BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Dhall & Nash Fine Wines - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
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: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
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:20251020T130000
DTEND;TZID=Pacific/Auckland:20251020T153000
DTSTAMP:20260429T200203
CREATED:20250929T215954Z
LAST-MODIFIED:20251014T021940Z
UID:97976-1760965200-1760974200@www.dnfinewine.co.nz
SUMMARY:Trade Masterclass & Lunch - “The Evolution of Billecart-Salmon: Purity\, Patience\, Precision”
DESCRIPTION:Join us at Koji restaurant for an exclusive tasting\, hosted by Sebastien Papin of Maison Billecart-Salmon and Brandon Nash. \nDuring this masterclass and lunch\, you will be guided through the evolution of this exceptional Grand Marque Champagne house\, with a significant focus on their recent efforts to strengthen their house style and ensure quality always remains at the forefront of their endeavours.\nTasting Line-up: \n\nWelcome Drink:\nCharles le Bel ‘Inspiration 1818’ Brut\nLineup:\nBillecart-Salmon Le Blanc de Blancs\nBillecart-Salmon Le Rosé\nBillecart-Salmon Le Réserve\nBillecart-Salmon 2013 Vintage Brut\nBillecart-Salmon 2008 Nicolas Francois cuvée\n\nSeats will be limited. Please contact Brandon to reserve your spot today. \n“When you make internationally renowned champagne for 206 years you don’t have to rock the boat\, but that’s exactly what Billecart-Salmon has done with the new releases of their flagship non-vintage champagnes. If you’re already a fan of Billecart-Salmon\, prepare to love them even more. If you haven’t tried Billecart-Salmon before\, it’s time to discover this legendary Grand Maison.”\n \nPhilip Roufail \nLearn more about the recent changes that guests will taste through before time over on our release\, here.
URL:https://www.dnfinewine.co.nz/event/billecart-salmon-koji-trade/
LOCATION:Koji\, 12 Majoribanks Street\, Mt Victoria\, Wellington\, New Zealand
CATEGORIES:Tasting,Masterclass
ATTACH;FMTTYPE=image/png:https://www.dnfinewine.co.nz/wp-content/uploads/LeRange169.png
ORGANIZER;CN="Brandon Nash":MAILTO:brandon@dnfinewine.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Pacific/Fiji:20251022T183000
DTEND;TZID=Pacific/Fiji:20251022T213000
DTSTAMP:20260429T200203
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
END:VCALENDAR