The
combination of the best Brown Brothers wines with the cuisine at The General
Practitioner will be one of good, down-to-earth heartiness, with a touch of
class by way of the highest quality possible, but with approachability and honesty
as the philosophy. The wines of Brown Brothers are indeed as up-front
and honest as you can get. Founded in
1855, the Brown family has had four generations at the winemaking helm and in the running
of the company. The track record of this
north-east Victorian producer at Milawa has been second to none in Australia. New and exciting wine styles are always on
the cards, but the strength of tradition has always been retained. The very best Brown Brothers wines are
labelled under the ‘Patricia’ nomenclature, a tribute to the wife of John
Charles, son of founder John Francis Brown.
This dinner will be based on a selection of these wines.
The
General Practitioner was created to
offer the best in New
Zealand craft beer and food and it quickly
established a reputation for being the best ‘gastropub’ on the way. ‘The GP’ was the national winner of the 2008
Monteiths Wild Food Challenge and has since won many local and national food
awards. Though beer was the original
basis for the food styling, wine has also become a feature and ‘The GP’ has received
much acclaim for its superb wine and food paired dinners. This is due in no small part to the skill of
head chef Andy Potts. Andy, a
professional chef for 20 years came to ‘The GP’ following a star career in England, notably
at the Fox Inn in the Cotswolds, which won the Michelin Pub of the Year in 2004.
Following
are the wines to be presented by Ross Brown, the CEO of Brown Brothers, and the
matched food courses created by Andy
Potts of The General Practitioner:
Crayfish
medallions with ribbons of pickled cucumber and Hot smoked salmon on brioche
‘Patricia’
Sparkling Pinot Noir/Chardonnay/Pinot Meunier 2005
Nelson
scallop ceviche, finished with a scallop foam and micro green
‘Limited
Release’ Pinot Grigio 2009
Wagyu
bundnerfleisch with mizuna, parmesan, red onion jam and toasted nuts
‘Patricia’
Shiraz 2005
Venison
backstrap rubbed with Moroccan spices, seared and served with parmentier
potatoes tossed in parmesan and porcini gravy
‘Patricia’
Cabernet Sauvignon 2004
Lemon,
lime and Riesling tart, lightly caramelised and served with muscatels
‘Patricia’
Noble Riesling 2006
English
Stilton, marinated for a month in Brown
Brothers Tawny
Port
Brown Brothers
Australian Tawny
Port
Note: Bookings with The General Practitioner, Tel: 04 499-6001, not with Regional Wines