MASU dishes up winter wine series

Great wines coupled with new food thoughts from celebrated chef Nic Watt could be on your MASU menu this winter – but you’ll need to be quick because there are only 17 seats at the table.

The MASU Winter Wine Series comprises three exclusive winter dinners at the award winning restaurant matched with wines presented by three of New Zealand’s leading winemakers.

To go with each dinner and in a tribute to the coolest season, Nic Watt is preparing several new items yet to feature on the MASU menu.

On Thursday 4 June Martinborough’s Ata Rangi vineyard is presented by winemaker Helen Masters, who is known for being an entertaining and engaging speaker. Add to that MASU’s fabulous environment and menu– and some very fine Ata Rangi wines - to make for a thoroughly enjoyable and memorable night for all.

On 2 July Man O’ War vineyard’s winemaker Duncan McTavish presents his company’s wines. Waiheke Island’s Man O’ War vineyard has built its reputation on wine styles which challenge the norm. Duncan will exhibit the progression in these wine styles by showcasing a selection of rare and exclusive wines from the vineyard’s limited library stock, taking each guest on a journey to discover what makes these vintages unique and special.

On 13 August, MASU’s Winter Wines dinner features a selection from Marlborough’s Seresin Estate. Hear about the challenges and joys of organic and biodynamic winemaking in the company of the voluble and amusing Clive Dougall, Seresin Estate’s winemaker, while tasting a range of their critically acclaimed and internationally renowned wines.

Nic Watt says the MASU team is “super excited” about collaborating with three outstanding winemakers and wineries.

“Each dinner menu reflects the wines they are matched with and with the winemakers in attendance it’s going to be a great experience for those lucky enough to get a seat at the table.”

“The idea is to show some of the best wines from each vineyard – from three producers we love to work with and who complement MASU’s food and ethos”.

The three events will be held in MASU’s Obi Private Dining Room. Each five course dinner with matching wines comprises shared and individual plates and costs $220. The evening lasts from 7 to 10pm on each of 4 June, 2 July and 13 August.

For reservations or further information email info@masu.co.nz or call (09) 363 6278.

About the wines and winemakers

Martinborough’s Ata Rangi is well established in 25 international markets and has an enviable reputation as one of the New World's most respected Pinot Noir producers. Winemaker Helen Masters, a Massey honours graduate in Food Technology, loves fine wine and the making of it – a role she’s been enjoying for twelve years at the Ata Rangi helm.

Waiheke Island’s Man O’ War Vineyard was first planted in 1993 and comprises 60 hectares (150 acres) of vines in 76 individual hillside blocks, each with a distinct soil profile and micro-climate. Winemaker Duncan McTavish was the inaugural graduate of the Viticulture and Oenology degree programme at Lincoln University in 1998 and has worked in Burgundy, Germany, California, Australia and New Zealand. He joined Man O’ War in 2008.

Seresin Estate is located across three vineyard sites in Marlborough – two in the Wairau Valley and one in the Omaka Valley. Comprising 165 hectares, the vineyards are 100% certified organic and biodynamic, and planted with Sauvignon Blanc, Pinot Noir, Pinot Gris, Chardonnay, Riesling and Syrah. Winemaker Clive Dougall began his career in England, coming to New Zealand in 1999 after completing his wine and spirits studies in London. Following his Post Graduate qualification in winemaking at Lincoln University, he became Assistant Winemaker at Pegasus Bay in Waipara before joining Seresin in 2006.

About MASU by Nic Watt

Celebrated New Zealand restaurateur Nic Watt brings his passion for flavour and dedication to detail to Auckland with MASU, the Japanese robata restaurant and bar in Federal Street at SKYCITY. The restaurant draws on Nic’s exceptional pedigree, experience he has gained from running highly successful robata restaurants in London, Macau, Hong Kong and America. Robata is contemporary Japanese cuisine cooked over a charcoal grill where theatre and ambience are as much of the process as the eating.  MASU’s philosophy is based on the enhancement of natural ingredients, letting the food and the presentation speak for themselves, while at the same time making each dish taste sensational. In January 2015 Nic opened his second restaurant, Madame Hanoi Bar & Bistro in Adelaide, Australia which specialises in French-Vietnamese fusion cuisine.

More at www.masu.co.nz

Awards

Metro Awards 2014: Supreme Winner of Metro Restaurant of the Year, Best New Restaurant and Best Smart Dining Restaurant. Finalist: Best Chef and Best Drinks List.

Cuisine Good Food Awards 2014: Best New Restaurant, 2 hats (17/20)