questions you may have about their wine\, their history and their vineyards. \nBogle is a tried-and-true favourite in New Zealand\, opening the eyes of many a kiwi to the delights of bold Caifornian Chardonnay\, but this producer has more arrows in its quiver than just this liquid gold. Come along and try more from their impressive range (as well as their famous chardonnay!) \nA table with sweeping views of Auckland city\, fragrant food and delicious wine will set the scene among good company (and maybe even a few prizes). \n  \nBook Today \n  \n\n\nDate: Thursday\, 21st November 2024\nTime: 6:00pm (doors open 5:30pm)\nLocation: Harbour Society at SO/ Auckland\nCost: $99.00 per person URL:https://www.dnfinewine.co.nz/event/sip-n-savour-so-akl/ LOCATION:Harbour Society at SO/\, Corner of Customs St E& Gore St\, Auckland\, Auckland\, 1010\, New Zealand CATEGORIES:Tasting,Dinner,Social ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/JAK04889-copy-scaled.jpg ORGANIZER;CN="Ali%C3%A9nor Moreau":MAILTO:alienor@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20241031T180000 DTEND;TZID=Pacific/Auckland:20241031T203000 DTSTAMP:20260429T120709 CREATED:20241022T202104Z LAST-MODIFIED:20241022T213536Z UID:94127-1730397600-1730406600@www.dnfinewine.co.nz SUMMARY:Winery in the Sky - An Italian Wine Dinner 15 Storeys Up DESCRIPTION:Join Harbour Society and Dhall & Nash for a journey to Italy\, 15 floors above Auckland City with a wine dinner like no other at SO/ Auckland. \nEnjoy a two-course family-style sharing dinner while you sip\, swirl and savour handpicked Italian wines by Mont’Albano. The plates will be a melody of woodfired food\, straight from Harbour Society’s signature oven and will include meat and seasonal veggies. \nThree wines from Mont’Albano will be the stars of the show\, showcasing incredible varietals and styles to suit all palates. Mont’Albano was founded in 1985 in the heart of the Friuli Venezia Giulia region\, with wines from Verona\, Abruzzo and Sicily. They are dedicated to creating niche wines that happen to be organic. \nA table with sweeping views of Auckland city\, fragrant food and delicious wine will set the scene among good company. \n  \nBook Today \n  \n\n\nDate: Thursday\, 31 October 2024\nTime: 6:00pm – 8:30pm\nLocation: Harbour Society at SO/ Auckland\nCost: $89.10 per person URL:https://www.dnfinewine.co.nz/event/winery-in-the-sky-so-akl/ LOCATION:Harbour Society at SO/\, Corner of Customs St E& Gore St\, Auckland\, Auckland\, 1010\, New Zealand CATEGORIES:Tasting,Dinner,Social ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/JAK04851-2-copy.jpg ORGANIZER;CN="Ali%C3%A9nor Moreau":MAILTO:alienor@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20241021T183000 DTEND;TZID=Pacific/Auckland:20241021T210000 DTSTAMP:20260429T120709 CREATED:20240610T030438Z LAST-MODIFIED:20240611T005902Z UID:92498-1729535400-1729544400@www.dnfinewine.co.nz SUMMARY:Taste the Volcano: A Frank Cornelissen Dinner at The Grove DESCRIPTION:Are you ready to turn up the heat? Join us at The Grove this October for our Annual Frank Cornelissen dinner event\, where we’ll be sipping some of the most sought after luminary wines from the volcanic faces of Mount Etna in Sicily\, in the finest degustation dining room in New Zealand. It’s fire meets fire. \nFrank Cornelissen’s wines will be expertly paired with a dish from the talented team at The Grove (menu to be confirmed). \nWine list: \n\n2022 Frank Cornelissen Susucaru Rosato\n2022 Frank Cornelissen Susucaru Rosso\n2021 Frank Cornelissen MunJebel Rosso\n2020 Frank Cornelissen MunJebel Rosso CR Contrada Campo Re\n2019 Frank Cornelissen MunJebel Rosso CR Contrada Campo Re\n2020 Frank Cornelissen MunJebel Rosso MC Monte Colla\n2019 Frank Cornelissen MunJebel Rosso MC Monte Colla\n2020 Frank Cornelissen MunJebel Rosso VA Vigne Alte\n2019 Frank Cornelissen MunJebel Rosso VA Vigne Alte\n\n  \nTo reserve your seat/table for this special evening\, you can contact your account manager. \nSeats are $245 inc GST per person. \n  \nFrank Cornelissen 2020 – New Vintage\, New Hotness \n \n  URL:https://www.dnfinewine.co.nz/event/taste-the-volcano-wines-of-frank-cornelissen-2024/ LOCATION:The Grove\, Saint Patricks Square\, Wyndham Street\, Auckland\, 1010\, New Zealand CATEGORIES:Degustation,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/eventImage-theGrove_frankCornelissen.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20240809T180000 DTEND;TZID=Pacific/Auckland:20240809T203000 DTSTAMP:20260429T120709 CREATED:20231213T010105Z LAST-MODIFIED:20240711T035048Z UID:91202-1723226400-1723235400@www.dnfinewine.co.nz SUMMARY:Our Top Picks: The Best of Bordeaux | 2020 Vintage DESCRIPTION:Embark on a journey through the prestigious world of Bordeaux wines in our exclusive tasting of the finest wines to come out of the 2020 Vintage! Discover the rich history of Bordeaux\, the artistry behind these acclaimed wines\, and hear first-hand tales of the Chateaux behind the wines. The tasting\, led by “Mr. Bordeaux” himself\, Puneet Dhall\, will guide you through the secrets that make Bordeaux wines legendary\, and enrich your knowledge of the region itself. Whether you’re a novice or an enthusiast\, join us for an unforgettable exploration of Bordeaux’s finest wines\, unlocking the essence of this iconic region sip by sip. \nBook Today \nJoin us to learn about the 2020 Vintage in Bordeaux and take the opportunity to taste through the following wines: \nTasting Journey: \n\nChâteau Brane-Cantenac Blanc Margaux\nChâteau Smith Haut Lafitte Blanc AOC Graves Cru Classé\nChâteau Talbot AOC Saint Julien Fourth Growth\nChâteau Haut-Bailly AOC Graves Cru Classé\nChâteau Margaux AOC Margaux First Growth\nChâteau Haut Brion AOC Graves First Growth\nChâteau La Conseillante AOC Pomerol Exceptional Growth\nChâteau Figeac Premier Grand Cru Classé B\nChâteau d’Yquem AOC Sauternes 1er Cru Supérieur\n\nDo not miss the opportunity to try nine of the world’s top wines side-by-side in perfect state\, in a perfect environment. Tickets to the Masterclass are limited to 15 people only\, you can secure your spot by contacting puneet@dnfinewine.com. \nRegister Today! \n\nIf you have any questions about the event\, please contact us at ana@dnfinewine.com or 09 357 0493. URL:https://www.dnfinewine.co.nz/event/inaugural-bordeaux-tasting-2020-vintage/ LOCATION:Manzo\, 415 Remuera Road\,\, Remuera\, Auckland\, Auckland 1050\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/eventBanner-BordeauxTasting2024.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20240705T183000 DTEND;TZID=Pacific/Auckland:20240705T203000 DTSTAMP:20260429T120709 CREATED:20240326T030323Z LAST-MODIFIED:20240419T025120Z UID:91770-1720204200-1720211400@www.dnfinewine.co.nz SUMMARY:Vintage Billecart 'Wines of Distinction' Series: Auckland Dinner Night 2 DESCRIPTION:Join us for a three course degustation of our rarest vintage Champagnes from Maison Billecart-Salmon\, paired with the exceptional dishes created by the Manzo culinary team. \nPrepare for an evening of culinary and vinous wonders as we present a meticulously crafted three-course meal thoughtfully paired with a selection of phenomenal vintage champagnes. Delight in the harmonious marriage of flavours\, where each dish is artfully designed to complement the unique characteristics of these prestigious champagnes. \nIndulge in an exclusive tasting which will offer you a sensory thrill through the cellars of one of the top-rated Champagne Houses. \n Book Today! \nPlease note that this event occurs on two dates so please ensure when enquiring that you specify your preferred date. This event is for Friday 5th July. \nTasting Journey Includes: \n\nBillecart-Salmon 2013 Vintage  RRP $210\n(Canapes) Smoked Fish Tart | Billecart Vintage Gelatine Parmesan Croquette\nCuvée Louis Salmon Brut Blanc de Blancs 2009 RRP $364\nPrawn Tartare | Fennel | Citrus Dressing\nCuvée Elisabeth Salmon Brut Rosé 2009 RRP $415\nPork Tenderloin | Cherry Jus | Beetroot\nCuvée Nicolas François Brut 2008 RRP $399\nAlmond and Pear Tart | Mandarine\n\n  \n\nMaison Billecart-Salmon\nSituated in the Champagne heartland of Mareuil-sur-Aÿ\, near Epernay\, Billecart-Salmon has been under family ownership and management since its founding in 1818. It is a family-run winery with a majority share owned by the Billecart family and a minority holding is held by the Frey group\, itself a family-owned business – they are owners of Château La Lagune in Bordeaux\, Paul Jaboulet Ainé in the Rhône\, and Château Corton C in Burgundy. \nThe Billecart family still lives on site and there remains a strong sense of long-visioned family continuity at play. Today there’s the seventh generation Mathieu Roland-Billecart overseeing everyday business as CEO\, working closely with Antoine and François. \nChampagne of the Millennium\nOn 12 June 1999\, a jury of international experts came together to judge which champagne would be awarded the grand title of “Champagne of the Millennium” following a blind tasting. \nAmong the 150 champagnes in competition were the two Billecart-Salmon vintages\, the Nicolas François Brut 1959 and the Nicolas François Brut 1961. When the results were announced\, these two vintages took both first and second place \nIn his book The Great Tasting\, Richard Juhlin wrote of the winner: “The perfect champagne\, 1959 Billecart-Salmon\, had everything one would expect of a luxury champagne\, but in a seldom seen concentration and simultaneously with harmonious balance. A totally perfect champagne in its category\, with a smoky\, honey-smooth extremely long taste of walnut\, orange blossom and chocolate. All who ever get to drink this fabulous wine just have to love the pleasure it grants. When you study the end results it is striking to see how obvious the victory was.” \nIt was awarded a final mark of 98.5 out of 100. \nYou can read more about Billecart-Salmon here & about Vintage Billecart-Salmon here. \n\nManzo\nExcerpt from Denizen: “Manzo is a modern\, elegant steakhouse with international appeal\, inspired by the iconic steakhouses that Fabrizio and Taryne\, [the creative team behind Spiga]\, had experienced in places like New York and elsewhere on their extensive culinary travels. “We wanted it to look and feel welcoming\, warm and elegant\,” Taryne tells me\, “Somewhere you could come for an occasion or a burger or an alfresco drink and snack.” She continues\, “Think New York/Italian traditional steakhouse with a slightly more modern cuisine.” \n\n\nDate: Friday\, 5th July\, 2024\nTime: 06:30pm\nLocation: Manzo\nCost: $350 per person (incl. GST) subject to change\n\nTickets to the dinner are strictly limited. Book today to reserve your place today to embark on this exclusive journey through the finest Billecart-Salmon vintage Champagnes. \nIf you have any questions or want to find out more\, please contact us at puneet@dnfinewine.com or 09 357 0493. URL:https://www.dnfinewine.co.nz/event/vintage-billecart-auckland-dinner-night-2/ LOCATION:Manzo\, 415 Remuera Road\,\, Remuera\, Auckland\, Auckland 1050\, New Zealand CATEGORIES:Degustation,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/mainEvent_WinesOfDistinction-5x4-1.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20240704T183000 DTEND;TZID=Pacific/Auckland:20240704T203000 DTSTAMP:20260429T120709 CREATED:20240326T025630Z LAST-MODIFIED:20240419T025112Z UID:91767-1720117800-1720125000@www.dnfinewine.co.nz SUMMARY:Vintage Billecart 'Wines of Distinction' Series: Auckland Dinner Night 1 DESCRIPTION:Join us for a three course degustation of our rarest vintage Champagnes from Maison Billecart-Salmon\, paired with the exceptional dishes created by the Manzo culinary team. \nPrepare for an evening of culinary and vinous wonders as we present a meticulously crafted three-course meal thoughtfully paired with a selection of phenomenal vintage champagnes. Delight in the harmonious marriage of flavours\, where each dish is artfully designed to complement the unique characteristics of these prestigious champagnes. \nIndulge in an exclusive tasting which will offer you a sensory thrill through the cellars of one of the top-rated Champagne Houses. \n Book Today! \nPlease note that this event occurs on two dates so please ensure when enquiring that you specify your preferred date. This event is for Thursday 4th July. \nTasting Journey Includes: \n\nBillecart-Salmon 2013 Vintage  RRP $210\n(Canapes) Smoked Fish Tart | Billecart Vintage Gelatine Parmesan Croquette\nCuvée Louis Salmon Brut Blanc de Blancs 2009 RRP $364\nPrawn Tartare | Fennel | Citrus Dressing\nCuvée Elisabeth Salmon Brut Rosé 2009 RRP $415\nPork Tenderloin | Cherry Jus | Beetroot\nCuvée Nicolas François Brut 2008 RRP $399\nAlmond and Pear Tart | Mandarine\n\n  \n\nMaison Billecart-Salmon\nSituated in the Champagne heartland of Mareuil-sur-Aÿ\, near Epernay\, Billecart-Salmon has been under family ownership and management since its founding in 1818. It is a family-run winery with a majority share owned by the Billecart family and a minority holding is held by the Frey group\, itself a family-owned business – they are owners of Château La Lagune in Bordeaux\, Paul Jaboulet Ainé in the Rhône\, and Château Corton C in Burgundy. \nThe Billecart family still lives on site and there remains a strong sense of long-visioned family continuity at play. Today there’s the seventh generation Mathieu Roland-Billecart overseeing everyday business as CEO\, working closely with Antoine and François. \nChampagne of the Millennium\nOn 12 June 1999\, a jury of international experts came together to judge which champagne would be awarded the grand title of “Champagne of the Millennium” following a blind tasting. \nAmong the 150 champagnes in competition were the two Billecart-Salmon vintages\, the Nicolas François Brut 1959 and the Nicolas François Brut 1961. When the results were announced\, these two vintages took both first and second place \nIn his book The Great Tasting\, Richard Juhlin wrote of the winner: “The perfect champagne\, 1959 Billecart-Salmon\, had everything one would expect of a luxury champagne\, but in a seldom seen concentration and simultaneously with harmonious balance. A totally perfect champagne in its category\, with a smoky\, honey-smooth extremely long taste of walnut\, orange blossom and chocolate. All who ever get to drink this fabulous wine just have to love the pleasure it grants. When you study the end results it is striking to see how obvious the victory was.” \nIt was awarded a final mark of 98.5 out of 100. \nYou can read more about Billecart-Salmon here & about Vintage Billecart-Salmon here. \n\nManzo\nExcerpt from Denizen: “Manzo is a modern\, elegant steakhouse with international appeal\, inspired by the iconic steakhouses that Fabrizio and Taryne\, [the creative team behind Spiga]\, had experienced in places like New York and elsewhere on their extensive culinary travels. “We wanted it to look and feel welcoming\, warm and elegant\,” Taryne tells me\, “Somewhere you could come for an occasion or a burger or an alfresco drink and snack.” She continues\, “Think New York/Italian traditional steakhouse with a slightly more modern cuisine.” \n\n\nDate: Thursday\, 4th July\, 2024\nTime: 06:30pm\nLocation: Manzo\nCost: $350 per person (incl. GST) subject to change\n\nTickets to the dinner are strictly limited. Book today to reserve your place today to embark on this exclusive journey through the finest Billecart-Salmon vintage Champagnes. \nIf you have any questions or want to find out more\, please contact us at puneet@dnfinewine.com or 09 357 0493. URL:https://www.dnfinewine.co.nz/event/vintage-billecart-auckland-dinner-night-1/ LOCATION:Manzo\, 415 Remuera Road\,\, Remuera\, Auckland\, Auckland 1050\, New Zealand CATEGORIES:Degustation,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/mainEvent_WinesOfDistinction-5x4-1.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20240528T170000 DTEND;TZID=Pacific/Auckland:20240528T190000 DTSTAMP:20260429T120709 CREATED:20240520T235959Z LAST-MODIFIED:20240521T002306Z UID:92291-1716915600-1716922800@www.dnfinewine.co.nz SUMMARY:Rhône Valley Wine Dinner at Paname Social DESCRIPTION:Join our D&N’s Alienor and Jean-Jacques at Paname Social – a french-infused hub in the CBD as they take you through a four-course wine-matched meal\, all for just $95! \n\nThe Line up:\n\nAppetizer Smoked Kahawai croquette\, chorizo romesco\nPaired with a glass of Billecart Salmon’s Charles le Bel Inspiration 1818 Champagne\nStarter (sharing style) Salmon two ways Herbs and garlic warm baguette\nPaired with a glass of Paul Jaboulet Aîné VDF Viognier 2022\nMain (sharing style) Slow cooked beef cheeks\, Kohlrabi roasted\, spicy tomato sauce (not too spicy – we are French after all) and melted reblochon Garden salad\nPaired with a glass of Paul Jaboulet Aîné ‘Mule Noire’ Crozes Hermitage Syrah 2020\nOptional: Add a glass of Paul Jaboulet Aîné Côtes du Rhône ‘Parallele 45’ for $20pp\nDessert It’s a secret…\nPaired with a glass of Paul Jaboulet Aîné Beaumes de Venise “Le Chant des Griolles” 2019\n\n\nThe Rhône Valley:\nClick here to read our in-depth Rhône Valley overview \nSome of France’s wine regions sure have rock star status – Bordeaux\, Burgundy\, Chablis\, or Champagne – but every wine lover also knows\, when it comes to stretching your wine dollar\, you really don’t need to look much further than the Rhône Valley. And we agree\, here at D&N we like to say – “There’s no place like Rhône…” \n\nPaname Social:\nClick here to view Paname Social’s website \nPaname (puh-nam) is how Parisians lovingly call the city of Paris in France. The origin of the word Paname traces back to Panama and its famous hats\, which were popular amongst Parisians in France in the early 1900s. At Paname Social we aim to showcase European flavours and hospitality at its best… \n\n\n\nDate: Tuesday\, 28th May 2024\nTime: 5:00pm\nLocation: Paname Social\, Auckland CBD\n\n  URL:https://www.dnfinewine.co.nz/event/rhone-dinner-paname-social/ LOCATION:Paname Social\, 3 Lorne Street\, Auckland\, New Zealand CATEGORIES:Tasting,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/350491263_1376180546273366_8436592957148451088_n.jpg ORGANIZER;CN="Ali%C3%A9nor Moreau":MAILTO:alienor@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20240510T183000 DTEND;TZID=Pacific/Auckland:20240510T203000 DTSTAMP:20260429T120709 CREATED:20240326T021200Z LAST-MODIFIED:20240513T012546Z UID:91750-1715365800-1715373000@www.dnfinewine.co.nz SUMMARY:Vintage Billecart 'Wines of Distinction' Series: Queenstown Dinner DESCRIPTION:Join us for a three course degustation of our rarest vintage Champagnes from Maison Billecart-Salmon\, paired with the exceptional dishes created by the world renowned Eichardt’s culinary team. \nPrepare for an evening of culinary and vinous wonders as we present a meticulously crafted three-course meal thoughtfully paired with a selection of phenomenal vintage champagnes. Delight in the harmonious marriage of flavours\, where each dish is artfully designed to complement the unique characteristics of these prestigious champagnes. \nIndulge in an exclusive tasting which will offer you a sensory thrill through the cellars of one of the top-rated Champagne Houses. \nTasting Journey Includes: \n\nBillecart-Salmon 2013 Vintage  RRP $210\nCuvée Louis Salmon Brut Blanc de Blancs 2009 RRP $364\nCuvée Elisabeth Salmon Brut Rosé 2009 RRP $415\nCuvée Nicolas François Brut 2008 RRP $399\n\nTickets to the dinner are strictly limited. Book today to reserve your place today to embark on this exclusive journey through the finest Billecart-Salmon vintage Champagnes. \nBook Today!\n Contact Us \n\nMaison Billecart-Salmon\nSituated in the Champagne heartland of Mareuil-sur-Aÿ\, near Epernay\, Billecart-Salmon has been under family ownership and management since its founding in 1818. It is a family-run winery with a majority share owned by the Billecart family and a minority holding is held by the Frey group\, itself a family-owned business – they are owners of Château La Lagune in Bordeaux\, Paul Jaboulet Ainé in the Rhône\, and Château Corton C in Burgundy. \nThe Billecart family still lives on site and there remains a strong sense of long-visioned family continuity at play. Today there’s the seventh generation Mathieu Roland-Billecart overseeing everyday business as CEO\, working closely with Antoine and François. \nChampagne of the Millennium\nOn 12 June 1999\, a jury of international experts came together to judge which champagne would be awarded the grand title of “Champagne of the Millennium” following a blind tasting. \nAmong the 150 champagnes in competition were the two Billecart-Salmon vintages\, the Nicolas François Brut 1959 and the Nicolas François Brut 1961. When the results were announced\, these two vintages took both first and second place \nIn his book The Great Tasting\, Richard Juhlin wrote of the winner: “The perfect champagne\, 1959 Billecart-Salmon\, had everything one would expect of a luxury champagne\, but in a seldom seen concentration and simultaneously with harmonious balance. A totally perfect champagne in its category\, with a smoky\, honey-smooth extremely long taste of walnut\, orange blossom and chocolate. All who ever get to drink this fabulous wine just have to love the pleasure it grants. When you study the end results it is striking to see how obvious the victory was.” \nIt was awarded a final mark of 98.5 out of 100. \nYou can read more about Billecart-Salmon here & about Vintage Billecart-Salmon here. \n\nEichardt’s Hotel\nGuided by the experienced hand of Chef Sylvester Nair (previously of Hippopotamus in Wellington)\, dining at Eichardt’s offers the opportunity to savour local and seasonal flavours within a range of elegant settings. \nFor the dinner\, Eichardt’s can offer the following special rates – which much be booked directly with the hotel or via Dhall & Nash. \nThese special rates will not be available or advertised elsewhere. \n\nThe Penthouse – NZ$11\,500 per night for one night or NZ$9\,000 per night\, for two or more nights.\nLake View Suite – NZ$2\,450 per night for one night or NZ$2\,150 per night\, for two or more nights.\nHeritage Suite – NZ$2\,200 per night of one night or NZ$1\,950 per night\, for two or more nights.\n\nRates are based on occupancy of two persons per suite and include our standard signature inclusions of daily a la carte breakfast\, nightly pre-dinner drink and canapés\, $50 per person dining credit\, for food only that can be used when dining in any of our three venues (The Grille\, Eichardt’s Bar or No5) and valet carparking. \n\n\nDate: Friday\, 10th May\, 2024\nTime: 06:30pm\nLocation: Eichardt’s Private Hotel\nCost: $395 per person (incl. GST)\nDress Code: Formal Attire\n\nIf you have any questions or want to find out more\, please contact us at puneet@dnfinewine.com or 09 357 0493. URL:https://www.dnfinewine.co.nz/event/vintage-billecart-queenstown-dinner/ LOCATION:Eichardt’s Hotel\, Marine Parade\, Queenstown\, 9348\, New Zealand CATEGORIES:Degustation,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/mainEvent_WinesOfDistinction-5x4-1.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20240412T180000 DTEND;TZID=Pacific/Auckland:20240413T180000 DTSTAMP:20260429T120709 CREATED:20231218T014126Z LAST-MODIFIED:20240405T035139Z UID:91253-1712944800-1713031200@www.dnfinewine.co.nz SUMMARY:New Zealand Wine Icons: Dinner at Otahuna Lodge (Christchurch) DESCRIPTION:Join us for an extraordinary celebration of New Zealand’s wine icons with provenance\, where each sip tells a story! \nThey say aging is inevitable so why not do it gracefully. Well\, the same can be said for wine. Lucky us (and now you)\, we’ve just secured an almost unbelievable array of vintage NZ wine icons. The likes of Felton Road\, Dry River\, Stonyridge\, and Te Mata. There simply won’t be another opportunity to try these wines – let alone side by side matched with food. Enter.. The NZ Wine Icon Dinner in Christchurch! \nExecutive Chef Jimmy McIntyre will be focusing on autumnal favourites for the evening’s menu\, while Puneet Dhall–CEO of Dhall & Nash Fine Wines–will be on hand to showcase this curated lineup of vintages from the Dhall & Nash Cellar. Puneet will also share tips on growing your collection and how storing wines perfectly can add value and depth to your own cellar. \nThis event is an ode to New Zealand’s winemaking heritage\, a celebration of how storing perfect wines perfectly can add value (and depth) to the wine\, and a testament to the timeless allure of exceptional wines. \nTasting Journey: The NZ Wine Icon Dinner is a four course meal curated to match the special wines we’ve chosen for you \n\n2018 De La Terre Blanc de Blancs Methode Traditionelle\n2013 Felton Road Bannockburn Pinot Noir\n2013 Dry River Pinot Noir\n2009 Te Mata Coleraine\n2009 Stonyridge Larose\n2022 Folium Late Harvest Sauvignon Blanc\n\nTickets to the dinner are limited to 14 people only. To book your seat\, you can contact Otahuna lodge here. \n\nBookings are available at this time exclusively to overnight guests at $2995 including 2 seats at the communal table in the Otahuna Dining Room with double occupancy accommodation* on 12 April and breakfast the following morning ($2495.00 for single occupancy). Individual tickets without an accompanying overnight stay will be available from 13 March at $500 per person if still available. \n*For those who act fast\, the first two bookings enjoy the option of a complimentary upgrade to a Master Suite. Additional consecutive nights may be booked at the same rate inclusive of pre-dinner drinks\, 4-course dinner with matched New Zealand wines\, breakfast\, Wi-Fi\, laundry service and GST. \nIf you have any questions or want to find out more about storing wine with us\, please contact us at puneet@dnfinewine.com or 09 357 0493. URL:https://www.dnfinewine.co.nz/event/wine-icon-dinner-christchurch/ LOCATION:Otahuna Lodge\, 224 Rhodes Road Tai Tapu\,\, Christchurch\, 7672\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/pageBanner_NZwineIcons.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20240302T120000 DTEND;TZID=Pacific/Auckland:20240302T120000 DTSTAMP:20260429T120709 CREATED:20231127T230245Z LAST-MODIFIED:20240209T022507Z UID:91021-1709380800-1709380800@www.dnfinewine.co.nz SUMMARY:Paris Butter Presents: A Fine Wine Series Champagne! (March) DESCRIPTION:Embark on a tasting journey every month at the Fine Wine Series\, where we’re pairing sensational wines with the culinary delights of Paris Butter! \nFor the month of March\, we’re kicking off with indulging in the effervescent world of Champagne\, uncovering its nuances and perfect food pairings. \nFrom a crisp Brut to an exquisite demi-sec\, embark on a tasting journey through a curated selection of Champagnes\, complimented with a delectable three-course menu (and signature snacks)\, specifically crafted by renowned chef Hick Honeyman and Cuisine’s 2023 Chef of the Year\, Zennon Wijlens. \n\nChampagne Larmandier-Bernier Latitude Extra Brut NV\nChampagne André Clouet V6 Experience Grand Cru Pinot Noir NV\nChampagne Billecart-Salmon Les Rendez-Vous No. 3 NV\nChampagne Billecart-Salmon Demi-Sec NV\n\nElevate your palate\, expand your knowledge\, and immerse yourself in the Fine Wine Series. Whether you’re a connoisseur or an enthusiast there’s always something new to discover! \nReserve your spot for an evening of effervescent culinary delight by contacting Melissa\, or book online at Paris Butter here. \n\nEvent Overview: \n\nTheme of January: Champagne\nDate: February 21st\, 2024\nLocation: Paris Butter\, 166 Jervois Road\, Herne Bay\, Auckland\n\nExperience Highlights: \n\nTasting Journey: Guests embark on a tasting journey through a curated selection of Champagnes\, from a crisp Brut to an exquisite demi-sec.\n\n\n\n\nNV Larmandier-Bernier Latitude Extra Brut\nNV Champagne André Clouet V6 Experience Grand Cru Pinot Noir\nNV Billecart-Salmon Les Rendez-Vous No. 3\nNV Billecart-Salmon Demi-Sec\n\n\n\n\nGastronomic Delights: 2023 Cuisine chef of the year\,  Zennon Wijlens will craft a delectable 3 course menu\, including some signature snacks to begin\, that has been specifically designed to complement the unique characteristics of each Champagne varietal.\nEducational Session: Sommeliers and experts share insights into Champagne production\, terroir\, and the art of pairing these effervescent wines with various cuisines.\nGoody bag: You will walk away with a curated good bag of delights from the evening.\n\nFuture Fine Wine Dinner Series Themes: \n\nRosé: March 20th\, 2024.\nAromatics: April 17th\, 2024.\n\nJoin Us: Elevate your palate\, expand your knowledge\, and immerse yourself in the world of Champagne at the first event of the series! Whether you’re a connoisseur\, or an enthusiast\, or you just love a Champagne there’s always something new to discover! \nReserve your spot for an evening of effervescent culinary delight by contacting Melissa\, or book online at Paris Butter here.  \n\n\nParis Butter Presents: Fine Wine Dinner Series (February)\n\nTheme: Champagne!\nDate: Saturday\, 2nd March 2024\nTime: 12:00pm\nLocation: Paris Butter\, 166 Jervois Road\, Herne Bay\, Auckland\nCost: $225 per person (+GST)\n\nA strictly R18+ event. Please drink responsibly.\nDietary requirements can be catered for with a minimum of 48 hours notice. \n\nFuture Fine Wine Dinner Series Themes:\n\nApril: Rosé \nMay: Burgundy URL:https://www.dnfinewine.co.nz/event/paris-butter-fine-wine-dinner-series-february/ LOCATION:Paris Butter\, 166 Jervois Road\, Herne Bay\, Auckland\, New Zealand CATEGORIES:Dinner,Fine Wine Dinner Series ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/big-FacebookEventImage.jpg ORGANIZER;CN="Melissa Csigay":MAILTO:melissa@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20240222T183000 DTEND;TZID=Pacific/Auckland:20240222T210000 DTSTAMP:20260429T120709 CREATED:20240213T020052Z LAST-MODIFIED:20240213T020052Z UID:91605-1708626600-1708635600@www.dnfinewine.co.nz SUMMARY:Waiheke Island Resort Dinner DESCRIPTION:Join us at the Waiheke Island Resort for a wonderful\, wine-matched four-course meal.\nSet in a tranquil hillside location above Palm Beach\, you will enjoy stunning ocean views alongside your carefully curated meal with expert wine matches. \n  \nFirst Course\nFresh oysters\, truffle marscarpone and salmon caviar\nPaired with Hawkshead Central Otago Pinot Blanc \nSecond Course\nKingfish Aguachile on Nori seaweed/rice paper crackers\nPaired with Mont’Albano Bardolino Chiaretto Organic Rosé \nThird Course\nLamb rack with Hawke’sBay Natural pistachio mint crust\, pear chutney and Mediterranean cous cous\nPaired with Collaboration Wines ‘Ceresia’ Hawke‘s Bay Cabernet Franc \nFourth Course\nHawaiian baked green tea\, roasted mango pineapple\nPaired with Domaine des Pothiers Biodynamic ‘Eclipse’ Methode Rosé \nRSVP to jj@dnfinewine.com 0212932479 URL:https://www.dnfinewine.co.nz/event/waiheke-island-resort-dinner/ LOCATION:Waiheke Island Resort\, 4 Bay Road\, Palm Beach\, Waiheke Island\, Auckland\, 1081\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/298583550_360813552886050_3005642091482544289_n.jpeg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20231114T183000 DTEND;TZID=Pacific/Auckland:20231114T210000 DTSTAMP:20260429T120709 CREATED:20230806T224011Z LAST-MODIFIED:20231017T024438Z UID:90178-1699986600-1699995600@www.dnfinewine.co.nz SUMMARY:Taste the Volcano: A Frank Cornelissen Dinner @ The Grove DESCRIPTION:Are you ready to turn up the heat? Join us at The Grove this November\, where we’ll be sipping some of the most sought after luminary wines from the volcanic faces of Mount Etna in Sicily\, in the finest degustation dining room in New Zealand. It’s fire meets fire. \nSix of Frank Cornelissen’s wines will be expertly paired with a dish from the talented team at The Grove (menu to be confirmed). \nWine list: \n\n2020 Frank Cornelissen MunJebel Bianco (Carricante / Grecanico Dorato)\n2022 Frank Cornelissen Susucaru Rosato (Cattaratto / Malvasia / Moscadella / Nerello Mascalese)\n2019 Frank Cornelissen MunJebel Rosso (Nerello Mascalese)\n2019 Frank Cornelissen MunJebel Rosso CR Contrada Campo Re (Nerello Mascalese)\n2019 Frank Cornelissen MunJebel Rosso MC Monte Colla (Nerello Mascalese)\n2019 Frank Cornelissen MunJebel Rosso VA Cuvée Vigne Alte (Nerello Mascalese)\n\nTo reserve your seat/table for this special evening\, you can contact your account manager\, or reserve directly through The Grove here. \nSeats are $345 inc GST per person. URL:https://www.dnfinewine.co.nz/event/taste-the-volcano-wines-of-frank-cornelissen/ LOCATION:The Grove\, Saint Patricks Square\, Wyndham Street\, Auckland\, 1010\, New Zealand CATEGORIES:Degustation,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/eventWEB_FrankCornelissenDinner2023.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20230928T183000 DTEND;TZID=Pacific/Auckland:20230928T203000 DTSTAMP:20260429T120709 CREATED:20230925T221135Z LAST-MODIFIED:20230925T222213Z UID:90260-1695925800-1695933000@www.dnfinewine.co.nz SUMMARY:Stop & Smell the Rosés at Paname Social DESCRIPTION:Paname Social in association with Dhall & Nash Fine Wines are extremely excited to usher in the spring season at this rosé-filled vinous evening. \nWe invite you to join us at Paname Social on Thursday\, 28th of September\, to enjoy these blushing beauties alongside a specially curated\, shared-style menu designed to make everything sing together! \n \nPaname (puh-nam) is what Parisians lovingly call the city of Paris.The origin of the word Paname traces back to Panama and its famous hats\, which were popular amongst Parisians in France in the early 1900s. \nAt Paname Social\, they aim to showcase European flavours and hospitality at its best. \n  \nAppetizer:\nAsparagus choux\, black sesame\nDomaine des Pothiers Eclipse Methode Ancestrale (Loire Valley\, France) \nStarters:\nArtisan French charcuterie\, Duck Liver Crème Brulée\, Selection of artisan Bread and truffled butter\nChâteau Gassier Esprit IGP Méditerranée Rosé (South of France) \nMains:\nPan Fried Snapper\, clams\, tomato\, roasted fennel\, pine nuts\nRoasted Beetroot salad\, Camembert pané\, Candied walnut\, Balsamic dressing\nChâteau Gassier Le Pas du Moine Rosé (Provence\, France)\nChâteau Gassier Cuvée 946 Rosé  (Provence\, France) \nDessert: \nTarte Tatin\, berry and Monbazillac sorbet\nPaul Jaboulet Aîné Muscat Le Chant des Griolles (Rhône Valley\, France) \nFor an extra $29: Champagne Billecart-Salmon Brut Rosé URL:https://www.dnfinewine.co.nz/event/stop-smell-the-roses-at-paname-social/ LOCATION:Paname Social\, 3 Lorne Street\, Auckland\, New Zealand CATEGORIES:Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/ChateauGassier946RoseBeach.jpg ORGANIZER;CN="Ali%C3%A9nor Moreau":MAILTO:alienor@dnfinewine.com END:VEVENT BEGIN:VEVENT DTSTART;TZID=Pacific/Auckland:20230921T190000 DTEND;TZID=Pacific/Auckland:20230921T230000 DTSTAMP:20260429T120709 CREATED:20230704T005109Z LAST-MODIFIED:20230730T222737Z UID:89927-1695322800-1695337200@www.dnfinewine.co.nz SUMMARY:'Once in a lifetime' Exclusive Dinner with Guest - Ferréol Dufou of Château Troplong Mondot\, 1st Grand Cru Classé Saint-Émilion DESCRIPTION:This dinner held at Auckland’s Paris Butter restaurant aims to accomplish two significant goals: bringing together the fine wine community and providing an exceptional dining experience. \nThis exclusive event will serve as a platform for wine enthusiasts\, connoisseurs\, and industry professionals to come together in a convivial setting and engage with Troplong Mondot’s esteemed representative\, Férreol Du Fou. \nAs attendees savor a top-notch dining experience meticulously curated by Paris Butter\, they will have the opportunity to interact with Férreol Du Fou\, exchanging insights and knowledge about the world of fine wines. By uniting wine enthusiasts and providing a top-tier dining experience\, this event at Paris Butter fosters a vibrant and collaborative atmosphere\, further enriching the appreciation and enjoyment of fine wines among all attendees. \nTasting: \n\nTROPLONG MONDOT 2009\nTROPLONG MONDOT 2015\nTROPLONG MONDOT 2017\nTROPLONG MONDOT 2002\nMONDOT 2018 MAGNUM URL:https://www.dnfinewine.co.nz/event/dinner-ferreol-dufou-troplong-mondot/ LOCATION:Paris Butter\, 166 Jervois Road\, Herne Bay\, Auckland\, New Zealand CATEGORIES:Tasting,Dinner ATTACH;FMTTYPE=image/jpeg:https://www.dnfinewine.co.nz/wp-content/uploads/346071292_585606580330547_7521203560678570402_n.jpg ORGANIZER;CN="Puneet Dhall":MAILTO:puneet@dnfinewine.com END:VEVENT END:VCALENDAR