Wine and Food - Nautilus Estate pairings

Wine & Food

We believe that the greatest wines, while delicious on their own, are at their best when paired with fine cuisine and good company. This is a driving philosophy in every aspect of our winemaking.

Here you can see a video of an event we held in 2013 to support the Royal NZ Ballet’s 60th anniversary. We worked with two amazing chefs: Ed Verner from Stafford Road Wine Bar and Brian Campbell from Milse Restaurant to create a six-course degustation meal with each course inspired by one of the classic ballets from the RNZB’s repertoire.
We have also suggested some food matches for our wines. The recipes come to us from Chris Fortune and the Marlborough Farmers Market (of which Nautilus Estate is a proud sponsor). There are abundant fantastic fresh ingredients available to us in Marlborough and the local wines compliment them extremely well!
Or you could have a look at some of the most recent menus pairing our wines and food at various events.
Please do let us know how you get on with these suggestions or if you have other pairings that have worked well for you!
Facebook album showing gallery of menus
Nautilus Sauvignon Blanc
Suggested Pairing:
Seared Marlborough salmon on piquant garlic skordalia, sauce vierge
» View the recipe
This wine pairs well with light foods that have spicy or citrus flavours. Fresh seafood works particularly well. This Sauvignon has more weight and is softer but with longer acidity than many other Marlborough Sauvignons, and that should make it easier to match with food.
  • Snapper ceviche with chill and lime, avocado and tomato, with coriander salsa (served at Mikano Restaurant, Auckland, paired with Nautilus Sauvignon Blanc 2009)
  • Chilli and lime-dressed oysters (as suggested by Marlborough chef and food writer Jan Bilton)
  • Thyme-spiked green pea soup with a steamed prawn and chorizo wonton (Killer Prawn Restaurant, Whangarei) paired with Nautilus Sauvignon Blanc 2009)
  • Smoked salmon, wasabi avocado puree (served at the Pearl, Fiji, in June 2010 paired with Nautilus Sauvignon Blanc 2009)
  • Trio of new season West Coast whitebait ‘chawanmushi’, market fish sashimi salad with soy dressing, and farmed bluefin tuna ‘hosomaki’ rolled sushi (paired with Nautilus Sauvignon Blanc 2010 at Cocoro, Auckland, in September 2011. Cocoro won Cuisine magazine’s Regional Restaurant of the Year in 2011.)
Nautilus Pinot Noir
Suggested Pairing:
Marlborough seared wild venison with minted pea and olive oil salsa
» View the recipe
Here at Nautilus we like to pair our Pinot Noir with slightly gamey meat such as venison, duck or lamb, combined with some of the other flavours you can pick out from the wine – redcurrants or cherries when it is young, or truffles and mushrooms as it develops. Some example food matches are:
  • Firstlight wagyu rump. Lettuce. Onion (paired with Nautilus Pinot Noir 2005 by Ed Verner at the Ballet Banquet)
  • Venison dumplings with a bacon tamarind broth (as shown at Public restaurant, NYC, October 2011, showcasing Cervena natural venison)
  • Fillet of pork with raisins, pine nuts, smoked parsnip purée (Timara Lodge Wine Dinner, paired with Nautilus Pinot Noir 2007)
  • Local venison loin accompanied by braised red cabbage, spatzli and mushrooms (served at Nautilus Estate by Gibbs restaurant Chef Chris Gibbs in June 2009 and paired with Nautilus Pinot Noir 2005)
  • 300-day grain-fed Angus beef fillet with pickled mushrooms, smoked kumara puree, roast cauliflower and pepper jus (served at Dine by Peter Gordon, Auckland, paired with Nautilus Pinot Noir 2009)
  • Dukkah-crusted lamb loin served with spinach, raisins and pine nuts, with a pomegranate sauce (served at Mikano Restaurant, Auckland, paired with Nautilus Pinot Noir 2007 in magnum)
  • Lamb shank and porcini pies (as recommended in Dish magazine, April 2011, to pair with Nautilus Pinot Noir 2009
Nautilus Chardonnay
Suggested Pairing:
Canter Valley farmed quail with a creamy bacon and leek risotto
» View the recipe
Nautilus Chardonnay is another great food pairing wine – with good weight but in a dry style with fresh acidity.
  • Butternut pumpkin gnocchi with fresh goat’s ricotta, confit dates, wild sorrel & almonds cooked in nut brown butter (as suggested by Ben Bailey at The Grove, Auckland)
  • Barbecue crayfish tails with truffle butter, shaved Parma ham and bitter greens (as suggested by Ben Bailey at The Grove, Auckland)
  • Twice-cooked poussin with sweet corn custard, brandied currants and buttered zucchini (served at Dine by Peter Gordon, Auckland, paired with Nautilus Chardonnay 2009)
  • Mud crab lasagne with lime beurre blanc and salmon roe (served at the Pearl, Fiji, in June 2010, paired with Nautilus Chardonnay 2008 - and possibly one of Clive Jones’ favourite ever food matches!)
Nautilus Pinot Gris
Suggested Pairing:
New Zealand free range poached pork with Granny Smith apple, pikopiko and roast onion
» View the recipe
This wine is dry and textural and is great for pairing with food. It has a slight gingery spice aroma which is really enhanced by certain food matches and its creamy weight means it can stand up to some fairly robust flavours.
  • Deep-fried yellowtail, 'karashi' Japanese mustard tartar and courgette filo tempura
  • Sticky pork belly on green apple puree with mushroom and sage jus (Plum Restaurant, Wellington, April 2011, paired with Nautilus Pinot Gris 2010)
  • Teriyaki eel, pickled scallops and a vegetable rice wrap with miso drizzle (Killer Prawn Restaurant, Whangarei, paired with Nautilus Pinot Gris 2009)
  • Cured and seared Akaroa salmon fillet with watermelon grapefruit salsa with jellied dashi panna cotta and yuzu (served at Dine by Peter Gordon, Auckland, paired with Nautilus Pinot Gris 2009)
  • Sautéed whitebait with fresh asparagus and beurre blanc sauce (as suggested by Al Brown in the hit TV show Hunger for the Wild)
  • And to finish: Oriental spice Valrhona chocolate fondu with spring fruits. Plum wine sorbet with 'shiso' perilla herb.
Nautilus Cuvee NV
Suggested Pairing:
Pappardelle with chilli butter, chorizo and feta - as created by Laura Vincent, Hungryandfrozen.com
This is a dry style of sparkling wine that will suit some foods classically paired with Champagne.
  • King fish, watermelon, chilli, lime and smoked mackerel snow (served at The Silver Spoon Restaurant, Perth, in October 2010, paired with Nautilus Cuvee NV)
  • Freshly shucked Bluff oysters with a squeeze of lemon juice (served in-flight between Auckland and Nautilus Estate, Marlborough, in June 2011, paired with Nautilus Cuvee NV)
  • Chermoula-crusted king prawns on sautéed red onion and capsicum with smoked paprika oil (served at Plum Restaurant, Wellington, in April 2011, paired with Nautilus Cuvee 2010)
 
Nautilus Vintage Rose 2011
Suggested Pairing:
Lemonade pancakes with strawberry sauce - as created by Laura Vincent, Hungryandfrozen.com
This is a dry style of sparkling wine that will suit some foods classically paired with Champagne.
  • Salmon and cucumber tartare with carrot gel
  • Sesame duck tortilla with aloe vera and chilli
  • Tuna ceviche with lime and coriander
 
For more pairing ideas, watch Winemaker Clive Jones describe his favourites: