Indulge and challenge the senses

Can the music you listen to or the colour of your surroundings affect how you taste wine?

Church Road’s Feast of Five Dinner series is delighting diners by providing a sensory experience that will explain why sometimes the same wine can taste different in different situations.

You know that bottle you just had to buy again after a romantic lunch overlooking the ocean with Vivaldi playing in the background but tasted different when you drank it at home over dinner listening to Lorde on Spotify.

This very special dinner experience is part of Church Road’s celebration of 125 years of winemaking excellence and kicked off in Auckland at The Lodge Bar on July 6 with an unforgettable evening of wine and gourmet that explored how colour, shape, sound and texture can alter your experience of flavour.

Next stops for the remaining two celebratory Feast of Five dinners are Wellington on July 28, followed by Queenstown on August 24.

The hosts are wine writer and multisensory explorer Dr Jo Burzynska (who guides diners through five senses, five courses and five ways to re-discover wine) and award-winning Church Road chief winemaker and four times Winestate Winemaker of the Year Chris Scott.

Wine writer and multisensory explorer Dr Jo Burzynska and award-winning Church Road chief winemaker.

Burzynska showcases how, by stimulating your senses in different ways, you can draw out more from one delicious glass of wine than ever before, and that’s before you even get to food pairings.

The menu for the upcoming Wellington event has been created by Shed 5 head chef Geoff Ngan who has relished the challenge.

Table set for Church Road Feast of Five event at The Lodge Bar, Auckland.

“Tasting all the of Church Road wines when designing the menu is always a pleasure – but I do really enjoy the additional challenge of incorporating the sensory themes that Church Road’s The Feast of Five offers,” says Ngan. “We’ll be showcasing our exceptional range of seafood – tuna, scallops, snapper, kina. Also, for some of the heavier bodied wine varietals, I have matched some classical flavours, such as duck, wild venison and beef.”

Find out more information about the Feast of Five Wellington (July 28) and Queenstown (August 24) events here.

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